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Dropping Acid: The Reflux Diet Cookbook & Cure
DROPPING THE REFLUX DIET COOKBOOK & CURE by Koufman, Jamie MD ( Author ) on Sep-16-2010[ Hardcover ] [Paperback] [Sep 16, 2010] Koufman, Jamie MD … B0087AVK6S
200 pages, Paperback
First published January 1, 2010
454 people are currently reading
1042 people want to read
About the author
Jamie Koufman
6 books19 followersDr. Jamie Koufman is one of the nation’s leading laryngologists and has lectured widely nationally and internationally. She was a pioneer of laryngeal framework surgery, minimally-invasive laryngeal laser surgery, laryngeal electromygraphy, and transnasal esophagoscopy. With three decades of research and publications focused on the diagnosis, treatment, and cell biology of acid reflux, Dr. Koufman is one of the world’s authorities on reflux disease. Indeed, Dr. Koufman coined the terms “laryngopharyngeal reflux” and “silent reflux.”
Dr. Koufman is the Founder and Director of the Voice Institute of New York, a comprehensive voice treatment center; and she is Professor of Clinical Otolaryngology at the New York Eye and Ear Infirmary of the New York Medical College. Recently, Dr. Koufman co-authored DROPPING ACID: THE REFLUX DIET COOKBOOK & CURE.
Dr. Koufman has received the Honor Award and the Distinguished Service Awards of the American Academy of Otolaryngology―Head and Neck Surgery, the Broyles-Maloney Award of the American Broncho-Esophagological Association, and the Casselberry and Newcomb Awards of the American Laryngological Association. The latter is equivalent to a Lifetime Achievement Award for research and publications in the field of Laryngology. Dr. Koufman has been listed among the Top Doctors in America every year since 1994.
The Voice Institute of New York Research Foundation is a non-profit foundation dedicated to advancing the state of the art in reflux, nutrition, and the American diet through clinical and basic science research as well as through educational programs.
Dr. Koufman is the Founder and Director of the Voice Institute of New York, a comprehensive voice treatment center; and she is Professor of Clinical Otolaryngology at the New York Eye and Ear Infirmary of the New York Medical College. Recently, Dr. Koufman co-authored DROPPING ACID: THE REFLUX DIET COOKBOOK & CURE.
Dr. Koufman has received the Honor Award and the Distinguished Service Awards of the American Academy of Otolaryngology―Head and Neck Surgery, the Broyles-Maloney Award of the American Broncho-Esophagological Association, and the Casselberry and Newcomb Awards of the American Laryngological Association. The latter is equivalent to a Lifetime Achievement Award for research and publications in the field of Laryngology. Dr. Koufman has been listed among the Top Doctors in America every year since 1994.
The Voice Institute of New York Research Foundation is a non-profit foundation dedicated to advancing the state of the art in reflux, nutrition, and the American diet through clinical and basic science research as well as through educational programs.
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Displaying 1 - 30 of 115 reviews
February 8, 2026
acid reflux hates to see me coming 💪😤 (im scared)
February 28, 2016
Quick read. Interesting theory. But this book needs appendices. It's frustrating because not enough higher pH foods are listed in the charts, so while I tried this and it eased some of my throat symptoms, it's not practical. I've searched for other pH lists, but they all focus on whether foods are acid-forming once digested, not if the foods are acidic themselves. In addition, many foods listed as ok cause me an issue. Salt being the biggest culprit. Also cooked kale and cooked spinach which caused immediate burning.
The food combining theory has great potential to make this approach more practical, but she doesn't explain how you can implement this approach on your own.
The pH charts are in a format that doesn't allow easy copying and pasting to make your own lists. Again, frustrating. I'm going to try Dr. Robillard's "fast tract" diet, which I hope will address the underlying issue. I'll continue to keep my food choices low acid as per Koufman's recommendations, but it's really tough because as I mentioned, the food pH list is way too short and I find myself wondering what to eat. Too bad she doesn't put more helpful information on her website as this book seems incomplete, as does her site.
In short, I'm grateful to have learned about this approach. My dietary changes resulted in improvement in one symptom. But I'm still having a tough time and am looking into other approaches. I wish the book were more extensive.
ETA Update Dec 2015: I tried the Fast Tract diet - it was more difficult than Dropping Acid. Even doing it halfway will make you lose weight quickly - that was an undesired effect for me, but if that's something you would want, then it's more incentive to give it a go. I couldn't stick with that diet at all so it didn't help me. In the end, I still eat with the Dropping Acid lessons in mind and it has helped ease my symptoms dramatically. Adhering to it strictly is nearly impossible, so as long as you keep in mind that it is not an exact science - you must still figure out which foods work/don't work for you, then it can be very helpful. Dr. Koufmann is correct in that you need to be stricter until the inflammation goes down. Then you can slowly reintroduce foods to determine what you need to restrict long-term.
Highly recommend.
ETA update March 2016: The book Killing Me Softly From Inside by Dr. Aviv is very similar in concepts but addresses all the issues above. Highly recommend that book as well.
The food combining theory has great potential to make this approach more practical, but she doesn't explain how you can implement this approach on your own.
