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While the ideal pH level of drinking water should be between 6-8.5, the human body maintains pH equilibrium on a constant basis and will not be affected by water consumption. For example, our stomachs have a naturally low pH level of 2 which is a beneficial acidity that helps us with food digestion.
In relation to food and cooking, pH may be most commonly known as a measure to ensure food safety. For example, in water-bath canning, foods must have a pH below 4.6 to ensure safety and prevent growth of harmful bacteria.2 Foods with a low pH are resistant against dangerous microbiological growth and spoilage.