Acid/Alkaline

Acid/Alkaline (20/80)

Alkaline foods are vital for helping the body to maintain its natural pH balance.

The pH level of the body needs to be maintained at a level between 7.35 and 7.45. When the pH level of the body is not correctly maintained, there are negative effects on the body including problems such as bone weakness, heart problems, obesity and weight problems, allergies, and fatigue, just to name a few. 

As the typical Western diet is largely made up of proteins, sugars, and other acid-forming foods, it is important to try and alkalinise the diet so that acidosis, and therefore disease do not occur.  Acidity can also occur from environmental pollutants.

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, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and 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), brussel 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), and yeast (nutritional flakes).

Neutral : Butter (fresh, unsalted), cream (fresh, raw), cow's milk and whey (raw), margine, oils (except olive), and yogurt (plain).

Slightly Acidic: Blueberries,  cheeses, crackers, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, goat's milk (homogenized), fructose,  honey (pasteurized),pastry (whole grain and honey), plums, seeds (pumpkin, sunflower), most nuts, mustard.

Moderately Acidic: Bananas (green), barley (rye),  bran, butter, cereals (unrefined), (unrefined rye, rice and wheat), cranberries, eggs whole (cooked hard),  ketchup, maple syrup (unprocessed), milk (homogenized),, Molasses (unsulferd and organic), oats (rye, organic), olives (pickled), pasta (whole grain), popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), soy sauce, and wheat bread (sprouted organic).

Extremely Acidic: Artificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and 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, and yogurt (sweetened).