The pH charts are in a format that doesn't allow easy copying and pasting to make your own lists. Again, frustrating. I'm going to try Dr. Robillard's "fast tract" diet, which I hope will address the underlying issue. I'll continue to keep my food choices low acid as per Koufman's recommendations, but it's really tough because as I mentioned, the food pH list is way too short and I find myself wondering what to eat. Too bad she doesn't put more helpful information on her website as this book seems incomplete, as does her site.
In short, I'm grateful to have learned about this approach. My dietary changes resulted in improvement in one symptom. But I'm still having a tough time and am looking into other approaches. I wish the book were more extensive.
ETA Update Dec 2015: I tried the Fast Tract diet - it was more difficult than Dropping Acid. Even doing it halfway will make you lose weight quickly - that was an undesired effect for me, but if that's something you would want, then it's more incentive to give it a go. I couldn't stick with that diet at all so it didn't help me. In the end, I still eat with the Dropping Acid lessons in mind and it has helped ease my symptoms dramatically. Adhering to it strictly is nearly impossible, so as long as you keep in mind that it is not an exact science - you must still figure out which foods work/don't work for you, then it can be very helpful. Dr. Koufmann is correct in that you need to be stricter until the inflammation goes down. Then you can slowly reintroduce foods to determine what you need to restrict long-term.
Highly recommend.
ETA update March 2016: The book Killing Me Softly From Inside by Dr. Aviv is very similar in concepts but addresses all the issues above. Highly recommend that book as well.
March 23, 2012
This is great, because it's a combo cookbook and science book. It gives the ins and outs of reflux and the science behind it. It also give a lot of good recipes and foods that are okay to eat. It is not a "diet" book. Even though the recipes are low-fat and low-acid, it repeatedly tells you that those foods are okay some of the time in moderate quantities, especially once you get your reflux under control.
The crux of the book is that our American diet relies too heavily on processed foods. In order to make foods shelf-stable, they have to increase the acidity. It is recommended that processed foods have a pH of 4.6 or lower. The authors speculate that this is part of the cause of the rise in reflux disease in younger patients and also contributing to the increase in esophageal cancers.
The authors are 2 doctors and one chef, so they are taking a potentially bland diet and trying to make it something that is enjoyable. I love that! The only potential problem is that many of the recipes seem a bit involved. One of the main reasons people turn to convenience foods is that they don't feel they have the time to cook. Recipes that are too involved aren't going to help that. The book does give a list of foods and their pHs, though, to help you when you shop.
The crux of the book is that our American diet relies too heavily on processed foods. In order to make foods shelf-stable, they have to increase the acidity. It is recommended that processed foods have a pH of 4.6 or lower. The authors speculate that this is part of the cause of the rise in reflux disease in younger patients and also contributing to the increase in esophageal cancers.
The authors are 2 doctors and one chef, so they are taking a potentially bland diet and trying to make it something that is enjoyable. I love that! The only potential problem is that many of the recipes seem a bit involved. One of the main reasons people turn to convenience foods is that they don't feel they have the time to cook. Recipes that are too involved aren't going to help that. The book does give a list of foods and their pHs, though, to help you when you shop.
January 2, 2013
Cover to cover, this is one of the most impressive dietary books I have read. To start, the authors are two ENT doctors, who pair with a French chef to create recipes that will help those suffering from Reflux feel better quickly. The book is much more than a recipe book. In fact, approximately 2/3 of the book contains easy to understand descriptions of how Reflux works, the author's findings through an impressive 25 years of clinical experience, and a comprehensive list of cited research studies. My ultimate goal is to completely stop taking PPI's and manage my reflux with diet. Fingers crossed and off to the grocery store.
July 10, 2015
I wish that I didn't have to read these kinds of books but unfortunately I have no choice. But as far as the book goes, I found it very informative and I am excited to try out some of the recipes that were listed. There are so many books and articles out there that conflict each other that I hope that this is the one that works for me!
November 12, 2015
I read this with interest, but found it really unhelpful for my needs. I don't have the background to judge the science behind their theories, but I don't feel able to try them out for myself without a lot more supplemental information.
1) The food information is primarily in the form of recipes. If you're just starting out and want to know "what the heck do I eat today?" this isn't that helpful. I don't have the energy to cook for every meal I eat, especially on a diet that requires eating smaller, more frequent meals, to treat a condition that often includes nausea. I need info about at least some foods that can be prepared quickly and easily. I don't know how working people would adapt this diet to their lifestyles.
2) The charts showing the ph of different foods are extremely short and just... random. Many everyday foods aren't listed, but we get the ph of several different varieties of apple. There are some random brand names. I tried looking up the foods I regularly eat and couldn't find a single one.
3) There is no information for how to adjust the diet for different health needs. The recipes listed have carb counts that would send my blood sugar through the stratosphere. The assumption seems to be "this is the healthiest diet around and will be good for anyone, no matter what their other issues."
So, maybe they have a good theory, but it didn't help me much.
