My wife has interstitial cystitis and has difficulty handling any food with moderate-to-high amounts of acid. I'm looking for a publication listing the names of fruits and vegetables that are low in acid.

Glenn

Dear Glenn,

You may want to try calling your local or state Extension agency and ask for its nutrition department. The nutrition specialist of each state's extension agency is usually located at the main state university. This agency also has many publications, and perhaps they will have one to help you.

In the meantime, I can give you some general direction as to which foods are okay and which you should avoid. Of course, a lot of what your wife can and cannot tolerate will be based on her own personal experience. Have her keep a list of foods she finds objectionable so she remembers what to avoid. For example, apples are generally considered an acidic fruit, yet some varieties are much more acidic than others. She may be able to eat a Golden Delicious, but a Granny Smith will need to be avoided. The same is true for many fruit varieties.

All plant tissues are acidic to some degree, and some are much more so than others. As a fruit or vegetable ripens, its acidity decreases, which is one big reason why immature fruits are sour and ripe ones are sweeter. Therefore, your wife should eat fruits and vegetables as ripe as possible.

Almost all fruits are considered to be acidic. With an acidity level of pH 7 considered "neutral," the following fruits on the acidity scale below, range from most acid (having a low pH value) to less acid (having a higher pH value):

0. Lime and lemons: very acidic, pH 2 to 2.2
1. Plums, prunes, apples, grapefruit, rhubarb, apricots, blackberries, strawberries and cherries: high acid, pH 3.0 to 3.4
2. Peaches, raspberries, blueberries, oranges and pears: acidic, pH 3.5 to 3.9
3. Bananas, figs and watermelon: medium-to-low acid, pH 4.6 to 6.0

The concentration of acid is lower in vegetables than it is in fruits. Tomatoes are the vegetables with the highest concentration of acid with a pH of 4.0 to 4.6. Most vegetables fall within the pH range of 5 to 5.6 and are considered low acid. Potatoes, peas and corn are least acidic with a pH of 6.1 to 6.3.

Glenn, I hope this categorization helps a little. Good luck in finding out in the least painful way, those fruits and vegetables that your wife can enjoy.

Sincerely,
Sue Gilbert