|
Alkaline vs. Acidic, recommended vs. avoided
Note: 1. Food Ash pH formulated by Dr. Robert Young 2. The following is a list of common foods with an approximate, relative potential of acidity (-) or alkalinity (+), as present in one ounce of food. 2. DOC file
Table of Contents
Non-Stored Organic Grains and Legumes Fats (Fresh, cold-pressed oils) Fruits (in season, with moderation, for cleansing only) Strong Acidic Food (should be avoided) Bread (stored grains/risen dough)
|
Alkaline Food: |
|
|
|
|
Vegetables |
|
|
Brussels sprouts |
+0.5 |
|
Peas, ripe |
+0.5 |
|
Asparagus |
+1.1 |
|
Artichokes |
+1.3 |
|
Comfrey |
+1.5 |
|
Green cabbage, (March harvest) |
+2.0 |
|
Lettuce |
+2.2 |
|
Onion |
+3.0 |
|
Cauliflower |
+3.1 |
|
White cabbage |
+3.3 |
|
Green cabbage, (December harvest) |
+4.0 |
|
Savoy Cabbage |
+4.5 |
|
Lamb’s lettuce |
+4.8 |
|
Peas, fresh |
+5.1 |
|
Zucchini |
+5.7 |
|
Red cabbage |
+6.3 |
|
Rhubarb stalks |
+6.3 |
|
Leeks (bulbs) |
+7.2 |
|
Watercress |
+7.7 |
|
Spinach, (March harvest) |
+8.0 |
|
Chives |
+8.3 |
|
French cut (green) beans |
+11.2 |
|
Sorrel |
+11.5 |
|
Spinach (other than march) |
+13.1 |
|
Garlic |
|
|
Celery |
+13.3 |
|
Cabbage lettuce, fresh |
+14.1 |
|
Endive, fresh |
+14.5 |
|
Cayenne pepper |
+18.8 |
|
Straw grass |
+21.4 |
|
Shave grass |
+21.7 |
|
Dog grass |
+22.6 |
|
Dandelion |
+22.7 |
|
Kamut grass |
+27.6 |
|
Barley grass |
+28.7 |
|
Soy Sprouts |
+29.5 |
|
Sprouted radish seeds |
+28.4 |
|
Sprouted chia seeds |
+28.5 |
|
Alfalfa grass |
+29.3 |
|
Cucumber, fresh |
+31.5 |
|
Wheat grass |
+33.8 |
|
|
|
|
|
|
Root Vegetables |
|
|
White radish (spring) |
+3.1 |
|
Rutabaga |
+3.1 |
|
Kohlrabi |
+5.1 |
|
Horse radish |
+6.8 |
|
Turnip |
+8.0 |
|
Carrot |
+9.5 |
|
Fresh red beet |
+11.3 |
|
Red radish |
+16.7 |
|
Summer black radish |
+39.4 |
|
Stored potatoes |
+2.0 |
|
|
|
|
|
|
Fruits |
|
|
Limes |
+8.2 |
|
Fresh lemon |
+9.9 |
|
Tomato |
+13.6 |
|
Avocado (protein) |
+15.6 |
|
|
|
|
|
|
Non-Stored Organic Grains and Legumes |
|
|
Buckwheat groats |
+0.5 |
|
Spelt |
+0.5 |
|
Lentils |
+0.6 |
|
Soy flour |
+2.5 |
|
Tofu |
+3.2 |
|
Lima beans |
+12.0 |
|
Soybeans, fresh |
+12.2 |
|
white (navy) beans |
+12.1 |
|
Granulated soy (cooked, Ground soybeans) |
+12.8 |
|
Soy nuts (soaked soy beans then air dried) |
+26.5 |
|
Soy lecithin, pure |
+38.0 |
|
|
|
Less Alkaline Food |
|
|
|
|
Nuts |
|
|
Hazelnut |
- 0.5 |
|
Almond |
+ 3.6 |
|
|
|
Seeds |
|
|
Wheat Kernel |
-11.4 |
|
Pumpkin seeds |
- 5.6 |
|
Sunflower seeds |
- 5.4 |
|
Flax seeds |
-1.3 |
|
Sesame seeds |
+ 0.5 |
|
Cumin seeds |
+ 1.1 |
|
Fennel seeds |
+ 1.3 |
|
Caraway seeds |
+ 2.3 |
|
|
|
Fats (Fresh, cold-pressed oils) |
|
|
Olive oil |
+ 1.0 |
|
Borage oil |
+ 3.2 |
|
Flax seed oil |
+ 3.5 |
|
Evening Primrose oil |
+ 4.1 |
|
|
|
Water |
|
|
Distilled water |
(neutral) |
|
|
|
|
|
|
Acidic Food |
|
|
|
|
Fruits (in season, with moderation, for cleansing only) |
|
|
|
|
|
Yellow plum |
- 4.9 |
|
Italian plum |
- 4.9 |
|
Date |
- 4.7 |
|
