If drinking soda is giving you an uncomfortable tummy, here is a tip I have found to be most useful. Once the carbonation is done fizzing (assuming it's in a glass), shake a couple shakes of salt on the top. When the new fizzing is gone, so is the carbonation. You can do the same if it's in a can or bottle, but you may have to use your hand with some salt in it. It doesn't take much.
If eating tomato products does the same thing, add 1 tsp. of sugar for every 4 oz. of tomato product. Whether you are making spaghetti, goulash, stew, or any food that requires tomato paste, sauce, juice or whole/stewed. Your item will come out the same, with perhaps a hint of sweet. The sugar reduces the acid in the product and enhances the taste, at least my family sure thinks so!
By Sandra from Salem, OR
Witht he tomatoes... my husband's a diabetc as was my mother... In order to help cut out any un necessary sugar, we use 1/4 tsp per can (reg size) of baking soda... It also gives it a lighter texture and you don't use as much salt. You could also cut the salt using a teaspoon of splenda blend... but we just don't really like the sweet in the sauce.
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