The best alkaline foods are.
Swiss Chard, Dandelion greens.
Spinach, Kale.
Almonds.
Avocado.
Cucumber.
Beets.
Figs and Apricots.
Green Leafy Vegetables. Green leafy veggies are said to have an alkaline effect in the body.
Cauliflower/Broccoli. Cruciferous vegetables like cauliflower and broccoli are known to balance alkaline pH in the system.
Citrus Fruits.
Root Vegetables.
Nuts.
Apples are both alkaline and acidic but apples are actually more acidic than being alkaline.
The pH level of apples is approximately 4, which is why they are low to moderately alkaline fruits.
Red apples are sweeter in taste, and they are more alkaline as compared to green apples.
Moreover, apples are rich in alkalizing magnesium, potassium, and calcium.
Bananas are alkaline.
Bananas are generally considered to be alkaline in nature and not acidic.
Also bananas are a low-acid fruit which can help neutralize stomach acid by coating an irritated esophageal lining.
And not only are bananas alkaline, they're also rich in pectin, a soluble fiber that helps keeps food flowing nicely through the digestive tract.
Yogurt is an alkaline Food as well as being acidic.
Greek yogurt has a pH level of around 4.84 to 4.94.
Even though its pH makes it acidic, it's actually alkaline-forming.
It means that it helps your body stay alkaline and doesn't worsen the symptoms of acid reflux.
Generally, the pH of yogurt is in the range of 4-4.6, an average of 4.4.
Lactic acid present at this pH is ideal for yogurt.
Besides preventing microbial growth due to low pH, lactic acid also aids in thickening and also provides a characteristic tartness to yogurt.
Yogurt is a product of the acidic fermentation of milk.
The lactose in the milk is converted to lactic acid, which lowers the pH.
When pH drops below pH 5, micelles of caseins, a hydrophobic protein, loses its tertiary structure due to the protonation of its amino acid residues.
Yogurt is a fermented milk product.
While the pH of milk can range between 6 and 8, the fermentation process yogurt undergoes reduces the pH of yogurt to 4.3 or 4.4.
Additional ingredients like citrus fruits and the duration of fermentation can make yogurt even more acidic.