Acidic+Foods

**ACIDIFYING** **VEGETABLES** Corn Lentils Olives Winter Squash

Blueberries Canned or Glazed Fruits Cranberries Currants Plums
 * ACIDIFYING** **FRUITS**
 * Prunes**

Amaranth Barley Bran, wheat Bran, oat Corn Cornstarch Hemp Seed Flour Kamut Oats (rolled) Oatmeal Quinoa Rice (all) Rice Cakes Rye Spelt Wheat Wheat Germ Noodles Macaroni Spaghetti Bread Crackers, soda Flour, white Flour, wheat
 * ACIDIFYING** **GRAINS, GRAIN PRODUCTS**

Black Beans Chick Peas Green Peas Kidney Beans Lentils Pinto Beans Red Beans Soy Beans Soy Milk White Beans Rice Milk Almond Milk
 * ACIDIFYING** **BEANS & LEGUMES**

Butter Cheese Cheese, Processed Ice Cream Ice Milk
 * ACIDIFYING** **DAIRY**

Cashews Legumes Peanuts Peanut Butter Pecans Tahini Walnuts
 * ACIDIFYING** **NUTS & BUTTERS**

Bacon Beef Carp Clams Cod Corned Beef Fish Haddock Lamb Lobster Mussels Organ Meats Oyster Pike Pork Rabbit Salmon Sardines Sausage Scallops Shrimp Scallops Shellfish Tuna Turkey Veal Venison
 * ACIDIFYING** **ANIMAL PROTEIN**

Avacado Oil Butter Canola Oil Corn Oil Hemp Seed Oil Flax Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil
 * ACIDIFYING** **FATS & OILS**

Carob Sugar Corn Syrup
 * ACIDIFYING** **SWEETENERS**

Beer Spirits Hard Liquor Wine
 * ACIDIFYING** **ALCOHOL**

Catsup Cocoa Coffee Vinegar Mustard Pepper Soft Drinks
 * ACIDIFYING** **OTHER FOODS**

Aspirin Chemicals Drugs, Medicinal Drugs, Psychedelic Pesticides Herbicides Tobacco
 * ACIDIFYING** **DRUGS & CHEMICALS**

Coca-Cola: pH 2 Beer: pH 2.5 Coffee: pH 4
 * ACIDIFYING** J**UNK FOOD**


 * These foods leave an alkaline ash but have an acidifying effect on the body.

|| ||
 * **Moderately Acidic **
 * Bananas (green), Barley (rye), Blueberries, Bran, Butter, Cereals (unrefined), Cheeses, Crackers (unrefined rye, rice and wheat), Cranberries, Dried Beans (mung, adzuki, pinto, kidney, garbanzo), Dry Coconut, Egg Whites, Eggs Whole (cooked hard), Fructose, Goat's Milk (homogenized), Honey (pasteurized), Ketchup, Maple Syrup (unprocessed), Milk (homogenized), Molasses (unsulferd and organic), Most Nuts, Mustard, Oats (rye, organic), Olives (pickled), Pasta (whole grain), Pastry (whole grain and honey), Plums, Popcorn (with salt and/or butter), Potatoes, Prunes, Rice (basmati and brown), Seeds (pumpkin, sunflower), Soy Sauce, 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, Yogurt (sweetened) ||


 * **Very Low Acid Forming Foods**

Curry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates. ||
 * **Low Acid Forming Foods**

Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum, prune and tomatoes. ||
 * **Moderately Acid Forming Foods**

Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate. ||
 * **Highly Acid Forming Foods**

Tabletop sweeteners like (NutraSweet, Spoonful, Sweet 'N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type. To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10. ||


 * **Alkalising Foods/Drinks** || **Relative pH** || **Acidifying Foods/Drinks ** || **Relative pH ** ||
 * Cucumber || +31.5 || Pork || -38.0 ||
 * Alfalfa Sprouts || +29.3 || Veal || -35 ||
 * Soy Sprouts || +29.5 || Beef || -34.5 ||
 * Avocado || +15.6 || Chicken || -18 ||
 * Tomato || +13.6 || Eggs || -18 ||
 * Summer Radish || +39.4 || Hard Cheese || -18.1 ||
 * Kamut Grass || +27.6 || Quark || -17.3 ||
 * Carrot || +9.5 || Cream || -3.9 ||
 * Soy Beans (soaked) || +12.8 || White Bread || -10 ||
 * Soy Lecithin (pure) || +38 || Wholemeal Bread || -6.5 ||
 * Cabbage || +14.1 || Rye Bread || -2.5 ||
 * Celery || +13.3 || Pistachios || -16.6 ||
 * Garlic || +13.2 || Peanuts || -12.8 ||
 * Spinach || +13.1 || Cashews || -9.3 ||
 * Watercress || +7.7 || Margarine || -7.5 ||
 * Leeks || +7.2 || Corn Oil || -6.5 ||
 * Courgette || +5.7 || Butter || -3.9 ||
 * Fresh Soy Beans || +12 || Artificial Sweeteners || -26.5 ||
 * Tofu || +3.2 || Chocolate || -24.6 ||
 * Lemons || +9.9 || White Sugar || -17.6 ||
 * Limes || +8.2 || Fructose || -9.5 ||
 * Cucumber || +31.5 || Honey || -7.6 ||
 * Wheatgrass || +33.8 || Ketchup || -12.4 ||
 * Sprouted Radish Seeds || +28.4 || Mayonnaise || -12.5 ||
 * Barley Grass || +28.1 || Mustard || -19.2 ||
 * Red Cabbage || +6.3 || Soy Sauce || -26.2 ||
 * Almonds || +3.6 || Vinegar || -39.4 ||
 * Olive Oil || +1 || Liquor || -38.7 ||
 * Flax Seed Oil || +3.5 || Wine || -16.4 ||
 * Turnip || +8 || Beer || -26.8 ||
 * Asparagus || +1.3 || Coffee || -25.1 ||
 * Onion || +3.0 || Fruit Juice (Natural) || -8.7 ||
 * Watermelon || -1.0 || Fruit Juice (Processed) || -33.6 ||
 * ||  || Tea (Black) || -27.1 ||

