Food and pH
During digestion, hydrochloric acid is produced in the stomach and the gastric contents range from pH 1 to pH 3.
Since almost all chlorides are soluble, that is, they remain ionized, the hydrochloric acid is a most effective
way of ionizing the food. Nevertheless, food usually contains products that produce ions other than chlorides,
such as the phosphates from meat and soft drinks, the citrates from fruits, and the lactates from milk, to name
but a few. When some of these anions are present in large numbers they present a problem as they can bond together
with other ions to create insoluble precipitates, which therefore are not able to be ionized at the strength of
the acid present in the stomach. If however, other anions, such as lactates from milk or malates from apples, are
present in sufficient quantities, the calcium would form significant amounts of calcium lactate and calcium malate,
which are both extremely soluble and remain ionized. Ionization alone does NOT guarantee that food will be absorbed
by the intestines since vitamin D is an absolute requirement for the absorption of ionic calcium by the body. Without
vitamin D, most of the ionized calcium would pass through the body.
To maintain health, the diet should consist of 60% alkaline forming foods & 40% acid forming foods. To restore
health, the diet should consist of 80% alkaline forming foods & 20% acid forming foods. Generally, alkaline
forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds
and nuts. Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes.
The average person is "Spoiled Rotten" - rotting from the inside out, with a dysfunctional intestinal
tract that is a breeding ground for disease. Did you know that the intestine is the first organ developed in the
fetus? Each of us is at war and we don't even know it! The private war we wage each day is the daily assault on
our body by bacteria, virus, fungus, yeasts, and molds. This is an onslaught of “terrorist” killer bugs become
stronger and stronger day by day! Our immune systems are becoming weaker and over-taxed in this war…even the medical
profession's first line of defense (the antibiotic) is becoming less and less effective against the resistant new
strains being created daily as bacteria mutates. Although Louis Pasteur discovered the germ theory of disease that
states “…germs are the cause of disease,” note Dr. Pasteur's dying words: "The germ is nothing, the inner
terrain is everything."
That “inner terrain” referred to by Dr. Pasteur's statement is our biological terrain comprising our body's digestive
tract, lymph system, blood, urinary tract, intestines and intestinal fluids. Our bodies are alkaline by design
and acid by function. Maintaining proper alkalinity is essential for life, health, and vitality. Simply put - an
imbalance of alkalinity creates a condition favorable to the growth of bacteria, yeast and other unwanted organisms.
All leading biochemists and medical physiologists have recognized pH—or the acid-alkaline balance—as the most important
aspect of a balanced and healthy body. They have long known that the maintenance of an alkaline pH in our tissues
and cells is critical to cellular health. We live and die at the cellular level.
All the cells (billions of them) that make up the human body are slightly alkaline, and must maintain alkalinity
in order to function and remain healthy and alive. However their cellular activity creates acid and this acid is
what gives the cell energy and function. As each alkaline cell performs its task of respiration, it secretes metabolic
wastes, and these end products of cellular metabolism are acid in nature. Although these wastes are used for energy
and function, they must not be allowed to build up. One example of this is the often painful lactic acid, which
is created through exercise. The body will go to great lengths to neutralize and detoxify these acids before they
act as poisons in and around the cell, ultimately changing the environment of the cell. Most people and clinical
practitioners believe the immune system is the body's first line of defense, but in actuality it is not. It is
more like a very sophisticated clean-up service. We must instead look at the importance of pH balance as the first
and major line of defense against sickness and disease and for health and vitality.
WHAT WE CAN DO
We must get in there and cleanse the body to get it under control. This all takes time. It is not easy to reverse
acidity once we become too acidic. After it is under control, we have to support the body nutritionally to build
new cells. We are in an era of malnutrition because of the lack of minerals available in the soils where are foods
are grown. What we have is a lot of food but very little nutrient value in it. I've heard experts comment, "If
you don't want to take supplements, you haven't got a chance". The quality of the supplements you do decide
to take will make all the difference in the world because not all supplements are created equal. Most of the calcium
compounds (lactate, carbonate, citrate) that are available on the market are NOT properly absorbed in the body!
The suggested ways to keep your body's biological terrain at a healthy alkaline environment include:
· eating alkalizing foods including lots of green foods and super foods (remembering that the nutritional
value of foods is questionable…)
· limiting our intake of phosphates, which bind to calcium and prevent its absorption (dietary phosphates
are commonly found in all carbonated drinks, and in all animal protein…)
· adding dietary calcium in the form of supplementation (generally difficult because of our body's inability
to absorb and assimilate most forms of commonly available calcium…)
Alkaline Forming Foods
Highly Alkaline Forming Foods:
Baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus
root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple.
