Alkaline Forming Foods

VEGETABLES FRUITS OTHER

Garlic Apple Apple Cider Vinegar
Asparagus Apricot Bee Pollen
Fermented Veggies Avocado Lecithin Granules
Watercress Banana (high glycemic) Probiotic Cultures
Beets Cantaloupe Green Juices
Broccoli Cherries Veggies Juices
Brussel sprouts Currants Fresh Fruit Juice
Cabbage Dates/Figs Organic Milk
Carrot Grapes (unpasteurized)
Cauliflower Grapefruit Mineral Water
Celery Lime Alkaline Antioxidant Water
Chard Honeydew Melon Green Tea
Chlorella Nectarine Herbal Tea
Collard Greens Orange Dandelion Tea
Cucumber Lemon Ginseng Tea
Eggplant Peach Banchi Tea
Kale Pear Kombucha
Kohlrabi Pineapple
Lettuce All Berries SWEETENERS
Mushrooms Tangerine Stevia
Mustard Greens Tomato Ki Sweet
Dulce Tropical Fruits
Dandelions Watermelon SPICES/SEASONINGS
Edible Flowers Cinnamon
Onions PROTEIN Curry
Parsnips (high glycemic) Eggs (poached) Ginger
Peas Whey Protein Powder Mustard
Peppers Cottage Cheese Chili Pepper
Pumpkin Chicken Breast Sea Salt
Rutabaga Yogurt Miso
Sea Veggies Almonds Tamari
Spirulina Chestnuts All Herbs
Sprouts Tofu (fermented)
Squashes Flax Seeds ORIENTAL VEGETABLES
Alfalfa Pumpkin Seeds Maitake
Barley Grass Tempeh (fermented) Daikon
Wheat Grass Squash Seeds Dandelion Root
Wild Greens Sunflower Seeds Shitake
Nightshade Veggies Millet Kombu
Sprouted Seeds Reishi
Nuts Nori
Umeboshi
Wakame
Sea Veggies

Acid Forming Foods

FATS & OILS NUTS & BUTTERS DRUGS & CHEMICALS
Avocado Oil Cashews Aspartame
Canola Oil Brazil Nuts Chemicals
Corn Oil Peanuts Drugs, Medicinal
Hemp Seed Oil Peanut Butter Drugs, Psychedelic
Flax Oil Pecans Pesticides
Lard Tahini Herbicides
Olive Oil Walnuts
Safflower Oil ALCOHOL
Sesame Oil ANIMAL PROTEIN Beer
Sunflower Oil Beef Spirits
Carp Hard Liquor
FRUITS Clams Wine
Cranberries Fish
Lamb BEANS & LEGUMES
GRAINS Lobster Black Beans
Rice Cakes Mussels Chick Peas
Wheat Cakes Oyster Kidney Beans
Amaranth Pork Lima Beans
Barley Rabbit Pinto Beans
Buckwheat Salmon Red Beans
Corn Shrimp Soy Beans
Oats (rolled) Scallops Soy Milk
Quinoi Tuna White Beans
Rice (all) Turkey Rice Milk
Rye Venison Almond Milk
Spelt
Kamut PASTA (WHITE)
Wheat Noodles
Hemp Seed Flour Macaroni
Spaghetti
DAIRY
Cheese, Cow OTHER
Cheese, Goat Distilled Vinegar
Cheese, Processed Wheat Germ
Cheese, Sheep Potatoes
Milk
Butter

Alkaline: Meditation, Prayer, Peace, Kindness & Love

Extremely Alkaline Forming Foods - pH 8.5 to 9.0
9.0 Lemons 1, Watermelon 2

8.5 Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4,

Dried dates & figs, Kelp, Karengo, Kudzu root, Limes
Mango, Melons, Papaya, Parsley 5, Seedless grapes
(sweet), Watercress, Seaweeds

