A pH Chart, Not A pH Scale,
Why A Food On The pH Chart Would
Lower Or Raise Your pH, The pH Chart
Lists Acid Forming Foods, Food Products,
and Mineral Nutrients. The pH Chart
Lists Alkaline Forming Foods, Food
Products, and Mineral Nutrients
The pH chart below lists food groups, foods, non foods, and nutrients that are acid forming (lower your pH) and alkaline forming (raise your pH). If your pH is too low or too high, the pH chart can help you decide what to eat and what not to eat for improving your health, especially your long term health. The pH chart is not the pH scale, but the pH scale is used to measure the pH of the body to create the pH chart.
Using The pH Chart And The pH Scale
The common charts you find online and elsewhere showing the pH scale next to a number of foods are charts of direct measurements of the pH of the foods – before the foods are eaten. A food can’t affect the pH of your body until after it’s eaten and begins to be digested. Most foods don’t measure for pH in the same way they affect your body – many foods that have a pH above 7 (alkaline) don’t raise the pH of the body and many foods that have a pH below 7 (acidic) don’t lower the pH of the body. So those charts can’t help you eat for a healthy pH. (One Dr. Oz show didn’t understand this.) The pH chart below is not a list of the pH of the foods (and non foods and nutrient supplements) listed, it’s a lists foods by how much each affects the pH of the body. Saliva pH is a good indicator of the pH of the body. So you influence the pH of your body using the pH chart below and you measure your saliva pH with a pH meter (or pH test strips) to see the effect of your food, non food, and nutrient supplement choices.
Of course, to determine whether a food will adversely affect you by physically touching it, for example soda on your teeth, then you need to know the pH of the food, not the food’s acid forming (or alkaline forming) influence on your body.
The pH Chart Rule Of Thumb
Potassium is highly alkaline forming. Most fruits measure pretty low on the pH scale because of their acid content. The acids of most, but not all, fruits are broken down during digestion, and once digested most fruits raise pH due to their high potassium content.
Protein is acid forming. Most meat and dairy foods measure as alkaline on the pH scale, but when digested lower pH because of their high protein content. Calcium is highly alkaline forming, so some dairy products raise your pH due to their high calcium and high potassium content outweighing their acid forming protein content.
Generally, the pH of non foods, like soda and sodium bicarbonate, affect the body the same way they measure on the pH scale.
Why A Food On The pH Chart Would Lower Your pH
Foods, non foods, and nutrients that are acid forming (acidifying) lower pH. There are several reasons acid forming foods lower your pH. Digestion can’t break down acids found in some foods and the undigested acids lower pH. Proteins are broken into amino acids which lower pH. The break down of nucleic acids (RNA, DNA) in food forms uric acid which lowers pH. When your pH is too low your body will pull calcium from bone to raise blood pH to normal level. It’s called bone resorption. Steady loss of calcium from bone causes significant bone loss. There are a number of very painful chronic illnesses caused by bone loss. When your pH is too low it’s called acidosis. Megadoses of ascorbic acid (vitamin C) lowers pH.
The elements carbon (C) and oxygen (O) are acid forming.Soda’s inherent low pH and large volume per serving make soda the number one most unhealthy food product there is. When carbon bonds to oxygen molecules (O2) in the air, carbon dioxide forms (CO2). Soda is made by dissolving CO2 in water, which forms the acid carbonic acid. The bubbles in soda are pockets of CO2 formed by dissolved CO2 coming out of solution (no longer dissolved in water). Both carbonic acid and CO2 bubbles are acid forming when you drink them. Soda becomes flat because the bubbles rise to the top and burst releasing the CO2. The loss of CO2 causes the pH of soda to rise. Less than 24 hours after this reading (4.4) the pH of the root beer rose to 6.5. Of course, soda is not the only carbonated beverage. Citric acid is a common ingredient in soda and also lowers pH. Sugar is acid forming. Soda’s inherent low pH (carbonic acid, CO2 bubbles), acid-forming sugar content, large volume per serving, and numerous unnatural chemicals make soda the number one most unhealthy food product there is. Soda is not food. Soda is food additives added to water, it’s not food addititves added to food. Do yourself a favor and avoid it.
