Listing of Acid and Alkaline Foods

GHOE Note: The information below was combined from a variety of sources. It should be used only as a general guide.

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Extremely Alkaline Forming Foods - pH 8.5 to 9.0

pH 9.0: Lemons (1), Watermelon (2)

pH 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, Asparagus (6), Endive, Kiwifruit, Fruit juices (7), Grapes (sweet), Passion fruit, Pears (sweet), Pineapple, Raisins, Umeboshi plum, Vegetable juices (8).

Moderately Alkaline Forming Foods - pH 7.5 to 8.0

pH 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.

pH 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 Forming to Neutral Foods - pH 7.0

pH 7.0: Almonds (17), Artichokes (Jerusalem), Barley-Malt (sweetener-Bronner), Brown Rice Syrup, Brussels 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 (nutritional flakes).

Extremely Acid Forming Foods - pH 5.0 to 5.5

pH 5.0: Artificial sweeteners (41).

pH 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 and iodized, Tea black, Turkey, Wheat bread, White rice, White vinegar (processed).

Moderately Acid Forming Foods - pH 6.0 to 6.5

pH 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).

pH 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 Forming Foods - pH 7.0

pH 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), Spelt.

Other

Butter (fresh unsalted), Cream (fresh and raw), Margarine (26), Milk (raw cow's) (27), Oils (except olive), Whey (cow's), Yogurt (plain).

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1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, and gastro upsets.

2. Good for a yearly fast. For several days eat whole melon, chew pips well and 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 vege'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 and sweeter squash rates 8.0.

15. Genuine fermented for 1½ years otherwise 6.0.

16. Raw unpasteurized is a digestive aid to increase HAL in the stomach. 1 tablespoon, + honey & water before meals.

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 mucus production.

28. Mucus 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.

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