Moderately Alkaline Forming Foods:
Apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic,
asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew,
citrus, olive, dewberry, carrots, loganberry, and mango.
Low Alkaline Forming Foods:
Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed,
cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant,
pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya.
Very Low Alkaline Forming Foods:
Ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado
oil, most seeds, coconut oil, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber,
turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry.
Acid Forming Foods
Very Low Acid Forming Foods:
Curry, Koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs,
venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower
oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb,
coconut, guava, dry fruit, figs, and dates.
Low Acid Forming Foods:
Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb,
mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina,
white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans,
red beans, adzuki beans, lima beans, chard, plum, prune and tomatoes.
Moderately Acid Forming Foods:
Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize,
barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts,
snow peas, other legumes, garbanzo beans, cranberry, and pomegranate.
Highly Acid Forming Foods:
Tabletop sweeteners like (NutraSweet, Spoonful, Sweet 'N Low, Equal or Aspartame), pudding, jam, jelly, table salt
(NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef,
lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks,
especially the cola type. To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline
water with a pH of 10.
Some pH food values:
Egg whites 7.8
Clinical Nutrition for the Balanced
List of Acid / Alkaline Forming Foods
ALKALINE FORMING FOODS
Parsnips (high glycemic)
Banana (high glycemic)
Whey Protein Powder
Apple Cider Vinegar
Fresh Fruit Juice
Alkaline Antioxidant Water
Extremely Alkaline Forming Foods - pH 8.5 to 9.0:
9.0 Lemons 1, Watermelon 2
8.5 Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4,
Dried dates & figs, Kelp, Karengo, Kudzu root, Limes
Mango, Melons, Papaya, Parsley 5, Seedless grapes
(sweet), Watercress, Seaweeds
Moderate Alkaline - pH 7.5 to 8.0
8.0 Apples (sweet), Apricots, Alfalfa sprouts 9,
Arrowroot, flour 10, Avocados, Bananas (ripe),
Berries, Carrots, Celery, Currants, Dates & figs
(fresh), Garlic 11, Gooseberry, Grapes (less sweet),
Grapefruit, Guavas, Herbs (leafy green), Lettuce
(leafy green), Nectarine, Peaches (sweet), Pears
(less sweet), Peas (fresh sweet), Persimmon,
Pumpkin (sweet), Sea salt (vegetable) 12, Spinach
7.5 Apples (sour), Bamboo shoots, Beans (fresh green),
Beets, Bell Pepper, Broccoli, Cabbage;Cauli, Carob
13, Daikon, Ginger (fresh), Grapes (sour), Kale,
Kohlrabi, Lettuce (pale green), Oranges, Parsnip,
Peaches (less sweet), Peas (less sweet), Potatoes
& skin, Pumpkin (less sweet), Raspberry, Sapote,
Strawberry, Squash 14, Sweet corn (fresh), Tamari
15, Turnip, Vinegar (apple cider) 16
Slightly Alkaline to Neutral pH 7.0
7.0 Almonds 17, Artichokes (Jerusalem), Barley-Malt
(sweetener-Bronner), Brown Rice Syrup, Brussel
Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg
plant, Honey (raw), Leeks, Miso, Mushrooms, Okra,
Olives ripe 18, Onions, Pickles 19, (home made),
Radish, Sea salt 20, Spices 21, Taro, Tomatoes
(sweet), Vinegar (sweet brown rice), Water Chestnut
Amaranth, Artichoke (globe), Chestnuts (dry
roasted), Egg yolks (soft cooked), Essene bread 22,
Goat's milk and whey (raw) 23, Horseradish,
Mayonnaise (home made), Millet, Olive oil, Quinoa,
Rhubarb, Sesame seeds (whole) 24, Soy beans
(dry), Soy cheese, Soy milk, Sprouted grains 25,
Tempeh, Tofu, Tomatoes (less sweet), Yeast
ACID FORMING FOODS
FATS & OILS
Hemp Seed Oil
Hemp Seed Flour
NUTS & BUTTERS
BEANS & LEGUMES
DRUGS & CHEMICALS
Extremely Acid Forming Foods - pH 5.0 to 5.5
5.0 Artificial sweeteners
5.5 Beef, Carbonated soft drinks & fizzy drinks 38,
Cigarettes (tailor made), Drugs, Flour (white wheat)
39, Goat, Lamb, Pastries & cakes from white flour,
Pork, Sugar (white) 40
Beer 34, Brown sugar 35, Chicken, Deer, Chocolate,
Coffee 36, Custard with white sugar, Jams, Jellies,
Liquor 37, Pasta (white), Rabbit, Semolina, Table
salt refined & iodized, Tea black, Turkey, Wheat
bread, White rice, White vinegar (processed).