Asparagus 6, Endive, Kiwifruit, Fruit juices 7, Grapes

(sweet), Passion fruit, Pears (sweet), Pineapple,
Raisins, Umeboshi plum, Vegetable juices 8
Moderate Alkaline - pH 7.5 to 8.0
8.0 Apples (sweet), Apricots, Alfalfa sprouts 9,
Arrowroot, flour 10, Avocados, Bananas (ripe),
Berries, Carrots, Celery, Currants, Dates & figs
(fresh), Garlic 11, Gooseberry, Grapes (less sweet),
Grapefruit, Guavas, Herbs (leafy green), Lettuce
(leafy green), Nectarine, Peaches (sweet), Pears
(less sweet), Peas (fresh sweet), Persimmon,
Pumpkin (sweet), Sea salt (vegetable) 12, Spinach

7.5 Apples (sour), Bamboo shoots, Beans (fresh green),

Beets, Bell Pepper, Broccoli, Cabbage;Cauli, Carob
13, Daikon, Ginger (fresh), Grapes (sour), Kale,
Kohlrabi, Lettuce (pale green), Oranges, Parsnip,
Peaches (less sweet), Peas (less sweet), Potatoes
& skin, Pumpkin (less sweet), Raspberry, Sapote,
Strawberry, Squash 14, Sweet corn (fresh), Tamari
15, Turnip, Vinegar (apple cider) 16
Slightly Alkaline to Neutral pH 7.0
 7.0 Almonds 17, Artichokes (Jerusalem), Barley-Malt
(sweetener-Bronner), Brown Rice Syrup, Brussel
Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg
plant, Honey (raw), Leeks, Miso, Mushrooms, Okra,
Olives ripe 18, Onions, Pickles 19, (home made),
Radish, Sea salt 20, Spices 21, Taro, Tomatoes
(sweet), Vinegar (sweet brown rice), Water Chestnut

Amaranth, Artichoke (globe), Chestnuts (dry

roasted), Egg yolks (soft cooked), Essene bread 22,
Goat's milk and whey (raw) 23, Horseradish,
Mayonnaise (home made), Millet, Olive oil, Quinoa,
Rhubarb, Sesame seeds (whole) 24, Soy beans
(dry), Soy cheese, Soy milk, Sprouted grains 25,
Tempeh, Tofu, Tomatoes (less sweet), Yeast
(nutritional flakes)

Acid: Overwork, Anger, Fear, Jealousy & Stress

Extremely Acid Forming Foods - pH 5.0 to 5.5
5.0 Artificial sweeteners

5.5 Beef, Carbonated soft drinks & fizzy drinks 38,

Cigarettes (tailor made), Drugs, Flour (white wheat)
39, Goat, Lamb, Pastries & cakes from white flour,
Pork, Sugar (white) 40

Beer 34, Brown sugar 35, Chicken, Deer, Chocolate,

Coffee 36, Custard with white sugar, Jams, Jellies,
Liquor 37, Pasta (white), Rabbit, Semolina, Table
salt refined & iodized, Tea black, Turkey, Wheat
bread, White rice, White vinegar (processed).
Moderate Acid - pH 6.0 to 6.5
6.0 Cigarette tobacco (roll your own), Cream of Wheat
(unrefined), Fish, Fruit juices with sugar, Maple
syrup (processed), Molasses (sulphured), Pickles
(commercial), Breads (refined) of corn, oats, rice &
rye, Cereals (refined) eg weetbix, corn flakes,
Shellfish, Wheat germ, Whole Wheat foods 32,
Wine 33, Yogurt (sweetened)

6.5 Bananas (green), Buckwheat, Cheeses (sharp),

Corn & rice breads, Egg whole (cooked hard),
Ketchup, Mayonnaise, Oats, Pasta (whole grain),
Pastry (wholegrain & honey), Peanuts, Potatoes
(with no skins), Popcorn (with salt & butter), Rice
(basmati), Rice (brown), Soy sauce (commercial),
Tapioca, Wheat bread (sprouted organic)
Slightly Acid to Neutral pH 7.0
7.0 Barley malt syrup, Barley, Bran, Cashews, Cereals
(unrefined with honey-fruit-maple syrup), Cornmeal,
Cranberries 30, Fructose, Honey (pasteurized),
Macadamias, Maple syrup (unprocessed),
Milk (homogenized) and most processed dairy
products, Molasses (unsulphered organic 31,
Nutmeg, Mustard, Pistachios, Popcorn & butter
(plain), Rice or wheat crackers (unrefined), Rye
(grain), Rye bread (organic sprouted), Seeds
(pumpkin & sunflower), Walnuts

