Okay so this has haunted me for quite some time, I have checked online many times and ever came to a good conclusion that I understood. Vinegar is an acid, lemon juice all citric stuff are acids, there are so many acidic foods out there and one has to find the right balance of acid \ base in a dish to help complement the flavors. I have struggled with trying to find good things to balance out high acid foods. So I turn to you folks out there on cheftalk land for some advice and help. What types of things can I use when I find a dish to acidic? For example I like to cook with hot sauce a lot all different kinds and sometimes to take it down a notch I would like some base. Also I have high cholesterol and try to stay away from oils. But I think olive oil and extra virgin are bases.