Our expert says:
Milk has a pH of 6.6 to 6.9 which is in the alkaline range, in addition when milk has been digested it produces an alkaline residue in the body which has an alkaline effect on the so-called acid-base balance. The same applies to all the other foods and their classification. As Davidson and Passmore say "Fruits and vegetables are alkali-producing foods, but they may taste acidic and are often through to be 'acid' foods. Many food faddists and some physicians (who should know better) have made much of the 'acidity' of fruits and vegetables." Davidson & Passmore, pp101-102). In addition milk was initially used to treat gastric and duodenal ulcers, the "Sippy Diet'" before proton-pump inhibitors made their appearance.
However, the acid or alkaline effect of a food in the human body is determine by the pH of the "ash" that is left over when the food is digested in the human body and not by its original pH. Milk is an example of a food that not only has an alkaline pH to start off with, but also produces an alkaline ash upon digestion.
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