I mainly used Dr. Susan Brown’s book, The Acid Akaline Food Guide, but I also referred to Vivian Goldschmidt’s book, The Bone Health Revolution. They agree about the akalyzing properties of most foods, but disagree on whether soured milk products, such as yogurt and sour cream, are alkalyzing or acidifying. I’ve written to both women on the websites to try to find out the reason for the discrepancy, but neither has replied. Perhaps it depends on individual body chemistry. As for me, I now include yogurt and a small amount of sour cream in my diet, but not other dairy products, and these additions have had no detrimental effects on my body’s pH level. The proof is in the pH testing of my saliva and urine,
using ph testing tape. As long as my body’s pH level hovers at the 7.3-7.4 range, I’m happy.