# Why are there no alkaline foods?

It takes some work to find a list of the actual pH of various foods. (Searches are confounded by a popular "alkaline diet" theory that the pH effect on a human body of consuming various foods is not a function of the pH of the food itself.)

It appears that almost all food has pH < 7.0 (most much lower), and I can't find any with pH > 7.5.

Is there a biochemical reason that there is no significantly alkaline food?

• Apparently lutefisk is edible with a pH well above 8. (Preparation pH is in the 11 to 12 range.) – Ed V Sep 7 '20 at 21:22
• Counting lutefisk a food is quite a stretch, as to me. Now to the point. Our world is acidic. An acid will stay unchanged for pretty long, but any alkaline solution will quickly get neutralized by $\ce{CO2}$. – Ivan Neretin Sep 7 '20 at 21:44
• Proteins don't like alkalines. Our world is an oxgen world. Oxidation of organic substrates gives acids. – Karl Sep 7 '20 at 22:23
• So no need to mention Icelandic Hákarl, which is reputedly high in ammonia content, but, properly prepared, is not poisonous! ;) – Ed V Sep 7 '20 at 22:41
• How about the common celery, which normally has a pH of 5.7 to 6.0 (see engineeringtoolbox.com/food-ph-d_403.html ). However, as it has a water content of 95% (per livescience.com/…. ), celery grown in alkaline soil and watered with alkaline water, may actually have a pH over 7. – AJKOER Sep 7 '20 at 23:32