Here I found another interesting aspect of the pH subject:
The concepts of "acid-ash foods" verses "alkaline-ash foods" that have circulated for several decades, have very little relevance to proper electro-chemical pH of the body.
First of all, your body does not determine the pH of the "ash" of a food like the proponents did so do on a laboratory bench in order to attempt to prove their hypothesis.
Second, all foods are acid in comparison to healthy natural digestive enzymes that originate in a healthy liver.
Biological Ionization looks at the quality, based on the Sugar
and calcium content of a food, versus the quality of the digestive enzymes, shown by the pH, to determine how a food will effect the digestion.
So called "alkaline ash foods" are in reality acid in the light of natural digestive enzymes. This means pay attention to your pH as compared to the quality of the food you are consuming.
The more calcium deficient the food, the more acid it will react in your body's chemistry, while the higher its natural calcium content the less acid it will react.
So I would say: testing is real must in the beginning.