1) The food information is primarily in the form of recipes. If you're just starting out and want to know "what the heck do I eat today?" this isn't that helpful. I don't have the energy to cook for every meal I eat, especially on a diet that requires eating smaller, more frequent meals, to treat a condition that often includes nausea. I need info about at least some foods that can be prepared quickly and easily. I don't know how working people would adapt this diet to their lifestyles.
2) The charts showing the ph of different foods are extremely short and just... random. Many everyday foods aren't listed, but we get the ph of several different varieties of apple. There are some random brand names. I tried looking up the foods I regularly eat and couldn't find a single one.
3) There is no information for how to adjust the diet for different health needs. The recipes listed have carb counts that would send my blood sugar through the stratosphere. The assumption seems to be "this is the healthiest diet around and will be good for anyone, no matter what their other issues."
So, maybe they have a good theory, but it didn't help me much.
January 26, 2021
This book changed my life by changing my eating over a decade ago. I have not had a PPI since!
December 10, 2024
3.5 rounded. Fine, FINE, I'll be more serious about my diet. I'm not following the recipes though. I know how to cook. The lists of foods with their corresponding pH was the best part of the book, imo.
August 2, 2012
I think if you're a vegetarian and/or already a pretty healthy eater, it will be really easy to digest (har har) this book and to get a feel for the diet and the recipes. I didn't think they seemed all that bland (maybe a little, but what do you expect from a reflux cookbook?!) and liked the mix of options. They also didn't seem that difficult or confusing to me, but then again, I cook a lot. I think if you are already kind of anal about your diet / cooking, this book will be a good place to get some new ideas of how to eat a more alkaline diet, which is pretty much where I am and why I got it. If not, you might want to look into some other sources -- this book is good, but it definitely doesn't start "at the beginning," so to speak.
One of the best things about this book is how it emphasizes what you CAN eat, not just what you can't. That was the main reason I got it -- I found all these lists on the internet of what I wasn't supposed to eat, which all happened to correspond exactly to my usual diet. Woe! I felt like I couldn't eat anything anymore. So it's nice to see that there are actually things you can eat, as well as having a list of the pH of various foods so that you can make smart decisions about where you can ease up a little, and where you need to be more strict.
The science portion is short, sweet, and explains LPR, silent reflux, etc and the authors' theories clearly and concisely without being too simplistic (although the lobster claw thing was a little silly, but whatever.) I think the science seems sound, it certainly explains why I've been sick for years with no one able to properly diagnose me, and why I'm feeling better now that I'm eating more in line with what this book proposes.
I wish there were more recipes and that the blog was a little more useful. Hopefully others will draw from this research and expand upon the subject. Overall I wish there was more to this book, but it's a good start.
One of the best things about this book is how it emphasizes what you CAN eat, not just what you can't. That was the main reason I got it -- I found all these lists on the internet of what I wasn't supposed to eat, which all happened to correspond exactly to my usual diet. Woe! I felt like I couldn't eat anything anymore. So it's nice to see that there are actually things you can eat, as well as having a list of the pH of various foods so that you can make smart decisions about where you can ease up a little, and where you need to be more strict.
The science portion is short, sweet, and explains LPR, silent reflux, etc and the authors' theories clearly and concisely without being too simplistic (although the lobster claw thing was a little silly, but whatever.) I think the science seems sound, it certainly explains why I've been sick for years with no one able to properly diagnose me, and why I'm feeling better now that I'm eating more in line with what this book proposes.
I wish there were more recipes and that the blog was a little more useful. Hopefully others will draw from this research and expand upon the subject. Overall I wish there was more to this book, but it's a good start.
October 8, 2012
Dropping Acid provides a concise plan on how to reduce GERD and silent reflux through lifestyle changes, specifically dietary change. The authors main premise is that GERD has become epidemic because of changes in the American diet that include overconsumption of soda and highly acidic foods.FDA regulations have increased the acid contents of canned and bottled food to prevent bacterial growth, causing an unintended rise in GERD. The authors define silent reflux and explain in depth what causes reflux. Silent reflux is also known as laryngopharyngeal reflux--it affects the larynx and throat. Silent reflux often goes unnoticed and can cause serious health-related problems, as well as career-related problems if you rely on your voice for a living. Wake up hoarse, with a scratchy throat? You may have it. The book includes a checklist of symptoms. This could be useful if you are not sure and would give you more information to share with your doctors. Dropping Acid provides a list of the good and the bad foods for reflux sufferers and offer an induction diet to get sufferers back on track.
The lists and the recipes are helpful. I have tried several so far and enjoyed each. I love spicy foods, so this approach does mean making sacrifices in some of my favorite foods. Unlike some other reviewers, I haven't found this too off-putting because I do enjoy experimenting with new foods. Sadly, chocolate, tea, garlic, onions and tomatoes are on the off list. Some items that I would have considered safe, such as cucumbers, are also on the avoid list. The authors do acknowledge that people vary in which foods are the worst triggers, so there is some leeway for experimentation once the GERD symptoms are reduced.
