pH of Animal Products

pH rating of Animal Products


     The ratings listed represent the calcium content divided by the phosphorus content of the specific food.  It is a ranking of alkalinity of the foods and not an actual pH.  The lowest numbers indicate the most acid foods with the lowest pH.  The highest numbers represent the most alkaline foods with the highest pH.  The food content information comes from the United States Department of Agriculture Nutrient Database.  (Sulphur content should be included in the calculations, but the sulphur content of many foods is not easily available.)

                Animal products (except fish and cheese):


            Milk, 1%.                                            128/100=1.28

            Yogurt, milk, plain, low fat.                183/144=1.27

            Hamburger, McDonald’s                  127/107=1.19

            Cream, half and half.                         105/095=1.11

            Butter.                                                 024/024=1.00     

            Whey, sweet, dried.                          796/932=0.85

            Egg, fried.                                          062/215=0.29                                               

            Egg, poached.                                   056/197=0.28

            Lamb, ground, broiled.                     022/201=0.11           

            Chicken, roasted, broilers, etc.       015/182=0.08

            Beef, best.                                      105/1236=0.08

            Pork, roast.                                        014/263=0.05

            Pork, loin, roasted.                            006/267=0.02

            Bacon, pork.                                      010/506=0.02

            Steak, ribeye.                                    005/226=0.02

            Heart, etc., beef.                                005/254=0.02


            Liver, beef, cooked.                          008/497=.0.02



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