The pH scale is from 0 - 14
| 0 1 2 3 4
5 6 7 healthy
8 9 10 11 12 13 14 |
Human blood pH
should be slightly alkaline ( 7.35 - 7.45 ).
Below or above this range means symptoms and
disease. A pH of 7.0 is neutral. A pH
below 7.0 is acidic. A pH above 7.0 is alkaline.
An acidic pH
can occur from, an acid forming diet, emotional
stress, toxic overload, and/or immune reactions or any
process that deprives the cells of oxygen and other
nutrients. The body will try to compensate for
acidic pH by using alkaline minerals. If the
diet does not contain enough minerals to compensate, a
build up of acids in the cells will occur.
An acidic
balance will: decrease the body's ability to
absorb minerals and other nutrients, decrease the
energy production in the cells, decrease it's ability
to repair damaged cells, decrease it's ability to
detoxify heavy metals, make tumor cells thrive, and
make it more susceptible to fatigue and illness.
A blood pH of 6.9, which is only slightly acidic, can
induce coma and death.
The reason
acidosis is more common in our society is mostly due
to the typical American diet, which is far too high in
acid producing animal products like meat, eggs and
dairy, and far too low in alkaline producing foods
like fresh vegetables. Additionally, we eat acid
producing processed foods like white flour and sugar
and drink acid producing beverages like coffee and
soft drinks. We use too many drugs, which are
acid forming; and we use artificial chemical sweetners
like NutraSweet, Spoonful, Sweet 'N Low, Equal, or
Aspartame, which are poison and extremely acid forming.
One of the best things we can do to correct an overly
acid body is to clean up the diet and lifestyle.
To maintain
health, the diet should consist of 60% alkaline
forming foods and 40% acid forming foods. To
restore health, the diet should consist of 80%
alkaline forming foods and 20% acid forming foods.
Generally,
alkaline forming foods include: most fruits, green
vegetables, peas, beans, lentils, spices, herbs and
seasonings, and seeds and nuts.
Generally,
acid forming foods include: meat, fish, poultry, eggs,
grains, and legumes.
Shifting Your pH Toward Alkaline...
This chart is for those trying to "adjust" their body
pH. The pH scale is from 0 to 14, with numbers
below 7 acidic ( low on oxygen ) and numbers above 7
alkaline. An acidic body is a sickness
magnet. What you eat and drink will impact where
your body's pH level falls. Balance is Key !!!
This chart is intended only as a general guide to
alkalizing and acidifying foods.
|
...ALKALINE FOODS...
|
|
...ACIDIC FOODS...
|
ALKALIZING VEGETABLES
Alfalfa
Barley Grass
Beet Greens
Beets
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chard Greens
Chlorella
Collard Greens
Cucumber
Dandelions
Dulce
Edible Flowers
Eggplant
Fermented Veggies
Garlic
Green Beans
Green Peas
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Nightshade Veggies
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Radishes
Rutabaga
Sea Veggies
Spinach, green
Spirulina
Sprouts
Sweet Potatoes
Tomatoes
Watercress
Wheat Grass
Wild Greens
ALKALIZING ORIENTAL VEGETABLES
Daikon
Dandelion Root
Kombu
Maitake
Nori
Reishi
Shitake
Umeboshi
Wakame
ALKALIZING FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Berries
Blackberries
Cantaloupe
Cherries, sour
Coconut, fresh
Currants
Dates, dried
Figs, dried
Grapes
Grapefruit
Honeydew Melon
Lemon
Lime
Muskmelons
Nectarine
Orange
Peach
Pear
Pineapple
Raisins
Raspberries
Rhubarb
Strawberries
Tangerine
Tomato
Tropical Fruits
Umeboshi Plums
Watermelon
ALKALIZING PROTEIN
Almonds
Chestnuts
Millet
Tempeh (fermented)
Tofu (fermented)
Whey Protein Powder
ALKALIZING SWEETENERS
Stevia
ALKALIZING SPICES & SEASONINGS
Chili Pepper
Cinnamon
Curry
Ginger
Herbs (all)
Miso
Mustard
Sea Salt
Tamari
ALKALIZING OTHER
Alkaline Antioxidant Water
Apple Cider Vinegar
Bee Pollen
Fresh Fruit Juice
Green Juices
Lecithin Granules
Mineral Water
Molasses, blackstrap
Probiotic Cultures
Soured Dairy Products
Veggie Juices
ALKALIZING MINERALS
Calcium: pH 12
Cesium: pH 14
Magnesium: pH 9
Potassium: pH 14
Sodium: pH 14
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.
