Is Ezekiel Bread Alkaline or Acidic? A Guide for Your Nutrition Diet

November 4, 2025 •

4 min read

With a reported pH value of 6.5, Ezekiel bread is surprisingly close to neutral, positioning it on the mildly alkaline-forming side of the bread spectrum and offering a potential benefit for those focused on a balanced nutrition diet. This is in stark contrast to many conventional breads, which typically register as more acidic.

Quick Summary

This article explores the pH of Ezekiel bread, explaining how its sprouted grain ingredients make it mildly alkaline-forming. It contrasts this with traditional bread, analyzes its health benefits, and discusses its place in a balanced nutrition plan.

Key Points

Mildly Alkaline-Forming: Due to the sprouting process, Ezekiel bread has a pH of approximately 6.5, positioning it as mildly alkaline-forming, unlike many traditional, more acidic breads.
Sprouting Neutralizes Acidity: The germination process breaks down phytic acid and complex starches, which are acid-forming in unsprouted grains, increasing the bread's pH and making it easier to digest.
Higher Nutrient Bioavailability: As a result of sprouting, Ezekiel bread offers better absorption of key minerals like magnesium, potassium, and calcium.
Not Suitable for Celiac Disease: Despite being less acidic and potentially lower in gluten than standard bread, Ezekiel bread is not gluten-free and should be avoided by those with celiac disease or severe gluten sensitivity.
Healthier for Digestion: Its unique composition can make it easier on the digestive system for many individuals, though it's best to introduce it slowly to your diet.
Better for Acid Reflux: For individuals with acid reflux, whole grain breads like Ezekiel are generally a better option than refined white bread, as their higher fiber can aid digestion.

Understanding the Concept of Acidity and Alkalinity in Food

Acidity and alkalinity are measured on the pH scale, which runs from 0 to 14. A pH below 7 is acidic, a pH of 7 is neutral, and a pH above 7 is alkaline. While the body's blood pH is tightly regulated and not significantly altered by diet, the concept of 'alkaline-forming' and 'acid-forming' foods refers to the mineral residues (or 'ash') left behind after the food is metabolized. The alkaline diet, based on this principle, suggests consuming more alkaline-forming foods like fruits and vegetables and fewer acid-forming foods like meat, dairy, and grains.

Traditional bread, particularly that made from refined flours, is typically considered acid-forming due to its grain content. However, Ezekiel bread is not a traditional bread. Its unique ingredients and processing methods are key to understanding its place on the pH spectrum.

The Alkalizing Power of Sprouted Grains

Ezekiel bread is made from sprouted grains, a process that significantly changes the grain's chemical composition and nutritional profile. Sprouting involves soaking and germinating whole grains and legumes, which activates enzymes within the seeds. This process breaks down complex starches and 'anti-nutrients' like phytic acid, which normally inhibit the absorption of key minerals.

How Sprouting Changes the pH

The changes that occur during sprouting are the primary reason Ezekiel bread is less acidic than standard bread:

Complex Carb Breakdown: Enzymes activated during sprouting break down complex carbohydrates into simpler sugars, reducing the amount of acid-forming compounds.
Higher Mineral Content: Sprouting increases the bioavailability of alkaline-forming minerals such as calcium, magnesium, and potassium. With less phytic acid to bind to these minerals, the body can absorb them more effectively.
Reduced Gluten: The sprouting process can reduce the gluten content, and since gluten is an acid-forming protein, this also contributes to a lower acidic load.

This process results in a product that has a pH closer to neutral than most other breads. For example, Ezekiel bread is reported to have a pH of 6.5, just below the neutral mark of 7, which places it on the mildly alkaline-forming side.

Ezekiel vs. Traditional Bread: A pH and Nutritional Comparison


Feature	Ezekiel Bread (Sprouted Grain)	Traditional White Bread	Traditional Whole Wheat Bread
Processing	Grains are soaked and sprouted before being ground into dough.	Made from refined, bleached white flour.	Made from ground, unsprouted whole wheat kernels.
pH/Acidity	Mildly alkaline-forming (approx. 6.5 pH).	Acid-forming.	Acid-forming (more so than Ezekiel, though healthier than white).
Digestibility	Easier to digest due to reduced starches and anti-nutrients.	Can be harder to digest for some due to high processing.	Can be challenging for some sensitive individuals due to higher fiber and phytic acid content.
Nutrient Absorption	Increased bioavailability of vitamins and minerals.	Many nutrients lost during refining process.	Phytic acid can inhibit mineral absorption.
Fiber Content	High in fiber from whole, unprocessed ingredients.	Very low fiber.	High fiber, but phytic acid can be an issue.
Ingredients	Organic sprouted grains, legumes, water, yeast, sea salt.	Refined white flour, sugar, oil, commercial yeast, preservatives.	Whole wheat flour, sometimes includes preservatives.

