Acid and Alkaline Foods

When acidity levels are too high, the body is susceptible to sickness. Balancing the pH in the body is important for better health and wellbeing.

A pH of 7.0 is neutral, below is acidic, and above is alkaline. The pH of our blood should be slightly on the alkaline side (around the 7.35 - 7.45 range). If the pH falls above or below this, we are likely to experience illness.

Various adverse symptoms may result from an acidic pH in the body. The body will be more susceptible to fatigue and disease, and will be unable to properly absorb minerals and other important nutrients from food. Energy production will decrease. The body will be less able to repair damaged cells or detoxify heavy metals. In addition, tumour cells are more likely to thrive in acidic conditions. A blood pH of 6.9 is only slightly acidic, but can potentially have serious consequences, even leading to coma and death.

There are various possible reasons for an acidic pH. It may be because we are consuming too many acid forming foods, are overloaded with toxins from our environment, because we are going through an emotionally stressful time, or because of immune reactions or any other bodily process that diverts oxygen and other valuable nutrients away from our cells. When the body has an acidic pH, it will try to compensate by using alkaline minerals. It is important that we supply our bodies with these alkaline minerals by incorporating them into our diet, otherwise there will be an acidic build-up in our cells.

To maintain optimal health, we should be eating around 40% acid forming and 60% alkaline forming foods. If you are already experiencing any adverse symptoms, the balance in your diet should shift to 80% alkaline forming and 20% acid forming.

Alkaline forming choices include green vegetables, most fruits, beans, peas, lentils, herbs and spices, and seeds and nuts.

Acid forming foods include legumes, grains, meat, fish, poultry and eggs.

This chart is intended for those who are attempting to get their body pH to a healthy balance. The pH scale ranges from 0 to 14, with numbers below 7 being acidic and low on oxygen, and numbers above 7 being alkaline. The foods you eat will have a significant impact on your body’s pH level, and a suitable balance is key to good health.

I is important to note that a food’s acid or alkaline forming tendency in the body is not connected to the pH of the food itself. For example, it may seem as though citrus fruits like oranges and lemons would be acidifying, but in fact the citric acid has an alkalinizing effect, as the end products after digestion and assimilation are very alkaline. In a similar vein, meat and other animal products will test alkaline before being eaten and digested, but once consumed it leaves an acidic residue behind in the body.

pH 7.0 IS NEUTRAL — A HEALTHY RANGE FOR THE BODY IS BETWEEN 6.4 AND 6.8 ON YOUR TEST STRIPS

Alkaline forming foods: meditation, prayer, peace, kindness and love

HIGHLY ALKALINE FORMING	pH	REF NUMBER
Lemons	9	1
Watermelon	9	2
Agar agar	8.5	3
Cantaloupe	8.5
Cayenne (capsicum)	8.5	4
Dried dates and figs	8.5
Kelp	8.5
Karengo	8.5
Kudzu root	8.5
Limes	8.5
Mango	8.5
Melons	8.5
Papaya	8.5
Parsley	8.5	5
Sweet seedless grapes	8.5
Watercress	8.5
Seaweeds	8.5
Asparagus	8.5	6
Endive	8.5
Fruit juices	8.5	7
Kiwi fruit	8.5
Passion fruit	8.5
Sweet pears	8.5
Pineapple	8.5
Raisins	8.5
Umeboshi plums	8.5
Vegetable juices	8.5	8

MODERATE ALKALINE FORMING	pH	REF NUMBER
Sweet apples	8
Apricots	8
Alfalfa sprouts	8	9
Arrowroot flour	8	10
Avocados	8
Ripe bananas	8
Berries	8
Carrots	8
Celery	8
Currants	8
Fresh dates and figs	8
Garlic	8	11
Goosberries	8
Less sweet grapes	8
Grapefruit	8
Guavas	8
Leafy green herbs	8
Leafy green lettuce	8
Sweet peaches	8
Nectarines	8
Less sweet pears	8
Fresh sweet peas	8
Persimmon	8
Sweet pumpkin	8
Sea salt	8	12
Spinach	8
Sour apples	7.5
Bamboo shoots	7.5
Fresh green beans	7.5
Beets	7.5
Bell pepper	7.5
Broccoli	7.5
Cabbage	7.5
Cauliflower	7.5
Carob	7.5	13
Daikon	7.5
Fresh ginger	7.5
Sour grapes	7.5
Kale	7.5
Kohlrabi	7.5
Pale green lettuce	7.5
Oranges	7.5
Parnsips	7.5
Less sweet peaches	7.5
Less sweet peas	7.5
Potatoes with skin	7.5
Less sweet pumpkin	7.5
Raspberries	7.5
Sapote	7.5
Squash	7.5	14
Strawberries	7.5
Fresh sweetcorn	7.5
Tamari	7.5	15
Turnip	7.5
Apple cider vinegar	7.5	16

Acid forming foods: overwork, stress, fear, anger and jealousy

HIGHLY ACID FORMING (THE REAL NASTIES)	pH	REF NUMBER
Artificial sweeteners	5
Beef	5.5
Fizzy drinks	5.5	38
Commercially made cigarettes	5.5
Drugs	5.5
White and wheat flour	5.5	39
Goat	5.5
Lamb	5.5
Pastries and cakes	5.5
Pork	5.5
White sugar	5.5	40
Beer	5.5	34
Brown sugar	5.5	35
Chicken	5.5
Venison	5.5
Chocolate	5.5
Coffee	5.5	36
Custard	5.5
Jams	5.5
Jellies	5.5
Liquor	5.5	37
White pasta	5.5
Rabbit	5.5
Semolina	5.5
Refined and iodized table salt	5.5
Black tea	5.5
Turkey	5.5
Wheat bread	5.5
White rice	5.5
White vinegar	5.5

