ALKALIZING AND ACIDIFYING FOODS Numbers below represent alkaline rating with 0 being neutral – these are not pH numbers
ALKALIZING FOODS Eat All You Want VEGETABLES Alfalfa Grass +29.3 Asparagus +1.3 Barley Grass +28.1 Beets +11.3 Bell Peppers Broccoli Brussel Sprouts +0.5 Cabbage +14.1 Carrot +9.5 Cauliflower +3.1 Cayenne Pepper +18.8 Celery +13.3 Cucumber +31.5 Eggplant Garlic +13.2 Green Beans +11.2 Horseradish +6.8 Lettuce +2.2 Mushrooms Onions +3.1 Peas +5.1 Peppers Potatoes +2.0 Pumpkin Radishes +16.7 Red Cabbage +6.3 Rutabaga +3.1 Sea Veggies Spinach, green +13.1 Sprouts +28.5 Squash Sweet Potatoes/Yams +6 Tomatoes +13.6 Turnip Watercress +7.7 Wheat Grass +33.8 Zucchini +5.7 FRUITS Avocado +15.6
SLIGHTLY ACIDIC Eat Sensibly VEGETABLES Corn Olives FRUITS Many fruits actually have an alkalizing effect and provide so many nutrients we need. Apple Apricot -9.5 Banana, ripe -10.1 Blueberries -5.3 Blackberries Cantaloupe -2.5 Cherries, sweet -3.6 Cranberries Currants -8.2 Dates, dried -4.7 Figs, dried -2.4 Grapes -7.6 Grapefruit -1.7 Honeydew Melon Mandarin Orange -11.5 Mango -8.7 Nectarine Orange -9.2 Papaya -9.4 Peach -9.7 Pear -9.9 Pineapple -12.6 Plum, red fleshed -4.9 Plum, yellow flesh -4.9 Raisins Raspberries -5.1 Rhubarb Strawberries -5.4 Tangerine -8.5 Watermelon -1.0 Yellow Flesh Plums -4.9 41
ACIDIFYING FOODS Limit Consumption PROCESSED GRAIN PRODUCTS Noodles Macaroni Spaghetti Bread Crackers, soda Flour, white or wheat DAIRY Butter -3.9 Buttermilk +1.3 Cheese -18.1 Cheese, Processed Ice Cream Ice Milk Milk -1.0 ANIMAL PROTEIN Bacon -38.0 Beef -34.5 Chicken -18.0 Clams -5.0 Corned Beef -35.0 Eggs – 18.0 Lamb Liver -3.0 Lobster Mussels Organ Meats -3.0 Oyster -5.0 Pork -38.0 Sardines, in sauce -25.0 Sausage Scallops Shrimp Scallops Shellfish Turkey -18.0 Veal Venison
