Comparison of pH Values of Certain Foods According to Dr. Robert O. Young

The positive number on the actual real pH indicates an alkaline/base food or drink and the negative number indicates an acidic food or drink according to Dr. Robert O. Young.

Comparison of pH Values^{[RfC9 2]}

Food	Actual pH[RfC9 3]	Young's "pH"[RfC9 4][RfC9 1]
Limes	1.8 to 2.0	+8.2
Lemons	2.2 to 2.4	+9.9
Vinegar	2.4 to 3.4	−39.4
Gooseberries	2.8 to 3.0	−7.7
Plums	2.8 to 3.0	−4.9
Wines	2.8 to 3.8	−16.4
Grapefruit	3.0 to 3.3	−1.7
Strawberries	3.0 to 3.5	−5.4
Oranges	3.0 to 4.0	−9.2
Rhubarb	3.1 to 3.2	+6.3
Raspberries	3.2 to 3.6	−5.1
Cherries	3.2 to 4.0	Sweet −3.6
		Sour +3.5
Peaches	3.4 to 3.6	−9.7
Grapes	3.5 to 4.5	−7.6
Apricots	3.6 to 4.0	−9.5
Pears	3.6 to 4.0	−9.9
Tomatoes	4.0 to 4.4	+13.6
Beers	4.0 to 5.0	−26.8
Bananas	4.5 to 4.7	Ripe −10.1
		Unripe +4.8
Cheese	4.8 to 6.4	−18.1
Carrots	4.9 to 5.3	+9.5
Beets	4.9 to 5.5	+11.3
Beans	5.0 to 6.0	Green +11.2
Bread,White	5.0 to 6.0	−10.0
Spinach	5.1 to 5.7	+8.0, +13.1
Cabbage	5.2 to 5.4	Five kinds +2.0 to +6.3
Turnips	5.2 to 5.6	+8.0
Asparagus	5.4 to 5.8	+1.1
Wheat Flour	5.5 to 6.5	Wheat −10.1
Potatoes	5.6 to 6.0	+2.0
Peas	5.8 to 6.4	ripe +0.5 fresh +5.1
Tuna	5.9 to 6.1	Ocean Fish  −20.0
Salmon	6.1 to 6.3
Corn	6.0 to 6.5	−9.6
Butter	6.1 to 6.4	−3.9
Oysters	6.1 to 6.6	−5.0
Dates	6.2 to 6.4	−4.7
Milk, Cow's	6.3 to 6.6	−1.0
Water, Drinking	6.5 to 8.0	Distilled "neutral"
Eggs, Fresh White	7.6 to 8.0	−18.0 to  −22.0