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Food PH Chart - Most Alkaline and Acidic Foods

Balanced body chemistry is of utmost importance for the maintenance of health and correction of disease. Acidosis, or over-acidity in the body tissues, is one of the basic causes of many diseases, especially the arthritic and rheumatic diseases.

All foods are "burned" in the body--more commonly called "digested"-- leaving an ash as the result of the "burning", or the digestion. This food ash can be neutral, acid or alkaline, depending largely on the mineral composition of the foods. Some foods leave an acid residue or ash, some alkaline. The acid ash (acidosis) results when there is a depletion of the alkali reserve or the diminution in the reserve supply of fixed bases in the blood and the tissues of the body.

It is, therefore, vitally important that there is a proper ratio between acid and alkaline foods in the diet. The natural ratio in a normal healthy body is approximately 4 to 1 -- four parts alkaline to one part acid, or 80% to 20%. When such an ideal ratio is maintained, the body has a strong resistance against disease. In the healing of disease, when the patient usually has acidosis, the higher the ratio of alkaline elements in the diet, the faster will be the recovery. Alkalis neutralize the acids. Therefore in the treatment of most diseases it is important that the patient's diet includes plenty of alkaline-ash foods to offset the effects of acid-forming foods and leave a safe margin of alkalinity.

A healthy body usually keeps large alkaline reserves which are used to meet the emergency demands if too many acid-producing foods are consumed. But these normal reserves can be depleted. When the alkaline-acid ratio drops to 3 to 1, health can be seriously menaced. Your body can function normally and sustain health only in the presence of adequate alkaline reserves and the proper acid-alkaline ratio in all the body tissues and the blood.

For optimum health and maximum resistance to disease, it is imperative that your diet is slightly over-alkaline. The ideal ratio, according to the world's foremost authority on the relationship between the acid-alkaline ratio in the diet in health and disease, Dr. Ragnar Berg, is about 80% alkali-producing foods and 20% acid-producing foods.

Below are tables of common foods with an approximate potential acidity or alkalinity, as present in one ounce of food.

Alkali-Forming Foods
Figs 30.0 Potatoes 2.0
Soy Beans 12.0 Pineapple 2.0
Lima Beans 12.0 Cabbage 1.8
Apricots 9.5 Grapefruit 1.7
Spinach 8.0 Tomatoes 1.7
Turnip/Beettops 8.0 Peaches 1.5
Raisins 7.0 Apples 1.0
Almonds 3.6 Grapes 1.0
Carrots 3.5 Bananas 1.0
Dates 3.0 Watermelon 1.0
Celery 2.5 Millet 0.5
Cucumber 2.5 Brazil nuts 0.5
Cantaloupe 2.5 Coconuts 0.5
Lettuce 2.2 Buckwheat 0.5
Watercress 2.0    
Neutral (near/neutral) Ash Foods
milk   Vegetable oils  
Butter   White sugar  
Acid-Forming Foods
Oysters 5.0 Rice 2.5
Veal 3.5 W.Wheat/Rye bread 2.5
Most Fish 3.5 Most nuts (X-almond/brazil nut) 2.0
Organ meats 3.0 Natural Cheese 1.5
Liver 3.0 Lentils 1.5
Chicken 3.0 Peanuts 1.0
Fowl 3.0 Eggs 3.0
Most Grains 3.0    

Most grains are acid-forming, except millet and buckwheat, which are considered to be alkaline. Sprouted seeds and grains become more alkaline in the process of sprouting.

All vegetable and fruit juices are highly alkaline. The most alkali-forming juices are: fig juice, green juices of all green vegetables and tops, carrots, beet, celery, pineapple and citrus juices. Vegetable broth is an extremely alkalizing drink.

