Tag: Wheat acidity

While some raw wheat flour can have a neutral pH, with one study finding a whole wheat flour pH of 6.81, wheat grain is generally considered an acid-forming food once metabolized by the body. This is a key distinction, as a food's initial pH and its ultimate impact on the body's acid-base balance are not always the same.

According to nutritional comparisons, wheat is significantly more acid-forming inside the body than rice. This key distinction, measured by the potential renal acid load (PRAL), is important for those monitoring their dietary acid intake and trying to determine which is more acidic, rice or wheat.