Please send questions
or comments to Bev at:
ORDER "FRESH TASTES" NOW
If the ICN has helped you
and/or given you comfort
during those difficult nights,
we hope that you
will become a subscriber.
Revised: 2/24/05 - kj
You Are Here: IC Network : Fresh Tastes : Sept. 1998
SEPT 98: ACID-FIGHTING EGG WHITE
I remember one summer evening I invited my dad to dinner at my house. For
the occasion I baked a lemon meringue pie-- his favorite. The meal was
carefully planned to be IC-safe except for the pie-- which I was planning to
avoid. At the last minute though, my resistance fell and I just had to have a
piece. Naturally, I expected the worst after my dietary "slip". Much to my
surprise though, I didn't have a bladder flare all that night-- or even the
Totally mystified, for days I couldn't figure out why I got away with that
pie. Then suddenly the light dawned.
The reason for my extraordinary luck with the pie may have been that egg
whites (which make meringue) are alkaline. The large amount of egg whites I
ate may have effectively neutralized the acidic lemon filling. Egg whites
have long been used in folk remedies to neutralize acids. Many acidic
household cleaners have warning labels that advise poisoning victims to take
When planning meals, keep in mind the composition of the foods you plan to
eat together. Baked goods containing large amounts of baking soda, baking
powder, or egg whites (biscuits, cakes, meringues, soda crackers, etc) are
good bets to eat with foods which may be slightly acid.
Here's new wrinkle on the traditional baked squash theme which also happens to
use egg white.
SQUASH CASSEROLE (serves 2)
Non-stick spray or vegetable oil
2 cups grated butternut squash (1 small squash, about 1-1/4 to 1-1/2 lbs)
2 Tbsp. real maple syrup
1 egg white
1/4 c. bread crumbs
1 Tbsp margarine, melted
2 Tbsp. chopped cashews (or almonds)
Coat a 1-1/2 quart casserole with non-stick spray (or lightly oil it with
To grate the squash: Slice the squash in half and scoop out the seeds.
Peel skin off with a vegetable peeler, then grate the squash coarsely. (You
should have about 2 cups, packed).
Combine the squash, egg white, and maple syrup in a bowl. Turn into the
casserole. Thoroughly combine the bread crumbs with the melted butter.
Spread the bread crumbs over the casserole and bake at 425 degrees for 20 to
25 minutes until top is browned.
(This recipe uses a small squash, but I like to buy a bigger one, say 2
lbs., and pop the unused chunks in the freezer sealed in ziplock bags. I can
then use them later for baked squash).
The Interstitial Cystitis Network
All rights reserved.