ALKALIZING FOODS

 

 

A list of Acid / Alkaline Forming Foods (list drawn from various sources) 

 

The pH scale is from 0 to 14, with numbers below 7 acidic and numbers above 7 alkaline. This chart is intended only as a general guide to alkalizing and acidifying foods.

 

ALKALINE FOODS

 

ALKALIZING VEGETABLES
Alfalfa - Barley Grass - Beet Greens – Beets – Broccoli – Cabbage – Carrot – Cauliflower – Celery - Chard Greens

Chlorella - Collard Greens – Cucumber – Dandelions – Dulce - Edible Flowers – Eggplant - Fermented Veggies Garlic - Green Beans - Green Peas – Kale – Kohlrabi – Lettuce – Mushrooms - Mustard Greens - Nightshade Veggies – Onions - Parsnips (high glycemic) – Peas – Peppers – Pumpkin – Radishes – Rutabaga - Sea Veggies Spinach, green – Spirulina – Sprouts - Sweet Potatoes – Tomatoes – Watercress - Wheat Grass - Wild Greens

ALKALIZING ASIAN VEGETABLES
Daikon - Dandelion Root – Kombu – Maitake – Nori – Reishi – Shitake – Umeboshi - Wakame                

 

ALKALIZING FRUITS

Apple – Apricot – Avocado - Banana (high glycemic) – Berries – Blackberries – Cantaloupe - Cherries, sour Coconut, fresh –  Dates, dried - Figs, dried - Grapes - Grapefruit – Honeydew melon – Lemon – Lime Muskmelons – Nectarine – Orange – Peach – Pear – Pineapple – Raisins – Raspberries – Rhubarb – Strawberries Tangerine – Tomato - Tropical Fruits - Umeboshi Plums - Watermelon

ALKALIZING PROTEIN
Almonds – Chestnuts – Millet - Tempeh (fermented) - Tofu (fermented) - Whey Protein Powder

 

ALKALIZING SWEETENERS
Stevia

ALKALIZING SPICES & SEASONINGS
Chili Pepper – Cinnamon – Curry -    Ginger - Herbs (all) – Miso – Mustard - Sea Salt - Tamari

ALKALIZING OTHER
Alkaline Antioxidant Water - Bee Pollen - Fresh Fruit Juice - Green Juices - Lecithin Granules - Mineral Water Molasses, blackstrap - Probiotic Cultures - Soured Dairy Products - Veggie Juices

ALKALIZING MINERALS
Calcium: pH 12 - Cesium: pH 14 - Magnesium: pH 9 - Potassium: pH 14 - Sodium: pH 14

Alkaline producing activities/emotions: Meditation, Prayer, Peace, happiness, joy, Kindness & Love

 

 

ACIDIC FOODS

 

 

ACIDIFYING VEGETABLES
Corn – Lentils – Olives - Winter Squash

ACIDIFYING FRUITS
Blueberries - Canned or Glazed Fruits – Cranberries – Currants - Plums** - Prunes**

ACIDIFYING GRAINS, GRAIN PRODUCTS
Amaranth – Barley - Bran, oat - Bran, wheat – Bread – Corn – Cornstarch - Crackers, soda - Flour, wheat - Flour, white - Hemp Seed Flour – Kamut – Macaroni – Noodles – Oatmeal - Oats (rolled) – Quinoa - Rice (all) - Rice Cakes – Rye – Spaghetti -                 Spelt - Wheat Germ - Wheat

ACIDIFYING BEANS & LEGUMES
Almond Milk - Black Beans - Chick Peas - Green Peas - Kidney Beans – Lentils - Pinto Beans - Red Beans - Rice Milk - Soy Beans - Soy Milk - White Beans

ACIDIFYING DAIRY
Butter – Cheese - Cheese, Processed - Ice Cream - Ice Milk

ACIDIFYING NUTS & BUTTERS
Cashews – Legumes - Peanut Butter – Peanuts – Pecans – Tahini - Walnuts

ACIDIFYING ANIMAL PROTEIN
Bacon – Beef – Carp – Clams – Cod - Corned Beef – Fish – Haddock - Lamb – Lobster – Mussels - Organ Meats Oyster -     Pike – Pork – Rabbit – Salmon – Sardines – Sausage – Scallops – Shellfish – Shrimp – Tuna – Turkey – Veal - Venison

ACIDIFYING FATS & OILS
Avacado Oil – Butter - Canola Oil - Corn Oil - Flax Oil - Hemp Seed Oil – Lard - Olive Oil - Safflower Oil - Sesame Oil - Sunflower Oil

