The Relative pH Of Foods

The relative alkalinity or acidity of food is measured by the pH value of the ash residue that remains after the food has been metabolized by our body. This ash can be acid, alkaline or neutral depending largely upon the mineral content of the food.

As a basic rule - potassium, calcium, magnesium, zinc, silver, sodium and iron leave an alkaline residue while sulphur, chlorine, phosphorous and iodine create an acid environment.

The foods that are either alkalizing or acidifying are very easy to categorize. The common sense 'bad' foods (sugar, refined foods, foods high in saturated fat and trans fats, meat, dairy, yeast, fizzy drinks, crisps, chocolate, alcohol etc) all leave an acid ash. Conversely, the common sense 'good foods' (salads, vegetables etc) are alkalizing.

The confusing food for many people is fruit. The bottom line is that due to the extremely high sugar content, most fruits have an acidifying effect on the body. This is a great shame due to the nutrients that they also contain. However, the cons outweigh the pros. The fruits that are an exception to this rule include: avocado, lime, lemon, watermelon and tomato.

The Food pH Chart

The pH score given is an approximate relative potential of acidity (-) or alkalinity (+) within one ounce of food.