Blueberries, Brazil nuts, Butter (salted), Cheeses

(mild & crumbly) 28, Crackers (unrefined rye),
Dried beans (mung, adzuki, pinto, kidney,
garbanzo) 29, Dry coconut, Egg whites, Goats
milk (homogenized), Olives (pickled), Pecans,
Plums 30, Prunes 30, Spelt

Neutral pH 7.0 - Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test
strips)
Butter (fresh unsalted), Cream (fresh & raw), Margarine 26, Milk (raw cow's) 27, Oils (except
olive),
Whey (cow's), Yogurt (plain)

NOTE: There are several versions of the Acidic and Alkaline Food chart to be found in
different books and on the Internet. The following foods are sometimes attributed to the
Acidic side of the chart and sometimes to the Alkaline side. Remember, you don't need to
adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the
foods you eat come from that side.
Brazil Nuts Maple Syrup
Brussel Sprouts Milk
Buckwheat Nuts
Cashews Organic Milk (unpasteurized)
Chicken Potatoes, white
Corn Pumpkin Seeds
Cottage Cheese Quinoa
Eggs Sauerkraut
Flax Seeds Soy Products
Green Tea Sprouted Seeds
Herbal Tea Squashes
Honey Sunflower Seeds
Kombucha Tomatoes
Lima Beans Yogurt

NOTE: Match with the numbers above.

1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, & gastro
upsets.
2. Good for a yearly fast. For several days eat whole melon, chew pips well & eat also. Super
alkalizing food.
3. Substitute for gelatin, more nourishing.
4. Stimulating, non-irritating body healer. Good for endocrine system.
5. Purifies kidneys.
6. Powerful acid reducer detoxing to produce acid urine temporarily... causing alkalinity for the long
term.
7. Natural sugars give alkalinity. Added sugar causes juice to become acid-forming.
8. Depends on vege's content and sweetness.
9. Enzyme rich, superior digestibility.
10. High calcium content. Cornflour substitute.
11. Elevates acid food 5.0 in alkaline direction.
12. Vegetable content raises alkalinity.
13. Substitute for coca; mineral rich.
14. Winter squash rates 7.5. Butternut & sweeter squash rates 8.0.
15. Genuine fermented for 1 ½ years otherwise 6.0.
16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, plus
honey & water before meals.
17. Soak 12 hours, peel skin to eat.
18. Sundried, tree ripened, otherwise 6.0.
19. Using sea-salt and apple cider vinegar.
20. Contains sea minerals. Dried at low temperatures.
21. Range from 7.0 to 8.0.
22. Sprouted grains are more alkaline. Grains chewed well become more alkaline.
23. High sodium to aid digestion.
24. High levels of utilizable calcium. Grind before eating.
25. Alkalinity and digestibility higher.
26. Heating causes fats to harden and become indigestible.
27. High mucous production.
28. Mucous forming and hard to digest.
29. When sprouted dry beans rate 7.0.
30. Contain acid-forming benzoic and quinic acids.
31. Full of iron.
32. Unrefined wheat is more alkaline.
33. High quality red wine, no more than 4 oz. daily to build blood.
34. Good quality, well brewed - up to 5.5. Fast brewed beers drop to 5.0.
35. Most are white sugars with golden syrup added.
36. Organic, fresh ground-up to 5.5.
37. Cheaper brands drop to 5.0, as does over-indulgence.
38. Leaches minerals.
39. Bleached- has no goodness.
40. Poison! Avoid it.