Sweet vs. Mild vs. Acid vs...

[kimpossible]

I was wondering ... & if this has been discussed before, maybe someone can point me in the right direction...

Does a "sweet" tomato = "low acid" tomato?

Does a "low acid" tomato = "mild" or "bland" tomato?

Does a yellow or gold or white tomato = "low acid"?

Or are none of these things related?

I myself, prefer a strong, more acid, "old fashioned" tomato taste.

My husband has recently been diagnosed with colitis, & can't tolerate too much "tomato", period (fresh, sauce, etc.) Before his diagnosis I didn't have to worry about acidity - I could grow what ever I liked.

Now I am growing some whites, yellows, etc. hoping that he will have more tolerance to them.

Am I thinking straight? Can anyone help me out?