While coffee is such a revered daily habit for many people, it really has its drawbacks. Coffee can stain your teeth, make you nervous and distracted, and coffee with high acidity can irritate sensitive stomachs. Fortunately, there is an easy way to brew coffee while removing most of its acidity. This process is called cold brewing, and allows you to make low acid coffee in hot and chilled form.
Symptoms of High Acidity
- Heartburn and sour belching.
- Pain in the abdomen, which can be right after eating or on an empty stomach.
- Nausea and indigestion.
If these symptoms worsen after eating acidic and bitter foods, pickled, spicy and fried foods, then you need to think about how to reduce the acidity of the stomach. The most important thing for this is not taking medications, but changing eating habits and lifestyle.
What causes increased acidity of the stomach
Most often, this problem appears in people who are fond of fatty and fried foods, spicy and sour foods. To increase acidity lead to alcohol, coffee and chocolate, tea and cola, as well as excessive consumption of sugar, confectionery and citrus fruits. Overeating, especially at night, also causes the release of hydrochloric acid. This problem affects people who are accustomed to snacking, irregular food and fast food. Often, such symptoms are found in people who are prone to stress and constant worries.
How to lower stomach acidity
If you relate to people with such eating habits or notice symptoms of acidity, you need to see a doctor and conduct an examination. Based on its results, you will be diagnosed and prescribed treatment. To reduce the production of hydrochloric acid, different drugs are used.
You can reduce the acidity of the stomach by taking the preparations "Maalox", "Almagel" or "Gastal". Zantak or Vicalin preparations are also used for this. You can alleviate your condition by taking medications that regulate digestion. Most of them are sold over the counter, such as Mezim, Festal, or Pancreatin tablets. But you can completely get rid of high acidity only with the help of a diet.
How to eat
- you need to eat fractionally, preferably a little and 5-6 times a day, so that the stomach does not remain empty,
- food temperature should be close to the temperature of the human body, it is undesirable to eat too cold or hot dishes,
- it is necessary to abandon low-fat diets that lead to the appearance of gastritis,
- food is better steamed or boiled, and the products need to be finely chopped, you can even wipe,
- food should be chewed carefully and try not to overeat,
- It is not recommended to eat at night, the main food load should be in the morning.
Diet for high acidity
Get plenty of boiled or stewed vegetables in your diet, preferably potatoes, cauliflower and carrots. Do not give up also fruits, just choose non-acidic. It is good to make mashed potatoes, mousse or jelly from them. Meat should be selected lean, preferably chicken, veal or rabbit. It needs to be cooked, stewed or baked, for example, cook meatballs or steam cutlets.
Bread is recommended to be slightly dried. You can eat soft-boiled eggs or scrambled eggs, drink weak tea or mineral water without gas. Such a diet will help you lower the acidity of your stomach. Foods that lead to increased production of hydrochloric acid should be excluded from your diet, and otherwise, in the absence of symptoms of the disease, you can eat more varied.
What is forbidden to eat
- from rich, saturated broths, especially mushroom and pork,
- coffee, alcohol and carbonated drinks,
- hot and smoked products, seasonings and marinades,
- very acidic foods, such as citrus fruits, tomatoes or sorrel.
Even at a time when there is no exacerbation, you need to limit the use of vegetables that contain a lot of fiber, such as radish or cabbage. It is undesirable to eat raw vegetables, especially onions and garlic. It is necessary to reduce the amount of salt in the diet, eat less brown bread and muffin, ice cream and canned food. But even with all these rules, the disease can sometimes worsen. The medicine is not always at hand, but you can lower the acidity of the stomach with folk remedies. To help you come decoctions of herbs, tinctures, vegetable juices, sea buckthorn, ginger and cinnamon.
Herbal medicine to help the patient
Instead of regular tea, it is recommended to drink decoctions of mint or chamomile. From time to time, it is necessary to conduct courses of treatment with various herbs that help reduce acidity. The most effective for this, except chamomile, nettle and yarrow. You can brew them separately or use in a mixture with other plants. What fees are recommended to reduce acidity:
- mix cinquefoil erect, calendula and yarrow,
- two parts of chamomile, one part of caraway seeds and oregano grass,
- mix two parts of linden flowers with one part of flax seeds and fennel fruits,
- in equal proportions mix the marshmallow root, valerian, chamomile, immortelle and St. John's wort flowers.
But do not get too carried away with such treatment, especially with drugs that reduce the production of hydrochloric acid. If it is not enough, then in addition to poisoning and digestive disorders, gastritis with a lowered acidity of the stomach may appear. Symptoms of this disease are also unpleasant, and they can not be immediately determined by taking heartburn, diarrhea and abdominal pain for manifestations of increased acidity. Therefore, the main thing is diet. But, besides this, you need to know how to reduce the increased acidity of the stomach in order to prevent complications.
What is an acid?
A small theoretical digression. An acid is a complex chemical compound containing hydrogen in its composition. From the Latin language, a literal translation means "sour."
Solutions of acids in water have a level of acid-base balance below 7. And the lower this indicator, the higher the level of acidity.
A variety of acidic components are found in coffee beans. Various acids are found daily in various foods (fruits, vegetables, dairy products and all the same coffee), they are formed in a natural way as a result of numerous chemical reactions of an organic nature.
