Calculating pH Using Phosphorus & Calcium Values
The phosphorus to calcium (P : Ca) ratio of food chemicals can be used to determine what foods are acid-forming and alkaline-forming. A higher phosphorus value to calcium makes a compound acid-forming, and a higher calcium value to phosphorus alkaline-forming.
Like titration method, however, the Ca:P method does not distinguish between foods that are high or low in the nitrates, phosphates and carbonates.
For example, millet is deficient in the amino acid arginine (3 percent or .2 gr. of total 6 gr. of protein per serving), but it is high in phosphorus (5 : 174) for its Ca:P ratio. Beef, in which the amino acid arginine is highest in percentage of the crude protein (from 12-14 percent per serving), is also high in phosphorus (29 : 290) for its Ca:P ratio.
With one item deficient in arginine and the other abounds in it, both items still are high acid-forming. However, millet contains some three times the carbon of beef. (See Nitrate—Carbonate-Phosphate list.)