ACIDIFYING SWEETENERS
Carob - Corn Syrup - Sugar

ACIDIFYING ALCOHOL
Beer - Hard Liquor – Spirits - Wine

ACIDIFYING OTHER FOODS
Catsup – Cocoa - Coffee -  Mustard – Pepper - Soft Drinks - Vinegar

ACIDIFYING DRUGS & CHEMICALS
Aspirin – Chemicals - Drugs, Medicinal - Drugs, Psychedelic – Herbicides – Pesticides - Tobacco

ACIDIFYING JUNK FOOD
Beer: pH 2.5 - Coca-Cola: pH 2 - Coffee: pH 4


** These foods leave an alkaline ash but have an acidifying effect on the body.

 

Acid producing activities/emotions: Overwork, Anger, Fear, Jealousy & Stress

 

 

UNKNOWN:
There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet. The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side. Remember, you don't need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.

 

Asparagus - Brazil Nuts - Brussel Sprouts – Buckwheat – Chicken – Corn - Cottage Cheese – Eggs - Flax Seeds Green Tea - Herbal Tea – Honey – Kombucha - Lima Beans - Maple Syrup – Milk – Nuts - Organic Milk (unpasteurized) - Potatoes, white - Pumpkin Seeds – Sauerkraut - Soy Products - Sprouted Seeds -                 Squashes -
Sunflower Seeds - Yogurt

 

Extremely Alkaline Forming Foods - pH 8.5 to 9.0

 

9.0 Lemons 1, Watermelon 2

 

8.5 Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4, Dried dates & figs, Kelp, Karengo, Kudzu root, Limes
Mango, Melons, Papaya, Parsley 5, Seedless grapes (sweet), Watercress, Seaweeds, Asparagus 6, Endive, Kiwifruit, Fruit juices 7, Grapes (sweet), Passion fruit, Pears (sweet), Pineapple, Raisins, Umeboshi plum, Vegetable juices 8

 

Moderate Alkaline - pH 7.5 to 8.0

 

8.0 Apples (sweet), Apricots, Alfalfa sprouts 9, Arrowroot, flour 10, Avocados, Bananas (ripe), Berries, Carrots, Celery, Currants, Dates & figs (fresh), Garlic 11, Gooseberry, Grapes (less sweet), Grapefruit, Guavas, Herbs (leafy green), Lettuce (leafy green), Nectarine, Peaches (sweet), Pears (less sweet), Peas (fresh sweet), Persimmon,
Pumpkin (sweet), Sea salt (vegetable) 12, Spinach

 

7.5 Apples (sour), Bamboo shoots, Beans (fresh green), Beets, Bell Pepper, Broccoli, Cabbage;Cauli, Carob
13, Daikon, Ginger (fresh), Grapes (sour), Kale, Kohlrabi, Lettuce (pale green), Oranges, Parsnip, Peaches (less sweet), Peas (less sweet), Potatoes & skin, Pumpkin (less sweet), Raspberry, Sapote, Strawberry, Squash 14, Sweet corn (fresh), Tamari 15, Turnip, Vinegar (apple cider) 16

Slightly Alkaline to Neutral pH 7.0

 

7.0 Almonds 17, Artichokes (Jerusalem), Barley-Malt (sweetener-Bronner), Brown Rice Syrup, Brussel Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg plant, Honey (raw), Leeks, Miso, Mushrooms, Okra, Olives ripe 18, Onions, Pickles 19, (home made), Radish, Sea salt 20, Spices 21, Taro, Tomatoes (sweet), Vinegar (sweet brown rice), Water Chestnut Amaranth, Artichoke (globe), Chestnuts (dry roasted), Egg yolks (soft cooked), Essene bread 22, Goat's milk and whey (raw) 23, Horseradish, Mayonnaise (home made), Millet, Olive oil, Quinoa, Rhubarb, Sesame seeds (whole) 24, Soy beans (dry), Soy cheese, Soy milk, Sprouted grains 25, Tempeh, Tofu, Tomatoes (less sweet), Yeast (nutritional flakes)

 

Neutral pH 7.0 - Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test strips)

 

Butter (fresh unsalted), Cream (fresh & raw), Margarine 26, Milk (raw cow's) 27, Oils (except olive),
Whey (cow's), Yogurt (plain)

 

Extremely Acid Forming Foods - pH 5.0 to 5.5

 

5.0 Artificial sweeteners

 

5.5 Beef, Carbonated soft drinks & fizzy drinks 38, Cigarettes (tailor made), Drugs, Flour (white wheat) 39, Goat, Lamb, Pastries & cakes from white flour, Pork, Sugar (white) 40 Beer 34, Brown sugar 35, Chicken, Deer, Chocolate, Coffee 36, Custard with white sugar, Jams, Jellies, Liquor 37, Pasta (white), Rabbit, Semolina, Table
salt refined & iodized, Tea black, Turkey, Wheat bread, White rice, White vinegar (processed).

