Guest guest Posted July 20, 2005 Report Share Posted July 20, 2005 I THINK THIS IS GREAT TO KNOW WHAT WE ARE EATING... THE MORE ALKALINE FOOD THE BEST...BUT WE DO NEED A BIT OF EVERYTHING FOR BALANCE! HAVE A LOOK! JOANA Acid-Alkaline Food List These list are combined from various resources. Among these food, some are obviously alkaline, some obvious acid, some are weak acid / alkaline. Choose the strong alkaline food. The other one basic principle: nature, plant-based food is always prefered as healthy input; processed food, artificial food should be watched out. ALKALIZING FOODS VEGETABLES Garlic Asparagus Fermented Veggies Watercress Beets Broccoli Brussel sprouts Cabbage Carrot Cauliflower Celery Chard Chlorella Collard Greens Cucumber Eggplant Kale Kohlrabi Lettuce Mushrooms Mustard Greens Dulce Dandelions Edible Flowers Onions Parsnips (high glycemic) Peas Peppers Pumpkin Rutabaga Sea Veggies Spirulina Sprouts Squashes Alfalfa Barley Grass Wheat Grass Wild Greens Nightshade Veggies FRUITS Apple Apricot Avocado Banana (high glycemic) Cantaloupe Cherries Currants Dates/Figs Grapes Grapefruit Lime Honeydew Melon Nectarine Orange Lemon Peach Pear Pineapple All Berries Tangerine Tomato Tropical Fruits Watermelon PROTEIN Eggs Whey Protein Powder Cottage Cheese Chicken Breast Yogurt Almonds Chestnuts Tofu (fermented) Flax Seeds Pumpkin Seeds Tempeh (fermented) Squash Seeds Sunflower Seeds Millet Sprouted Seeds Nuts OTHER Apple Cider Vinegar Bee Pollen Lecithin Granules Probiotic Cultures Green Juices Veggies Juices Fresh Fruit Juice Organic Milk (unpasteurized) Mineral Water Alkaline Antioxidant Water Green Tea Herbal Tea Dandelion Tea Ginseng Tea Banchi Tea Kombucha SWEETENERS Stevia SPICES/SEASONINGS Cinnamon Curry Ginger Mustard Chili Pepper Sea Salt Miso Tamari All Herbs ORIENTAL VEGETABLES Maitake Daikon Dandelion Root Shitake Kombu Reishi Nori Umeboshi Wakame Sea Veggies ACIDIFYING FOODS FATS & OILS Avocado Oil Canola Oil Corn Oil Hemp Seed Oil Flax Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil FRUITS Cranberries GRAINS Rice Cakes Wheat Cakes Amaranth Barley Buckwheat Corn Oats (rolled) Quinoi Rice (all) Rye Spelt Kamut Wheat Hemp Seed Flour DAIRY Cheese, Cow Cheese, Goat Cheese, Processed Cheese, Sheep Milk Butter NUTS & BUTTERS Cashews Brazil Nuts Peanuts Peanut Butter Pecans Tahini Walnuts ANIMAL PROTEIN Beef Carp Clams Fish Lamb Lobster Mussels Oyster Pork Rabbit Salmon Shrimp Scallops Tuna Turkey Venison PASTA (WHITE) Noodles Macaroni Spaghetti OTHER Distilled Vinegar Wheat Germ Potatoes DRUGS & CHEMICALS Chemicals Drugs, Medicinal Drugs, Psychedelic Pesticides Herbicides ALCOHOL Beer Spirits Hard Liquor Wine BEANS & LEGUMES Black Beans Chick Peas Green Peas Kidney Beans Lentils Lima Beans Pinto Beans Red Beans Soy Beans Soy Milk White Beans Rice Milk Almond Milk ALKALINE FRUITS ACID FRUITS Apples and Cider Apricots Avocados Bananas (speckled only) Berries Breadfruit Cacius Cantaloupe Carob - pod only Charlmoyes CRANBERRIES Cherries Citron Currants Dates Figs Grapes Grapefruit Guavas Kumquats Lemons - ripe Limes Loquats Mangoes Melons, all Nectarines Olives, sundried Papaya Passionfruit Peaches Pears Persimmons Pineapples PLUMS Pomegranates PRUNES & JUICE Quince Raisins Saponins Tamarind Tangerines Tomatoes All preserved or jellied Canned: sugared Dried, sulphured Glazed Fruits Raw with sugar Bananas if green tipped Cranberries Olives, pickled, green ALKALINE VEGETABLES ACID VEGETABLES Veggie-broth Artichokes Asparagus, ripe Bamboo shoots Beans, green, lima, string, sprouts Beets and tops Broccoli Cabbage, red & white Carrots Cauliflower Chard Chayotes Chicory Chives Collards Cowslip Cucumber Dandelion greens Dill Dockgreen Eggplant Endive Escalo Garlic Horseradish Jerusalem Artichoke Kain Kolrabi Leek Legumes (except peanuts & lentils) Lettuce MUSHROOMS most varieties Okra Onions Oyster Plant Parsley Parsnip Peppers red or green Potatoes all varieties Pumpkin Radish Sals Sauerkraut (lemon only) Sorrel SOY BEANS Soy Bean Extract Spinach Squash Turnips Water Chestnut Watercress Asparagus tips, white Beans, all dried Brussel Sprouts Garbanzos Lentils Rhubarb ALKALINE DIARY PRODUCTS ACID DIARY PRODUCTS Acidophilus Buttermilk Kourniss Milk, raw (human, cow or goat) Whey Yoghurt Butter Cheese, all Cottage Cheese Cream Custards Ice Cream, ices Milk, boiled, cooked, dried ALKALINE FLESH FOODS ACID FLESH FOODS None (blood and bone only are alkaline forming) All meats, fowl & fish Beef Tea Fish, Shellfish, all Gelatine Gravies ALKALINE CEREALS ACID CEREALS Corn, green (fresh) All flour product Buckwheat Barley Bread, all kinds Cakes Corn, Cornmeal, corn flakes starch and hominy Crackers, all Doughnuts Dumplings Grapenuts Macaroni and Spaghetti Noodles Oatmeal Pies and pastry Rice Rye-crisp ALKALINE MISC. ACID MISC. Agar Alfafa products Ginger, dried, unsweetened Honey Kelp (edible) Teas, unsweetened Yeast Cakes All alcoholic beverages Candy and Confectionery Cocoa & chocolate Coca-cola Coffee Condiments as: Salt Pepper Curry, Spices, etc Dressings and thick sauces Drugs and aspirins Eggs, especially whites Ginger, preserved Jams and Jellies Flavourings Marmalades Preservatives as: Benzoate Sulphur Vinegar Salt, brine Smoke Sago (starch) Soda water Tapioca (starch) Tobacco, juice, smell, smoke Vinegar Lack of sleep Overwork Worry ALKALINE NUTS ACID NUTS Almonds Chestnuts, roasted Coconut, dried Peanuts All nuts, more so if roasted Coconut, dried Peanuts NEUTRAL Sugar, refined Oils, olive, corn Cotton Seed, peanuts Soy, Sesame Fats, Lards and other greases Note: Because a fruit is " acid " is not an indication that it's reaction is the same when it enters the body, because it really may be alkaline. Honey and raw sugar yield alkaline, but on account of high concentrate of sugar, become acid-formers. Rhubarb with raisins is very good. http://www.godsdirectcontact.com/vegetarian/alkalineoracid.html Quote Link to comment Share on other sites More sharing options...
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