Can you eat yams with acid reflux?

In this short article, we will provide an answer to the question “Can you eat yams with acid reflux?” and the information on yam storage.

Can you eat yams with acid reflux?

Yes, you can eat yams with acid reflux.  Yams are an important component of an alkaline diet because they contain fiber that is easily digested. This fiber is good in the management of stomach acid, which is beneficial in preventing GERD and heartburn.

What is GERD?

In the United States, people who suffer from gastroesophageal reflux disease, also known as GERD, make up twenty percent of the population. Acidic foods that come back up into the esophagus regularly can cause GERD.

When food enters your stomach, a valve at the end of your esophagus called the lower esophageal sphincter is supposed to close and keep acid from backing up into your esophagus. If this valve does not close properly, acid reflux can occur. This results in the acid backwash, which travels up through your esophagus into your throat and mouth, leaving you with a sour taste in both of those places.

What is a yam?

A tuber vegetable, yam is a type of vegetable. They are referred to as Dioscorea in the scientific community, and their natural habitats can be found in both Asia and Africa. As a result of their widespread dispersion, they can now be found in just about every country in Latin America and the Caribbean. There are around 600 different varieties of yams, and Africa is responsible for producing 95% of those different sorts.

Yams, in contrast to sweet potatoes, have the potential to develop into extremely enormous fruits. They are in the shape of cylinders and have a bark-like skin that is dark, rough, and difficult to peel off; however, when heated, the skin softens and becomes more malleable. Depending on the kind, the interior of a fully developed yam can have a flesh that is any shade from white to yellow to purple to pink.

How Might One Verify the Authenticity of a Yam?

There are around 150 distinct varieties of yams, each native to a particular region of the world. Although yams are native to both Africa and Asia, the vast majority of them are grown as an agricultural crop in Africa. In the United States, yams are nearly always sold in the form of pieces that are sealed in their separate plastic packages.

This is the case regardless of whether or not you are even able to locate them. They have the potential to reach up to 150 pounds, but at any given time they could weigh as little like a potato. The skin of a genuine yam is tough and dark in color, while the flesh contained within can be white to reddish in hue, but is most frequently white.

It is possible to come across canned vegetables that are labeled as yams; however, the likelihood that they contain yams is quite low. Even “Yams” sold in the fresh fruit sections of supermarkets are the real thing. 

Hundreds of years ago, merchants in the United States began selling locally grown sweet potatoes that were on the softer side as yams to differentiate them from the hard sweet potatoes that people in the country had been consuming for years. This incidence of mistaken identity has never been addressed by the Food and Drug Administration (FDA), and they have never taken any action to do so.

The actual yams come from other nations, although they are imported. If you are looking for an authentic item, you should look at foreign markets as well as more specialized markets. Choose yams that have skins that are wrinkle-free, smooth, and taut, as well as flesh that is firm. The answer to that question is yes; you can get real yams online, just like you can get practically anything else you want in this day and age.

Can you describe the taste of yam?

Yams, in contrast to sweet potatoes, have a higher carbohydrate content and a drier texture. They are often prepared by boiling them and then drizzling them with palm oil when they are eaten in their native Africa; however, they can also be roasted, fried, grilled, or baked. 

In Africa, this approach to food preparation is by far the most common. Yams, in contrast to sweet potatoes, should not be consumed when they are raw but can be safely consumed once they have been cooked. Almost any recipe that calls for sweet potatoes can easily be adapted to use authentic yams instead of sweet potatoes.

What about storing your yams?

Yams that have not been cooked can be stored for up to two weeks if they are placed in a location that is cool, dark, and dry. They must not be stored in the refrigerator at any time. Yams that have been cooked and allowed to cool completely can be kept in the refrigerator for up to three days.

 If you wish to freeze them, you should put them in a container that is airtight and has about half an inch of headroom over the contents of the container. At a temperature of 0 degrees Fahrenheit, yams can be safely stored for ten to twelve months in the freezer.

Conclusion

In this short article, we provided an answer to the question “Can you eat yams with acid reflux?” and the information on yam storage.

Reference

https://www.healthline.com/nutrition/sweet-potatoes-vs-yams

https://indianexpress.com/article/lifestyle/food-wine/yam-the-tuber-for-weight-loss-and-fight-agai

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Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.