Note that a food's acid or alkaline forming
tendency in the body has nothing to do with the
actual pH of the food itself. For example,
lemons are very acidic, however the end products
they produce after digestion and assimilation
are very alkaline so, lemons are alkaline
forming in the body. Likewise, meat will test
alkaline before digestion, but it leaves very
acidic residue in the body so, like nearly all
animal products, meat is very acid forming.
|
ACIDIFYING VEGETABLES
Corn
Lentils
Olives
Winter Squash
ACIDIFYING FRUITS
Blueberries
Canned or Glazed Fruits
Cranberries
Currants
Plums**
Prunes**
ACIDIFYING GRAINS, GRAIN PRODUCTS
Amaranth
Barley
Bran, oat
Bran, wheat
Bread
Corn
Cornstarch
Crackers, soda
Flour, wheat
Flour, white
Hemp Seed Flour
Kamut
Macaroni
Noodles
Oatmeal
Oats (rolled)
Quinoa
Rice (all)
Rice Cakes
Rye
Spaghetti
Spelt
Wheat Germ
Wheat
ACIDIFYING BEANS & LEGUMES
Almond Milk
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Pinto Beans
Red Beans
Rice Milk
Soy Beans
Soy Milk
White Beans
ACIDIFYING DAIRY
Butter
Cheese
Cheese, Processed
Ice Cream
Ice Milk
ACIDIFYING NUTS & BUTTERS
Cashews
Legumes
Peanut Butter
Peanuts
Pecans
Tahini
Walnuts
ACIDIFYING ANIMAL PROTEIN
Bacon
Beef
Carp
Clams
Cod
Corned Beef
Fish
Haddock
Lamb
Lobster
Mussels
Organ Meats
Oyster
Pike
Pork
Rabbit
Salmon
Sardines
Sausage
Scallops
Shellfish
Shrimp
Tuna
Turkey
Veal
Venison
ACIDIFYING FATS & OILS
Avacado Oil
Butter
Canola Oil
Corn Oil
Flax Oil
Hemp Seed Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil
ACIDIFYING SWEETENERS
Carob
Corn Syrup
Sugar
ACIDIFYING ALCOHOL
Beer
Hard Liquor
Spirits
Wine
ACIDIFYING OTHER FOODS
Catsup
Cocoa
Coffee
Mustard
Pepper
Soft Drinks
Vinegar
ACIDIFYING DRUGS & CHEMICALS
Aspirin
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Herbicides
Pesticides
Tobacco
ACIDIFYING JUNK FOOD
Beer: pH 2.5
Coca-Cola: pH 2
Coffee: pH 4
** These foods leave an alkaline ash but have an
acidifying effect on the body. |
UNKNOWN:
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
Brussel Sprouts
Buckwheat
Cashews
Chicken
Corn
Cottage Cheese
Eggs
Flax Seeds
Green Tea
Herbal Tea
Honey
Kombucha
Lima Beans
|
|
Maple Syrup
Milk
Nuts
Organic Milk (unpasteurized)
Potatoes, white
Pumpkin Seeds
Quinoa
Sauerkraut
Soy Products
Sprouted Seeds
Squashes
Sunflower Seeds
Tomatoes
Yogurt
|
| * These
statements have not been evaluated by the Food
and Drug Administration and are not intended to
diagnose, treat, cure, or prevent any disease;
research is ongoing.
|
Here's a chart that ranks foods from most alkaline to
most acidic.
| Ranked
Foods: Alkaline to Acidic |
Extremely Alkaline
Lemons, watermelon. |
Alkaline Forming
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, and
vegetable juices. |
Moderately Alkaline
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).
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). |
Slightly Alkaline
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).
