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List of Alkaline Foods – The pH Balanced Diet

By on January 12, 2015 in Health

List of Alkaline Foods - The pH Balanced Diet

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by Christopher Vasey, ND

Acidification in the body comes as a result of THREE primary things:


1. Eating too many acidifying foods which create an acid ash in your body.

This is where proper diet comes in. By eating a diet of 80% alkalizing foods, you’ll eliminate the production of excess acid in your body.

2. 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.


Based 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.

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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
Yellow plums (mirabelles)


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

Citrus Fruits

Alkaline Slightly Acidic Very Acidic
Clementines Mandarins
Lemons Oranges
Blueberries Citron

Exotic Fruits

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

Dried Fruit

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


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

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

Fruiting Vegetables

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


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
Whole Semolina
Cream of Rice


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
hydrogenated margarine (palm or coconut oil


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


Christopher Vasey is a naturopath living in Chamby-Montreux, Switzerland. He studied at a naturopathy school in Paris under the supervision of P.V. Marchesseau and Alain Rousseaux

In 1979 he started his own practice. Alongside his therapeutic work, he continued his formation by studying the works of famous naturopaths such as Dr Paul Carton, Shelton, Robert Masson, R. Jackson, Kneipp, etc.

From 1981 he organized his own introductory courses to naturopathy for the public and started teaching in various health-oriented associations such as natural medicine therapists, their staff and health shops, etc.


Image: Pixabay

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