Common Drinks with Basic pH: Surprising Examples and Misconceptions

Common Drinks with Basic pH

Drinks with a basic pH are rare in typical consumption. Examples include milk, milk of magnesia, some spring waters, and certain specialty waters like BLK water. Most common beverages tend to be acidic or neutral due to added acids that act as preservatives.

Examples of Basic Drinks

• Milk: Milk is slightly basic, with a pH generally near 6.7 to 6.9, depending on freshness and processing. It is widely consumed and considered one of the more common drinks with basic properties.
• Milk of Magnesia: This medicinal drink is strongly basic, typically with a pH above 10. It is not a common beverage but is ingested for antacid purposes.
• Certain Spring and Ground Waters: Some natural waters, especially in specific regions like St. Louis, have reported pH values up to 9.0, making them mildly basic. However, this varies widely depending on local geology.
• BLK Water: A specialty bottled water known to have a basic pH around 8. This product is marketed for its alkaline properties but is less common than regular bottled waters.
• Eggs (as a drink): Raw eggs or egg-based drinks are naturally basic. Though rare as a regular drink, they are consumed by some in raw or blended forms.

Why Are Basic Drinks So Uncommon?

Most commercial beverages contain acids as preservatives or flavor enhancers. These acids lower the pH, resulting in a generally acidic or neutral drink.

Basic drinks often have a bitter or soapy taste, which people usually find unpleasant. This discourages their popularity in mainstream consumption.

Dispelling Misconceptions

• Carbonated waters and sodas tend to be acidic due to dissolved carbon dioxide forming carbonic acid.
• The term “alkaline diet” refers to the ash residue left after food metabolism, not the food or drink’s actual pH.
• Be cautious when interpreting pH claims about drinks—verify if they refer to whole foods or their ash components.

Summary of Key Points

• Basic pH drinks are exceptional in the beverage market.
• Milk, milk of magnesia, and some spring waters are notable examples.
• Specialty waters like BLK water may have mild alkalinity.
• Acidity dominates due to preservation and flavor reasons.
• Bitter tastes limit the appeal of alkaline drinks.