Alkaline-Foods2. Microforms like bacteria, yeasts and fungi create acidic toxins in your body.

Not only that, but they proliferate in an acidic body. So, not only do they "show-up" in an acidic body, they also pollute and further acidify your body. For this reason, it is important to cleanse & detoxify your body in order to jumpstart the process of balancing your pH.

3. You lack prober alkaline buffers such as certain minerals that neutralize acids.

By increasing your intake of alkaline-mineral rich water and alkaline supplements, you will replenish your body's capacity to neutralize excess acids.

For the purposes of identifying the acid or alkaline potential of foods, we have divided the following list into three basic categories – alkalizing, slightly acidifying, and very acidifying. Even within a single category, however, not all foods are uniformly alkalizing, acidifying, or acid.

The classification used here presents foods in a three-column chart. Alkaline foods(vegetables) are divided into strongly alkalizing, slightly alkalizing, and acidifying. Acid foods are categorized as alkalizing, slightly acidifying, and strongly acidifying. This division helps people suffering from acidification avoid inadvertently choosing only weakly alkalizing foods when they could just as easily eat strongly alkalizing foods, which are of much greater benefit in correcting the imbalance of their internal environment.

This is not a precise hierarchical organization, where each food occupies a set place with regard to the others; we currently lack the objective criteria necessary for establishing such an exact hierarchy. Analysis of a food's chemical composition is not germane because it does not take into account what happens once the food has been ingested. As we have seen, digestion and the body's utilization of foods alter their properties. These classifications are therefore based on observation of the effects these foods have on the body.

ased on your own experience, however, you may feel one food or another is better placed in a category different than the one assigned to it here. This is not surprising, since each person's body has its own strengths and weakness in handling certain foods. It can in fact be the case that a food has a very acidifying effect on one person, whereas for most people its acidifying effect is weak. You are well advised to trust your own experience rather than to base all your food choices on theory.

Nonetheless, the classification on these charts is valid for the majority of people. Fort he rest, it can serve as a useful guide for taking the first steps while they are in the process of determining how to modify their diet according to their individual needs and the intrinsic capabilities of their own bodies.

Fresh Fruits

Alkaline Slightly Acidic Very Acidic
  Golden Delicious Apples Winesap apples
  Pears: Bartlett, Comice, Bosc, Seckel Other pears
  Grapes Nectarines, Greengage Plums
  Plums Other apricots
  Very ripe apricots Morello Cherries
  Bing Cherries  
  Peaches  
  Figs  
  Yellow plums (mirabelles)  
  Melons  
  Watermelon  

Berries

Alkaline Slightly Acidic Very Acidic
  Strawberries, big and sweet Strawberries, small and tart
  Gooseberries Red Currants in bunches
  Blueberries Black Currants
    Sea Buckthorn
    Mulberries

Citrus Fruits

Alkaline Slightly Acidic Very Acidic
  Clementines Mandarins
  Lemons Oranges
  Blueberries Citron
    Grapefruit

Exotic Fruits

Alkaline Slightly Acidic Very Acidic
Bananas Mangos Pineapples
  Pomegranates Kiwis
  Persimmons Citron
    Grapefruit

Dried Fruit

Alkaline Slightly Acidic Very Acidic
Raisins Prunes Tart apricots, sulfur treated
Sweet Apricots, dried naturally Pears  
Bananas Apples  
Dates Peaches  
  Figs  
  Mangos  

Vegetables

Alkaline Slightly Acidic Very Acidic
Potatoes Green Vegetables  
Grasses    
Salad Greens: Chicory, Escarole, Lettuces, Mache, Dandelion    
Green Cabbage    
Celery Stalks    
Green Beans    
Fennel    
Beet Greens    
Artichokes    
Broccoli    
Brussel Sprouts    
Asparagus    

Colored Vegetables

Alkaline Slightly Acidic Very Acidic
Spinach Carrots  
Red Beets Endive  
Red Cabbage Celeriac  
Yellow Beans Salsify  
Sweet Potatoes Artichoke  
Peppers Cauliflower  
Garlic Radishes  
  Turnips  
  Onions  
  Shallots  

