Tag: Food ph

The pH scale ranges from 0 to 14, with pure water having a neutral pH of 7. While most common foods are naturally acidic, some are considered neutral or near-neutral. Knowing what foods have a neutral pH can help you manage digestive issues like acid reflux and plan a more balanced diet for better health.

The FDA mandates that for food safety, especially canned goods, a pH of 4.6 or below is required to prevent the growth of harmful bacteria like *Clostridium botulinum*. This demonstrates why it is critical to know how do you measure the pH of food correctly.

While most foods are naturally acidic, some have a pH value greater than 7, which makes them alkaline. Understanding which food has a high pH level is particularly useful for those interested in the alkaline diet or managing conditions like acid reflux.

Bananas are widely known for being a low-acid fruit, yet they still contain natural organic acids that are essential for their development. Malic acid, and to a lesser extent citric and oxalic acids, are the primary acids responsible for the flavor profile and changes that occur as a banana ripens. Understanding which acid is in bananas provides insight into the science behind their taste, from the subtle tartness of a green banana to the rich sweetness of a ripe one.

According to the Potential Renal Acid Load (PRAL) system, walnuts have a positive score, which means they are considered acid-forming once metabolized by the body. This does not mean they are unhealthy, but rather that their digestion produces a slight acid residue, in contrast to truly alkaline-forming foods.

With a mildly alkaline pH of around 8.3 when dissolved, baking soda, also known as sodium bicarbonate, is a powerful culinary tool. This chemical compound's primary function in many recipes is to increase the alkalinity of food, which directly impacts everything from leavening baked goods to enhancing browning and balancing flavors.

Despite having a near-neutral pH in its raw state, chicken is considered an acid-forming food once metabolized by the body. This distinction between a food's initial pH and its post-digestion effect is crucial for understanding its impact on dietary acidity.

While some popular alkaline diet charts inaccurately label Cream of Wheat as "extremely acidic," its actual pH is closer to neutral. The real question of whether cream of wheat is acidic depends on a food's inherent pH versus its acid-forming effect on the body after digestion.

Despite common misconceptions, ground nuts are actually considered acid-forming, not alkaline, in the body. For those following an alkaline diet, it is important to know that peanuts fall on the acidic side of the food pH scale.

A common belief is that cooking reduces the acidity of a tomato. However, cooking can actually concentrate the acids, intensifying the sour taste.