Tag: Alkaline

According to research published in the *International Journal of Pharmaceutical and Bio Medical Science*, the pH of raw red ginger can range between 5.6 and 6.5, but its metabolic effect is often considered alkaline. This duality is a key aspect of understanding what the pH balance of ginger actually is and how it influences the body.

According to ancient Ayurvedic principles, millets are considered sattvic, meaning they promote balance and are light and easy to digest. The short answer to "is millet flour difficult to digest" is quite the opposite, as it is generally well-regarded for its digestive benefits.

Milk, with a pH range of 6.4 to 6.8, is a commonly consumed beverage, yet many wonder whether it's acidic or basic. This question reveals the critical details of milk's chemical composition and how it affects its qualities.

Despite tasting tart, the popular health claim that lemons make your body more acidic is a misconception. In reality, the human body has incredibly robust regulatory systems designed to keep its blood pH in a very narrow, healthy range. This tight regulation means that consuming acidic foods like lemons has a minimal and often misunderstood impact on your body's overall acid-base balance.

Overwhelmingly, the perception that soda water increases pH is a common misconception. In reality, the process of carbonation creates a mild acid, which causes the pH of the water to decrease, not increase.

An estimated 80% of consumer-grade cleaning products are either acidic or basic, but the terms "base" and "alkaline" are often used interchangeably, causing confusion. Understanding the distinct difference between acid-base and alkaline is fundamental to grasping basic chemistry and its practical applications in daily life.

Raw cacao beans, the source of all chocolate, are naturally acidic, with a pH ranging between 5 and 6. However, whether a finished cacao product is acidic depends heavily on processing, which is crucial for those mindful of their digestive health.

Though its taste varies from sweet to tart, research shows that starfruit becomes less acidic as it ripens. This natural process raises a key question for many: is starfruit acidic or alkaline? This article provides a definitive answer, exploring the fruit's pH level and its critical health implications.

Scientific studies confirm that the amla fruit, or Indian gooseberry, is chemically acidic with a pH often below 4 due to its high vitamin C content. This often leads to confusion about whether amla water is acidic or alkaline when it is actually consumed by the body.

The pH level of salad is not a single value but a range, as research shows the mean pH of vegetable salads can vary significantly from 2.87 to 6.17. This variation is due to the inherent acidity or alkalinity of individual ingredients and, most importantly, the dressing used.