Fruiting Vegetables

Alkaline Slightly Acidic Very Acidic
Edible Gourds Avocado Eggplant
Zuchini Tomato Sour Pickles
Squash    
Cucumber    

Nuts

Alkaline Slightly Acidic Very Acidic
Almonds Cashews Walnuts
Brazil Nuts Sesame Seeds Hazelnuts
Black Olives in oil Pine nuts Peanuts
  Coconuts Pecans
  Green Olives Pistachios
    Pumpkin Seeds
    Olives in Brine or vinegar

Cereal Grains

Alkaline Slightly Acidic Very Acidic
Corn Wheat White Rice
Buckwheat Brown Rice Couscous
  Rye Semolina
  Barley  
  Spelt  
  Millet  
  Quinoa  
  Pilpil  
  Whole Semolina  
  Cream of Rice  

Breads

Alkaline Slightly Acidic Very Acidic
  Whole Grain Bread (without yeast) Yeast Bread
  Dark Bread White Bread

Other Grains

Alkaline Slightly Acidic Very Acidic
  Crackers – Whole Grain Crackers -White Flour
  Pasta – Whole Grain Pasta – White Flour
  Cereal – Whole Grain soaked for about 10 hours Sugar Frosted Cereal
  Naturally Baked Corn Flakes Sweetned Granola
  Granola Bar – Whole Grain with little sugar Granola Bar – With lots of sugar
  Cookies and Cakes – Whole Grain with little sugar Cookies, Cakes – White Flour with sugar
  Cookies and Cakes – Whole Grain with little sugar Cookies, Cakes and – White Flour with sugar
  Cookies and Cakes – Whole Wheat Pies and White Cake Flour

Dairy Products

Alkaline Slightly Acidic Very Acidic
Raw Whole Milk Pasteurized Milk Ultrapasteurized Milk
Banana Smoothie Fruit Smoothie Chocolate Milk
  Creme Fraiche  
Fresh Butter   Heated Butter used in cooking
Soft Unriped Cheeses – Well drained Soft Unriped Cheeses – Slightly drained  
  Soft Cheeses – Camembert, Brie, fresh young cheese with little fat content Soft Cheeses – Camembert, Brie, old cheese with high fat content
  Hard Cheeses – Swiss, Provolone Hard Cheeses – Stronger flavor, Parmesan
Acidophilous Milk Yogurt Drinks without sugar Yogurt Sweetened with Fruit
Fresh Whey Slightly Aged Whey Aged Whey
Fresh Buttermilk   Aged Buttermilk
Egg Yolk Whole Eggs  

Meat and Fish

Alkaline Slightly Acidic Very Acidic
  White Meat – Chicken, Rabbit, Veal, Young Lamb Red Meat – Cow, Mutton, Pig, Cold Cuts
  Lean Fish – Whiting, Sole, Flounder, Trout, Perch Fatty Fish – Salmon, Carp, Herring, Mackerel
  Oysters Crustaceans – Lobster, Shrimp, Crayfish, Mussels

Miscellaneous Foods

Alkaline Slightly Acidic Very Acidic
Raw Cane Sugar – Succanat Maple Syrup, Honey White, Brown Sugar
Sea Salt Table Salt Fatty Fish – Salmon, Carp, Herring, Mackerel
Virgin Cold Pressed: Sunflower,
Olive, Safflower, etc.
Heat Pressed: Sunflower,
Olive, Safflower, etc.
Peanut, Walnut, Hazelnut oils
used in cooking (heated)
nonhydrogenated vegetable
margarine
  hydrogenated margarine (palm or coconut oil

Beverages

Alkaline Slightly Acidic Very Acidic
Water with pH of 7 – 10 Tap Water Heavily Carbonated
Herbal Tea – Mint, Verbena, Linden, etc. Herabl Tea – Green Tea, Birchbark, Rose Hips, Fruit peels Coffee, Black Tea, Hot Chocolate with sugar
Green Juices from Grasses – Wheat Grass Tomato Juice Commercial Lemonade
Fresh Vegetable Juice Fresh Lemonade Soda
  Beer Liqueurs, Cordials
  wine Strong Spirits

 

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