The pH value of a food is a direct function of the free hydrogen ions present in that food. Acids present in foods release these hydrogen ions, which give acid foods their distinct sour flavor. Thus, pH may be defined as a measure of free acidity. The range of pH is commonly considered to extend from zero to 14. A pH value of 7 is neutral, because pure water has a pH value of exactly 7. Values less than 7 are considered acidic, while those greater than 7 are considered basic or alkaline. It is important to consume at least 60% alkaline-producing foods in our diet, in order to maintain health. We need plenty of fresh fruits and particularly vegetables (Alkaline) to balance our necessary protein intake (acidic). The body shall maintain a correct pH in the blood at all costs, by homeostasis, but that is stressful for the body’s systems and resources when the diet is unbalanced in terms of acid-forming foods.

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