Acidic foods include corn, blueberries, lentils, black beans and bacon. Peanuts, walnuts, haddock, venison and turkey are also acidic. Alkaline foods, which occupy the opposite end of the pH spectrum, include apples, dates, cucumbers, alfalfa and eggplant.
pH plays an important role in food preservation and nutritional planning. Acidic foods may be preserved in a boiling water canner without lemon juice or another acidic brine additive, while alkaline food preservation requires acidified brine to eliminate the risk of botulism toxin development.
Food pH is a critical factor in several diet plans, including the Acid Alkaline Balance Diet. This diet aims to balance the body's pH level through food combinations containing 20 percent acidic foods and 80 percent alkaline foods. The Acid Alkaline Association, which developed the Acid Alkaline Balance Diet, also recommends combining foods in specific ways to maximize their pH benefits. For example, this organization recommends consuming acidic foods without carbohydrates, avoiding high-protein and high-carbohydrate foods in the same meal, limiting each meal to one high-protein item and consuming protein separately from fats.
The Acid Alkaline Association also advises dieters to consume milk alone or with acidic fruits and to avoid combining milk with alkaline foods. Many people who follow the Acid Alkaline Balance Diet forego milk altogether.