List of Alkaline Foods – The pH Balanced Diet
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 | ||
| Peaches | ||
| Figs | ||
| Yellow plums (mirabelles) | ||
| Melons | ||
| Watermelon |
Berries
| Alkaline | Slightly Acidic | Very Acidic |
| Strawberries, big and sweet | Strawberries, small and tart | |
| Gooseberries | Red Currants in bunches | |
| Blueberries | Black Currants | |
| Sea Buckthorn | ||
| Mulberries |
Citrus Fruits
| Alkaline | Slightly Acidic | Very Acidic |
| Clementines | Mandarins | |
| Lemons | Oranges | |
| Blueberries | Citron | |
| Grapefruit |
Exotic Fruits
| Alkaline | Slightly Acidic | Very Acidic |
| Bananas | Mangos | Pineapples |
| Pomegranates | Kiwis | |
| Persimmons | Citron | |
| Grapefruit |
Dried Fruit
| Alkaline | Slightly Acidic | Very Acidic |
| Raisins | Prunes | Tart apricots, sulfur treated |
| Sweet Apricots, dried naturally | Pears | |
| Bananas | Apples | |
| Dates | Peaches | |
| Figs | ||
| Mangos |
Vegetables
| Alkaline | Slightly Acidic | Very Acidic |
| Potatoes | Green Vegetables | |
| Grasses | ||
| Salad Greens: Chicory, Escarole, Lettuces, Mache, Dandelion | ||
| Green Cabbage | ||
| Celery Stalks | ||
| Green Beans | ||
| Fennel | ||
| Beet Greens | ||
| Artichokes | ||
| Broccoli | ||
| Brussel Sprouts | ||
| Asparagus |
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 | |
| Turnips | ||
| Onions | ||
| Shallots |
Fruiting Vegetables
| Alkaline | Slightly Acidic | Very Acidic |
| Edible Gourds | Avocado | Eggplant |
| Zuchini | Tomato | Sour Pickles |
| Squash | ||
| Cucumber |
Nuts
| 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 | |
| Barley | ||
| Spelt | ||
| Millet | ||
| Quinoa | ||
| Pilpil | ||
| Whole Semolina | ||
| Cream of Rice |
Breads
| 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 margarine |
hydrogenated margarine (palm or coconut oil |
Beverages
| 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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