There are different types of blueberries, and the pH level also varies. However, the scale usually falls between 3.11 and 3.35. As a result, these fruits are classified as acidic. However, there is no danger in enjoying blueberries in moderation.
Foods to Eat on an Acid Reflux Diet
Noncitrus fruits: Apples, bananas, blueberries, and strawberries are safe bets.
Blackberries are one of the least acidic berries. They go hand in hand with raspberries in acidity. Blueberries are slightly more acidic, with a pH of 3.1 — 3.4. Strawberries have a pH of 3 — 3.5, while gooseberries have a pH of 2.8 — 3, making them the most acidic of the berry family.
Coconuts: one of the least acidic fruits
The advantages of eating coconuts are becoming more widely understood. Coconuts have been linked to some health benefits, including improving brain function and protecting against heart disease and stroke. They are one of the least acidic fruits.
Despite the high amount of presence of acid in the blueberries, if it is consumed in the right amount, blueberries as a fruit is an alkaline which forms foods once digested in our body.
Most varieties of apples, pears, blueberries, cherries, raspberries, rhubarb and apricots are all more acidic than tomatoes. Many of these have lots of sugar, which masks their acidity, just like with tomatoes.
You can also enjoy blueberries in salads or with Greek yogurt for a healthy meal or snack. The list of high alkaline foods you might combine with blueberries to offset the acidity includes almonds, walnuts, cashews, spinach, lettuce, avocado, bananas, coconut milk, and kale.
The most acidic fruits are lemons, limes, plums, grapes, grapefruits and blueberries. Pineapples, oranges, peaches and tomatoes are also high in acid. It would be a mistake to remove these from our diet – after all, they are really nutritious and our body needs them.
Generally, the pH level of plain yogurt is between 4.4 and 4.8, making it slightly acidic. Greek yogurt, for example, has a lower pH and is more acidic compared to regular yogurt. The acidity of yogurt may also be affected by the addition of fruits or sweeteners.
Apples have a pH level of around 3.5 (moderately acidic) and are slightly less acidic than lemons and other citrus fruits; however, they are more acidic than bananas and grapes. Most don't consider apples an acidic food, but there are two different types of acids in them: malic acid and ascorbic acid (vitamin C).
2. Bananas. This low-acid fruit can help neutralize stomach acid by coating an irritated esophageal lining. And not only are bananas alkaline, they're also rich in pectin — a soluble fiber that helps keeps food flowing nicely through the digestive tract.
Avocado: Despite being high in fat, avocados are rich in healthy fats, which can settle your stomach and prevent acid reflux symptoms.
Some types, like Greek yogurt, plain unsweetened yogurt, and low-fat yogurts, are preferable for people with acid reflux.
Yogurt that is low in fat is generally safe to eat for those who have GERD. You should avoid eating yogurt that contains whole fat rather than low amounts of fat. Whole fat yogurt can be harder for you to digest and might trigger GERD symptoms.
Drinks such as ginger tea, certain fruit and vegetable juices, and plant-based milks may benefit people experiencing acid reflux and heartburn. Avoiding citrus juices, carbonated beverages, and alcohol can also help to reduce symptom frequency and severity.
Cheese – Any foods that are high in fats, like cheese, can delay digestion by sitting in your stomach. This puts pressure on your LES and can let acid in. Gouda, Parmesan, cream cheese, stilton, and cheddar are high in fat. Cottage cheese, ricotta, and other cheeses have reduced fat.
With a pH level close to neutral (5.88–6.40), carrots are among the least acidic vegetables. Whole grains like popcorn and veggies like carrots that are high in fiber help lessen the symptoms of GERD and acid reflux since they can absorb the excess acids in your stomach.
Kiwis typically have a pH range of 3.1 to 3.96, which is considered acidic. However, the pH level can vary depending on several factors, including the level of ripeness, growing conditions, and storage conditions. Kiwis have a higher pH level than other fruits such as lemons (pH 2) and oranges (pH 3.6 to 4.34).