Low pH foods tend to taste sour. High pH foods taste bitter. Low pH foods can be canned using either boiling water baths or pressure canning. Sufficient acidity (low pH) can prevent botulism spores from germinating. High pH foods require pressure canning (which reaches higher temperatures) in order to kill any botulism spores.
No foods have a pH of 1
well most foods contain water, which is a pH 7 (neutral). so id assume most foods are around that pH, except for sour foods like lemon or salty foods. You could test this by stuffing a pH indicator strip into your food
pH is so stupidd pH is so stupidd
Heartburn/indigestion is caused by acidic foods (low pH) so take alkaline tablets (high pH) to neutralise the acids and stop the pain.
ph depent foods are milk . blood .grapes and many other
no 7 is not a high PH. the Ph scale is out of 14 meaning 7 is neutral :)
If you eat spareziena (spicy, hot) foods, the uneeded chemicals called spareanistol transfer into your bloodstream (anaphoroesium). As an affect, your pH level goes up. Vice versa for enzakiear (bitter, salty) foods that you consume. The extra chemicals are then called enzasharnt. If you eat 5-8 sparezienza or enzakiear foods a week, then you have a 70% chance of getting wermtyroinsae. A disease where your anaphoroesium's pH is too high or low.
Very few foods are basic. Winter melon juice, with a pH of 7.2, is the most alkaline vegetable juice. Depending on the variety, corn juice may have a similar pH.
eating foods with a neutral pH, or slightly alkaline, like greens, and less sweet foods.
Water
No. That is a high base pH reading.