Most Alkaline Alkaline Lowest Alkaline FOOD CATEGORY Lowest Acid Acid Most Acid
Stevia Maple Syrup, Rice Syrup Raw Honey, Raw Sugar SWEETENERS Processed Honey, Molasses White Sugar, Brown Sugar NutraSweet, Equal, Aspartame, Sweet 'N Low
Lemons, Watermelon, Limes, Grapefruit, Mangoes, Papayas Dates, Figs, Melons, Grapes, Papaya, Kiwi, Blueberries, Apples, Pears, Raisins Oranges, Bananas, Cherries, Pineapple, Peaches, Avocados FRUITS Plums, Processed Fruit Juices Sour Cherries, Rhubarb Blackberries, Cranberries, Prunes
Asparagus, Onions, Vegetable Juices, Parsley, Raw Spinach, Broccoli, Garlic Okra, Squash, Green Beans, Beets, Celery, Lettuce, Zucchini, Sweet Potato, Carob Carrots, Tomatoes, Fresh Corn, Mushrooms, Cabbage, Peas, Potato Skins, Olives, Soybeans, Tofu BEANS VEGETABLES LEGUMES Cooked Spinach, Kidney Beans, String Beans Potatoes (without skins), Pinto Beans, Navy Beans, Lima Beans Chocolate
    Almonds Chestnuts NUTS SEEDS Pumpkin Seeds, Sunflower Seeds Pecans, Cashews Peanuts, Walnuts
Olive Oil Flax Seed Oil Canola Oil OILS Corn Oil        
        Amaranth, Millet, Wild Rice, Quinoa GRAINS CEREALS Sprouted Wheat Bread, Spelt, Brown Rice White Rice, Corn, Buckwheat, Oats, Rye Wheat, White Flour, Pastries, Pasta
            MEATS Venison, Cold Water Fish Turkey, Chicken, Lamb Beef, Pork, Shellfish
    Breast Milk Soy Cheese, Soy Milk, Goat Milk, Goat Cheese, Whey EGGS DAIRY Eggs, Butter, Yogurt, Buttermilk, Cottage Cheese Raw Milk Cheese, Homogenized Milk, Ice Cream
Herb Teas, Lemon Water Green Tea Ginger Tea BEVERAGES Tea Coffee Beer, Soft Drinks

Additional Charts:

ALKALIZING FOODS
VEGETABLES
Garlic
Asparagus
Fermented Veggies
Watercress
Beets
Broccoli
Brussel sprouts
Cabbage
Carrot
Cauliflower
Celery
Chard
Chlorella
Collard Greens
Cucumber
Eggplant
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Dulce
Dandelions
Edible Flowers
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Rutabaga
Sea Veggies
Spirulina
Sprouts
Squashes
Alfalfa
Barley Grass
Wheat Grass
Wild Greens
Nightshade Veggies
FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Cantaloupe
Cherries
Currants
Dates/Figs
Grapes
Grapefruit
Lime
Honeydew Melon
Nectarine
Orange
Lemon
Peach
Pear
Pineapple
All Berries
Tangerine
Tomato
Tropical Fruits
Watermelon

PROTEIN
Eggs
Whey Protein Powder
Cottage Cheese
Chicken Breast
Yogurt
Almonds
Chestnuts
Tofu (fermented)
Flax Seeds
Pumpkin Seeds
Tempeh (fermented)
Squash Seeds
Sunflower Seeds
Millet
Sprouted Seeds
Nuts
OTHER
Apple Cider Vinegar
Bee Pollen
Lecithin Granules
Probiotic Cultures
Green Juices
Veggies Juices
Fresh Fruit Juice
Organic Milk
(unpasteurized)
Mineral Water
Alkaline Antioxidant Water
Green Tea
Herbal Tea
Dandelion Tea
Ginseng Tea
Banchi Tea
Kombucha

SWEETENERS
Stevia

SPICES/SEASONINGS
Cinnamon
Curry
Ginger
Mustard
Chili Pepper
Sea Salt
Miso
Tamari
All Herbs

ORIENTAL VEGETABLES
Maitake
Daikon
Dandelion Root
Shitake
Kombu
Reishi
Nori
Umeboshi
Wakame
Sea Veggies
ACIDIFYING FOODS
FATS & OILS
Avocado Oil
Canola Oil
Corn Oil
Hemp Seed Oil
Flax Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil

FRUITS
Cranberries

GRAINS
Rice Cakes
Wheat Cakes
Amaranth
Barley
Buckwheat
Corn
Oats (rolled)
Quinoi
Rice (all)
Rye
Spelt
Kamut
Wheat
Hemp Seed Flour

DAIRY
Cheese, Cow
Cheese, Goat
Cheese, Processed
Cheese, Sheep
Milk
Butter
NUTS & BUTTERS
Cashews
Brazil Nuts
Peanuts
Peanut Butter
Pecans
Tahini
Walnuts

ANIMAL PROTEIN
Beef
Carp
Clams
Fish
Lamb
Lobster
Mussels
Oyster
Pork
Rabbit
Salmon
Shrimp
Scallops
Tuna
Turkey
Venison

