Alkaline Food vs Acidic Food

13 12 2010

Alkaline Food vs Acidic Food

Did you know that eating Alkaline foods will prevent disease, slow the aging process and increase your longevity. Too much acid in your blood will steal the oxygen, and without oxygen your metabolism will slow down and then you will risk overweight and various life style diseases.

Acid Forming Foods:
Generally animal foods – meat, eggs, dairy – processed and refined foods, yeast products, fermented foods, grains, artificial-sweeteners, fruit, and sugars are acidifying. Also in this category: alcohol, coffee, chocolate, black tea, and sodas.

Alkaline Forming Foods:
Vegetables & some fruits are alkalizing.

That includes fruits such as: 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.

Eating food Raw is more alkalizing, while cooked food is more acidifying.

To Maintain pH Balance:
To maintain a balanced pH in your blood and tissues, your diet 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 better your health will be. The popular “food pyramid” has an overall acidic effect!

An un-balanced ph-value in your blood will eventually cause:
Changed structure of your red blood cells
Overweight
Loss of energy
Poor immune system
Sweet tooth and glucose disturbances
Weaken your kidneys and the body’s cleansing
Oedemas
Pains in joints and muscles
Allergies and asthma
High blood pressure
Stress
Poor blood circulation

Master these three categories:

-foods that you can eat freely

-foods that you can eat sparingly

-foods best to avoid

In more details :


These are the Alkaline Foods you can eat freely
Vegetables
Brussels Sprouts +0.5
Broccoli
Peas, Ripe +0.5
Asparagus +1.3
Comfrey +1.5
Green Cabbage, March Harvest +2.0
Lettuce +2.2
Onion +3.0
Cauliflower +3.1
White Cabbage +3.3
Green Cabbage December Harvest +4.0
Savoy Cabbage +4.5
Lamb’s Lettuce +4.8
Peas, Fresh +5.1
Zucchini +5.7
Red Cabbage +6.3
Rhubarb Stalks +6.3
Leeks (Bulbs) +7.2
Watercress +7.7
Spinach, March Harvest +8.0
Chives +8.3
French Cut Green Beans +11.2
Sorrel +11.5
Spinach (Other Than March) +13.1
Garlic +13.2
Celery +13.3
Cabbage Lettuce, Fresh +14.1
Endive, Fresh +14.5
Cayenne Pepper +18.8
Straw Grass +21.4
Shave Grass +21.7
Dog Grass +22.6
Dandelion +22.7
Kamut Grass +27.6
Barley Grass +28.1
Soy Sprouts +29.5
Sprouted Radish Seeds +28.4
Sprouted Chia Seeds +28.5
Alfalfa Grass +29.3
Cucumber, Fresh +31.5
Wheat Grass +33.8

Root Vegetables:
White Raddish (Spring) +3.1
Rutabaga +3.1
Kohlrabi +5.1
Horseradish +6.8
Turnip +8.0
Carrot +9.5
Beet +11.3
Red Radish +16.7
Summer Black Radish +39.4

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 by PH Acid 0-

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

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

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