Wednesday, 2 April 2014

Which fruit and vegetables can I actually eat?

Good question. Very good question.

Well, the answer depends on another question:

What is your reaction to a little bit of citric acid?

No Citric Acid
The following fruits are safe to eat no matter your reactions, as they contain mallic acid instead of citric. Unfortunately this list is rather limited...

  • Apples
  • Pears
  • Blueberries
On the veg side of things it is more promising. Vicky Clarke's page gives a list of things that will be off the menu. However, several things that are ok to go for are...
  • Cauliflower
  • Broccoli
  • Peas, pulses and beans of all kinds (although be careful they are not in tomato juice - tomatoes do contain citric acid. Another note is that tinned varieties often add citric acid. Always read the label)
  • Potatoes (which means chips, too, although with the frozen kind be aware of added citric acid. Label reading encouraged.)
  • Carrots
  • Cucumber and courgette (zucchini)
  • Sweet peppers
  • Leeks
  • Onions and spring onions
  • Garlic
Whether you class them as a fruit or vegetable, tomatoes are a no-go zone for those avoiding citric acid. Which also means no ketchup. 
Foods That Should Under No Circumstances Be Eaten 
The main culprits here are (pretty logically) your citrus fruits, such as lemons, limes, but also tomatoes; stone fruits such as cherries; and berries like raspberries and red currants are off limits if you don't want to ingest large amounts of my least favourite acid. Heed the voice of painful experience; raisins, sultanas, figs, dates...just don't go there. Other, more surprising, offenders include Jerusalem artichokes (can't say I miss those) and lettuce (cry, cry), although I am unsure about kale. I would steer clear, or at least let us know your results if anyone does try it!