Acid - Alkaline Chart


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 white rice

(yeast free)

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 fructose brown sugar

vegetable oils heat pressed canned & processed foods

green herbs vegetable oils

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 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 dextrogyre yogurt

(sugar free) kefir

parmesan cheese

sweetened yogurt with fruit

ultra pasteruized milk

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