Milk, Meats and Fish Acidic vs. Alkaline

When making a decision to consume these foods, it's best that they are in the most natural form they can be obtained. Grass Fed and Unprocessed. These are counted into the 20 to 30% "good" acidic portions of the diet. If having a tough time getting them down to 3 times a week max, at least keep it to only one meal per day and have with the veggies and not starches for best digestion. The primary vitamin of animal products not found in other food groups is B12 (B12 is produced by microorganisms). Vegans need to supplement this as it's a needed nutrient. Nutritional Yeast with B12 on it's label is a good "Vegan" source for this vital nutrient.

Raw Unpasteurized Milk is alkaline, Goat's Milk the Best.

Pasteurized, Homogenized, 2%, Low Fat, and Skim are Slightly Acidic to Highly Acidic in this order.

Processed cheeses are Slightly Acidic

Natural cheeses are Alkaline

Most Fish and Seafood are Acidic, Wild harvested Alaskan Salmon is Best and a good source for the omega 3's.

All Meats are Acidic

Meats and Fish should be eaten no more than 2 to 3 servings per week for it's Vitamin B12 content.

Unpasteurized Whole Milk is a good source for usable Calcium and Magnesium.

The Raw, Grass fed, Unpasteurized Milk is Alkalizing due to it's alkaline minerals with alkalizing buffers to its acidifying minerals and elements, with Goat's milk being the best. Processing the milk changes its chemical make up which breaks down the natural alkalizing buffers in Real milk making it's acidifying elements readily taken up by the body. The more it's processed the more these break down, ie:Whole Milk is better than Pasteurized which is better than Homogenized which is better than 2% which is better than Skim.

Meats... what makes meats acidic is that they are heavy in the acidifying minerals and have Uric acid by the very make-up of it being muscle. Grass fed is Best as it's not further encumbered with hormones and the additives of common feeds. When a food has more acidifying elements it's considered acidic. Meats contain Uric, Phosphoric and Sulfuric acids. Amino acids are also acidic, btw, it's further encumbered in meats as it's byproduct in feeding the cells (of the muscle being eaten) turns into Uric Acid as well, giving the body two folds amounts of this Strong acid. A strong acid in that it cannot be eliminated via sweat and respiration. It's cleaned through the liver and kidneys... excess it cannot eliminate is stored within the body.

Meats should be cooked Medium Rare at most, otherwise the B12 and it's good nutrients that assist B12's utilization is killed. Medium if cooked slowly and at low heat.

Milk on the other hand does not contain Uric Acid as it is not composed of animal tissue. The Lactic acids in Unprocessed Whole milk is buffered by its alkaline elements, making its calcium and magnesium readily available for the body to utilize. If including Milk in the diet, it's best to include Apples and/or Unprocessed Apple Cider Vinegar in the diet as well as these are great sources of Malic Acid (weak acid that is in the Alkaline group) that the body uses to breakdown the Lactic acids of the Milk. Note: Malic acid is Not in Distilled Vinegars, so white and other distilled vinegars should be eliminated from the diet as they add to acid buildup, Malic acid does not.

The primary vitamin available in meats that isn't found in more alkaline forms such as the vegetables is B12. There's not a lot of it in Milk, so if a decision is made to continue eating meat to keep it's intake to 2 to 3 servings a week to get this vitally important vitamin yet not overload the body with unnecessary acids.

That's a nutshell of why all meats are acidic and most fish. Wild harvested Alaskan Salmon is the best being a great source for the Omega 3's as well. And why processed milks are acidic (inclusive of cheeses) and Raw Milk is not (yogurt is alkaline if unprocessed and made from real milk as well, ie: homemade).