My main problem with the book is that the recipes might be appropriate for those who have GERD, but they don't take other health considerations, such as diabetes or gluten allergies, into consideration. I have to be sensitive to all of these issues when cooking for my family. Some of the recipes seem to be high in sugar and simple carbs. For example, the oatmeal recipe calls for 2 tbsps. of maple syrup per serving. That flies in the face of other health cookbooks that call for reduced sugar. Fortunately, the recipe tastes fine with a bit less maple syrup and a bit more vanilla. Though, I think there is something inherently wrong with oatmeal without cinnamon! The grilled chicken recipe is delicious. I am looking forward to trying more, including the punpkin pots de creme recipe--perfect for fall.
On the downside, it covers only a limited number of common foods, leaving the reader to wonder about the rest. The authors claim that they can't cover it all. Maybe not, but I wish they had covered more, especially spices and seasonings.
I would recommend the book to anyone who has had difficulty finding relief from GERD and silent reflux. If you are budget conscious and not sure if it is worth the investment, try borrowing it from the library or take a preview of the blog. The blog is a useful companion to the book and a good starting point if you want to know more. http://www.refluxcookbookblog.com/
The lists and the recipes are helpful. I have tried several so far and enjoyed each. I love spicy foods, so this approach does mean making sacrifices in some of my favorite foods. Unlike some other reviewers, I haven't found this too off-putting because I do enjoy experimenting with new foods. Sadly, chocolate, tea, garlic, onions and tomatoes are on the off list. Some items that I would have considered safe, such as cucumbers, are also on the avoid list. The authors do acknowledge that people vary in which foods are the worst triggers, so there is some leeway for experimentation once the GERD symptoms are reduced.
My main problem with the book is that the recipes might be appropriate for those who have GERD, but they don't take other health considerations, such as diabetes or gluten allergies, into consideration. I have to be sensitive to all of these issues when cooking for my family. Some of the recipes seem to be high in sugar and simple carbs. For example, the oatmeal recipe calls for 2 tbsps. of maple syrup per serving. That flies in the face of other health cookbooks that call for reduced sugar. Fortunately, the recipe tastes fine with a bit less maple syrup and a bit more vanilla. Though, I think there is something inherently wrong with oatmeal without cinnamon! The grilled chicken recipe is delicious. I am looking forward to trying more, including the punpkin pots de creme recipe--perfect for fall.
On the downside, it covers only a limited number of common foods, leaving the reader to wonder about the rest. The authors claim that they can't cover it all. Maybe not, but I wish they had covered more, especially spices and seasonings.
I would recommend the book to anyone who has had difficulty finding relief from GERD and silent reflux. If you are budget conscious and not sure if it is worth the investment, try borrowing it from the library or take a preview of the blog. The blog is a useful companion to the book and a good starting point if you want to know more. http://www.refluxcookbookblog.com/
June 22, 2014
Why is GERD becoming more and more common especially among younger people? The idea that the high amounts of acid used to preserve many foods sounds very plausible. To be honest, I didn't find the recipes all that appealing but will be using the list of foods and acidity level. I am allergic to many of the ingredients in the recipes so they may appeal to others. I also happen to be one of the few for whom breads make my GERD go wild. If you want to get a handle on heartburn, GERD, (and in my case) trying to control Barrett's Esophagus then this book has some good ideas on how to control symptoms.
November 22, 2015
Let's be honest, I'm not going to make any of these recipes. I just don't have the time or inclination to put this much effort into my food. I do think the authors have given me a better understanding of GERD, and have assured me in part that I can still eat some good foods while managing it. What this book does well: breaking down the science, the options, the side effects, and providing clear examples of trigger foods and safe foods.
May 7, 2013
Completely changed my life. I went from using Nexium and popping Gaviscon like candy to no medication and being in the best shape of my life.
December 27, 2023
Good list of things I know I need to give up, and what I need to add to my diet.
July 31, 2024
This book made me feel like I can survive a low acid diet. Very empowering and it was helpful to finally read what's been going on in my body (as my PCP has been less than helpful).
April 7, 2025
If you want to know how to treat reflux, this is the book for you. Beyond the recipes just what to avoid and why.
February 1, 2020
Helpful advice for those with reflux, including real causes and solutions.
November 22, 2022
This is ok. If you can’t have gluten or dairy, skip the entre recipe section.
For a more comprehensive book, I recommend acid watcher.
I did appreciate the ph levels of a variety of foods.
For a more comprehensive book, I recommend acid watcher.
I did appreciate the ph levels of a variety of foods.
December 15, 2023
I'm on the fence about this one. Most of the information about reflux is fairly standard but collected together conveniently. The recipes are not that exciting, but they beat stumbling along on your own trying to figure out something you can eat that doesn't taste like your tongue shed all its taste buds. I have two big problems with this book. Like many others pandering to the organic crowd the authors insist organic is important with zero scientific evidence to back up that stance. Of course, that would require the science to back up that stance, which it doesn't - certainly not on the basis of their pet theory, which seems to be primarily "acid bad" and ignores all that pesky chemistry.
Let me explain. Normal stomach pH is between 1.5 and 2.5 - that's strongly acidic. This book recommends avoiding any food whose pH (as measured by sticking a pH meter probe into the food) is below 6 because they claim pepsin (the enzyme that actually does the damage) can still be 10% active at that pH (in reality it's less than 5% active at pH 6 and starts to become pretty unstable past that point). It's not that they're lying to their readers, but they're massaging the data (which they're clearly hoping you won't or can't examine for yourself) to make it look more significant than it is.
