Why is Turkey soup an acid?

Turkey soup is not inherently acidic. While some ingredients in turkey soup, like tomatoes or lemon juice, can contribute to a slightly acidic taste, it's more common for turkey soup to be *slightly alkaline* due to the presence of vegetables.

Here's why:

* Acidity and alkalinity are measured on a pH scale. A pH of 7 is neutral. Anything below 7 is acidic, and anything above 7 is alkaline.

* Most vegetables are slightly alkaline. This is due to their mineral content.

* Turkey itself is fairly neutral.

However, the overall acidity or alkalinity of turkey soup depends on the specific ingredients used and their proportions. A soup with a high ratio of tomatoes or citrus juice could be slightly acidic, while a soup with more vegetables like carrots, celery, and potatoes would likely be slightly alkaline.

If you're concerned about the acidity of your turkey soup, you can:

* Use less acidic ingredients. Reduce the amount of tomatoes or citrus juice.

* Add more alkaline ingredients. Include more vegetables like carrots, celery, and potatoes.

* Add a pinch of baking soda. This will neutralize any acidity.

Ultimately, the acidity or alkalinity of your turkey soup will depend on your preferences and the specific ingredients you use.