Why A Food On The pH Chart Would Raise Your pH
Foods (non foods and nutrients) that are alkaline forming (alkalizing) raise your pH. The only reason why a food would increase your pH is that it has a high mineral content of minerals that are highly alkaline forming, most often potassium and/or calcium. Fruits and vegetables high in potassium are most of the foods that are significantly alkaline forming. Magnesium and zinc are highly alkaline forming, but there’s not enough magnesium and/or zinc in almost all foods to affect pH.
Supplements of the minerals potassium, calcium, magnesium, and zinc are highly alkaline forming and can raise pH too high, causing alkalosis, especially if these nutrients are in the form of citrates, picolinates, and orotates (e.g. zinc citrate, calcium citrate).
What Should Saliva pH Be
The goal is to keep your saliva pH 6.7 or higher but definitely below 7.5. Symptoms of acidosis (low pH) are fatigue, apathy, and irritability. Symptoms of alkalosis (high pH) are absentmindedness, lightheadedness, irritability, confusion, inability to concentrate, and for some hyperactivity or just otherwise unexplained energy.
It’s necessary to measure saliva pH an hour or more after after a meal is eaten (two hours after a large meal), and an hour or more after a pill of any kind is taken. Digestive acids push saliva pH down, so you don’t want any digesting occurring when measuring saliva pH. Concentrated nutrients (nutrient supplements), medication, and other pills may quickly affect affect pH of the body. If your mineral supplement is making you feel lightheaded, you may want to buy some pH test strips to keep an eye on your saliva pH to see if your pH is getting too high (above 7.4).
The pH Chart and Avoiding Loss Of Control
To prevent the pH chart and valence charts below from leading you into raising your pH up into significant alkalosis level and keeping yourself in a constant state of alkalosis, here’s a few things you should know.
The body uses the mineral chlorine (well known as chloride – for example sodium chloride) to control pH. If chloride intake is low, the body is less able to handle doses of alkaline forming minerals. The only common source of chloride is table salt (NaCl). While table salt is not a natural part of the human diet, neither are mineral supplements.
Medicine by Fishman (p. 147) Read “Metabolic Alkalosis”
Find “chloride deficiency” (.gov)
Salt is sodium chloride. Diets high or moderate in salt contain plenty of chloride. Very low salt diets may not contain enough chloride to control pH when taking a supplement(s) of an alkaline forming mineral. People who have a problem with high blood pressure try to keep their blood pressure normal by avoiding salt. If they’re avoiding salt and taking supplements of alkaline forming minerals they could have a problem with alkalosis, unless they’re taking potassium chloride. Preventing alkalosis is probably the reason why when a prescription for potassium (an alkaline forming mineral) is given it’s almost always potassium chloride and not potassium citrate (the form of potassium in fruits and vegetables).
Alkalosis is a big deal when you realize the double irony of normally healthful alkaline forming supplements raising pH into loss of health of alkalosis and the stress of alkalosis relieved with alcohol, which also stops alkalosis – alcohol pulls pH down, but pH will only stay down until the next dose of normally healthful alkaline forming supplement raises pH again. Alkalosis is the reason why at least one brand of “Coral Calcium” includes pH test strips.
To make matters worse, uniodized (no iodine) salt (canning salt) is alkaline forming because salt is half sodium and half chloride and sodium is more alkaline forming than chloride is acid forming. Iodine does make salt (iodized salt) a little acid forming. If your salt intake is low, a little chloride from a little salt can be used to prevent alkalosis – but not to pull you out of alkalosis. To stop alkalosis, you have to first take a few hundred mg of ascorbic acid one time to push your pH out of alkalosis down to 6.5 or lower so you can start using chloride from a little salt. If a little chloride from a little salt doesn’t prevent alkalosis, you’re taking too much alkaline forming minerals for your body.