They're also ignoring the chemistry. Even acidic foods will not make the stomach more acidic unless they are more acidic than the stomach itself, and nothing on their list meets that criteria. I also find it fascinating that many of the red (red is bad) foods are marked as being bad for reasons other than acidity. It looks like they were at least honest about the pH measurements, but any food that didn't meet their arbitrary cutoff (pH 4.0 and higher are good, unless they are something that is well-established to be a problem for reflux) was labeled as bad. They offer no explanation as to why cherries at pH 3.9 are bad while Fuji apples at pH 4.0 are apparently good. They clearly picked an arbitrary cutoff and threw an additional label at foods they knew were bad even though they don't fit their pet theory. They never bother explaining "why" these foods are bad even though the pH suggests they should be fine. The explanation seems obvious enough to me - the theory is wrong. When the data don't fit the theory you adjust the theory, not the data.
In the end, this book will be useful mostly for the recipes. The "science" is suspect and I should have seen that coming when they stated on p. 23 that the book would not be popular with federal regulatory agencies or the Congress that funds them, and then on the next page suggest it will also irritate members of the medical community because (natch) the current model is all wrong and "many doctors mistakenly believe" something about pepsin that has been established in the scientific literature since 1965 that the authors have chosen to ignore.
Oh, and the reason your doctor doesn't know about this is that specialists are too specialized? What does that even mean when you're talking about specialists whose job it is to know exactly this kind of thing? Their "explanation" doesn't make sense. Yet they provide an entire chapter dedicated to helping you, the presumably non-medical professional, to diagnose yourself. Sigh.
Will this book help you? Probably. Its main value will be giving you some structure in your efforts to let your body heal. It's not groundbreaking, and it's skirting the edge of science-based medicine, but in the end there's nothing in here that should cause harm or retard the healing process. It's good advice, just steeped in some very shaky science. Still a worthwhile purchase.
Let me explain. Normal stomach pH is between 1.5 and 2.5 - that's strongly acidic. This book recommends avoiding any food whose pH (as measured by sticking a pH meter probe into the food) is below 6 because they claim pepsin (the enzyme that actually does the damage) can still be 10% active at that pH (in reality it's less than 5% active at pH 6 and starts to become pretty unstable past that point). It's not that they're lying to their readers, but they're massaging the data (which they're clearly hoping you won't or can't examine for yourself) to make it look more significant than it is.
They're also ignoring the chemistry. Even acidic foods will not make the stomach more acidic unless they are more acidic than the stomach itself, and nothing on their list meets that criteria. I also find it fascinating that many of the red (red is bad) foods are marked as being bad for reasons other than acidity. It looks like they were at least honest about the pH measurements, but any food that didn't meet their arbitrary cutoff (pH 4.0 and higher are good, unless they are something that is well-established to be a problem for reflux) was labeled as bad. They offer no explanation as to why cherries at pH 3.9 are bad while Fuji apples at pH 4.0 are apparently good. They clearly picked an arbitrary cutoff and threw an additional label at foods they knew were bad even though they don't fit their pet theory. They never bother explaining "why" these foods are bad even though the pH suggests they should be fine. The explanation seems obvious enough to me - the theory is wrong. When the data don't fit the theory you adjust the theory, not the data.
In the end, this book will be useful mostly for the recipes. The "science" is suspect and I should have seen that coming when they stated on p. 23 that the book would not be popular with federal regulatory agencies or the Congress that funds them, and then on the next page suggest it will also irritate members of the medical community because (natch) the current model is all wrong and "many doctors mistakenly believe" something about pepsin that has been established in the scientific literature since 1965 that the authors have chosen to ignore.
Oh, and the reason your doctor doesn't know about this is that specialists are too specialized? What does that even mean when you're talking about specialists whose job it is to know exactly this kind of thing? Their "explanation" doesn't make sense. Yet they provide an entire chapter dedicated to helping you, the presumably non-medical professional, to diagnose yourself. Sigh.
Will this book help you? Probably. Its main value will be giving you some structure in your efforts to let your body heal. It's not groundbreaking, and it's skirting the edge of science-based medicine, but in the end there's nothing in here that should cause harm or retard the healing process. It's good advice, just steeped in some very shaky science. Still a worthwhile purchase.
July 30, 2019
So, this book is super uneven. I really liked the science piece--Koufman, an international authority on reflux--goes over with clear explanations how reflux works, what its effects are in the short and long term, and her own and other research about the best way to treat, which, in short, is through diet.
But although diet is the crux of the book, that's where it falls flat. There are many things that are unclear. For example, she says all of her recipes (most of which, frankly, don't excite me, though I've yet to try any), are suitable for the "induction" or stricter stage of the reflux diet, but then many of them (as other Goodreads reviewers have pointed out) have "Bad" list ingredients, like orange juice, onions etc. I guess that maybe these things are okay in really small quantities? But she doesn't specify this. She also doesn't specify whether certain other seemingly suspicious ingredients, like lemon zest, would be okay or not. There are also many foods missing from her 'good' and 'bad' lists leaving you feeling like you'd need to buy a pH metre to do this diet.
