Is Kassler (Cured Smoked Pork Loin) Acidic or Alkaline?
Kassler (cured smoked pork loin) (smoked) is acid-forming: Positive PRAL: acid-forming after digestion.
Classification
Kassler is acid-forming at +10.9 because the cured and smoked pork provides lean muscle protein with plenty of phosphorus. Curing mainly adds salt, and sodium does not appear in the PRAL calculation. Served the classic way with sauerkraut and mashed potatoes, the plate is better balanced than you might think, with the mashed potatoes clearly working on the alkaline side.
In the Meat & Sausages category, kassler (cured smoked pork loin) (smoked) ranks #45 of 67, sorted from alkaline to acid-forming. More alkaline options include Pork belly (+10.8), Pork schnitzel (+10.4), Bierschinken (ham sausage) (+10.3). More acid-forming are Fried sausage (+11.3), Venison (+11.5), Chicken thigh (+11.8).
Acidic or alkaline: PRAL, not pH
On this site, acidic and alkaline refer to the PRAL (potential renal acid load). It estimates what a food leaves behind once it has been digested: a positive value is acid-forming, a negative value is alkalizing. That is different from the pH of the food itself: a lemon tastes sour, yet its PRAL is −4.0, so it is alkalizing. Your diet does not change your blood pH. It does change how much acid your kidneys have to deal with.
What balances kassler (cured smoked pork loin)
A serving (125 g) of kassler (cured smoked pork loin) adds +13.7 to your daily balance. These three bring it back; the grams shown offset exactly this serving.
Frequently Asked Questions
Is kassler (cured smoked pork loin) acidic?
It depends on what you mean by acidic. The pH describes the food itself, for example how sour it tastes. The PRAL describes what it leaves behind after digestion: Kassler (cured smoked pork loin) (smoked) has a PRAL of +10.9 per 100 g, so it counts as acid-forming in your daily acid-base balance.
How much avocado offsets a serving (125 g) of kassler (cured smoked pork loin)?
A serving (125 g) of kassler (cured smoked pork loin) adds +13.7 to your daily balance. Avocado (ripe) has −9.9 per 100 g, so about 140 g of avocado offset this serving.
Do I have to avoid kassler (cured smoked pork loin) on an alkaline diet?
No. What counts is the balance of the whole day, not a single food. Kassler (cured smoked pork loin) is acid-forming; with enough vegetables, potatoes and fruit on the same plate, the meal stays balanced.
Kassler (Cured Smoked Pork Loin) logged, balance checked.
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Compare all Meat & Sausages: Meat & Sausages table. Common questions are answered in Acidic or Alkaline?, and the PRAL calculator adds up a whole meal.
Source: Basentracker food database (PRAL according to Remer & Manz, calculated from protein, phosphorus, potassium, magnesium and calcium per 100 g). This information does not replace medical advice.