Showing Acidic and alkaline foods

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Acid - Alkaline Chart

Vegetables

Try to eat 80% (or more) alkalizing foods and 20% (or less) acidifying foods.

Note: *“Acid but Alkalizing” foods are weak acid foods that contain weak acids. While their pH is acidic, these foods have an alkalizing effect in your body. This is because the weak acids (ie. citric acid) convert to water and carbon dioxide in your body. The carbon dioxide is expelled through your breath.

Very Alkalizing *Acid but Alkalizing Slightly Alkalizing
avocado sour pickles artichokes
beet greens tomato brussels sprouts
broccoli   cauliflower
carrots   lettuce
celery stalks   onion
chives   peas
corn    
cucumber    
edible gourds    
fennel    
garlic    
grasses (ie wheatgrass)    
green beans    
green cabbage    
leeks    
peppers    
potato    
radish    
red beets    
red cabbage    
rhubarb    
salad greens    
spinach    
squash    
sweet potatoes    
turnips    
watercress    
yellow beans    
zucchini    

Raw Fruit

Note: ** The riper a banana gets, the more acidifying it becomes.

Slightly Alkalizing *Acid but Alkalizing Slightly Acidifying
bananas ** grapefruit apples
coconut lemons apricots
sour cherries limes blueberries
watermelon   cantaloupe
    cranberries
    dates
    figs
    gooseberries
    grapes
    kiwis
    mangos
    melons
    mulberries
    nectarines
    oranges
    papayas
    peaches
    pears
    pineapples
    plums
    raspberries
    red currant
    strawberries
    sweet cherries
    tangerines

Dried Fruit

Slightly Alkalizing Slightly Acidifying
apricots apples
bananas figs
dates mangos
raisins peaches
  pears
  pineapple
  prunes

Beans & Legumes

Alkalizing Slightly Alkalizing Slightly Acidifying
navy beans tofu chickpeas (garbanzo beans)
soy beans dried peas red beans
soy nuts lentils  
soy sprouts kidney beans  
white beans mung beans

Cereal Grains & Breads

Alkalizing Slightly Acidifying Acidifying
buckwheat barley cakes
  brown rice commercial cereals
  dark bread cookies
  granola couscous
  millet crackers (w/ white flour)
  oatmeal pasta (w/ white flour)
  oats pies
  rye semolina
  spelt sweetened granola
  whole grain crackers wheat
  whole grain pasta white bread
  whole grain bread (yeast free) white rice
  whole grain cereals yeast bread

Meat & Fish

Slightly Acidifying Acidifying Very Acidifying
bass chicken beef
flounder catfish carp
liver egg yolk cold cuts
oysters halibut crab
pike mahi mahi herring
salmon mussels lamb
sole organ meats lobster
trout tuna mackerel
walleye turkey pork
    shrimp
    veal
    whole eggs

Miscellaneous Foods

Note: ***Apple cider vinegar is alkalizing because the acetic acid in it is a weak acid, and easily exhausted. The remaining components are alkalizing. Raw apple cider vinegar is preferable.

Alkalizing Slightly Acidifying Acidifying
apple cider vinegar*** brown rice syrup artifical sweeteners
cold pressed vegetable oils fructose brown sugar
green herbs heat pressed vegetable oils canned & processed foods
sea salt honey capers
stevia maple syrup heated oils
  pickles hydrogenated oils
  raw cane sugar ketchup
  vinegar lard
    margarine
    mayonnaise
    molasses
    mushrooms
    mustard
    white sugar

Beverages

Alkalizing Slightly Acidifying Acidifying
almond milk filtered water beer
fresh lemonade green tea black tea
fresh vegetable juice tap water (depending on how treated) carbonated water
fresh whey   cocoa
linden tea   coffee
mint tea   commercial juices
soy milk   commercial lemonade
tomato juice   hot chocolate
water with a pH of 7+   liquor
    sodas
    wine

Dairy Products

Note: Some refute the fact that dairy products can be alkalizing. This is because they contain lactic acid, which is a weak acid. While it is considered weak, it does contribute to a low oxygen environment and fatigue. The lactic acid in dairy products is produced by bacteria that feed on the sugar (lactose) in it. However, milk contains large amounts of alkaline minerals including calcium, magnesium, and potassium. It also contains phosphorous, which is necessary for calcium utilization. When one of these alkaline minerals, like calcium for example, binds with lactic acid, a neutral salt called calcium lactate is produced. Thus, while milk contains lactic acid, it also contains the minerals required to buffer it... and then some. The fresher the product is, the less amount of lactic acid it will contain, and the more alkalizing it will be.

Alkalizing Slightly Acidifying Acidifying
acidophilus milk brie aged brie
banana smoothie drained cheese aged buttermilk
fresh butter fresh yogurt aged cheeses
fresh buttermilk fruit smoothie aged whey
fresh cheese pasteurized milk aged yogurt
fresh whey provolone chocolate milk
raw whole milk slightly aged whey cooked buter
  swiss cream
  yogurt drinks (sugar free) dextrogyre yogurt
    kefir
    parmesan cheese
    sweetened yogurt with fruit
    ultra pasteruized milk

 

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