Another area where was looking for more explanation is in her brief bit on lifestyle. She mentions to elevate the head of your bed, but not how much. To not exercise after eating - but how long should you wait? I ended up scouring google for these answers. For the authority on reflux, I kind of hoped for something a bit more comprehensive.
But it's a good starting place, and the title is catchy as hell.
I am reading Aviv's Acid Watcher book right now and it seems much more comprehensive and the recipes look tastier.
But although diet is the crux of the book, that's where it falls flat. There are many things that are unclear. For example, she says all of her recipes (most of which, frankly, don't excite me, though I've yet to try any), are suitable for the "induction" or stricter stage of the reflux diet, but then many of them (as other Goodreads reviewers have pointed out) have "Bad" list ingredients, like orange juice, onions etc. I guess that maybe these things are okay in really small quantities? But she doesn't specify this. She also doesn't specify whether certain other seemingly suspicious ingredients, like lemon zest, would be okay or not. There are also many foods missing from her 'good' and 'bad' lists leaving you feeling like you'd need to buy a pH metre to do this diet.
Another area where was looking for more explanation is in her brief bit on lifestyle. She mentions to elevate the head of your bed, but not how much. To not exercise after eating - but how long should you wait? I ended up scouring google for these answers. For the authority on reflux, I kind of hoped for something a bit more comprehensive.
But it's a good starting place, and the title is catchy as hell.
I am reading Aviv's Acid Watcher book right now and it seems much more comprehensive and the recipes look tastier.
January 22, 2018
I'm giving this book five stars because, to my knowledge, it is the best resource available on silent reflux or laryngopharyngeal reflux (LPR).
My journey with LPR started three years ago when I started having difficulty breathing; I was coughing, wheezing, and generally felt like I couldn't catch my breath. I suspected asthma, but instead I was diagnosed with vocal cord dysfunction. The speech therapist went to speech therapy, yadda, yadda, and things moved along pretty smoothly. Fast forward to the end of 2011/early 2012 when I was pregnant and subsequently had my baby. I started experiencing hoarseness and pitchiness. I couldn't sing soprano anymore because my voice would crack or no sound would come out at all. It was alarming. To make a long story short, I was finally (finally!) diagnosed with acid reflux. Looking back, it makes sense that my reflux reached its low point postpartum. As a new mom, I was eating and sleeping whenever I could, often snacking in the middle of the night.
To have been through this drawn-out process of reaching the right diagnosis, I think this book is invaluable. The section on the science of silent reflux resonated with me as I finally read the truth about my own experience.
Some reviewers complained that the recipes are bland. To be honest, I've only made three of the dishes from the book, but so far I've liked them all and plan to make them again.
My journey with LPR started three years ago when I started having difficulty breathing; I was coughing, wheezing, and generally felt like I couldn't catch my breath. I suspected asthma, but instead I was diagnosed with vocal cord dysfunction. The speech therapist went to speech therapy, yadda, yadda, and things moved along pretty smoothly. Fast forward to the end of 2011/early 2012 when I was pregnant and subsequently had my baby. I started experiencing hoarseness and pitchiness. I couldn't sing soprano anymore because my voice would crack or no sound would come out at all. It was alarming. To make a long story short, I was finally (finally!) diagnosed with acid reflux. Looking back, it makes sense that my reflux reached its low point postpartum. As a new mom, I was eating and sleeping whenever I could, often snacking in the middle of the night.
To have been through this drawn-out process of reaching the right diagnosis, I think this book is invaluable. The section on the science of silent reflux resonated with me as I finally read the truth about my own experience.
Some reviewers complained that the recipes are bland. To be honest, I've only made three of the dishes from the book, but so far I've liked them all and plan to make them again.
November 26, 2017
Disclaimer: I didn't read the entire book because it's 80-85% recipes, and that's not what I was looking for. I already know how to cook and manipulate recipes; what I wanted was information. The description supplied by my library's download site truncated the title and did not indicate that this was primarily a cookbook.
The information in the first few pages of the book was what I was hoping for. The info seems good, but there is too little of it. The recipes looked OK, but most people should be able to find similar ones on-line working from a solid list of which foods are problematic and which are not. The most real information was in the very short section that explains what causes reflux problems to begin with.
One thing marring the information section was an underlying tone suggesting that the rest of the world has it all wrong and the authors are the only ones who truly understand this condition. Defensive much? Yeah, OK, fine, you feel under-appreciated by your colleagues. Sounds like your personal problem, not something I need to care about. Air your grievances with them; the reader doesn't find it helpful.
The information in the first few pages of the book was what I was hoping for. The info seems good, but there is too little of it. The recipes looked OK, but most people should be able to find similar ones on-line working from a solid list of which foods are problematic and which are not. The most real information was in the very short section that explains what causes reflux problems to begin with.
One thing marring the information section was an underlying tone suggesting that the rest of the world has it all wrong and the authors are the only ones who truly understand this condition. Defensive much? Yeah, OK, fine, you feel under-appreciated by your colleagues. Sounds like your personal problem, not something I need to care about. Air your grievances with them; the reader doesn't find it helpful.
