acidic food and alkaline food are not classified according to the taste, but according to the PH value of the final metabolites of this substance in the body. If the final metabolites contain too many minerals such as potassium, iodine, calcium and magnesium, they are alkaline foods. On the contrary, more phosphorus and sulfur are acidic foods. Therefore, although hawthorn and mature vinegar taste acidic, they are alkaline foods. The classification of some foods is as follows:

Strongly acidic foods (below PH6.): egg yolk, cheese, sugar, western pastry, persimmon, mullet roe, firewood fish, etc.

moderately acidic food (PH6.1-6.49): ham, chicken, fish, pork, beef, bread, wheat, cream, horse meat, etc.

weakly acidic food (PH6.5-6.99): white rice, flour, peanuts, beer, fried tofu, seaweed, clam, octopus and loach.

weakly alkaline foods (PH7.1-7.49): red beans, radishes, apples, cabbage, onions, tofu, etc.

moderately alkaline food (PH7.5-7.99): dried radish, soybean, carrot, tomato, banana, orange, pumpkin, strawberry, protein, dried plum, lemon, spinach, etc.

strongly alkaline foods (above PH8.): grapes, tea, wine, kelp, natural green algae, etc.