If you’ve searched the internet or read other books on he topic of pH balance, you’ve probably encountered conflicting information. For example, some sources list fruits as alkaline; others say it’s acidic. There is so much inaccurate information about acidity and alkalinity in widespread circulation that you no doubt grew confused as you tried to sort through it all.
I’ve sifted through stacks of information and over a dozen books, sorting the facts from the rampant misinformation, to give you charts, food lists and guideline you can rely on. Along the way, I encountered some alarming myths.
Foods and other substances can be tested in a laboratory prior to being ingested to determine whether they are alkaline or acidic, but that information is useless to a discussion about pH balance in the body because it doesn't take into account the biochemical reactions that occur during digestion. It is the interaction between a food and our digestive juices that determines whether the food has an overall alkalizing or acidifying effect on the body. Lemons, for example, test as strongly acidic in a laboratory, but once ingested have an alkalizing effect.
To determine whether foods are acid- or alkaline-forming, researchers look at whether they have an acidic or alkaline ash when they are burned, since that is essentially what happens to food during the process of metabolism.