When people talk about pH in the body, it varies according to what fluids you're talking about (like saliva, urine, blood, which are different and affected by foods differently). There's a lot of misinformation out there about this when diet people talk about this. Wolcott is talking about blood pH which is normally 7.46
but varies in people by a hundredth of a percent (which can make a big difference). Roger Williams (author of Biochemical Individuality) introduced the concept of biochemical variance. People do have different ways and rates of metabolizing food, which we on this list should recognize. Some foods do cause blood pH to
become more acidic in some people, and more alkaline in others, because of their metabolic differences. Wiley (author of Biobalance) proved this by actually testing venous blood pH directly. Wolcott's work is based partially on this. So is Kristal's. (see www.bloodpH.com). There's more misinformation about this topic than
any I've seen. Lots of diet authors think that the pH of a food is how it will change the body's pH, but that's not the case. Wolcott & others are talking about how the blood pH is affected after the food has gone through the metabolic processes, and there's variance on this. For example, in many metabolisms (like mine)
blood pH tends to be more on the acidic side of the optimal 7.46, and meat actually drives it towards balance, so it alkalinizes the blood. This is opposite of what most diet authors such as macrobiotic types would suggest.

LP