The pH Chart Of Acid and Alkaline Forming Foods
|Acid Forming Food||Alkaline Forming Food|
Fruits and Vegetables
|Cranberries and prunes are acid forming because they contain acids human digestion cannot break down. The amount of these indigestible acids out weighs the alkaline forming potassium content of prunes and cranberries.Other Acid Forming fruits and vegetables:Blueberries
Canned or Glazed Fruits
Corn (and corn oil)
Olives (and olive oil)
Sesame seed oil
|Most fruits and vegetables have a low pH because of their acid content. But most fruits and vegetables are alkaline forming because during digestion the acids are broken down, leaving only the high potassium content, which is alkaline forming.Poor digestion may not break down acids well, which could make fruits and vegetables less alkaline forming. Incomplete digestion prevents absorption of alkaline forming minerals.|
|Grains are acid forming because of their protein content. Common cat and dog food is very acid forming because of the high meat and wheat gluten content and hard on their kidneys and bones. Whole grains are very nutritious – don’t avoid whole grains completely, complement whole grains with foods that raise pH. (Why grains are important (.gov))What are the grains anyway? Wheat, corn, rice, and barley are the main grains of the world. Other grains are oats and rye (sorghum and millet in arid climate countries). Plant foods that are complete proteins and also acid forming: quinoa, soybeans. Buckwheat is a complete protein – no agreement on whether it’s acid or alkaline forming.||Plant foods that are complete proteins and also alkaline forming: amaranth, spirulina. Millet is slightly alkaline forming. Buckwheat is a complete protein – no agreement on whether it’s acid or alkaline forming.|
|Beans are acid forming due to their high protein content.Phosphorous is acid forming. Phytate (phytic acid) is the form of phosphorus in plants. Humans and other non ruminant animals lack the enzyme phytase and therefore can not digest phytate, making phytate not acid forming. But phytate binds to 3 alkaline forming minerals, calcium, magnesium and zinc, and binds to one acid forming minerals, iron.Phytate is found within the hulls (outer shell) of seeds, beans, nuts, and grains. Sesame seed flour is particularly high in phytate (5.3%). Pinto beans and flaxseed are a little high in phytates (2.3, 2.1%). Phytate is inositol hexakisphosphate, but other forms of inositol, myo-inositol, phosphatidyl inositol, are not phytate and are important in human biochemistry. Phytate is also called IP6.|
|Acid forming nuts:
Tahini (sesame seed butter)
|Alkaline forming nuts:
Meat and Dairy
|During digestion the nucleic acids (RNA, DNA) of meat and dairy are broken down (metabolized) to uric acid. Protein is broken down to amino acids, amino acids lower pH. Meat and dairy and some plant foods (legumes) are high in protein.||But some dairy foods are very high in alkaline forming calcium. Milk and cottage cheese are alkaline forming because of their high calcium content. Eggs are alkaline forming.|
!! Same Affect On pH
!! Same Affect On pH
|The food and food products below are acids and affect the body in the same way they measure for acidity – they lower pH of the body.||The food and food products below are alkaline (bases) and affect the body in the same way they measure for alkalinity – they raise pH of the body.|
Sodium chloride is alkaline forming. Table salt labeled “iodized” is sodium chloride plus a very small amount of iodine added to prevent goiter (hyperthyroidism). Iodine is so acid forming that the mixture of sodium chloride and iodine is slightly acid-forming.
Canning salt is pure salt – just sodium chloride. While pure salt contains just as much sodium as chloride, pure salt raises pH some because sodium pushes pH up more than chloride pushes pH down.
Soda pH: 2.5 – 5.5 A few sips might be “refreshing” but after that there’s nothing positive to say about soda. Soda is the worst “food” there is for the body. Factually, soda is not food. It’s water, chemicals, and sugar or sweetener or both.
The pH of tap water should be between 7 and 8. Chlorine kills mold and fungus and is added to tap water in many countries to prevent spread of disease but chlorine also pushes the pH of water down. Those inexpensive activated charcoal filters remove chlorine (just before you drink the water) and are a good investment in your health. You’ll benefit more from throwing your money in a fire pit and feeling the warmth than spending your money on bottled water.
Most beverages made with alcohol have a low pH and are acid forming because of the alcohol content. Wine, beer, whiskey, rum, etc. are acid forming.
Baking soda (sodium bicarbonate) is a pretty strong alkali (base) with a pH of 9. An alkaline substance is an “alkali” and commonly called a “base”.
