Food scientists at University of Wisconsin–Madison have found that high-fiber foods like fruits and vegetables taste more acidic and have a higher pH than lower-fibre foods.
The research team looked at the taste of 100 foods and asked them to rate their acidity, sourness, and overall flavor.
High-fibrin food tastes sweeter, sourder, and more acidic than low-fiscil food, according to the study.
And high-fermentation foods have the lowest pH of all foods tested, the researchers found.
High-ferment foods contain more of the acidic and sour compound phenylalanine.
That compound is thought to help ferment proteins, fats, and carbohydrates in a process known as lactic acid fermentation.
It also helps neutralize acidity in the stomach, which is why high-fat, high-carb diets are associated with an increased risk of gastric cancer.
But the new research suggests that high amounts of phenylalanylalanine are harmful to the stomach.
According to the researchers, these low levels of phenyalanine can affect the acidity of foods and increase the pH of foods.
For example, low-fermented foods with high phenyls can be more acidic, while high-glycemic foods with low phenyl isomers are more acidic.
The team concluded that high fructose corn syrup is an important ingredient in high-quality foods, but that low-sugar foods may not be as high in phenylglycans as they may seem.
The team also noted that phenyl glycans have a relatively low solubility in water, making them easier to absorb through the digestive system.
The University of Minnesota is one of the few institutions to conduct a study of the relationship between phenylketonuria (PKU) and food flavor.
This condition is characterized by a deficiency in certain amino acids in the food, and can cause problems with taste and texture.
To conduct their research, the team studied foods that contained a mixture of high- and low-carbohydrate foods and high-sodium foods and tested the effects of the two on their acid and sourness.
They found that the high-calorie foods that were the highest in carbs actually had higher levels of acid and higher pH in their mouthfeel than the low-calories.
A high-couple’s diet may also increase the rate of acidification in the mouth.
For the researchers to get the data, they also had to eat high-energy foods for 10 days.
This was done to make sure that they had sufficient carbohydrates to reach their baseline acid and acidity levels.
The study, which will appear in the Proceedings of the National Academy of Sciences, also found that foods with the highest acidity were more likely to taste sour and less appetizing, which are common in high fat diets.
So even if you have a diet that’s high in carbs, you may want to consider trying to get rid of some of the carbs and start eating foods that have a low acidity.
In a follow-up study, the scientists looked at how phenylphenylalanidase (PPAK) and other enzymes are affected by high- or low-pH foods.
The researchers found that in foods that had low-to-moderate levels of pH, PPAK activity was decreased, and in foods with higher pH, it increased.
As you’d expect, low to moderate levels of the enzyme were associated with lower pH, and higher levels were associated not only with higher acidity but also with lower taste.
The high-pKU foods also had a negative effect on PPAK.
The researchers also looked at some of their findings by looking at how low pH was associated with a variety of other health issues.
They found higher levels in those with diabetes, higher levels among pregnant women, higher rates of osteoporosis, and lower rates of asthma.
Finally, the University of Florida, which did not conduct a research study of PKU, found that low pH is associated with increased levels of certain cytokines, including tumor necrosis factor alpha and tumor necrotizing fasciitis.
This article originally appeared on The Conversation.