Moderate Acid - pH 6.0 to 6.5
6.0 Cigarette tobacco (roll your own), Cream of Wheat
(unrefined), Fish, Fruit juices with sugar, Maple
syrup (processed), Molasses (sulphured), Pickles
(commercial), Breads (refined) of corn, oats, rice &
rye, Cereals (refined) eg weetbix, corn flakes,
Shellfish, Wheat germ, Whole Wheat foods 32,
Wine 33, Yogurt (sweetened)
6.5 Bananas (green), Buckwheat, Cheeses (sharp),
Corn & rice breads, Egg whole (cooked hard),
Ketchup, Mayonnaise, Oats, Pasta (whole grain),
Pastry (wholegrain & honey), Peanuts, Potatoes
(with no skins), Popcorn (with salt & butter), Rice
(basmati), Rice (brown), Soy sauce (commercial),
Tapioca, Wheat bread (sprouted organic)
Slightly Acid to Neutral pH 7.0
7.0 Barley malt syrup, Barley, Bran, Cashews, Cereals
(unrefined with honey-fruit-maple syrup), Cornmeal,
Cranberries 30, Fructose, Honey (pasteurized),
Lentils, Macadamias, Maple syrup (unprocessed),
Milk (homogenized) and most processed dairy
products, Molasses (unsulphered organic 31,
Nutmeg, Mustard, Pistachios, Popcorn & butter
(plain), Rice or wheat crackers (unrefined), Rye
(grain), Rye bread (organic sprouted), Seeds
(pumpkin & sunflower), Walnuts
Blueberries, Brazil nuts, Butter (salted), Cheeses
(mild & crumbly) 28, Crackers (unrefined rye),
Dried beans (mung, adzuki, pinto, kidney,
garbanzo) 29, Dry coconut, Egg whites, Goats
milk (homogenized), Olives (pickled), Pecans,
Plums 30, Prunes 30,
Butter (fresh unsalted), Cream (fresh & raw), Margarine 26,
Milk (raw cow's) 27, Oils (except olive),
Whey (cow's), Yogurt (plain)
NOTE: Match with the numbers above:
1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, & gastro upsets.
2. Good for a yearly fast. For several days eat whole melon, chew pips well & eat also. Super alkalizing food.
3. Substitute for gelatin, more nourishing.
4. Stimulating, non-irritating body healer. Good for endocrine system.
5. Purifies kidneys.
6. Powerful acid reducer detoxing to produce acid urine temporarily... causing alkalinity for the long term.
7. Natural sugars give alkalinity. Added sugar causes juice to become acid-forming.
8. Depends on vegi's content and sweetness.
9. Enzyme rich, superior digestibility.
10. High calcium content. Cornflour substitute.
11. Elevates acid food 5.0 in alkaline direction.
12. Vegetable content raises alkalinity.
13. Substitute for coca; mineral rich.
14. Winter squash rates 7.5. Butternut & sweeter squash rates 8.0.
15. Genuine fermented for 1 1/2 years otherwise 6.0.
16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, plus honey & water before
17. Soak 12 hours, peel skin to eat.
18. Sundried, tree ripened, otherwise 6.0.
19. Using sea-salt and apple cider vinegar.
20. Contains sea minerals. Dried at low temperatures.
21. Range from 7.0 to 8.0.
22. Sprouted grains are more alkaline. Grains chewed well become more alkaline.
23. High sodium to aid digestion.
24. High levels of utilizable calcium. Grind before eating.
25. Alkalinity and digestibility higher.
26. Heating causes fats to harden and become indigestible.
27. High mucous production.
28. Mucous forming and hard to digest.
29. When sprouted dry beans rate 7.0.
30. Contain acid-forming benzoic and quinic acids.
31. Full of iron.
32. Unrefined wheat is more alkaline.
33. High quality red wine, no more than 4 oz. daily to build blood.
34. Good quality, well brewed - up to 5.5. Fast brewed beers drop to 5.0.
35. Most are white sugars with golden syrup added.
36. Organic, fresh ground-up to 5.5.
37. Cheaper brands drop to 5.0, as does over-indulgence.
38. Leaches minerals.
39. Bleached- has no goodness.
40. Poison! Avoid it.
41. Potential cancer agent. Over-indulgence may cause partial blindness.