PASTA (WHITE)
Noodles
Macaroni
Spaghetti

OTHER
Distilled Vinegar
Wheat Germ
Potatoes
DRUGS & CHEMICALS
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Pesticides
Herbicides

ALCOHOL
Beer
Spirits
Hard Liquor
Wine

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

ALKALINE FRUITS ACID FRUITS
Apples and Cider
Apricots
Avocados
Bananas (speckled only)
Berries
Breadfruit
Cacius
Cantaloupe
Carob - pod only
Charlmoyes
CRANBERRIES
Cherries
Citron
Currants
Dates
Figs
Grapes
Grapefruit
Guavas
Kumquats
Lemons - ripe
Limes
Loquats

Mangoes
Melons, all
Nectarines
Olives, sundried
Papaya
Passionfruit
Peaches
Pears
Persimmons
Pineapples
PLUMS
Pomegranates
PRUNES & JUICE
Quince
Raisins
Saponins
Tamarind
Tangerines
Tomatoes
All preserved or jellied
Canned: sugared
Dried, sulphured
Glazed Fruits
Raw with sugar
Bananas if green tipped
Cranberries
Olives, pickled, green

ALKALINE VEGETABLES ACID VEGETABLES
Veggie-broth
Artichokes
Asparagus, ripe
Bamboo shoots
Beans, green, lima, string, sprouts
Beets and tops
Broccoli
Cabbage, red & white
Carrots
Cauliflower
Chard
Chayotes
Chicory
Chives
Collards
Cowslip
Cucumber
Dandelion greens
Dill
Dockgreen
Eggplant
Endive
Escalo
Garlic
Horseradish
Jerusalem Artichoke

 

Kain
Kolrabi

Leek
Legumes (except peanuts & lentils)
Lettuce
MUSHROOMS most varieties
Okra
Onions
Oyster Plant
Parsley
Parsnip
Peppers red or green
Potatoes all varieties
Pumpkin
Radish
Sals
Sauerkraut (lemon only)
Sorrel
SOY BEANS
Soy Bean Extract
Spinach
Squash
Turnips
Water Chestnut
Watercress

 

Asparagus tips, white
Beans, all dried
Brussel Sprouts
Garbanzos
Lentils
Rhubarb

ALKALINE DIARY PRODUCTS ACID DIARY PRODUCTS
Acidophilus
Buttermilk
Kourniss
Milk, raw (human, cow or goat)
Whey
Yoghurt
Butter
Cheese, all
Cottage Cheese
Cream
Custards
Ice Cream, ices
Milk, boiled, cooked, dried
ALKALINE FLESH FOODS ACID FLESH FOODS
None
(blood and bone only are alkaline forming)

 

All meats, fowl & fish
Beef Tea
Fish, Shellfish, all
Gelatine
Gravies

ALKALINE CEREALS ACID CEREALS
Corn, green (fresh)

 

 

All flour product
Buckwheat
Barley
Bread, all kinds
Cakes
Corn, Cornmeal, corn flakes
starch and hominy

Crackers, all
Doughnuts
Dumplings
Grapenuts
Macaroni and Spaghetti
Noodles
Oatmeal
Pies and pastry
Rice
Rye-crisp

ALKALINE MISC. ACID MISC.
Agar
Alfafa products
Ginger, dried, unsweetened
Honey
Kelp (edible)
Teas, unsweetened
Yeast Cakes

 

 

 

All alcoholic beverages
Candy and Confectionery
Cocoa & chocolate
Coca-cola
Coffee
Condiments as: Salt Pepper
Curry, Spices, etc
Dressings and thick sauces
Drugs and aspirins

Eggs, especially whites
Ginger, preserved
Jams and Jellies
Flavourings
Marmalades

Preservatives as:
Benzoate
Sulphur
Vinegar
Salt, brine
Smoke
Sago (starch)
Soda water
Tapioca (starch)
Tobacco, juice, smell, smoke
Vinegar
Lack of sleep
Overwork
Worry

ALKALINE NUTS ACID NUTS
Almonds
Chestnuts, roasted
Coconut, dried
Peanuts
All nuts, more so if roasted
Coconut, dried
Peanuts

NEUTRAL
Sugar, refined Oils, olive, corn Cotton Seed, Peanuts, Soy, Sesame Fats, Lards and other greases

Note: Because a fruit is "acid" is not an indication that it's reaction is the same when it enters the body, because it really may be alkaline.
Honey and raw sugar yield alkaline, but on account of high concentrate of sugar, become acid-formers.
Rhubarb with raisins is very good.

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