In this case, the habitual location is easy to determine based on the name: the highest concentration is achieved in the fruits of the citrus family up to 8% of dry weight. Citric acid is found most frequently in all fruits and vegetables and is most easily detected.
Due to the characteristic smell, the first association that comes to mind is green apples. In the most “pure” form, it can be found in rhubarb, where it acts as the main taste. In the culinary business, malic acid is often associated with lime, although it is much easier to perceive it as the aroma of unripe fruits. The concentration of malic acid decreases with the gradual ripening of the fruit, but it is perfectly felt in green fruits such as grapes or gooseberries, apples or kiwi.
The maximum concentration of tartaric acid is found, of course, in grapes. But this is far from the only place where you can find it. Various salts, tartar (aka potassium hydrotartate) contain tartaric acid. Its formation occurs in the process of making wine, and in itself it is often used as a baking powder in cooking. A distinctive effect of tartaric acid is increased salivation after ingestion and a corresponding astringent aftertaste. It is she who is the key ingredient in the manufacture of super sour candies and sweets.
This species is characterized not only by a very specific taste, but also by a characteristic sharp vinegar aroma. If the content in the product is low, then it will come to some piquancy and pungency, similar in taste to lime. However, with increasing concentration, a fermented taste and smell appear. Together with other flavors, especially in combination with sugar, can lead to the appearance of champagne or a wine flavor. .
PH balance levels
So, a general idea of the taste qualities of various acids has been obtained, but now it is necessary to correlate this knowledge with what kind of taste lies in a particular cup of coffee.
The simplest option is to understand what acidity is, and this is a banal abstract perception. That is, the phrase about the presence of “orange notes in a cup should not be taken literally, coffee will not have the taste of an orange.” The meaning of such a phrase boils down to the fact that the perception of a sour taste will be the same as for an orange.
If you interpret such concepts in this way, then a lot falls into place just as the pieces of the puzzle are added to a specific picture. For example, the understanding that cherries are less acidic in quality than lime will lead to a logical conclusion: coffee with “cherry sourness” will be less sour than with “notes of lime”.
For a transparent understanding, you can create an extremely simple scheme for comparing a variety of fruits with the corresponding indicators of acid-base balance. Careful and detailed comparison schemes can be found on specialized resources devoted to food products along with graphs and charts, but few of them will reflect a picture that relates directly to coffee.
Comparison of tastes and pH
Despite the clearly noticeable differences in taste, many fruits have very similar pH balance values. For example, the same oranges and apples. Then the question arises: how does this circuit work?
In fact, the answer lies on the surface: the difference between the types of acids prevailing in these fruits. Citrus acid, characteristic of citrus, predominates in oranges, while apples are literally filled with malic acid.
Take, for example, selected grains of light African light roasted coffee. When brewing such coffee in a cup, you can "measure" a pH value of 4.6. This means that when tasting this kind of coffee, you can feel a tart flavor, which is quite consistent with the level of tartaric acid. That is, it is grape or plum, cherry and similar acidity, that is, the family of "acid stone". The combination of this particular type with the tastes of the acetic acid family can give a more pronounced wine type of acidity.
In approximately the same vein, a citrus flavor can be identified as the correspondence of “citric acidity,” although the pH balance can be much closer to orange than lemon. And the taste of lime can be likened to green apples, despite a higher pH level, apples in turn can cause an association with rhubarb or any other fruit, including grapefruit, although the pH value will be different for everyone.
But as soon as there comes an understanding of what can be compared with and how to classify various acids to taste, capping will cease to be a mystery, covered in darkness and will become a very simple task. If you want to understand coffee, you need to understand what exactly and how to do it, and then you won’t have to pretend.
Regulation of taste
There is nothing better than a good old workout to improve your skills. Exactly so, this also applies to the training of taste perception. Moreover, the wider the range of tastes, the more intense and successful the training will be.
Therefore, to improve the quality of perception of various levels and shades of acidic, you need to try a wide variety of acidic foods. The first thing you can start with is to taste the aqueous solutions of each of the previously listed acids: purchase each in a store in its pure form and prepare a 1-2% solution with distilled water. For beginners, this will be the best option to learn how to recognize taste differences: they really differ very much from each other, having various combinations of bitter and sweet aftertaste and aftertaste.
After such a procedure, a fairly transparent idea will come about what each acid is like. Then you can make the transition to "human" food. A great addition to the training of taste buds is the ability to add a good proportion of vitamins. The easiest way is to arm yourself with a dish of a variety of fruits. As a separate pleasure, you can visit a wine tasting or arrange it yourself at home. Try different vinegar tastes - from a simple dining room to rice or balsamic. And after trying each product, try to classify which acidity group it should be assigned to, engage in conditional sorting of products into categories depending on the prevailing taste of a particular acid.
In fact, once you understand the cupping once, it’s real to learn to distinguish between the subtlest shades of different types of coffee and begin to receive unmatched pleasure from it. Let the descriptions of acids seem intimidating for a start, but when carrying out the tests you’ll get the understanding that the devil isn’t so terrible ... This is just the base, but this is basic knowledge, a leading skill, without which it is impossible to take the next step. Based on your knowledge, your feelings, you can become a super coffee expert, and not only that.
If you do not start to learn, learn and try new things, you can remain the usual mediocrity, which is hidden behind a set of smart words. But there is always a chance to choose another road.