Category: Food ph

While the raw pH of fresh corn can be close to neutral, many nutritionists and health sources classify maize as an acid-forming food after digestion. This classification is not about the food's initial sourness, but rather the metabolic byproducts it leaves in the body.

According to the American Egg Board, a freshly laid egg white is naturally alkaline, with a pH of around 7.6, which increases significantly as the egg ages. This sheds light on the common question: Is boiled egg white acidic or alkaline?, confirming its place on the alkaline side of the pH scale.

With a pH generally ranging from 5.8 to 6.2, ham is considered mildly acidic. This mild acidity is a result of the natural metabolic processes that occur in meat after slaughter, during which glycogen is converted into lactic acid. Understanding **how acidic is ham** is crucial for those mindful of their diet's acid-alkaline balance, especially since processed meats contribute to the body's overall acid load.

According to the Potential Renal Acid Load (PRAL) scale, which measures a food's acid-forming potential after digestion, peanut butter is considered acid-forming. This distinction is key when asking "Is peanut butter acid or alkaline?", as it differs from the food's direct pH level.