Alkaline+Foods


 * ALKALIZING** **VEGETABLES**
 * Alfalfa || Collard Greens || Kohlrabi || Rutabaga ||
 * Barley Grass || Cucumber || Lettuce || Sea Veggies ||
 * Beets || Dandelions || Mushrooms || Spinach, green ||
 * Beet Greens || Dulce || Mustard Greens || Spirulina ||
 * Broccoli || Edible Flowers || Nightshade Veggies || Sprouts ||
 * Cabbage || Eggplant || Onions || Sweet Potatoes ||
 * Carrot || Fermented Veggies || Parsnips (high glycemic) || Tomatoes ||
 * Cauliflower || Garlic || Peas || Watercress ||
 * Celery || Green Beans || Peppers || Wheat Grass ||
 * Chard Greens || Green Peas || Pumpkin || Wild Greens ||
 * Chlorella || Kale || Radishes ||  ||


 * ALKALIZING** **ORIENTAL VEGETABLES**
 * Daikon || Maitake || Shitake ||
 * Dandelion Root || Nori || Umeboshi ||
 * Kombu || Reishi || Wakame ||


 * ALKALIZING** **FRUITS**
 * Apple || Coconut, fresh || Lime || Raspberries ||
 * Apricot || Currants || Muskmelons || Rhubarb ||
 * Avocado || Dates, dried || Nectarine || Strawberries ||
 * Banana (high glycemic) || Figs, dried || Orange || Tangerine ||
 * Berries || Grapes || Peach || Tomato ||
 * Blackberries || Grapefruit || Pear || Tropical Fruits ||
 * Cantaloupe || Honeydew Melon || Pineapple || Umeboshi Plums ||
 * Cherries, sour || Lemon || Raisins || Watermelon ||

Almonds Chestnuts Millet Tempeh (fermented) Tofu (fermented) Whey Protein Powder
 * ALKALIZING** **PROTEIN**

Stevia
 * ALKALIZING** S**WEETENERS**

Cinnamon Curry Ginger Mustard Chili Pepper Sea Salt Miso Tamari All Herbs
 * ALKALIZING** **SPICES & SEASONINGS**

Apple Cider Vinegar Bee Pollen Lecithin Granules Molasses, blackstrap Probiotic Cultures Soured Dairy Products Green Juices Veggie Juices Fresh Fruit Juice Mineral Water Alkaline Antioxidant Water
 * ALKALIZING** **OTHER**

Cesium: pH 14 Potassium: pH 14 Sodium: pH 14 Calcium: pH 12 Magnesium: pH 9
 * ALKALIZING** **MINERALS**

Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system.


 * Highly Alkaline Forming Foods**

Baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple.


 * Moderately Alkaline Forming Foods**

Apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and mango. ||


 * Low Alkaline Forming Foods**

Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya.


 * Very Low Alkaline Forming Foods**

Ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry.

Lemons, Watermelon
 * Extremely Alkaline **

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, Vegetable Juices
 * Alkaline Forming **

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)
 * Moderately Alkaline **

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) 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)
 * Slightly Alkaline **

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), Yeast (nutritional flakes)


 * **Alkalising Foods/Drinks** || **Relative pH** ||
 * Cucumber || +31.5 ||
 * Alfalfa Sprouts || +29.3 ||
 * Soy Sprouts || +29.5 ||
 * Avocado || +15.6 ||
 * Tomato || +13.6 ||
 * Summer Radish || +39.4 ||
 * Kamut Grass || +27.6 ||
 * Carrot || +9.5 ||
 * Soy Beans (soaked) || +12.8 ||
 * Soy Lecithin (pure) || +38 ||
 * Cabbage || +14.1 ||
 * Celery || +13.3 ||
 * Garlic || +13.2 ||
 * Spinach || +13.1 ||
 * Watercress || +7.7 ||
 * Leeks || +7.2 ||
 * Courgette || +5.7 ||
 * Fresh Soy Beans || +12 ||
 * Tofu || +3.2 ||
 * Lemons || +9.9 ||
 * Limes || +8.2 ||
 * Cucumber || +31.5 ||
 * Wheatgrass || +33.8 ||
 * Sprouted Radish Seeds || +28.4 ||
 * Barley Grass || +28.1 ||
 * Red Cabbage || +6.3 ||
 * Almonds || +3.6 ||
 * Olive Oil || +1 ||
 * Flax Seed Oil || +3.5 ||
 * Turnip || +8 ||
 * Asparagus || +1.3 ||
 * Onion || +3.0 ||
 * Watermelon || -1.0 ||

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

Asparagus **6, ** Endive, Kiwifruit, Fruit juices **7, ** Grapes (sweet), Passion fruit, Pears (sweet), Pineapple, Raisins, Umeboshi plum, Vegetable juices **8 ** || 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
 *  **Moderate Alkaline - pH 7.5 to 8.0** ||
 *  **8.0** Apples (sweet), Apricots, Alfalfa sprouts **9, **

