Is Bone Broth Acidic or Alkaline? (Expert Answer)

Short Answer: Bone broth is acidic with a pH level of around 5.80. It has health benefits and risks depending on how you eat and store it.

Bone broth is a liquid made from boiling animal bones and connective tissue.

It has a rich and savory flavor and a gelatinous texture when cooled.

It is often used in soups, sauces, and gravies, or consumed on its own as a health drink.

The acidity or alkalinity of a food is measured by its pH level, which ranges from 0 to 14.

A pH of 7 is neutral, while a pH below 7 is acidic and a pH above 7 is alkaline.

The pH level of a food can affect its taste, shelf life, and health benefits.

Bone broth has a pH level of around 5.80, which means it is acidic.

This is because it contains amino acids, such as glutamic acid and glycine, that release hydrogen ions when dissolved in water.

These hydrogen ions lower the pH of the solution and make it more acidic.

Eating acidic foods can have both positive and negative effects on your health.

On one hand, acidic foods can help digestion, kill harmful bacteria, and provide vitamin C.

On the other hand, acidic foods can erode tooth enamel, cause acid reflux, and lower the pH of your urine, which may increase the risk of kidney stones.

You can eat bone broth hot or cold, depending on your preference.

You can also add herbs, spices, vegetables, or meat to enhance its flavor and nutrition.

However, you should be careful of potential hazards, such as allergies, contamination, or spoilage.

You can store bone broth in a cool and airtight place for up to a week in the refrigerator, or up to a year in the freezer.

Do not store bone broth in a warm, moist, or open place or with other foods that may affect its quality.

Finally, remember, bone broth is a nutritious and delicious food that can benefit your health in many ways.

However, you should also balance your intake of acidic foods with alkaline foods, such as fruits and vegetables, to maintain a healthy pH level in your body.

About the Author

Abdur Rahman Choudhury

Abdur Rahman Choudhury is a nutrition coach with over 7 years of experience in the field of nutrition.

He holds a Bachelor's (B.Sc.) and Master's (M.Sc.) degree in Biochemistry from The University of Burdwan, India. He was also involved with a research project about genetic variations in the CYP11A gene among PCOS and Metabolic Syndrome patients.

He has completed the following online courses: Stanford Introduction to Food and Health by Stanford University (US) through Coursera, Certificate in Nutrition from Fabulous Body Inc. (US), Lose Weight and Keep It Off certificate course from Harvard Medical School (US), and Nutrition and Disease Prevention by Taipei Medical University (Taiwan) through FutureLearn.

Abdur currently lives in India and keeps fit by weight training and eating mainly home-cooked meals.

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