Tag: Pasta acidity

According to one study, the pH of fresh, uncooked pasta can range from 6.35 to almost 8.0, indicating it is not inherently acidic. However, determining if pasta is truly "low in acid" requires understanding both its inherent properties and its metabolic effect on the body.

While dry pasta itself has a near-neutral pH, it's often mistaken as a primary cause of digestive issues due to its association with acidic sauces. The crucial distinction is whether the food is inherently acidic or becomes acid-forming after digestion, which is key to understanding if pasta is high in acidity.

Scientific research indicates that the pH of cooked spaghetti ranges from 6.35 to 7.99, classifying it as a near-neutral food. This differs significantly from the often highly acidic sauces, such as tomato-based marinara, that it is often served with. Understanding what is the pH of spaghetti is key to understanding how this food interacts with other ingredients.