Carrots are mildly acidic, but interestingly, they have an alkalizing impact on the body — making them a friendly veggie for people who have acid reflux.
Some acidic foods have an alkalizing effect on the body once they’re digested. The alkalizing minerals sodium and magnesium found in Bugs Bunny’s favorite veggie aid the kidneys in keeping the pH level of your body steady. They also contain a lot of nutrients and fiber, which can alleviate acid reflux.
But what about cooked and canned ones? Or carrot juice and baby carrots? Can you have a low-acid diet with these alternatives? Let’s look at their pH levels and discuss how these veggies affect acid reflux in more detail.
pH Value of Carrots
Raw carrots have a close to neutral pH level , ranging from 5.88 — 6.40. They are a great complement to an alkaline diet since they have a net alkalizing effect on the body, as shown by the potential renal acid load assessments (PRAL).
The pH scale is used to determine how acidic or alkaline something is. Anything from 0 to 6 is acidic, and anything from 7 to 14 is alkaline, with 7 being neutral.
For instance, strawberries are very acidic, with a pH of 3 to 3.5. These vegetables, on the other hand, are only mildly acidic, almost close to neutral.
pH Value of Different Carrot Products
Because carrots come in so many different shapes and forms, their acidity fluctuates. Let’s examine their pH values.
|Raw||5.88 — 6.40|
|Canned||5.18 — 5.22|
|Chopped||5.30 — 5.56|
|Cooked||5.58 — 6.03|
|Pureed||4.55 — 5.80|
|Baby carrots||5.88 — 6.40|
The Importance of pH Value
Our bodies lie somewhere in the center of the pH scale, which means we’re somewhat alkaline, with a pH of 7.35 — 7.45.
If our bodies are too acidic, we may suffer from inflamed gums, low energy, chronic fatigue, increased heart rate, weak, brittle bones, headache, confusion, and sleepiness.
If the body is too alkaline, we may be prone to twitching, increased urination, irritability, lightheadedness, tremor in the hands, and muscle spasms.
Keeping your blood in a neutral pH state (around 7) keeps your energy levels up and allows the oxygen in your blood to travel where it needs to go. That’s why it’s important to eat a balanced diet that is easy on acidic foods and consume alkaline-friendly vegetables like carrots.
Do Carrots Cause Acid Reflux & GERD?
These humble veggies are unlikely to induce acid reflux since they have a rather strong alkaline value. That means that even though carrots have a somewhat acidic pH, they have an alkalizing effect on our bodies due to their potent components.
For starters, carrots are rich in potassium and magnesium — the most powerful alkalizing minerals that increase blood pH. What’s more, they also contain citric acid, which balances the urine’s pH level once it’s digested.
But what is acid reflux? If you eat a meal high in fats or acidity, you may start having a burning feeling in the chest and an occasional burp that leaves a bad taste and an uncomfortable feeling in the stomach.
This is caused by acid reflux, which occurs when stomach acid rises into the food pipe. If similar symptoms occur regularly, more than twice a week, the condition is known as Gastroesophageal Reflux Disease (GERD).
Let’s take a closer look at why carrots may be the wonder veggie to help with acid reflux and GERD.
Why Are Carrots Good for Acid Reflux?
These veggies can help alleviate the symptoms of acid reflux since they’re rich in fiber, antioxidants, and essential vitamins.
Carrots Are Rich in Fiber
This superfood has 2.8g of fiber per 100g, which is pretty high.
Fiber absorbs excess stomach acid, preventing or lessening instances of acid reflux.
Additionally, fiber encourages the growth of healthy gut microbiota, which is necessary for warding off dangerous bacteria and preserving a wholesome environment in the gastrointestinal system.
Fiber-rich foods facilitate digestion and help us avoid constipation, all of which reduce the risk of acid reflux.
Carrots Are Rich in Antioxidants
These vegetables are a rich source of beta-carotene and vitamin C, two potent antioxidants.
These antioxidants neutralize free radicals to avoid oxidative stress — a state of imbalance between free radicals and antioxidants in the body.
Antioxidants help patients with GERD and acid reflux in the following ways:
- raising endogenous antioxidant levels — the agents of your body’s metabolism;
- lowering pepsin and gastric acid production — the enzyme and stomach acid that dissolve foods;
- Preventing ulcer sores from damaging the stomach mucosa — the lining of our stomach that protects us from the acids;
Carrots Are Rich in Essential Micronutrients
Carrots are rich in vitamin A, C, E, K, and B6 — and these micronutrients are the structural foundation for the entire body, not just the digestive system.
Although these micronutrients don’t explicitly treat acid reflux or GERD, they are strong enough to increase our metabolism and immunity in order to combat and repair the tissues harmed by acid reflux or GERD.
Can Carrot Intolerance Play a Role in Heartburn?
If you are one of that small percentage of people intolerant to these vegetables, you may face digestive problems after eating them, including heartburn.
Also, consuming too much fiber at once can cause stomach pain and other gastrointestinal discomfort symptoms like gas, bloating, and cramps.
If you are prone to food allergies and suspect these veggies are triggering your symptoms, avoid eating them for a while until your symptoms go away.
For everyone else, two of these veggies per day should be plenty.
With a pH level close to neutral (5.88–6.40), carrots are among the least acidic vegetables.
Whole grains like popcorn and veggies like carrots that are high in fiber help lessen the symptoms of GERD and acid reflux since they can absorb the excess acids in your stomach.
On top of that, they include other essential nutrients like antioxidants, and vitamin C, A, K, E, and B6 that support the health of your stomach and digestive system.
Raw carrots are a fantastic addition to a balanced diet because of their alkalizing properties. The same is true for cooked, canned, chopped, purred, strained, juiced, and baby carrots.