Carole Franske DIHom, Homeopath and Nutritionist
|Most Alkaline||Alkaline||Lowest Alkaline||FOOD CATEGORY||Lowest Acid||Acid||Most Acid|
|Stevia||Maple Syrup, Rice Syrup||Raw Honey, Raw Sugar||SWEETENERS||Processed Honey, Molasses||White Sugar, Brown Sugar||NutraSweet, Equal, Aspartame, Sweet 'N Low|
|Lemons, Watermelon, Limes, Grapefruit, Mangoes, Papayas||Dates, Figs, Melons, Grapes, Papaya, Kiwi, Blueberries, Apples, Pears, Raisins||Oranges, Bananas, Cherries, Pineapple, Peaches, Avocados||FRUITS||Plums, Processed Fruit Juices||Sour Cherries, Rhubarb||Blackberries, Cranberries, Prunes|
Raw Spinach, Broccoli, Garlic
|Okra, Squash, Green Beans, Beets, Celery, Lettuce, Zucchini, Sweet Potato, Carob||Carrots, Tomatoes, Fresh Corn, Mushrooms, Cabbage, Peas, Potato Skins, Olives, Soybeans, Tofu||BEANS VEGETABLES LEGUMES||Cooked Spinach, Kidney Beans, String Beans||Potatoes (without skins), Pinto Beans, Navy Beans, Lima Beans||Chocolate|
|Almonds||Chestnuts||NUTS SEEDS||Pumpkin Seeds, Sunflower Seeds||Pecans, Cashews||Peanuts, Walnuts|
|Olive Oil||Flax Seed Oil||.||OILS||Corn Oil|
|Amaranth, Millet, Wild Rice, Quinoa||GRAINS CEREALS||Sprouted Wheat Bread, Spelt, Brown Rice||White Rice, Corn, Buckwheat, Oats, Rye||Wheat, White Flour, Pastries, Pasta|
|MEATS||Venison, Cold Water Fish||Turkey, Chicken, Lamb||Beef, Pork, Shellfish|
|Breast Milk||Soy Cheese, Soy Milk, Goat Milk, Goat Cheese, Whey||EGGS DAIRY||Eggs, Butter, Yogurt, Buttermilk, Cottage Cheese||Raw Milk||Cheese, Homogenized Milk, Ice Cream|
|Herb Teas, Lemon Water||Green Tea||Ginger Tea||BEVERAGES||Tea||Coffee||Beer, Soft Drinks|
* Honey produces neutral ash so it is OK It is sweeter than sugar, use it sparingly.
ALKALIZING FOODS .
.... ACIDIFYING FOODS . VEGETABLES OTHER FRUITS
FATS & OILS SEEDS, NUTS,
DRUGS & CHEMICALS Garlic
Carrot (high glycemic)
Parsnips (high glycemic)
Apple Cider Vinegar
Fresh Fruit Juice
Banana (high glycemic)
Whey Protein Powder
Hemp Seed Oil
Hemp Seed Flour
(Clear Distilled Vinegar)
Herbicides on food
Things like smoking
Pesticides in food
The pH of Foods *Source - Back to the House of Health (Redford-Young, S)
The pH score given is an approximate relative potential of acidity (-) or alkalinity (+) within one ounce of food:
Alkalising Foods/Drinks Relative pH Acidifying Foods/Drinks Relative pH Cucumber +31.5 Pork -38.0 Alfalfa Sprouts +29.3 Veal -35 Soy Sprouts +29.5 Beef -34.5 Avocado +15.6 Chicken -18 Tomato +13.6 Eggs -18 Summer Radish +39.4 Hard Cheese -18.1 Kamut Grass +27.6 Quark -17.3 Carrot +9.5 Cream -3.9 Soy Beans (soaked) +12.8 White Bread -10 Soy Lecithin (pure) +38 Wholemeal Bread -6.5 Cabbage +14.1 Rye Bread -2.5 Celery +13.3 Pistachios -16.6 Garlic +13.2 Peanuts -12.8 Spinach +13.1 Cashews -9.3 Watercress +7.7 Margarine is not a food
Leeks +7.2 Corn Oil -6.5 Courgette +5.7 Butter -3.9 Fresh Soy Beans +12 Artificial Sweeteners -26.5 Tofu +3.2 Chocolate -24.6 Lemons +9.9 White Sugar -17.6 Limes +8.2 Fructose -9.5 Cucumber +31.5 Honey -7.6 Wheatgrass +33.8 Ketchup -12.4 Sprouted Radish Seeds +28.4 Mayonnaise -12.5 Barley Grass +28.1 Mustard -19.2 Red Cabbage +6.3 Soy Sauce -26.2 Almonds +3.6 Vinegar -39.4 Olive Oil +1 Liquor -38.7 Flax Seed Oil +3.5 Wine -16.4 Turnip +8 Beer -26.8 Asparagus +1.3 Coffee -25.1 Onion +3.0 Fruit Juice (Natural) -8.7 Watermelon -1.0 Fruit Juice (Processed) -33.6 Tea (Black) -27.1
