The pH scale is used to measure acidity and alkalinity in foods and chemicals. Products are measured on the scale, which ranges from 0 to 14. On the scale, a measurement of 7 is considered neutral. Foods with a pH below 7 are considered acidic, and foods with a pH above 7 are more alkaline. According to TheAlkalineDiet.org, having an imbalance of acid and alkaline in your body may cause headaches, allergies and illnesses. Consume a variety of foods to ensure that you are getting the right pH balance in your diet.
Fruits
You may be able to tell which fruits have a high level of acid by their taste. Acidic fruits taste bitter or very tart. High-acid fruits have a pH around 5.5 and include Morello cherries, nectarines, Asian pears, Winesap apples and greengage plums. Fruits that are only slightly acidic include golden delicious apples, Bosc pears, Bartlett pears, grapes, plums, Bing cherries, peaches, figs, honeydew and watermelon. Berries are also acidic. Wild strawberries, currants and mulberries are highly acidic, while greenhouse strawberries, blueberries and gooseberries are only slightly acidic.
Vegetables
The majority of vegetables are alkaline, but there are a few that are more acidic. Very acidic vegetables include eggplant and sour pickles, reports HeartSpring.net. Veggies that have a slight acidity include carrots, endive, artichokes, cauliflower, radishes, onions and avocados. Tomatoes are botanically a fruit, but they are used as a vegetable for cooking. They are slightly acidic and have a pH just below 7.
Grain Foods
Some grain foods can lean towards the acid end of the pH scale. Foods made with white or wheat flour have a pH around 5.5, according to TheGreatestHerbsonEarth.com. White sugar has a pH of about 5.5. Adding white sugar to a food can increase its acid content. Cakes, pastries, cookies and pasta made from white flour are slightly acidic. Semolina, white rice and couscous are highly acidic grains, while rye, barley, quinoa and brown rice are slightly acidic.
Animal Products
Several types of animal-based foods have high acidity. Fatty meats, such as mutton, beef, salmon, lobster and pork have a higher acid content. Lean meats, like chicken breast, veal, flounder and trout are slightly acidic. High-acid dairy foods include chocolate milk, sweetened yogurt and buttermilk. Soft cheeses, such as brie, Gorgonzola and goat cheese have a high acid content. Hard cheeses, like cheddar, Parmesan and Romano are also high in acid. Pasteurized milk and whole eggs are only slightly acidic.
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