Alkaline Food vs Acidic Food

Alkaline Food vs Acidic Food Chart

*source: "Back To The House Of Health" by Shelley Redford Young

Be sure to order Berry 02-pH and Cell Food Oxygenation
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All food digested in our bodies metabolizes, or burns, down to an ash residue.
This ash residue can be neutral, acidic, or alkaline, depending mostly on the mineral content of the original food. For example, pota-ssium, calcium, magnesium, sodium, zinc, silver, copper, and iron form basic ash; sulphur, phosphorus, chlorine, and iodine leave acid ash. Most elements are alkaline.                                                                                                                                                                                                                                                                                          

Acid Forming Foods:
Fortunately for us, it is easy to categorize which foods leave which kind of ash. In general, animal foods - meat, eggs, dairy - processed and refined foods, yeast products, fermented foods, grains, artificial-sweeteners, fruit, and sugars are acidifying, as are alcohol, coffee, chocolate, black tea, and sodas.

Alkaline Forming Foods:
Vegetables, on the other hand, are alkalizing. That includes a few that are technically fruits: avocado, tomato, and bell peppers. A few non sweet citrus fruits are also basic in the body, as are sprouted seeds, nuts, and grains. Grains are acidifying, though a few (millet, buckwheat, and spelt) are only very mildly so. Raw foods are more alkalizing, while cooked food is more acidifying.

To Maintain pH Balance:
To maintain a balanced pH in your blood and tissues, your di-et should consist of at least 70 to 80 percent basic foods -
that is, no more than 20 to 30 percent acidifying foods (and at least half of that 70 to 80 percent should be raw)
The more alkaline your diet, the more rapid your improvement will be. Unlike the familiar “food pyramid,”
which has an overall acidic effect, this program restores pH balance.

 
Food Charts
These food “ash” pH charts provide some insight into which foods are alkaline and which are acid.
They have been broken down into three categories: foods that you can eat freely, foods that you can eat sparingly,
and foods best to avoid. These charts come in handy when making food choices. And remember, some foods are listed on the
“Foods You Should Avoid” chart because they contain yeast - the other thing we are trying to avoid.

Fruits
Limes +8.2
Fresh Lemon +9.9
Tomato +13.6
Avocado (Protein) +15.6

Non-Stored Organic Grains And Legumes
Buckwheat Groats +0.5    
Spelt +0.5
Lentils +0.6
Soy Flour +2.5
Tofu +3.2
Lima Beans +12.0
Soybeans, Fresh +12.0
White Beans (Navy Beans) +12.1
Granulated Soy (Cooked Ground Soy Beans) +12.8
Soy Nuts (soaked Soy Beans, Then Air Dried) +26.5
Soy Lecithin (Pure) +38.0

Nuts
Brazil Nuts +0.5
Almonds +3.6

Seeds
Sesame Seeds +0.5
Cumin Seeds +1.1
Fennel Seeds +1.3
Flax Seeds +1.3
Caraway Seeds +2.3
Sunflower Seeds +5.4
Pumpkin Seeds +5.6
Wheat Kernel +11.4

Fats (Fresh, Cold-Pressed Oils)
Olive Oil +1.0
Borage Oil +3.2
Flax Seed Oil +3.5
Evening Primrose Oil +4.1
Marine Lipids +4.7


Foods you should eat sparingly

Fish
Fresh Water Fish -11.8

Fruits  
(In Season, For Cleansing Only
Or With Moderation)
Rose Hips -15.5
Pineapple -12.6
Mandarin Orange -11.5      
Bananna, Ripe -10.1
Pear -9.9
Peach -9.7
Apricot -9.5      
Papaya -9.4        
Orange -9.2        
Mango -8.7        
Tangerine -8.5        
Currant -8.2        
Gooseberry, Ripe -7.7        
Grape, Ripe -7.6        
Cranberry -7.0      
Black Currant -6.1        
Strawberry -5.4      
Blueberry -5.3        
Rasberry -5.1        
Yellow Plum -4.9        
Italian Plum -4.9      
Date -4.7      
Cherry, Sweet -3.6        
 
Foods you should eat sparingly

Cantaloupe -2.5      
Red Currant -2.4        
Fig Juice Powder -2.4        
Grapefruit -1.7        
Watermelon -1.0        
Coconut, Fresh +0.5        
Cherry, Sour +3.5      
Bananna, Unripe +4.8

Non-Stored Grains    
Brown Rice -12.5    
Wheat -10.1    

Nuts    
Walnuts -8.0    
Macadamia Nuts -3.2    
Hazelnuts -2.0    

Fats    
Sunflower Oil -6.7    
Coconut Milk -1.5         

*source: "Back To The House Of Health"
by Shelley Redford Young

 Acidic Foods You Should Avoid

Root Vegetables
Stored Potatoes +2.0  

Meat, Poultry, And Fish
Pork -38.0
Veal -35.0
Beef -34.5
Ocean Fish -20.0
Chicken (to -22) -18.0
Eggs (to -22)
Oysters -5.0
Liver -3.0
Organ Meats -3.0

 Milk And Milk Products
Hard Cheese -18.1
Quark -17.3        
Cream -3.9
Homogenized Milk -1.0
Buttermilk +1.3 

Bread, Biscuits (Stored Grains/Risen Dough)
White Bread -10.0        White Biscuit -6.5
Whole-Meal Bread -6.5
Whole-Grain Bread -4.5
Rye Bread -2.5

Nuts
Pistachios -16.6
Peanuts -12.8
Cashews -9.3

Fats
Margarine -7.5
Corn Oil -6.5
Butter -3.9
Sweets    
Artificial Sweetners -26.5    
Chocolate -24.6    
White Sugar -17.6    
Beet Sugar -15.1    
Molasses -14.6    
Dr. Bronner's Barley      
Malt Sweetner -9.8    
Dried Sugar Cane Juice -18.0
(Sucanat) -9.6    
Barley Malt Syrup -9.3    
Fructose -9.5    
Milk Sugar -9.4    
Turbinado Sugar -9.5    Brown Rice Syrup 8.7    Honey -7.6    

Condiments    
Ketchup -12.4    
Mayonaise -12.5    
Mustard -19.2    
Soy Sauce -36.2    
Vinegar -39.4  

Beverages    
Liquor -38.7    
Wine -16.4    
Beer -26.8    
Coffee -25.1    
Fruit Juice, Packaged, Natural -8.7  
Fruit Juice Sweetened With      
White Sugar -33.6    
Tea (Black) -27.1    
           

Miscellaneous    
Canned Foods      
Processed Foods      
Microwaved Foods  
*source: "Back To The House Of Health" by Shelley Redford Young

Stop Acidosis with Berry 02=pH and Cell Food Oxygenation:
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Be sure to share this important information with every one you know.
Here is to your health, longevity and prosperity

Robert (Keytohealth)