Dear community

I have a great doubt related to pH in grains. It has been reported that some amino acids could be influencing the pH level. However, could minerals located in the inner parts of grains such as wheat, barley, rice, etc. also affect this factor? Which component does really affect pH?

The fact is that whether the seed coat is excised from the whole grain, is the pH going to change in both the whole and pearled grain?

The question is: Which nutritional component of grains disrupts the pH level?

I hope you are all OK in this delicate world situation.

Thank you very much in advance.

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