Your Cart is Empty
“Drink your milk to grow big and strong.” The old expression about milk holds a lot of truth to it. Milk is rich in calcium and other vitamins that can strengthen bones, muscles, and nerves. It is connected to maintaining a normal blood pressure, supporting brain development, and even reducing fatigue (1). With so many benefits to drinking milk, are there any downfalls?
Before exploring the pH of milk, first one must understand what a pH is and how it is measured. A pH is a value assigned to a substance to describe how alkaline or acidic the substance is. The range varies from 0 to 14, with 0 being the most acidic a substance can be, and 14 being the most alkaline. pH’s from 0 to 6.9 describe a substance as being acidic, and 7.1 to 14 describe a substance as being alkaline.
Substances that are alkaline typically contain minerals like calcium, potassium, iron, and magnesium. These minerals, sometimes called “alkaline minerals,” can also raise the alkalinity of a substance. For example, adding these minerals to regular drinking water can raise its pH from a neutral 7.0 to an alkaline 9.0.
The human body functions properly at a very specific pH range from 7.35 to 7.45. A diet that is too heavy on acidic foods can lower the body’s pH and throw it out of equilibrium.
The pH of milk depends on the type of milk being analyzed. Cow’s milk, for example, has a pH of 6.7 to 6.9, which is slightly below neutral (2). This includes pasteurized, canned, and dry milk. Goat’s milk has a pH ranging from 6.6 to 6.8, very similar to cow’s milk (3). Almond milk, however, has a higher pH. The range of almond milk swings from 6.9 to 7.6, the highest pH of all the types of milk. Coconut milk sits right around a neutral pH of 7, if made with fresh coconut (4).
While the pH of most every type of milk falls in the 6 and 7 range, the pH is not the only factor that needs to be taken into consideration. Acidity or alkalinity of milk in particular depends greatly on if the milk is alkaline-forming or acid-forming.
According to dietician Natalie Olsen, “A food [or beverage] doesn’t have to taste acidic or have a low pH to be acid-forming in the body. This is a popular misconception” (2). The nutrients and minerals in the food have the power to make the food acidic or alkaline once it is already in the body. When a food can lower the body’s pH, despite its pH level, it is called “acid-forming.” The reverse is also true: when a food can raise the body’s pH, despite its pH level, it is called “alkaline forming.”
Cow’s milk can make the stomach produce more acid, which makes it an acid-forming beverage once pasteurized. The same is true with goat’s milk. However, raw goat’s milk is actually alkaline-forming and can help balance the body’s pH levels.
Plant-based milks, like coconut, soy, and almond milk, are alkaline-forming. If your diet risks being too acidic, try substituting cow’s milk for a plant-based alternative. These milks can help raise the body’s pH.
Other types of nuts and grains, however, will not raise the body’s pH levels. Oat milk and cashew milk, for example, are acid-forming (2).
While milk is inherently a nutrient-packed beverage, it is recommended taking caution if drinking too much acid-forming milk. Most Americans struggle with diets full of acidity. Acidic foods include eggs, beans, meats (fresh and processed), salt, cheese, carbonated drinks, and certain grains (5). Many of these foods do not taste acidic, so people do not realize the risks of consuming these foods in high amounts.
For example, an acidic diet can lower your urine’s pH which can result in uric acid stones forming in your kidney. Carbonated drinks may contain phosphoric acid, which can lead to problems with bone density. Studies have found that consuming too many acid-producing foods can also lead to mild acidosis, which can increase the risk of other illnesses (6).
Ensuring you eat a balanced diet is the easiest way to mitigate the risks associated with an acid-heavy diet. In order to still reap the benefits of acid-forming beverages like milk, try adding some alkaline-forming foods to your diet. Alkaline-forming foods include cucumber, lime, grapes, leafy greens, peaches, and apples (5). By balancing both alkaline and acidic foods in your diet, you can ensure your body is functioning at its optimal pH level.
Alternatively, drinking alkaline-forming beverages can help increase your body’s pH level. These beverages include herbal tea, plant-based milk, some green teas, and alkaline water. Alkaline water has the highest pH of the drinks listed, and using an alkaline water pitcher can increase the pH of your water to a 9.5.
The pH of milk usually falls between 6.6 and 7.6, depending on the type of milk. However, the pH does not always correspond with how alkaline or acidic the milk is. Alkaline-forming milks include raw goat’s milk, coconut milk, soy milk, and almond milk. Cow’s milk, pasteurized goat’s milk, oat milk, and cashew milk are all acid-forming. Ensuring your diet has a balance of alkaline and acidic foods and beverages will keep your body running at its most efficient. To easily add more alkalinity to your diet, switch your regular drinking water to alkaline water with the help of an alkalizing water pitcher.
Is milk considered alkaline?
Some forms of milk are considered alkaline. Raw goat’s milk, coconut milk, soy milk, and almond milk are all considered alkaline-forming. Other types of milk, including cow’s milk, are not alkaline.
What drinks are alkaline?
Alkaline water, herbal tea, some types of green tea, and most plant-based milks are alkaline.
Does milk acidify the body?
Some types of milk are acid-forming, and they can acidify the body if added to an already acid-heavy diet. These milks include cow’s milk,pasteurized goat’s milk, oat milk, and cashew milk.
References Cited
