Israeli Doctor Debunks Myths About Food Acidity and Body pH

Dr. Maya Rozman, writing for Walla, has addressed common misconceptions surrounding the acidity of food and its effect on the human body, particularly concerning heartburn and blood pH. She clarifies that while many foods, including tomatoes, are chemically acidic (with a pH below 7), this does not mean they 'acidify' the body or blood.

Rozman explains that the acidity of food is measured on the pH scale, with 7 being neutral. Most foods fall on the acidic side, with varying degrees of acidity. For instance, lemon juice has a pH of 2-3, while tomatoes are around 4-4.5. She notes that while acidic foods can irritate sensitive mucous membranes in the mouth, this is a localized reaction and distinct from heartburn, which involves stomach acid backing up into the esophagus.

Crucially, Dr. Rozman debunks the myth that food intake significantly alters blood pH in healthy individuals. The body maintains a narrow blood pH range through complex regulatory mechanisms involving the lungs and kidneys. While diet does not affect blood acidity, it can influence urine pH. For example, diets high in animal protein can make urine more acidic, while fruits and vegetables can make it less acidic or more alkaline.

She also addresses the concept of "alkaline products," stating that few foods are truly alkaline from a chemical standpoint. Egg whites and baking soda are examples, but popular internet claims about foods like avocados or almonds being alkaline often refer to their potential impact on urine pH, not their inherent chemical properties. Rozman emphasizes that nutrition is more complex than a single pH number and that choosing foods based on their supposed ability to "balance body acidity" is unfounded.