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 **<span style="color: rgb(0, 0, 255);">14, ** Sweet corn (fresh), Tamari || (sweetener-Bronner), Brown Rice Syrup, Brussel Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg plant, Honey (raw), Leeks, Miso, Mushrooms, Okra, Olives ripe **<span style="color: rgb(0, 0, 255);">18, ** Onions, Pickles **<span style="color: rgb(0, 0, 255);">19, ** (home made), Radish, Sea salt **<span style="color: rgb(0, 0, 255);">20, ** Spices **<span style="color: rgb(0, 0, 255);">21, ** Taro, Tomatoes (sweet), Vinegar (sweet brown rice), Water Chestnut
 * 7.5** Apples (sour), Bamboo shoots, Beans (fresh green),
 * <span style="color: rgb(0, 0, 255);">13, ** Daikon, Ginger (fresh), Grapes (sour), Kale,
 * <span style="color: rgb(0, 0, 255);">15, ** Turnip, Vinegar (apple cider) **<span style="color: rgb(0, 0, 255);">16 **
 * <span style="font-family: Arial,Helvetica;"> **Slightly Alkaline to Neutral pH 7.0** ||
 * <span style="font-family: Arial,Helvetica;"> **7.0** Almonds **<span style="color: rgb(0, 0, 255);">17, ** Artichokes (Jerusalem), Barley-Malt

Amaranth, Artichoke (globe), Chestnuts (dry roasted), Egg yolks (soft cooked), Essene bread **<span style="color: rgb(0, 0, 255);">22, ** Goat's milk and whey (raw) **<span style="color: rgb(0, 0, 255);">23, ** Horseradish, Mayonnaise (home made), Millet, Olive oil, Quinoa, Rhubarb, Sesame seeds (whole) **<span style="color: rgb(0, 0, 255);">24, ** Soy beans (dry), Soy cheese, Soy milk, Sprouted grains **<span style="color: rgb(0, 0, 255);">25, ** Tempeh, Tofu, Tomatoes (less sweet), Yeast (nutritional flakes) || Whey (cow's), Yogurt (plain) ||
 * <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 **<span style="color: rgb(0, 0, 255);">26, ** Milk (raw cow's) **<span style="color: rgb(0, 0, 255);">27, ** Oils (except olive),
 * **NOTE: Match with the numbers above.**

||
 * <span style="color: rgb(0, 0, 255);">1 **. Excellent for //EMERGENCY SUPPORT// for colds, coughs, sore throats, heartburn, and gastro upsets.
 * <span style="color: rgb(0, 0, 255);">2 **. Good for a yearly fast. For several days eat whole melon, chew pips well and eat also. Super alkalizing food.
 * <span style="color: rgb(0, 0, 255);">3 **. Substitute for gelatin, more nourishing.
 * <span style="color: rgb(0, 0, 255);">4 **. Stimulating, non-irritating body healer. Good for endocrine system.
 * <span style="color: rgb(0, 0, 255);">5 **. Purifies kidneys.
 * <span style="color: rgb(0, 0, 255);">6 **. Powerful acid reducer detoxing to produce acid urine temporarily, causing alkalinity for the long term.
 * <span style="color: rgb(0, 0, 255);">7 **. Natural sugars give alkalinity. Added sugar causes juice to become acid forming.
 * <span style="color: rgb(0, 0, 255);">8 **. Depends on vege's content and sweetness.
 * <span style="color: rgb(0, 0, 255);">9 **. Enzyme rich, superior digestibility.
 * <span style="color: rgb(0, 0, 255);">10 **. High calcium content. Cornflour substitute.
 * <span style="color: rgb(0, 0, 255);">11 **. Elevates acid food 5.0 in alkaline direction.
 * <span style="color: rgb(0, 0, 255);">12 **. Vegetable content raises alkalinity.
 * <span style="color: rgb(0, 0, 255);">13 **. Substitute for coca; mineral rich.
 * <span style="color: rgb(0, 0, 255);">14 **. Winter squash rates 7.5. Butternut and sweeter squash rates 8.0.
 * <span style="color: rgb(0, 0, 255);">15 **. Genuine fermented for 11Ž2 years otherwise 6.0.
 * <span style="color: rgb(0, 0, 255);">16 **. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, + honey & water before meals.
 * <span style="color: rgb(0, 0, 255);">17 **. Soak 12 hours, peel skin to eat.
 * <span style="color: rgb(0, 0, 255);">18 **. Sundried, tree ripened, otherwise 6.0.
 * <span style="color: rgb(0, 0, 255);">19 **. Using sea salt and apple cider vinegar.
 * <span style="color: rgb(0, 0, 255);">20 **. Contains sea minerals. Dried at low temperatures.
 * <span style="color: rgb(0, 0, 255);">21 **. Range from 7.0 to 8.0.
 * <span style="color: rgb(0, 0, 255);">22 **. Sprouted grains are more alkaline. Grains chewed well become more alkaline.
 * <span style="color: rgb(0, 0, 255);">23 **. High sodium to aid digestion.
 * <span style="color: rgb(0, 0, 255);">24 **. High levels of utilizable calcium. Grind before eating.
 * <span style="color: rgb(0, 0, 255);">25 **. Alkalinity and digestibility higher.
 * <span style="color: rgb(0, 0, 255);">26 **. Heating causes fats to harden and become indigestible.
 * <span style="color: rgb(0, 0, 255);">27 **. High mucus production.