Acid-Fighting Egg White – Fresh Tastes by Bev
By Bev Laumann, Author of A Taste of The Good Life: A Cookbook for IC & OAB
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 next day. 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 egg whites.
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.
– 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 vegetable oil). 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).