December 21, 2018
I have been successfully managing my severe Silent Reflux for 5 years without medication by controlling my diet, but still have the occasional flare up. I came across this cook book while reading another book on silent reflux. All About LPR: The Silent Reflux Story I had some high hopes that I'd get some new variety in my meal options through this book. While there is some good information in the book, and the recipes aren't overly complicated, I am really disappointed that many of these recipes include ingredients that are questionable (like lemons, soy sauce, and other fruits and juices), even if they are in small quantities. I really wanted a cookbook that didn't require modifications or substitutions, that I could hand to my boyfriend and say, "anything from this cookbook is safe, even at the worst of times." Sadly, this isn't that cookbook. There are some good ideas and several recipes are fine as-is, but I expected something more sensitive from Dr. Koufman.
June 25, 2021
Informative, helped me realize acid was not my problem.
November 7, 2013
A useful reference for me as I'm diving into some heavy diet and lifestyle changes. The charts tracking acidity of various foods were a helpful start as was the perspective about the pepsin bonding to tissues in the esophagus so any dietary acid activates it to break down the proteins of your tissue. Opened my eyes. That said, the defensiveness of the physicians (us against the rest of the medical world) and the repetitive nature of the text could have done with a good edit.
I haven't tried out the recipes yet but some do look approachable. I'm going to try their idea of the induction diet to kick things off as it seems a logical thing to try (though such a bummer for a foodie and wine lover). I may adjust the rating after trying some recipes.
I haven't tried out the recipes yet but some do look approachable. I'm going to try their idea of the induction diet to kick things off as it seems a logical thing to try (though such a bummer for a foodie and wine lover). I may adjust the rating after trying some recipes.
November 25, 2015
Koufman's The Chronic Cough Enigma and this book are instrumental in making me feel so much better as I use their 14-day induction diet that I'm eager to try the recipes in this book and adapt favorites of mine.
These have been my favorite recipes so far: Mad Mushroom Stew; Healthy One-Pot Chicken Blanquette; and Pork Loin with Fingerling Potatoes and Zucchini.
I recommend this book to anyone with a chronic cough related to laryngopharyngeal reflux, anyone with acid reflux, anyone trying to stay on an alkaline diet or a low-fat diet, or anyone who wants to try some new recipes.
These have been my favorite recipes so far: Mad Mushroom Stew; Healthy One-Pot Chicken Blanquette; and Pork Loin with Fingerling Potatoes and Zucchini.
I recommend this book to anyone with a chronic cough related to laryngopharyngeal reflux, anyone with acid reflux, anyone trying to stay on an alkaline diet or a low-fat diet, or anyone who wants to try some new recipes.
April 2, 2012
The recipes need to be rewritten so they're clearer, but for the most part this book was very helpful.
Read the full review at Truth, Beauty, Freedom, and Books>>>
Read the full review at Truth, Beauty, Freedom, and Books>>>
August 11, 2024
A quick read, providing a concise introduction to reflux, plus an eye-opening description of silent reflux/LPR in addition to classical GERD. The reflux science section was also quite thought-provoking. Dr. Koufman is a pioneering/leading expert on reflux, and I resonated with her call for more collaborative research and care between otolaryngology, gastroenterology, and pulmonology - and perhaps even a new specialty (she suggests “Integrated Aerodigestive Medicine”) that combines those three existing specialties. It can feel like a challenge navigating the medical landscape for who to talk to about reflux symptoms, and as Dr. Koufman describes, each type of specialist is very specialized in their defined anatomical zone; this can result in overlooking a more holistic, interconnected approach that is likely better suited for diagnosing and treating reflux issues. It was also interesting to read about her proposed link between the increasing acidification of food to regulate bacterial growth in the past few decades (using FDA-approved food additives “generally recognized as safe”), and adverse health consequences including reflux.
While the science and history in this book were illuminating, I was less interested in the food and recipe sections. The list of foods and their pH levels felt not incredibly comprehensive, and there’s a bit of an all-or-nothing distinction between “good” and “bad” foods that might benefit from a little more explanation of the individual nuances of different peoples’ cases and trigger foods. The recipes, while varied and delicious-looking, sometimes contain ingredients that were identified as “bad” and doesn’t go much into why they are permitted in those recipes (I assume it’s because of the combining with different ingredients to neutralize acidicity?). Also maybe something to note if one is dairy-free or trying to eat less sugar/gluten, but a decent number of a recipes also included ingredients like cheeses, sugar, and white flour (which was confusing as the authors also mentioned recommending whole-grain bread) - though perhaps substitutes could be used.
Nonetheless, this book provides a good introduction to reflux disease, as well as high-level approaches such as starting with an “induction diet” - seemingly analogous to the “healing phase” from the Acid Watcher book by Dr. Aviv. The latter seems to go in a little more detail (to be fair this book was published earlier, in 2010, while the Acid Watcher Diet was published in 2017), so it may be a good companion or next-step for any readers interested in learning more and getting additional ideas for foods/recipes.
