Dr Koufman is a reasearcher in LPR and GERD, and represents the leading edge in her field of LPR.
Here is the link to the article. Nineteen of the 20 participants improved: http://www.voiceinstituteofnewyork.com/wp-content/uploads/2011/05/Low-Acid-Diet.pdf
Here's what's allowed in the two-week induction phase of the diet:
Aloe vera juice
Artificial sweetener (2 tsp/day max)
Bagels and non-fruit low-fat muffins
Beans – all kinds
Bread – whole grain and rye
Caramel (fat-free, 4 tbsp/wk)
Chicken, not fat, no skin, chix stock
Coffee, max 1 cup/day
Fish, no fat prep
Herbs (no peppers, citrus, garlic, mustard)
Olive oil max 2 tbsp/day
Pasta (no acid sauce)
popcorn, no fats
Potatoes & other root vegetables
Rice, especially brown
Skim milk (also soy or lactaid skim)
Vegetables (no onion, tomato, peppers)
Vinegarette max 1 tbsp/day
Whole grain breads, crackers, cereal
The diet is very low fat, as well as low acid.
Acidity or alkalinity of foods is based on actual pH value, not the acidified and alkalinized lists commonly found on the Internet. Here's a list of pH values of foods: http://www.arrowscientific.com.au/educational-material/ph-values-of-foods-and-food-products.html
And here's a list of the fat content of common foods: http://whatscookingamerica.net/NutritionalChart.htm
There are no good and bad fats for GERD, all take a lot of stomach acid to digest.
After the two-week phase, the book Dropping Acid: The Reflux Diet and Cure teaches you how to
balance some acids in your diet, and how to use fats just for taste. I have ordered the book from Amazon, and started the diet on Sept 13. My GI and throat symptoms have improved. I use calcium carbonate or CalciBlend to reduce acidity in my food, and I have purchased a pH meter to test foods for acidity.
Q's and A's about the diet may be found at this link: http://www.refluxcookbookblog.com/2011/01/25/replies-to-readers-questions-comments/
Post Edited By Moderator (stkitt) : 4/11/2012 11:05:32 AM (GMT-6)