I have opened a pH of Food Workshop. Aimed at resolving all your concerns about the pH of food.

This post allows you to discuss the workshop with me before you buy it. In order to ensure that it covers your specific concerns. Because this is a complicated topic. Made harder by a persistent crowd of moneymakers who try to distort science about acid and alkaline foods for their own ends.

First, most of Foodary.com and my related websites are about the effects of food on the pH of the kidneys. Usually measured by testing the pH of urine. And estimated by evaluating the Potential Renal Acid Load (PRAL) of every food and beverage consumed. Typically daily or weekly. So this has nothing to do with measuring the pH of food.

However, many visitors look for pH information. So I have decided to provide it. Because it helps to distinguish between real science. And the moneymaker's nonsense that I mentioned above.

So this workshop is all about measuring the pH of food for:

Food preparation, especially canning, bottling and other ways of preserving fresh food.
Taste, especially where you're trying to balance sweet and sour flavors.
Oral health, including the effects of food on dental caries, mouth ulcers, etc.
Gut health, including the effects of food on throat, esophagus, stomach, acid reflux, GERD (GastroEsophageal Reflux Disease), etc.

pH of Food for Home Canning

I realize that pH of food is important for home canning. Especially related to avoiding botulism. But home canning is not a priority for me. Because:

It's on the fringes of the purpose of Foodary.
I have no experience of home canning. Apart from enjoying delicious canned food from friends.
Those friends tell me that it is essential to test each batch. Rather than consult data tables. Because pH varies according to season, growing conditions, variety, etc.
During my research, I found a website called Our Daily Brine, which does a far better job than I ever could.

However, I collected some information that might be useful to you. If you're collecting home canning information. So here are some details. Including files added to the workshop content:

USDA Complete Guide to Home Canning, 2015 revision

This is available from National Center for Home Food Preservation from the Publications page. However, the complete guide is now presented as several, separate guides. So I've added the complete guide to workshop files.

Typical Food pH Concerns

I run the workshop for you to resolve your concerns. But here are some general examples that show you if the workshop is relevant to your needs. So use the comments below to ask if we cover your concern in the workshop. Or join it now, and we can get started on helping you straight away.

What is the pH of Oatmeal?

This is a typical question that's covered in the pH of Food Workshop. Here, I've used oatmeal as a popular concern. But we cover just about any food or drink. Including:

Pasta
Chips
Swiss cheese
Egg
Apples
Bread
Gin

Almond pH Level

Many people include the word level in their concerns. Such as, "What is the pH level of chocolate?" But I tend to ignore that word, and just provide the measured value on the pH scale. But if "pH level" means something different to you, please tell me below. Or let's discuss it in the pH of Food Workshop.

pH Balance Food Chart

For PRAL, I provide many food charts showing the acid load and alkaline load on the kidneys. Where my approach is to determine the minimum required acid load. Mostly determined by protein requirements. Then balance that with a greater alkaline load from foods that are rich in alkaline PRAL components.

Now, the details of that are beyond the scope of the pH of Food Workshop. But that explains my approach to "pH Balance". Where we are balancing the pH of urine to aim for alkaline targets. Unfortunately, the "pH Balance" term has been hijacked by the moneymakers. So it signals caution in whatever you read or ask about that term. Having said which, it is often a good starting point for getting on the right track when faced with confusing information.

A good starting point - not a solution.

Your pH of Food Workshop

I run my pH of Food Workshop for you to resolve your concerns about how the pH of food affects you. So once you join, you can ask your own questions, share your own experiences, and express your own opinions. I will only help you resolve your concerns in that workshop.

This discussion is for you to ask if the workshop is a suitable place to resolve your concerns.

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