evidence: Eating more acidic or alkaline foods is not related to an increased or decreased risk of COVID-19 infection. Widely circulated social media posts falsely suggest that the pH of COVID-19 ranges from 5.5 to 8.5. Often these posts advise readers to eat alkaline foods (specifically fruits and vegetables) with a pH of more than 8.5 to prevent COVID-19. Viruses themselves do not have pH levels, because they are not water-based solutions.In chemistry, pH (power of hydrogen, or potential for hydrogen) is a scale used for water-based solutions to indicate if they are acidic (pH below 7, with a lower pH indicating a stronger acid), neutral (pH around 7), or basic (pH above 7, with a higher indicating a stronger base). Since viruses are not water-based, the pH scale does not apply to the novel coronavirus SARS-CoV-2, the disease that causes COVID-19.While some illnesses or medications may cause blood pH levels to increase or decrease in our bodies, foods eaten as part of a regular diet do not have a significant impact on blood pH. Saliva and urine pH may change in response to diet, but these changes are variable from person to person and **will not prevent or cure COVID-19**.