Most foods contain just enough naturally occurring acids to generate an acidic pH, or a value of 6.9 or lower on the pH scale. Because the metabolic process affects a food's pH nature as you digest it, many slightly acidic foods are actually alkaline-forming in the body. Similarly, some foods with very high amounts of acid are highly alkaline-forming, while certain foods with slightly base, or alkaline, pH values of 7.1 or higher are acid-forming in the body. Consuming a diet of 75 to 80 percent alkaline-forming foods supports a balanced body pH and boosts your alkali reserves.
Fruit
Limes, lemons, grapefruit, oranges and other citrus fruits contain high amounts of citric acid and have correspondingly low pH values ranging from 1.8 to 4.1 on the acid-base scale. All citrus fruit -- especially limes and lemons -- are highly alkaline-forming in the body. Likewise, all varieties of melon, including watermelon, honeydew and cantaloupe, have slightly acidic pH values but are highly-alkaline forming. Apricots, mangoes, peaches and other stone fruits have moderately acidic pH values but are moderately alkaline-forming in the body. Many berries, including strawberries, raspberries, blackberries and blueberries, are moderately to highly acidic, but moderately to highly alkalizing in the body.
Vegetables
Nearly all vegetables have slightly acidic pH values, yet almost all of them are alkaline-forming in the body. Yams, sweet potatoes, radishes, parsnips, lotus roots and rutabagas have slightly acidic pH values ranging from about 4.0 to 6.0, but are highly alkalizing. Other slightly acidic but alkaline-forming root vegetables include carrots, turnips and potatoes. Many leafy greens are also slightly acidic but highly alkaline-forming, including kale, lettuce, spinach and parsley. Parsley is one of the most alkalizing of all foods. Cruciferous vegetables, including broccoli, cauliflower, cabbage and Brussels sprouts, are other acid-containing, alkaline-forming vegetables.
Other Foods
Not many foods have alkaline pH values. Of those that do, nearly all are acid-forming in the body. The pH value of egg white ranges from neutral to 9.0, or slightly alkaline, while the pH value of whole eggs ranges from 7.1 to 9.5. In the body, however, egg whites and whole eggs are slightly to moderately acid-forming, respectively. Camembert cheese is one of the only dairy products with a slightly alkaline pH. Like many cheeses, however, it's highly acidifying. All breads, crackers and cakes are acid-forming in the body, but some have alkaline pH values. For example, the pH value of chocolate cake, which is highly acid-forming, ranges from 7.2 to 8.0.
Considerations
The pH values of fruits and vegetables can become slightly more acidic with the ripening process. However, fruits and vegetables also become more alkalizing as they ripen. A sweet, juicy cantaloupe, for example, is more alkaline-forming in the body than a young melon. Conventionally produced fruits and vegetables are slightly less alkalizing, because pesticides negatively effect the pH nature of foods, according to Dr. Theodore A. Baroody in his book “Alkalize or Die.” In some cases, this can completely change how a food affects the body. For example, organic carrots are slightly alkaline-forming, but conventionally produced carrots are slightly acid-forming.
References
- “The Encyclopedia of Healing Foods”; Michael Murray, N.D., et al.; 2005
- “The Acid Alkaline Food Guide”; Dr. Susan E. Brown, et al.; 2006
- “The pH Balance Diet”; Bharti Vyas, et al.; 2007
- “Alkalize or Die”; Dr. Theodore A. Baroody; 1991
- Oklahoma State University: The Importance of Food pH in Commercial Canning Operations; William McGlynn
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