While the science and history in this book were illuminating, I was less interested in the food and recipe sections. The list of foods and their pH levels felt not incredibly comprehensive, and there’s a bit of an all-or-nothing distinction between “good” and “bad” foods that might benefit from a little more explanation of the individual nuances of different peoples’ cases and trigger foods. The recipes, while varied and delicious-looking, sometimes contain ingredients that were identified as “bad” and doesn’t go much into why they are permitted in those recipes (I assume it’s because of the combining with different ingredients to neutralize acidicity?). Also maybe something to note if one is dairy-free or trying to eat less sugar/gluten, but a decent number of a recipes also included ingredients like cheeses, sugar, and white flour (which was confusing as the authors also mentioned recommending whole-grain bread) - though perhaps substitutes could be used.
Nonetheless, this book provides a good introduction to reflux disease, as well as high-level approaches such as starting with an “induction diet” - seemingly analogous to the “healing phase” from the Acid Watcher book by Dr. Aviv. The latter seems to go in a little more detail (to be fair this book was published earlier, in 2010, while the Acid Watcher Diet was published in 2017), so it may be a good companion or next-step for any readers interested in learning more and getting additional ideas for foods/recipes.
April 25, 2024
one of the worst diet books ever recommended. if you are looking for a quick way to develop disordered eating, this is the place to look. not only are most of the studies cited done on a small sample size of people who eat outrageously extreme (10+ sodas a day or all processed foods, of course if you cut those things out you’ll feel better, that doesn’t add any scientific weight to the study, if anything it makes the study seem less credible) but the way the book is written is full of contradictions. in one section of the book it will say it is okay to consume something in others it will say that eating that food will cause pain. as well as the list of acidic foods does not make any sense! for some reason there are specific brand labeled items but then it doesn’t have some standard everyday items, also testing the acidity of certain items levels at home the book was wrong and was advertising something like Kraft Zesty Italian dressing as being low acidity but when we came to check it, it was WAY below the number listed in the book. and the recipes listed would contradict what was listed as low acidity foods! the book made no sense & it makes me question how this person was able to write a whole book based of off essentially what they FEEL is best, not truly based on deep scientific research. also, the diet they recommend does not seem suitable for people who work, at all. it is not sustainable in the long term & I think the “detox” can cause serious health concerns that the author doesn’t address.
does this anecdotal book help some people?? sure. but I believe this book does more harm than good & that it is filled with inconsistencies that can harm the reader if not careful.
does this anecdotal book help some people?? sure. but I believe this book does more harm than good & that it is filled with inconsistencies that can harm the reader if not careful.
September 10, 2020
I bought this book to learn more about LPR. This review will not be covering the cookbook section.
I held off writing this review until I gave Dr. Koufman's protocol a shot. I am nearly two weeks into the diet and I am blown away by the results so far!
I love to sing as a hobby and that has been on pause due to LPR for the last six months. I couldn't sing and would sometimes find it difficult to speak, especially around mealtimes. It was quite frustrating since I didn't fall into any of the risk categories or behaviors (I'm not overweight, I don't drink caffeine/alcohol/carbonated beverages, mostly whole food diet, etc). Two months on PPI's helped alleviate some symptoms but they returned immediately after I weened off.
In combination with Gaviscon I have experienced such a drastic improvement in just the last two weeks. I had practice voice sessions four times in the last week, which is more than the previous six months combined. The diet is super bland and extremely boring but its absolutely worth it to get my voice back.
For the actual book, Dr. Koufman is the doctor to have coined the term silent reflux and the diagnosis of LPR, she is the world's leading expert on it. The initial section in the book gives a watered down description of how to treat LPR that is accessible to the public, and the end of the book gives a deeper dive into the scientific literature for those who are looking for a more rigorous understanding. Its a quick read too!
I have no idea if the cookbook itself is any good, but if you have LPR and have been frustrated by the lack of results from other treatments, give this book a read.
I held off writing this review until I gave Dr. Koufman's protocol a shot. I am nearly two weeks into the diet and I am blown away by the results so far!
I love to sing as a hobby and that has been on pause due to LPR for the last six months. I couldn't sing and would sometimes find it difficult to speak, especially around mealtimes. It was quite frustrating since I didn't fall into any of the risk categories or behaviors (I'm not overweight, I don't drink caffeine/alcohol/carbonated beverages, mostly whole food diet, etc). Two months on PPI's helped alleviate some symptoms but they returned immediately after I weened off.
In combination with Gaviscon I have experienced such a drastic improvement in just the last two weeks. I had practice voice sessions four times in the last week, which is more than the previous six months combined. The diet is super bland and extremely boring but its absolutely worth it to get my voice back.
For the actual book, Dr. Koufman is the doctor to have coined the term silent reflux and the diagnosis of LPR, she is the world's leading expert on it. The initial section in the book gives a watered down description of how to treat LPR that is accessible to the public, and the end of the book gives a deeper dive into the scientific literature for those who are looking for a more rigorous understanding. Its a quick read too!
I have no idea if the cookbook itself is any good, but if you have LPR and have been frustrated by the lack of results from other treatments, give this book a read.
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