Acid and Alkaline Foods
Our body is about 20% acidic and 80% alkaline; therefore it is recommended that we consume approximately 20% acidic foods and 80% alkaline foods. Sadly, most people eat far too many acidic foods and not enough alkaline foods, which eventually brings their body out of balance. Having stress will make the body even more acidic.
Alkaline Foods
ALKALIZING VEGETABLES: Alfalfa Barley, Grass, Beets, Beet Greens, 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, Peas, Peppers, Pumpkin, Radishes, Rutabaga, Sea Veggies, Spinach, green Spirulina Sprouts, Sweet Potatoes, Tomatoes, Watercress, Wheat Grass, and Wild Greens.
ALKALIZING ORIENTAL VEGETABLES: Maitake, Daikon, Dandelion Root, Shitake, Kombu, Reishi, Nori, Umeboshi, and Wakame.
ALKALIZING FRUITS: Apple, Apricot, Avocado, Banana, Berries, Blackberries, Cantaloupe, Cherries, sour Coconut, fresh Currants Dates, dried Figs, dried Grapes, Grapefruit, Honeydew Melon, Lemon, Lime, Muskmelons, Nectarine, Orange, Peach, Pear, Pineapple, Raisins, Raspberries, Rhubarb, Strawberries, Tangerine, Tomato, Tropical Fruits, and Watermelon.
ALKALIZING PROTEIN: Almonds, Chestnuts, Millet, Tempeh (fermented), Tofu (fermented), and Whey Protein Powder.
ALKALIZING SWEETENERS: Stevia
ALKALIZING SPICES & SEASONINGS: Cinnamon, Curry, Ginger, Mustard, Chili Pepper, Sea Salt, Miso, Tamari, and All Herbs
ALKALIZING WATER: Alkaline Ionized Water, some Mineral Waters
ALKALIZING OTHER: Apple Cider Vinegar, Bee Pollen, Lecithin Granules, Molasses -blackstrap, Probiotic Cultures, Soured Dairy Products, Green Juices, Veggie Juices, and Fresh Fruit Juice.
ALKALIZING MINERALS: Cesium: pH 14 Potassium: pH 14 Sodium: pH 14 Calcium: pH 12 Magnesium: pH 9. Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system.
Acidic Foods
ACIDIFYING VEGETABLES: Corn Lentils Olives Winter Squash
ACIDIFYING FRUITS: Blueberries, Canned or Glazed Fruits, Cranberries, Currants, Plums and Prunes.
ACIDIFYING GRAINS, GRAIN PRODUCTS: Amaranth Barley Bran, wheat Bran, oat, Corn, Cornstarch, Hemp Seed Flour, Kamut, Oats (rolled), Oatmeal, Quinoa, Rice (all), Rice Cakes, Rye, Spelt, Wheat, Wheat Germ, Noodles, Macaroni, Spaghetti, Bread Crackers, soda Flour, white Flour and wheat.
ACIDIFYING BEANS & LEGUMES: Black Beans, Chick Peas, Green Peas, Kidney Beans, Lentils, Pinto Beans, Red Beans, Soy Beans, Soy Milk, White Beans, Rice Milk, and Almond Milk.
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, Shrimp, Scallops, Shellfish, Tuna, Turkey, Veal, and Venison.
ACIDIFYING DAIRY: Butter, Cheese, Processed Ice Cream, and Ice Milk.
ACIDIFYING NUTS & BUTTERS: Cashews, Legumes, Peanuts, Peanut Butter, Pecans, Tahini, and Walnuts.
ACIDIFYING FATS & OILS: Avocado Oil, Butter, Canola Oil, Corn Oil, Hemp Seed Oil, Flax Oil, Lard, Olive Oil, Safflower Oil, Sesame Oil, and Sunflower Oil.
ACIDIFYING SWEETENERS: Carob, Sugar, and Corn Syrup.
ACIDIFYING WATER: Reverse Osmosis, Distilled, and most common bottled waters.
ACIDIFYING ALCOHOL: Beer, Spirits, Hard Liquor, and Wine.
ACIDIFYING OTHER FOODS: Catsup, Cocoa, Coffee, Vinegar, Mustard, Pepper, and Soft Drinks.
ACIDIFYING DRUGS & CHEMICALS: Aspirin, Chemicals Drugs, Medicinal Drugs, Psychedelic drugs, Pesticides, Herbicides, and Tobacco.
ACIDIFYING JUNK FOOD: Coca-Cola: pH 2, Beer: pH 2.5, Coffee: pH 4, ** These foods leave an alkaline ash but have an acidifying effect on the body.
