SOME FOODS CLOSE TO NEUTRAL pH

 

This is a list of some foods that are close to neutral pH.  

List supplied by Fiona Ritchie , Head of Clinical Services, Inspirational Pharma Ltd.

 

The pH of saliva varies between 6.0 and 7.4 so foods that share this range may be easier to eat, chew and swallow especially if the mouth is sore or dry.

 

Every person varies according to their own circumstances and treatments but this list of foods may help when you are trying to get back into a normal eating pattern. There are no guarantees but you’re more likely to succeed in eating and swallowing foods that are more pH neutral.

 

 

Cream of Mushroom Soup, condensed

 

6.00 - 6.20

Water Chestnut

 

6.00 - 6.20

Mushrooms, cooked

 

6.00 - 6.22

Brussels sprout

 

6.00 - 6.30

Ginseng , Korean drink

 

6.00 - 6.50

Octopus

 

6.00 - 6.50

Squid

 

6.00 - 6.50

Wild Rice

 

6.00 - 6.50

Soy

 

6.00 - 6.60

Melons - Honey dew

 

6.00 - 6.67

Asparagus

 

6.00 - 6.70

Mushrooms

 

6.00 - 6.70

White Rice

 

6.00 - 6.70

Mussels

 

6.00 - 6.85

Olives, black

 

6.00 - 7.00

Clams

 

6.00 - 7.10

Olives, ripe

 

6.00 -7.50

Shredded Wheat

 

6.05 - 6.49

Salmon, Red Alaska, canned

 

6.07 - 6.16

Mackerel, Spanish, broiled

 

6.07 - 6.36

Gelatin, plain jell

 

6.08

Noodles, boiled

 

6.08 - 6.50

Aloe vera

 

6.1

Cream of Asparagus

 

6.1

Herring

 

6.1

Egg Yolk

 

6.1

Flounder, boiled

 

6.10 - 6.90

Coconut milk

 

6.10 - 7.00

Cantaloupe

 

6.13 - 6.58

Cheese, Old English

 

6.15

Swiss Chard, cooked

 

6.17 - 6.78

Haddock, Filet, broiled

 

6.17 - 6.82

Cod liver

 

6.2

Razor Clams

 

6.2

Sturgeon

 

6.2

White

 

6.2

Cream of celery Soup, condensed

 

6.20 -

Trout, Sea, sauted

 

6.20 - 6.33

Dates, canned

 

6.20 - 6.40

Oatmeal, cooked

 

6.20 - 6.60

Brown Rice

 

6.20 - 6.80

Peas, cooked

 

6.22 - 6.88

Corn, Golden Bantam, cooked on cob

 

6.22 - 7.04

Mackerel, King, boiled

 

6.26 - 6.50

Puffed Rice

 

6.27 - 6.40

Avocados

 

6.27 - 6.58

Peanut Butter

 

6.28

Cuttlefish

 

6.3

Savoy

 

6.3

Oyster Stew, condensed

 

6.30 -

Broccoli, cooked

 

6.30 - 6.52

Spinach, frozen, cooked

 

6.30 - 6.52

Lentils, cooked

 

6.30 - 6.83

Broccoli, frozen, cooked

 

6.30 - 6.85

Milk, condensed

 

6.33

Flounder, fi1et, broiled

 

6.39 - 6.89

Clam Chowder, New England

 

6.4

Peas, frozen, cooked

 

6.40 - 6.70

Milk, cow

 

6.40 - 6.80

Peas, dried (split yellow), cooked

 

6.43 - 6.62

Cereal, strained

 

6.44 - 6.45

Cauliflower, cooked

 

6.45 - 6.80

Peas, dried (split green), cooked

 

6.45 - 6.80

Milk, Goat's

 

6.48

Peas, Chick, Garbanzo

 

6.48 - 6.80

Anchovies

 

6.5

Lima

 

6.5

Bass, striped, broiled

 

6.50 - 6.70

Crab meat

 

6.50 - 7.00

Shrimp

 

6.50 - 7.00

Bread, Boston, brown

 

6.53

Eggs, new-laid, whole

 

6.58

Bass, sea, broiled

 

6.58 - 6.78

Spinach, cooked

 

6.60 - 7.18

Crabmeat, cooked

 

6.62 - 6.98

Pollack, filet, broiled

 

6.72 - 6.82

Corn Soup, condensed

 

6.8

Soybean milk

 

7

Sauce, Shrimp

 

7.01 - 7.27

Lobster, cooked

 

7.10 - 7.43

Tofu (soybean Curd)

 

7.2

Bird's nest soup

 

7.20 - 7.60

Camembert

 

7.44