Best Yellow Tomato

[Nyboy]

I grew up eating lots of tomatos. In the past couple of years I started having a problem with bad acid reflux. I am on medication for it, certain food makes it act up. Tomatos are the worse, I am hoping a low acid tomato will be ok. What is the best tasting raw low acid tomato? Sandwiches and salads just aren't the same without tomato.

 

[TheSeedObsesser]

Well, just because a tomato is yellow doesn't mean it will be low acid. I'll recommend "Kellog's Breakfast" even though it's more of an orange and I do not know if it is low in acid. They are very large tomatoes, the type you put on a sandwich, and the plants are vigorous and fairly disease resistant.

 

[curly_kate]

SeedObsesser - Kellogg's Breakfast is my absolute FAVORITE tomato! I would say it's pretty low in acid. I've grown ivory egg the past few years, and I'm pretty sure it's really low-acid. Very sweet.

 

[thistlebloom]

Well maybe we can stir up a little controversy here!

From what I understand there is no such thing as a low acid tomato, just different levels of sugars which mask acidity.
The debate rages on different online sites. Who knew so much drama could surround everybodys favorite summer vegetable!

NYboy, my husband drinks almond milk for acid reflux. It really helps him. Maybe you try it and see if it gives you some relief.

 

[digitS']

Well, I can sympathize with the problem, NyBoy!

I am not arguing over Kellogg's Breakfast. Very nice. Are there any folks dipping a pH strip in those tomatoes & arguing about acidity? They seem mild to me.

Here is a thought. If you run into ripening time problems, try Casey's Pure Yellow. Maybe not as much flavor but nice & quick!

Another: Dagma's Perfection. By Golly if those aren't mild, I don't know what are.
Steve

 

[thistlebloom]

An excerpt from Purdue on tomatoes:

'The flavor of a tomato is determined by the amount of sugar and acid present. The more sugar compared to acid the sweeter and milder the taste. If the acid level is high compared to sugar then the fruit tastes sour. Sugar is measured by a refractometer; acid level is determined by titration or by measuring pH. Taste panels usually rate tomatoes with a balanced ratio of sugar to acid as the most pleasing. In many cases tomatoes considered mild in taste and thought to be low acid tomatoes have about the same level of acid as those judged as having high acid; the key is the sugar level. The sugars involved are fructose and glucose. The acids are citric acid and malic acid. The sugars increase with maturation but take a pronounced rise coincident with pigment formation. Maximum acidity occurs with the first pink color and then declines. There are no standards for sugar or acid content in the U.S. Standards for Grades of Fresh Tomatoes.

Cloudy weather (decreased light) and high nitrogen decrease sugar. Fruit maturing during longer days have more sugar than fruit maturing late in the season under shorter days. Water stress increases sugar concentration.'

And a short article by a guy who knows tomatoes, Steve Goto:
http://www.gotomato.us.com/low-acid-tomatoes/

 

[Nyboy]

I don't know tomatoes at all, just remember Hoot saying becareful when canning yellow tomatoes because of their low acid. Have to stop tonight at whole foods for goat milk (litter of puppies) will pick up almond milk too.

 

[journey11]

If you are allowed to have it (no high blood pressure), a pinch or so of baking soda in a small glass of water after eating a tomato or food with it in there, like chili, really helps. I tried a few times putting a little baking soda right in my chili, but it affected the flavor a little too much for my liking.

 

[canesisters]

How about a white tomato?? I grew White Wonder last year and loved them, and they did SEEM to taste 'low acid'.

 

[Nyboy]

Not to worried about color. Question is there really a low acid tomato?