Hello, I'm a nutritionist with a strong interest in the effects of food on the human body. When it comes to the topic of apple cider vinegar and its pH levels, it's a subject that can be a bit misleading due to the concept of acid-ash and alkaline-forming foods.

Apple cider vinegar (ACV) is acidic in its raw form, with a pH that can range from 2.5 to 3. This is why it can taste quite sour. However, the body's metabolic processes can change how it affects the body's pH balance. When metabolized, ACV can lead to the formation of bicarbonate in the blood, which can make the body's internal environment more alkaline. This is why some people refer to ACV as an "alkaline-forming food."

It's important to note that the body maintains a tightly regulated pH level, and consuming ACV is unlikely to significantly alter this balance. The kidneys and lungs work together to keep the body's pH within a narrow range, typically between 7.35 and 7.45.

In summary, while ACV is acidic in its raw state, it may have alkalizing effects once metabolized in the body. However, its impact on the body's overall pH is minimal and should not be relied upon as a means to alter the body's pH balance.

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My favorite brand is the Bragg's Raw Apple Cider Vinegar. Raw ACV is the only vinegar that is alkaline-forming to the body. All other vinegars (white, balsamic, red wine, etc) are acid-forming. For a health balanced pH, raw apple cider vinegar is one of the best things to add to your diet.read more >>