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2. 26 Best & Worst Foods for Acid Reflux - AOL

   www.aol.com/26-best-worst-foods-acid-123058994.html

   Plus, high-fat foods cause the body to release bile salts and a hormone called cholecystokinin, which relaxes the lower esophageal sphincter, or LES, letting more acid wash up into the esophagus ...

3. What Happens to Your Body When You Have Acid Reflux - AOL

   www.aol.com/lifestyle/happens-body-acid-reflux...

   Acid reflux may have several causes, especially certain foods, says Kansas-based registered dietitian Cheryl Mussatto, M.S., RD, LD. While everyone has different triggers, major offenders include ...

4. Alicyclobacillus - Wikipedia

   en.wikipedia.org/wiki/Alicyclobacillus

   However, the emergence of Alicyclobacillus as a spoilage organism has led some researchers to advocate using A. acidoterrestris as the reference organism to design pasteurization processes for high acid foods, just as the thermal death time of Clostridium botulinum was used to design the sterilization process for low acid canned foods. [16 ...

5. Acid ash hypothesis - Wikipedia

   en.wikipedia.org/wiki/Acid_Ash_Hypothesis

   The acid ash hypothesis suggests that diets high in "acid ash" (acid producing) elements would cause the body to try to buffer (or counteract) any additional acid load in the body by breaking down bone, leading to weaker bones and increased risk for osteoporosis. Consequently, "alkaline ash" (alkaline producing) elements would hypothetically ...

6. Alkaline diet - Wikipedia

   en.wikipedia.org/wiki/Alkaline_diet

   Nutrition scientists began to refine this hypothesis in the early 20th century, emphasizing the role of negatively charged particles and positively charged particles in food. Diets high in chloride, phosphate and sulfate (all of which are anions) were presumed to be acid forming, while diets high in potassium, calcium and magnesium (all of ...

7. Doing This One Thing Makes Wine Taste Better With Food ... - AOL

   www.aol.com/doing-one-thing-makes-wine-182451717...

   Similarly, high-acid white wines — like Albariño, Riesling, Chablis, and Gewürztraminer — work beautifully with low-acid, fat-forward dishes, as do high-acid reds such as Barbera, Chianti ...