Pure ascorbic acid (vitamin C) has a pH of only 2.2 and is highly acid forming.
Other vitamins (for example folic acid, pantothenic acid (vitamin B-5), nicotinic acid (niacin)), have very little or no direct effect on the pH of the body mainly because the body uses these vitamins in such small amounts they have no effect on the pH of the body. Large doses of these vitamin might effect pH, but such doses would also be serious overdose amounts.
Mineral form ends with “ate” then the mineral supplement is alkaline forming, for example:
Calcium ascorbate and magnesium ascorbate are alkaline forming forms of vitamin C.
Sulfur is an acid forming mineral not an alkaline forming mineral. Sulfur is the “S” in MSM. Unexpectedly, my experience is always that MSM raises pH.
|Non Food Acid Extreme:
Battery acid pH 1.0
|Non Food Alkali Extreme:
Drain cleaner pH 13
Acid Forming Minerals and Alkaline Forming Minerals Chart
Elements mined from the Earth are called minerals; minerals are elements. The outermost electrons of atoms of elements are called valence electrons. Most chemical reactions are valence electrons of one atom interacting with valence electrons of another atom. Elements with a valence of 1 have one electron available for chemical reactions and are very alkaline forming elements. Elements with a valence of 2 have two electrons available for chemical reactions and are somewhat alkaline forming elements. Elements with a valence of 3 are less alkaline forming. Elements with a valence of 4 or 5 are less acid forming. Elements with a valence of 6 are somewhat acid forming. Elements with a valence of 7 are highly acid forming.
The top row shows alkaline forming elements and the bottom row shows acid forming elements. As you can see from this valence chart, potassium and sodium are strong alkaline forming minerals. Calcium, magnesium, and zinc are good alkaline forming minerals. Carbon, phosphorus, and chlorine are acid forming.
What Is A Mineral Salt?
Since it’s the minerals in nutrition that raise and lower pH what is a mineral salt? Elements mined from the Earth are minerals. Elements not mined from the Earth are usually referred to as elements or by name (e.g. carbon, oxygen, nitrogen). On the periodic table of elements, if you draw a line from boron (B- #5) to polonium (Po- #84), elements left of the line are metallic elements. Elements right of the line are non metallic elements (except aluminum). A salt is any metallic element bonded to any non metallic element. A minerals salt is a salt that contains at least one mineral. For simplicity, if you see the mineral product is two elements (e.g. Calcium carbonate, magnesium oxide) then it’s a mineral salt. A mineral chelate is one element attached to an organic molecule (e.g. zinc citrate).
No Water or No Minerals Then No pH: What Is The Origin Of Minerals and Water?
Without elements (including minerals) there is no pH. Since the minerals in the food and supplements of your diet determine your pH, where do elements come from? In all stars hydrogen atoms combine via fusion. Fusion releases energy in the form of heat and light. Fused hydrogen atoms form helium. When the amount of helium in a star is high enough, helium atoms fuse to form carbon. Soon after hydrogen atoms fuse with carbon to form oxygen, nitrogen, and more helium. Eventually, oxygen atoms combine with helium to form iron. Iron atoms can not fuse to form larger atoms. In massive stars, iron collects which eventually causes stars to collapse and heat to millions of degrees and then explode (supernova). The force and heat of the explosion creates the elements larger than iron and the explosion spreads the elements into space where they collect and form planets.
Elements are only acid forming and alkaline forming when in water. Without water pH doesn’t exist and the pH scale and the pH chart don’t apply. Where does water come from? Water being H2O, hydrogen is abundant in the universe. Oxygen has a high affinity for most elements, including hydrogen, thus there’s plenty of water in the universe. Some of the water on Earth could have formed during formation of the Earth, but there’s so much water on Earth, it’s believed a lot of the water came from comets crashing into Earth (during the “early years”).
Technically, pH is a measurement of the number of hydrogen ions compared to the number of hydroxide ions in a solution, with a pH of 7 mathematically defined as an equal number of hydrogen ions and hydroxide ions. “pH” is an abbreviation for potential hydrogen.
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