Tag: Acid forming

While a live animal has a relatively neutral body pH, the process of converting muscle to meat causes a natural decrease in pH levels due to the production of lactic acid. This initial acidity is only part of the story, and understanding beef's full acid profile requires examining its effect on the body after digestion, known as the potential renal acid load (PRAL).

The human body tightly regulates its blood pH within a very narrow, slightly alkaline range of 7.35 to 7.45, with food intake having minimal impact on this balance. Despite this, the 'acid-alkaline diet' concept focuses on the metabolic residue foods leave behind, raising questions about common ingredients like butter.

With a pH typically ranging between 6.5 and 6.8, fresh milk is actually slightly acidic, not alkaline. This often surprises many people who assume milk contains alkali, especially since its mineral content includes alkaline substances like calcium and potassium. The complete answer is more nuanced, involving the distinction between a food's inherent pH and its effect on the body after digestion.

Fresh egg whites are initially alkaline with a pH of around 7.6, while the yolk is acidic with a pH of about 6.0. This difference is key to understanding the question, 'Are scrambled eggs alkaline?' as scrambling combines these contrasting components and their overall metabolic effect is what truly matters.

While it might feel acidic, peanut butter is actually only mildly acidic, with a physical pH typically ranging from 6.0 to 6.5. The question of 'Is peanut butter high in acid?' is nuanced, as its effect on the body is more complex than its measured acidity might suggest, especially for those with sensitive digestive systems or acid reflux.