Acidic/Alkaline and Oxidant/Antioxidant

[Guest guest]

Given that pH is actually a measure of positive ion concentration

(inverse logarithmic), do acid-forming foods (i.e. high concentration

of positive ions) act biologically as as oxidants, while alkaline

foods act as antioxidants? This would seem to be a scientific basis

for the philosophy of eating alkaline foods and largely avoiding

acidic foods, in spite of the fact that the human body is capable of

maintaining a relatively narrow range in pH. Does anyone have a more

detailed knowledge of this issue?

Thanks,

-Dave