The pH scale goes from 0 to 14, with 7 being neutral (water). Below 7 is acid and above 7 is alkaline. pH is actually an exponential scale. Every unit change in pH equals a 10-fold increase. The acidity of a sample with a pH of 6 is ten times greater than that of a sample with a pH of 7. A difference of 2 units, from 7 to 5, would mean that the acidity is one hundred times greater, and so on. For example, Coca-Cola being pH 2 is 100,000 times more acidic than water, coffee with pH 4 is 1,000 times more acidic than water. It is not a good idea to consume these kind of drinks at any time. One of the easiest and most convenient ways to improve your alkaline balance is by drinking alkaline ionized water. The human immune system can break down for many reasons, due to: drug abuse, toxic chemicals, malnutrition, chronic infection, lifestyle defects, etc; most being acidic in nature.
Ranked Foods, Alkaline to Acidic
Extremely Alkaline
Lemons
Watermelon
Alkaline Forming
Cantaloupe
Cayenne
Celery
Dates
Figs
Kelp
Limes
Mango
Melons
Papaya
Parsley
Seaweeds
Seedless Grapes (sweet)
Watercress
Asparagus
Fruit Juices
Grapes (sweet)
Kiwifruit,
Passion fruit
Pears (sweet)
Pineapple
Raisins
Umeboshi Plums
Vegetable Juices
Moderately Alkaline
Apples (sweet)
Alfalfa Sprouts
Apricots
Avocados,
Bananas (ripe)
Currants
Dates
Figs (fresh)
Garlic
Grapefruit
Grapes (less sweet)
Guavas
Herbs (leafy green)
Lettuce (leafy green)
Nectarine
Peaches (sweet)
Pears (less sweet)
Peas (fresh, sweet)
Pumpkin (sweet)
Sea Salt (vegetable)
Apples (sour)
Beans (fresh, green)
Beets
Bell Peppers
Broccoli
Cabbage
Carob
Cauliflower
Ginger (fresh)
Grapes (sour)
Lettuce (pale green)
Oranges
Peaches (less sweet)
Peas (less sweet)
Potatoes (with skin)
Pumpkin (less sweet)
Raspberries
Strawberries
Squash
Sweet Corn (fresh)
Turnip
Vinegar (apple cider)
Slightly Alkaline
Almonds
Artichokes (Jerusalem)
Brussels Sprouts
Cherries
Coconut (fresh)
Cucumbers
Eggplant
Honey (raw)
Leeks
Mushrooms
Okra
Olives (ripe)
Onions
Pickles (homemade)
Radishes
Sea Salt
Spices
Tomatoes (sweet)
Vinegar (sweet brown rice)
Chestnuts (dry, roasted)
Egg Yolks (soft cooked)
Essene Bread
Goat’s Milk and Whey (raw)
Mayonnaise (homemade)
Olive Oil
Sesame Seeds (whole)
Soy Beans (dry)
Soy Cheese
Soy Milk
Sprouted Grains
Tofu
Tomatoes (less sweet)
Yeast (nutritional flakes)
Neutral
Butter (fresh, unsalted)
Cream (fresh, raw)
Cow’s Milk and Whey (raw)
Margarine
Oils (except olive)
Yogurt (plain)
Moderately Acidic
Bananas (green)
Barley (rye)
Blueberries
Bran
Butter
Cereals (unrefined)
Cheeses
Crackers (unrefined rye, rice and wheat)
Cranberries
Dried Beans (mung, adzuki, pinto, kidney, garbanzo)
Dry Coconut
Egg Whites
Eggs Whole (cooked hard)
Fructose
Goat’s Milk (homogenized)
Honey (pasteurized)
Ketchup
Maple Syrup (unprocessed)
Milk (homogenized)
Molasses (unsulferd and organic)
Most Nuts
Mustard
Oats (rye, organic)
Olives (pickled)
Pasta (whole grain)
Pastry (whole grain and honey)
Plums
Popcorn (with salt and/or butter)
Potatoes
Prunes
Rice (basmati and brown)
Seeds (pumpkin, sunflower)
Soy Sauce
Wheat Bread (sprouted organic)
Extremely Acidic
Artificial Sweeteners
Beef
Beer
reads
Brown Sugar
Carbonated Soft Drinks
Cereals (refined)
Chocolate
Cigarettes
Tobacco
Coffee
Cream of Wheat (unrefined)
Custard (with white sugar)
Deer
Drugs
Fish
Flour (white wheat)
Fruit Juices with Sugar
Jams
Jellies
Lamb
Liquor
Maple Syrup (processed)
Molasses (sulphured)
Pasta (white)
Pastries and Cakes from White Flour
Pickles (commercial)
Pork
Poultry
Seafood, Sugar (white)
Table Salt (refined and iodized)
Tea (black)
White Bread
White Vinegar (processed)
Whole Wheat Foods
Wine
Yogurt (sweetened)