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), and yeast (nutritional flakes). |
Neutral
Butter (fresh, unsalted), cream (fresh, raw),
cow's milk and whey (raw), margine, oils (except
olive), and yogurt (plain). |
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,
and 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, and yogurt (sweetened). |
| More
Ranked Foods: Alkaline to Acidic |
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. |
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. |
| A list of Acid / Alkaline Forming
Foods |
| Alkaline
Forming Foods |
VEGETABLES
Garlic
Asparagus
Fermented Veggies
Watercress
Beets
Broccoli
Brussel sprouts
Cabbage
Carrot
Cauliflower
Celery
Chard
Chlorella
Collard Greens
Cucumber
Eggplant
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Dulce
Dandelions
Edible Flowers
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Rutabaga
Sea Veggies
Spirulina
Sprouts
Squashes
Alfalfa
Barley Grass
Wheat Grass
Wild Greens
Nightshade Veggies
|
FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Cantaloupe
Cherries
Currants
Dates/Figs
Grapes
Grapefruit
Lime
Honeydew Melon
Nectarine
Orange
Lemon
Peach
Pear
Pineapple
All Berries
Tangerine
Tomato
Tropical Fruits
Watermelon
PROTEIN
Eggs (poached)
Whey Protein Powder
Cottage Cheese
Chicken Breast
Yogurt
Almonds
Chestnuts
Tofu (fermented)
Flax Seeds
Pumpkin Seeds
Tempeh (fermented)
Squash Seeds
Sunflower Seeds
Millet
Sprouted Seeds
Nuts
|
OTHER
Apple Cider Vinegar
Bee Pollen
Lecithin Granules
Probiotic Cultures
Green Juices
Veggies Juices
Fresh Fruit Juice
Organic Milk
(unpasteurized)
Mineral Water
Alkaline Antioxidant Water
Green Tea
Herbal Tea
Dandelion Tea
Ginseng Tea
Banchi Tea
Kombucha
SWEETENERS
Stevia
Ki Sweet
SPICES/SEASONINGS
Cinnamon
Curry
Ginger
Mustard
Chili Pepper
Sea Salt
Miso
Tamari
All Herbs
ORIENTAL
VEGETABLES
Maitake
Daikon
Dandelion Root
Shitake
Kombu
Reishi
Nori
Umeboshi
Wakame
Sea Veggies
|
|
| Acid
Forming Foods |
FATS & OILS
Avocado Oil
Canola Oil
Corn Oil
Hemp Seed Oil
Flax Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil
FRUITS
Cranberries
GRAINS
Rice Cakes
Wheat Cakes
Amaranth
Barley
Buckwheat
Corn
Oats (rolled)
Quinoa
Rice (all)
Rye
Spelt
Kamut
Wheat
Hemp Seed Flour
DAIRY
Cheese, Cow
Cheese, Goat
Cheese, Processed
Cheese, Sheep
Milk
Butter
|
NUTS & BUTTERS
Cashews
Brazil Nuts
Peanuts
Peanut Butter
Pecans
Tahini
Walnuts
ANIMAL PROTEIN
Beef
Carp
Clams
Fish
Lamb
Lobster
Mussels
Oyster
Pork
Rabbit
Salmon
Shrimp
Scallops
Tuna
Turkey
Venison
PASTA (WHITE)
Noodles
Macaroni
Spaghetti
OTHER
Distilled Vinegar
Wheat Germ
Potatoes
|
DRUGS &
CHEMICALS
Aspartame
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Pesticides
Herbicides
ALCOHOL
Beer
Spirits
Hard Liquor
Wine
BEANS &
LEGUMES
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Lima Beans
Pinto Beans
Red Beans
Soy Beans
Soy Milk
White Beans
Rice Milk
Almond Milk
|
|
| More Ranked Foods: Alkaline (pH)
to Acidic (pH) |
| Alkaline:
Meditation, Prayer, Peace, Kindness & Love
|
Acid: Overwork, Anger, Fear,
Jealousy & Stress |
| Extremely Alkaline Forming
Foods - pH 8.5 to 9.0 |
Extremely
Acid Forming Foods - pH 5.0 to 5.5 |
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
|
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 and iodized, Tea black, Turkey,
Wheat
bread, White rice, White vinegar (processed).
|
| Moderate Alkaline - pH 7.5
to 8.0 |
Moderate
Acid - pH 6.0 to 6.5 |
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
|
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 Alkaline to Neutral
pH 7.0 |
Slightly
Acid 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)
|
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
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 Ñ Healthy Body Saliva
pH Range is between 6.4 to 6.8 (on your pH test
strips) |
Butter
(fresh unsalted), Cream (fresh and raw),
Margarine 26,
Milk (raw cow's) 27,
Oils (except olive),
Whey (cow's), Yogurt (plain) |
NOTE:
Match with the numbers above.
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 11Ú2 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.
|
Note: No
claims are made regarding the therapeutic use of
this product... Plus,
These statements have not been evaluated by the
Food & Drug Administration.
These products are not intended to diagnose,
treat, cure or prevent any disease.
|
