On Nutrition: Reader comments

Barbara Intermill, Tribune News Service on Feb 6, 2026

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In a recent column, I described myself as a “nutrition nerd” regarding my fascination with the human body’s ability to process food into substances we need to maintain health.

Outlining how food is digested, I wrote: “As food nears the stomach, it arrives at a security gate called the esophageal sphincter that opens just long enough for food to enter. This small muscle then closes so the strong acids from the stomach can’t go up where they don’t belong.”

I then explained that overeating greasy or spicy foods can sometimes cause the esophagael sphincter to relax. This allows irritating acids to back up into the esophagus … a condition we call heartburn.

This solicited a response from Maureen, who reads this column in The St Louis Post-Dispatch.

“Like yourself, I’m always asking questions, which drives my husband and family crazy. I loved your article. But can you answer … WHY do greasy or spicy foods sometimes cause the esophageal sphincter to relax?”

Seems there are several reasons, Maureen. One is that high fat foods are digested slower, so they stay in the stomach longer than other nutrients. If we stuff our tummies with fat-filled food, the pressure on the esophageal sphincter can cause stomach acids to back up into the esophagus.

These greasy foods also trigger the release of a hormone called cholecystokinin, which causes the esophageal sphincter to relax. Again, this allows strong acids meant to stay in the stomach to escape and cause heartburn.

Spicy seasonings and some vegetables such as garlic and onions can also play a role in relaxing the barrier that protects the esophagus from irritating stomach acids. Over time, continued irritation of the esophagus can lead to serious health issues.

In another column on the 2025-2030 Dietary Guidelines for Americans, I noted that “perhaps the biggest message in these latest guidelines is to focus on ‘real’ food — that which is as close to possible to its original form. That includes fresh produce, poultry, eggs, fish, meat and dairy foods.”

To which Carl S., who read the piece in the Waukesha (Wisconsin) Freeman paper, commented, “Growing up in the 1950s we sometimes did not have access to fresh vegetables. We were lucky enough to grow our own vegetables and fruits and raise chickens for eggs and protein. My mother canned many of the vegetables and berries. I am wondering if the canning process precludes these foods from being considered ‘fresh.' By the way I live in an area with a growing season of only 5 months max.”

You are correct, Carl. Canned food is not considered “fresh” according to the USDA. However, while the newest Dietary Guidelines encourage us to eat more fresh foods, they also stress whole fruits and vegetables including “frozen, canned or dried” varieties.