 

Moderate Acid - pH 6.0 to 6.5

 

6.0 Cigarette tobacco (roll your own), Cream of Wheat (unrefined), Fish, Fruit juices with sugar, Maple syrup (processed), Molasses (sulphured), Pickles (commercial), Breads (refined) of corn, oats, rice & rye, Cereals (refined), Shellfish, Wheat germ, Whole Wheat foods 32, Wine 33, Yogurt (sweetened)

 

6.5 Bananas (green), Buckwheat, Cheeses (sharp), Corn & rice breads, Egg whole (cooked hard), Ketchup, Mayonnaise, Oats, Pasta (whole grain), Pastry (wholegrain & honey), Peanuts, Potatoes (with no skins), Popcorn (with salt & butter), Rice (basmati), Rice (brown), Soy sauce (commercial), Tapioca, Wheat bread (sprouted organic)

 

Slightly Acid to Neutral pH 7.0

 

7.0 Barley malt syrup, Barley, Bran, Cashews, Cereals (unrefined with honey-fruit-maple syrup), Cornmeal,
Cranberries 30, Fructose, Honey (pasteurized), Lentils, Macadamias, Maple syrup (unprocessed), Milk (homogenized) and most processed dairy products, Molasses (unsulphered organic 31, Nutmeg, Mustard, Pistachios, Popcorn & butter (plain), Rice or wheat crackers (unrefined), Rye (grain), Rye bread (organic sprouted), Seeds
(pumpkin & sunflower), Walnuts Blueberries, Brazil nuts, Butter (salted), Cheeses (mild & crumbly) 28, Crackers (unrefined rye), Dried beans (mung, adzuki, pinto, kidney, garbanzo) 29, Dry coconut, Egg whites, Goats milk (homogenized), Olives (pickled), Pecans, Plums 30, Prunes 30, Spelt

 

Match with the numbers above.

1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, & gastro upsets.
2. Good for a yearly fast. For several days eat whole melon, chew pips well & eat also. Super alkalizing food.
3. Substitute for gelatin, more nourishing.
4. Stimulating, non-irritating body healer. Good for endocrine system.
5. Purifies kidneys.
6. Powerful acid reducer detoxing to produce acid urine temporarily, causing alkalinity for the long term.
7. Natural sugars give alkalinity. Added sugar causes juice to become acid-forming.
8. Depends on vege's content and sweetness.
9. Enzyme rich, superior digestibility.
10. High calcium content. Cornflour substitute.
11. Elevates acid food 5.0 in alkaline direction.
12. Vegetable content raises alkalinity.
13. Substitute for coca; mineral rich.
14. Winter squash rates 7.5. Butternut & sweeter squash rates 8.0.
15. Genuine fermented for 1½ years otherwise 6.0.
16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, plus honey & water before meals.
17. Soak 12 hours, peel skin to eat.
18. Sundried, tree ripened, otherwise 6.0.
19. Using sea-salt and apple cider vinegar.
20. Contains sea minerals. Dried at low temperatures.
21. Range from 7.0 to 8.0.
22. Sprouted grains are more alkaline. Grains chewed well become more alkaline.
23. High sodium to aid digestion.
24. High levels of utilizable calcium. Grind before eating.
25. Alkalinity and digestibility higher.
26. Heating causes fats to harden and become indigestible.
27. High mucous production.
28. Mucous forming and hard to digest.
29. When sprouted dry beans rate 7.0.
30. Contain acid-forming benzoic and quinic acids.
31. Full of iron.
32. Unrefined wheat is more alkaline.
33. High quality red wine, no more than 4 oz. daily to build blood.
34. Good quality, well brewed - up to 5.5. Fast brewed beers drop to 5.0.
35. Most are white sugars with golden syrup added.
36. Organic, fresh ground-up to 5.5.
37. Cheaper brands drop to 5.0, as does over-indulgence.
38. Leaches minerals.
39. Bleached - has no goodness.
40. Poison! Avoid it.

 

Information provided on this site is for informational purposes only and is not intended as a substitue for advice from a physician and/or other healthcare professional. The information provided is not to be, and should not be, used to diagnose or treat any medical or health conditions and/or as a prescription for the treatment of any disease, illness or health condition. These statements have not been evaluated by the Food and Drug Administration. The products are not intended to diagnose, treat, cure or prevent disease.