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

Transcription

1 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 For soft copy please visit: Page: 1 of 5

2 Lettuce 2.2 Buckwheat 0.5 Watercress 2.0 Neutral (near/neutral) Ash Foods milk Vegetable oils White sugar Acid-Forming Foods Oysters 5.0 Rice 2.5 Veal 3.5 W./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 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 Stevia Lemons, Watermelon, Limes, Grapefruit, Mangoes, Papayas Asparagus, Onions, Vegetable Juices, Parsley, Raw Spinach, Broccoli, Alkaline Maple Syrup, Rice Syrup Dates, Figs, Melons, Grapes, Papaya, Kiwi, Blueberries, Apples, Pears, Raisins Okra, Squash, Green Beans, Beets, Celery, Lettuce, Zucchini, Sweet Potato, Carob Lowest Alkaline Raw Honey, Raw Sugar Oranges, Bananas, Cherries, Pineapple, Peaches, Avocados Carrots, Tomatoes, Fresh Corn, Mushrooms, Cabbage, Peas, Potato Skins, Olives, Soybeans, Tofu FOOD CATEGORY SWEETENERS BEANS LEGUMES Almonds Chestnuts NUTS SEEDS Lowest Acid Honey, Molasses Plums, Fruit Juices Cooked Spinach, Kidney Beans, String Beans, Olive Oil Flax Seed Oil Canola Oil OILS Corn Oil Amaranth, Millet, Wild Rice, Quinoa GRAINS CEREALS Sprouted Bread, Spelt, Brown Rice For soft copy please visit: Page: 2 of 5 Acid White Sugar, Brown Sugar Sour Cherries, Rhubarb Potatoes (without skins), Pinto Beans, Navy Beans, Lima Beans Pecans, Cashews White Rice, Corn, Buckwheat, Oats, Rye Most Acid NutraSweet, Equal, Aspartame, Sweet 'N Low Blackberries, Cranberries, Prunes Chocolate, Walnuts, White Flour, Pastries, Pasta

3 Herb Teas, Lemon Water Breast Milk Soy Soy Milk, Goat Milk, Goat Whey MEATS EGGS DAIRY Venison, Cold Water Fish Eggs,, Yogurt, milk, Cottage Cheese Turkey, Chicken, Lamb Raw Milk Beef, Shellfish Homogenized Milk, Ice Cream Green Tea Ginger Tea BEVERAGES Tea Coffee Soft Drinks Additional Charts: ALKALIZING FOODS ACIDIFYING FOODS 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 Rutabaga Sea Veggies Spirulina Sprouts Squashes Alfalfa Barley Grass Grass Wild Greens Nightshade Veggies 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 Tempeh (fermented) Squash Millet Sprouted Nuts OTHER Apple Cider 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 Maitake Daikon Dandelion Root Shitake Kombu Reishi Nori Umeboshi Wakame Sea Veggies FATS & OILS Avocado Oil Canola Oil Corn Oil Hemp Seed Oil Flax Oil Lard Olive Oil Safflower Oil Sesame Oil Oil Cranberries GRAINS Rice Cakes Cakes Amaranth Barley Buckwheat Corn Oats (rolled) Quinoi Rice (all) Rye Spelt Kamut Hemp Seed Flour DAIRY Cow Goat Sheep Milk NUTS & BUTTERS Cashews Brazil Nuts Peanut Pecans Tahini Walnuts ANIMAL PROTEIN Beef Carp Clams Fish Lamb Lobster Mussels Oyster Rabbit Salmon Shrimp Scallops Tuna Turkey Venison PASTA (WHITE) Noodles Macaroni Spaghetti OTHER Distilled Germ Potatoes DRUGS & CHEMICALS Chemicals Drugs, Medicinal Drugs, Psychedelic Pesticides Herbicides 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 For soft copy please visit: Page: 3 of 5

4 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 ALKALINE 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 ACID All preserved or jellied Canned: sugared Dried, sulphured Glazed Fruits Raw with sugar Bananas if green tipped Cranberries Olives, pickled, green 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 Horseradish Jerusalem Artichoke ALKALINE Kain Kolrabi Leek Legumes (except peanuts & lentils) Lettuce MUSHROOMS most varieties Okra Onions Oyster Plant Parsley Parsnip Peppers red or green Potatoes all varieties 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 ACID ALKALINE DIARY PRODUCTS Acidophilus milk Kourniss Milk, raw (human, cow or goat) Whey Yoghurt all Cottage Cheese Cream Custards Ice Cream, ices Milk, boiled, cooked, dried ACID DIARY PRODUCTS For soft copy please visit: Page: 4 of 5

5 ALKALINE FLESH FOODS None (blood and bone only are alkaline forming) All meats, fowl & fish Beef Tea Fish, Shellfish, all Gelatine Gravies ACID FLESH FOODS Corn, green (fresh) ALKALINE CEREALS All flour product Buckwheat Barley Bread, all kinds Cakes Corn, Cornmeal, corn flakes starch and hominy Crackers, all Doughnuts ACID CEREALS Dumplings Grapenuts Macaroni and Spaghetti Noodles Oatmeal Pies and pastry Rice Rye-crisp Agar Alfafa products Ginger, dried, unsweetened Honey Kelp (edible) Teas, unsweetened Yeast Cakes ALKALINE MISC. 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 ACID MISC. Jams and Jellies Flavourings Marmalades Preservatives as: Benzoate Sulphur Salt, brine Smoke Sago (starch) Soda water Tapioca (starch) Tobacco, juice, smell, smoke Lack of sleep Overwork Worry Almonds Chestnuts, roasted Coconut, dried ALKALINE NUTS ACID NUTS All nuts, more so if roasted Coconut, dried NEUTRAL Sugar, refined Oils, olive, corn Cotton Seed,, 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. For soft copy please visit: Page: 5 of 5