On 6/29/2014 6:57 PM, Julie Bove wrote:
>
> "Brooklyn1" > wrote in message
> ...
>> On Sat, 28 Jun 2014 22:13:48 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> I don't like sugar in my tomato sauce either.
>>> If it's too acid, I put lemon in it.
>>
>> Huh?
>
> I have mentioned this many times in the past over the course of many
> years. I don't want to stir up the same old argument. My mom added
> lemon to cut the acidity and my Italian MIL did the same. Also saw one
> of the female Italian cooks on TV mention it. It adds sweetness. There
> are links. I posted them before. *sigh* Will look again.
>
> Right now I can only find links that say to add lemon to raise the
> acidity for canning but in the body, lemon reduces acid.
>
> This link says that lemon reduces stomach acid:
>
> http://www.naturalnews.com/034947_ac...RD_foods.html#
>
> This is likely why they did this. Both of my parents had bad GERD as
> did my FIL and one of my BIL's.
>
> You don't need a lot. Just one squirt to a large pan of sauce. However
> you make super lots pots of things so you might need the whole lemon!

I don't know how this affects the argument but, in addition to citric
acid, lemons contain quite a lot of sugar.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.