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MN | Here is a copy and paste from healthline that relates to your apple cider vinegar theory. (Fyi my morning concoction is a Tablespoon of lemon juice, Tablespoon of ACV, a dash of cinnamon and a hint of mint in a cup of hot water, with honey added to suit taste.)
The static ph of foods doesn't as much matter as what happens during digestion. This talks about lemon juice but apple cider vinegar falls into the same category...
Why Lemon Juice Is Thought of as Alkalizing Despite Its Acidic pH
Whether a food has an acidic or alkaline effect on the body has little to do with that food's pH before it is digested.
Instead, it depends on whether acidic or alkaline byproducts are created once it is digested and processed by your body.
One method to estimate which type of byproduct a food will produce is known as the "ash analysis" technique.
Foods are burned in a laboratory to simulate what happens during digestion. The pH of their ash is used to classify the foods as either acid or alkaline. Ash analysis is the reason why foods are sometimes said to produce acid or alkaline "ash" (1).
However, ash analysis is an imprecise estimation, so scientists now prefer to use a different formula that grades foods based on their potential renal acid load (PRAL).
The PRAL of a particular food is the amount of acid that is expected to reach the kidneys after the body metabolizes that food (2Trusted Source, 3Trusted Source, 4Trusted Source).
Normally, the kidneys keep the blood's pH constant by getting rid of excess acid or alkali through the urine.
Acidic nutrients such as protein, phosphorus and sulfur increase the amount of acid the kidneys must filter out. Meats and grains, which tend to contain these nutrients, are therefore given a positive PRAL score (4Trusted Source).
On the other hand, fruits and vegetables are high in alkaline nutrients such as potassium, calcium and magnesium. These ultimately reduce the amount of acid that the kidneys will need to filter out, and are thus given a negative PRAL score (4Trusted Source).
Like other fruits, lemon juice produces alkaline byproducts once it has been metabolized. Therefore, it has a negative PRAL score.
This is why some people consider lemon juice to be alkaline despite the fact that it has an acidic pH before it is digested.
Edited by Birchcreek79 4/2/2020 10:59
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Body PH levels and viruses
