Ph Of Various Foods

The pH of selected fresh, fermented, and commercially canned foods is shown in Table 1. In general, the pH of most fruits falls in the acid range (notable exceptions include bananas and cantaloupes), whereas the pH of meat, poultry, fish, and vegetables falls in the low-acid range. Fermentation may be used to reduce the pH of a low-acid food, as is done with sauerkraut, pickles, and yogurt. For other foods the pH is lowered by direct addition of acid (marinated vegetables such as mushrooms or three-bean salad). A variety of foods are formulated with low-acid and acid components. In such cases the acid component may be used to acidify the low-acid component. An example of this might be a spaghetti sauce in which the tomato component (tomatoes, tomato paste, and/or tomato sauce) acidifies the low-acid components (meat, onions, peppers).

Homemade Pet Food Secrets

Homemade Pet Food Secrets

It is a well known fact that homemade food is always a healthier option for pets when compared to the market packed food. The increasing hazards to the health of the pets have made pet owners stick to containment of commercial pet food. The basic fundamentals of health for human beings are applicable for pets also.

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