The relative alkalinity or acidity of food is measured by the pH value of the ash residue that remains after the food has been metabolised by our body. This ash can be acid, alkaline or neutral depending largely upon the mineral content of the food.
As a basic rule - potassium, calcium, magnesium, zinc, silver, sodium and iron leave an alkaline residue while sulphur, chlorine, phosphorous and iodine create an acid environment.Creating Health and VitalityYour skin is your body's richest natural source of growth hormones. If stimulated by touch, massage and brushing on a regular basis, your skin generates even more of these important hormones that help keep you healthy, vital and young. Give yourself the gift of a massage with warm sesame oil to help you detoxify and enjoy your own beauty. When you shower or bathe take a fairly stiff brush and brush your legs and arms to get all the loose skin off and show the radiant fresh skin underneath.
ote that a food's acid or alkaline-forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end-products they produce after digestion and assimilation are very alkaline so lemons are alkaline-forming in the body. Likewise, meat will test alkaline before digestion but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid-forming.
The foods that are either alkalising or acidifying are very easy to categorise. The common sense 'bad' foods (sugar, refined foods, foods high in saturated fat and trans fats, meat, dairy, yeast, fizzy drinks, crisps, chocolate, alcohol etc) all leave an acid ash. Conversely, the common sense 'good foods' (salads, vegetables etc) are alkalising.
The confusing food for many people is fruit. The bottom line is that due to the extremely high sugar content, most fruits have an acidifying effect on the body. This is a great shame due to the nutrients that they also contain. However, the con's outweigh the pro's. The fruits that are an exception to this rule include: avocado, lime, lemon, watermelon and tomato.
Where do we find good fats?
There are four sources of good fats:
1. Green vegetables contain good fats, but in very small quantities. To get 2 tablespoons of good fats, a person would have to eat over 60 pounds of vegetables per day. That is impossible.
2. Seeds and nuts are richer sources of EFAs. But there is no seed or nut that gives an optimum ratio of n-3 to n-6 to keep us healthy in our present situation with food habits. Flax is the richest source of n-3, but a poor source of n-6. Sunflower and sesame seeds contain n-6 but no n-3. So we must mix and match these seeds to get both EFAs in the right quantities and ratio.
3. High fat, cold water fish such as sardines, salmon, trout, herring, and mackerel contain n-3 and n-6 derivatives. Eating fish is preferable to using fish oil capsules, due to contamination of fish oils with mercury, pesticides, and PCBs, and due to damage done to fish oils during processing.
4. Oils made with health in mind: pressed from organically grown seeds under protection of light, air, and heat; filtered and filled into dark glass bottles under the same protection; boxed to keep out all light; refrigerated during storage at the factory, in stores, and in the home; and used with care in food preparation (never used for frying, sautéing, or baking).Oils made with this care are found in the refrigerator in health food stores. It is unusual to see such care taken in oil preparation, packaging, storage, and use. But this kind of care is necessary if EFA-rich oils are to retain their health benefits.