Cherry, sweet |
- 3.6 |
|
Cantaloupe |
- 2.5 |
|
Rose hips |
-15.5 |
|
Pineapple |
-12.6 |
|
Mandarin orange |
-11.5 |
|
Banana, ripe |
-10.1 |
|
Pear |
- 9.9 |
|
Peach |
- 9.7 |
|
Apricot |
- 9.5 |
|
Papaya |
- 9.4 |
|
Orange |
- 9.2 |
|
Mango |
- 8.7 |
|
Tangerine |
- 8.5 |
|
Currant |
- 8.2 |
|
Gooseberry, ripe |
- 7.7 |
|
Grape, ripe |
- 7.6 |
|
Cranberry |
- 7.0 |
|
Black currant |
- 6.1 |
|
Strawberry |
- 5.4 |
|
Blueberry |
- 5.3 |
|
Raspberry |
- 5.1 |
|
Red currant |
- 2.4 |
|
Fig juice powder |
- 2.4 |
|
Grapefruit |
-1.7 |
|
Watermelon |
-1.0 |
|
Coconut, fresh |
'+ 0.5 |
|
Cherry, sour |
'+ 3.5 |
|
Banana, unripe |
'+ 4.8 |
|
|
|
|
|
|
Non-Stored grains |
|
|
Brown rice |
-12.5 |
|
Wheat |
-10.1 |
|
|
|
|
|
|
Nuts |
|
|
Walnuts |
- 8.0 |
|
Filberts |
- 2.0 |
|
Brazil nuts |
- 0.5 |
|
|
|
Fats |
|
|
Sunflower oil |
- 6.7 |
|
Corn oil |
- 6.5 |
|
|
|
|
Butter |
- 3.9 |
|
|
|
|
|
|
Strong Acidic Food (should be avoided)
|
|
|
|
|
Meat, Poultry and Fish |
|
|
Pork |
-38.0 |
|
Veal |
-35.0 |
|
Beef |
-34.5 |
|
Ocean fish |
-20.0 |
|
Chicken |
-18.0 to –22.0 |
|
Eggs |
-18.0 to –22.0 |
|
Oysters |
-5.0 |
|
Liver |
-3.0 |
|
Organ meats |
-3.0 |
|
|
|
|
|
|
Milk and milk products |
|
|
Hard cheese |
-18.1 |
|
Quark |
-17.3 |
|
Cream |
- 3.9 |
|
Homogenized milk |
-1.0 |
|
Buttermilk |
+1.3 |
|
|
|
|
|
|
Bread (stored grains/risen dough) |
|
|
White bread |
-10.0 |
|
White biscuit |
- 6.5 |
|
Whole-meal bread |
- 6.5 |
|
Whole-grain bread |
- 4.5 |
|
Rye bread |
- 2.5 |
|
|
|
|
|
|
|
Nuts |
-16.6 |
|
Pistachios |
-12.8 |
|
Peanuts |
- 9.3 |
|
Cashews |
|
|
|
|
|
|
|
Fats |
|
|
Margarine |
-7.5 |
|
|
|
Sweets |
|
|
Artificial sweeteners |
-26.5 |
|
White sugar |
-17.6 |
|
Beet sugar |
-15.1 |
|
Molasses |
-14.6 |
|
Barley Malt sweetner |
- 9.8 |
|
Dried sugar cane juice |
- 9.6 |
|
Barley malt syrup |
- 9.3 |
|
Fructose |
- 9.5 |
|
Milk sugar |
- 9.4 |
|
Turbinado sugar |
- 9.5 |
|
Brown rice syrup |
- 8.7 |
|
Honey |
- 7.6 |
|
|
|
|
|
|
Condiments |
|
|
Ketchup |
-12.4 |
|
Mayonnaise |
-12.5 |
|
Mustard |
-19.2 |
|
|
|
|
|
|
Beverages |
|
|
Liquor |
-28.6 to 38.7 |
|
Wine |
+16.4 |
|
Beer |
-26.8 |
|
Coffee |
-25.1 |
|
Fruit juice (natural) |
- 8.7 |
|
Fruit juice (sweetened) |
-33.4 |
|
Tea (black) |
-27.1 |
|
|
|
|
|
|
Miscellaneous (be avoided) |
|
|
Canned foods |
|
|
Processed foods |
|
|
Micro- waved foods |
|
|
|
|
Notes:
This is a list of some of the more common alkaline and acidic foods we eat. A healthy diet consists of 80% alkaline forming foods and 20% acid forming foods. Of the Alkaline forming foods, 70% are most effective when raw. Organic foods provide optimum minerals, vitamins, proteins, enzymes and amino acids.
This list comes from the files of Dr. Robert Young. His website is: http://www.phmiracleliving.com/index.htmlProducer of TV series “Tasty and Meatless” & Innerlight SuperGreens Providor
|
|
Acid-Alkaline Food Chart
70-75% of what we put into our
mouths needs to be alkaline or alkalizing
|
| ALKALINE FRUITS | ACID FRUITS | |