The Role of Ezekiel Bread in a Balanced Nutrition Diet

For those seeking to reduce their dietary acid load, Ezekiel bread is a superior choice to standard white or whole wheat bread. Its mildly alkaline-forming nature can be a valuable component of a diet that emphasizes fresh fruits, vegetables, and other whole foods. The benefits extend beyond pH balance:

Improved Digestion: The sprouting process makes the grains easier on the digestive system, potentially reducing gas, bloating, and abdominal discomfort associated with high-fiber grains.
Enhanced Nutrient Absorption: The breakdown of phytic acid means the body can better absorb the high levels of vitamins and minerals found in the sprouted grains.
Higher Protein Content: Ezekiel bread provides a more complete protein profile than many other breads, thanks to its combination of sprouted grains and legumes.
Glycemic Control: The increased fiber and protein content, along with the simpler carbohydrates, helps to stabilize blood sugar levels.

While Ezekiel bread is an excellent option for many, it is not suitable for everyone. Individuals with celiac disease or gluten sensitivities should still avoid it, as it is not gluten-free. For those with severe acid reflux, while a lower-acidity bread, it's still a grain and some individuals may find it bothersome.

For a truly alkaline-focused diet, combining Ezekiel toast with alkaline-forming foods like avocado, spinach, or almond butter is an optimal strategy. The emphasis should always be on a balanced and diverse intake of whole foods.

Conclusion

While grains are generally classified as acid-forming, Ezekiel bread stands apart due to its unique sprouted grain process. This method results in a final product that is mildly alkaline-forming, with a pH of around 6.5, making it a preferable choice for those following an alkaline diet or simply seeking a less acidic, more digestible bread option. Its nutritional superiority, including higher levels of bioavailable vitamins and minerals, also solidifies its status as a healthy alternative. Incorporating Ezekiel bread into a balanced nutrition diet, rich in fruits and vegetables, can contribute positively to overall health and well-being, though it's important to be mindful of individual sensitivities, especially concerning gluten.

For more information on the benefits of sprouted grains, you can explore resources from the bread manufacturer, Food For Life, and their 'Pro pH' initiative.

Note: This information is for general knowledge and should not replace professional medical advice.

Frequently Asked Questions

While its exact pH is slightly below neutral at around 6.5, Ezekiel bread is considered mildly alkaline-forming when metabolized. The sprouting process significantly reduces its acidic load compared to traditional breads.

Sprouting, or germination, breaks down complex starches and phytic acid within the grain. This process increases the concentration and bioavailability of alkaline-forming minerals, which helps to raise the overall pH of the finished product.

For many people with acid reflux, Ezekiel bread is a better choice than white or regular whole wheat bread. Its higher fiber content and lower acidity can help with digestion and potentially reduce symptoms, though individual reactions may vary.

Yes, Ezekiel bread contains gluten because it includes sprouted wheat and sprouted spelt. While the sprouting process can reduce gluten content, it is not a gluten-free product and is unsafe for people with celiac disease.

The theory that diet can alter the body's overall pH is largely unsubstantiated by science, as the body maintains a tightly controlled blood pH. However, focusing on alkaline-forming foods like fruits and vegetables is widely recognized as a healthy dietary practice.

Ezekiel bread should be kept frozen or refrigerated after purchase, as it contains no preservatives and can mold more quickly than conventional breads. Toasting it from frozen is a common and easy way to enjoy it.

Sprouted grains are generally more alkaline than their unsprouted counterparts because sprouting increases the pH. However, the overall acidity depends on the specific grains used and the final recipe. Ezekiel bread's combination of sprouted grains and legumes makes it a good example of a mildly alkaline-forming bread.