 **9.0** Lemons ** 1, ** Watermelon ** 2 ** <span style="font-family: Arial,Helvetica"> **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 <span style="font-family: Arial,Helvetica"> Asparagus ** 6, ** Endive, Kiwifruit, Fruit juices ** 7, ** Grapes (sweet), Passion fruit, Pears (sweet), Pineapple, Raisins, Umeboshi plum, Vegetable juices ** 8 ** || <span style="font-family: Arial,Helvetica"> **5.0** Artificial sweeteners <span style="font-family: Arial,Helvetica"> **5.5** Beef, Carbonated soft drinks & fizzy drinks ** 38, ** Cigarettes (tailor made), Drugs, Flour (white, wheat) Pork, Sugar (white) ** 40 ** <span style="font-family: Arial,Helvetica"> 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 and iodized, Tea black, Turkey, Wheat bread, White rice, White vinegar (processed). || <span style="font-family: Arial,Helvetica"> **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 <span style="font-family: Arial,Helvetica"> **7.5** Apples (sour), Bamboo shoots, Beans (fresh green), Beets, Bell Pepper, Broccoli, Cabbage;Cauli, Carob 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 || <span style="font-family: Arial,Helvetica"> **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) <span style="font-family: Arial,Helvetica"> **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) || <span style="font-family: Arial,Helvetica"> **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 <span style="font-family: Arial,Helvetica"> 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) || <span style="font-family: Arial,Helvetica"> **7.0** Barley malt syrup, Barley, Bran, Cashews, Cereals (unrefined with honey-fruit-maple syrup), Cornmeal, Cranberries ** 30, ** Fructose, Honey (pasteurized), Lentils, 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 <span style="font-family: Arial,Helvetica"> 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 || Whey (cow's), Yogurt (plain) || **NOTE: Match with the numbers above.**
 * <span style="font-family: Arial,Helvetica">**Alkaline:** Meditation, Prayer, Peace, Kindness & Love || <span style="font-family: Arial,Helvetica"> **Acid:** Overwork, Anger, Fear, Jealousy & Stress  ||
 * <span style="font-family: Arial,Helvetica"> **Extremely Alkaline Forming Foods - pH 8.5 to 9.0** || <span style="font-family: Arial,Helvetica"> **Extremely Acid Forming Foods - pH 5.0 to 5.5** ||
 * 39, ** Goat, Lamb, Pastries & cakes from white flour,
 * <span style="font-family: Arial,Helvetica"> **Moderate Alkaline - pH 7.5 to 8.0** || <span style="font-family: Arial,Helvetica"> **Moderate Acid - pH 6.0 to 6.5** ||
 * 13, ** Daikon, Ginger (fresh), Grapes (sour), Kale,
 * 15, ** Turnip, Vinegar (apple cider) ** 16 **
 * <span style="font-family: Arial,Helvetica"> **Slightly Alkaline to Neutral pH 7.0** || <span style="font-family: Arial,Helvetica"> **Slightly Acid to Neutral pH 7.0** ||
 * <span style="font-family: Arial,Helvetica"> **Neutral pH 7.0** ‹ Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test strips) ||
 * <span style="font-family: Arial,Helvetica"> Butter (fresh unsalted), Cream (fresh and raw), Margarine ** 26, ** Milk (raw cow's) ** 27, ** Oils (except olive),


 * 1 **. Excellent for //EMERGENCY SUPPORT// for colds, coughs, sore throats, heartburn, and gastro upsets.
 * 2 **. Good for a yearly fast. For several days eat whole melon, chew pips well and 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 and sweeter squash rates 8.0.
 * 15 **. Genuine fermented for 11Ž2 years otherwise 6.0.
 * 16 **. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, + 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 mucus production.
 * 28 **. Mucus 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.
 * 41 **. Potential cancer agent. Over-indulgence may cause partial blindness. ||