MODERATELY ACID FORMING	pH	REF NUMBER
Hand rolled cigarettes	6
Unrefined cream of wheat	6
Fish	6
Fruit juices with sugar	6
Processed maple syrup	6
Sulphured molasses	6
Commercially made pickles	6
Refined bread - corn, oats, rice, rye	6
Refined cereals - e.g. Weetabix, cornflakes	6
Shellfish	6
Wheatgerm	6
Wholeweat foods	6	32
Wine	6	33
Sweetened yoghurt	6
Green bananas	6.5
Sharp cheeses	6.5
Buckwheat	6.5
Tapioca	6.5
Oats	6.5
Peanuts	6.5
Popcorn	6.5
Corn and rice breads	6.5
Sprouted organic wheat bread	6.5
Wholegrain pasta	6.5
Wholegrain and honey pastry	6.5
Brown rice	6.5
Basmati rice	6.5
Potatoes (skin removed)	6.5
Hard boiled whole egg	6.5
Mayonnaise	6.5
Tomato ketchup	6.5
Soy sauce	6.5

SLIGHTLY ACID TO NEUTRAL	pH	REF NUMBER
Barley malt syrup	7
Barley	7
Bran	7
Cashews	7
Unrefined cereals with honey, fruit, maple syrup	7
Cornmeal	7
Cranberries	7	30
Fructose	7
Pasteurized honey	7
Lentils	7
Macadamia nuts	7
Unprocessed maple syrup	7
Homogenized milk	7
Most processed dairy products	7
Unsulphured organic molasses	7	31
Nutmeg	7
Mustard	7
Pistachios	7
Popcorn and butter	7
Unrefined rice or wheat crackers	7
Rye grain	7
Organic sprouted rye bread	7
Pumpkin and sunflower seeds	7
Walnuts	7
Blueberries	7
Brazil nuts	7
Salted butter	7
Mild and crumbly cheeses	7	28
Unrefined rye crackers	7
Dried beans - pinto, kidney, mung, adzuki	7	29
Dried coconut	7
Egg whites	7
Homogenized goats' milk	7
Pickled olives	7
Pecans	7
Plums	7	30
Prunes	7	30
Spelt	7
Fresh unsalted butter	7
Fresh and raw cream	7
Margarine	7	26
Raw cows' milk	7	27
Oils (except olive)	7
Cows' whey	7
Plain yoghurt	7

The following table outlines the health effects of the foods listed above, organised by the reference numbers provided.

REF NUMBER	INFO
1	Great for emergency support when you have a cough, cold, or sore throat. Also useful for digestive upsets and heartburn.
2	A super-alkalizing food which is helpful for balancing an acidic pH. We recommend a yearly fast in which you eat whole melon for several days, including the pips (make sure to chew well).
3	Useful as a more nourishing alternative to gelatin.
4	A stimulating, healing and non-irritating food. Beneficial for the endocrine system.
5	Helps to purify and cleanse the kidneys.
6	A powerful acid reducing food. Will temporarily make the urine more acid, causing long-term alkalinity.
7	Natural sugars aid alkalinity, but added sugars cause juices to become acid forming, so try to avoid them whenever possible.
8	Dependent on the specific vegetable content and its sweetness level.
9	Easy for the body to absorb and digest, and rich in beneficial enzymes.
10	A more nutritious substitute for cornflour, with a high calcium content.
11	Elevates acid-forming foods 5.0 in the direction of alkalinity.
12	The vegetable content raises the alkaline-forming properties.
13	A mineral-rich substitute for coca.
14	Winter squash has a rating of 7.5, whereas, sweeter squashes such as butternut rate at 8.0.
15	This number refers to genuine tamari which has been fermented for 1.5 years; otherwise the number is 6.0.
16	Raw, unpasteurized honey can be used as a digestive aid as it increases HCL levels in the stomach. To benefit from the effects, take one tablespoon of honey dissolved in water before eating a meal.
17	Soak in water for twelve hours and peel the skin before eating.
18	This number refers to sundried and tree ripened varieties; otherwise the number is 6.0.
19	Using apple cider vinegar and sea salt.
20	Dried out at low temperatures. Contains sea minerals.
21	Range from 7.0 to 8.0.
22	Sprouted grains have greater alkaline-forming properties. When grains are chewed thoroughly, they also become more alkaline.
23	High sodium to aid more effective digestion.
24	Grind before eating. This food contains high levels of calcium which can be easily used by the body.
25	Alkalinity and digestibility are higher.
26	Heating causes fats to harden, making it harder for the body to digest them.
27	Raises mucus production.
28	Hard to digest and causes increased mucus forming.
29	When they are sprouted, dried beans rate at 7.0.
30	Contain quinic and benzoic acids, which are acid-forming.
31	Rich in iron.
32	Unrefined wheat has a higher alkaline-forming ability.
33	Choose high quality red wine, and stick to no more than 4oz daily to optimise helath benefits.
34	High quality, well brewed beers have a rating up to 5.5. Lower quality, fast brewed beers are lower, at 5.5.
35	Most brown sugars are simply white sugars with added golden syrup.
36	The organic, fresh ground variety has a rating up to 5.5.
37	High consumption means the rating drops to 5.0, and cheaper brands will also have a lower rating.
38	Leaches minerals.
39	Bleached and devoid of beneficial nutrients.
40	Toxic. Should be avoided.
41	High consumption may lead to partial blindness. Also a potential cause of cancer.

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