Why are there no alkaline foods?
Most people find alkaline taste bitter and &quot;bad tasting&quot;. There are some exceptions; shellfish, particularly conch, may have a pH of more than 8.0. This is also the approximate pH of bile, which tastes particularly foul when retching.
Crackers made with baking powder or baking soda also may be somewhat alkaline, as is egg yolk.
However, your question is valid... why are the vast majority of foods neutral or somewhat acidic? Why do most enjoy the taste of grapes, plums and citrus fruits, which may have pH below 3.0? Does it have to do with metabolism? With the preservative effects of low pH?