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Acid and Alkaline Food List

What You Need To Know About Being Healthy & Alkaline

The benefits of being alkaline is an opportunity not just to talk about, but to experience an extraordinary, healthy lifestyle.

People vary, but for most the ideal diet is 80% alkalizing and 20% acidifying foods by volume.

Being alkaline attempts to answer the question of how can we prevent our health from deteriorating, or better yet, how can we regain our youth. Being alkaline is your chance to learn how to create a level of consistent health and energy. When applied seriously, you will see the vitality first hand by the results it will produce.

A major part that plays an importance in being alkaline is to hydrate your body properly. Since the water we drink provides for all cellular and bodily functions (like digestion, respiration, perspiration, elimination, etc.), the decrease in our daily water intake affects the efficiency of all cellular activity. Water is also quite possibly the single most important catalyst in losing weight and keeping it off.

Another major part of being alkaline is simply the foods you eat. Do you ever wonder why children have so much energy? They are constantly running, playing and expending energy that seems to come from a never ending supply. We all used to be like that. Ever wonder why we've changed?

Although this change in energy takes place over a number of years, you could get a glimpse of what causes it by observing your daily activities. Take a moment to recall the last time you had pasta, steak, eggs, or a hamburger. How did you feel 20 minutes afterwards? Did you feel an almost immediate drop in energy? This is where being alkaline changes things.

These 2 important factors combined will help your body regain that lost energy and help with the causes of illnesses and diseases.

...ACIDIC FOODS...		...ALKALINE FOODS...
ACIDIFYING VEGETABLES Corn Lentils Olives Winter Squash ACIDIFYING FRUITS Blueberries Canned or Glazed Fruits Cranberries Currants Plums Prunes ACIDIFYING GRAINS, GRAIN PRODUCTS Amaranth Barley Bran, oat Bran, wheat Bread Corn Cornstarch Crackers, soda Flour, wheat Flour, white Hemp Seed Flour Kamut Macaroni Noodles Oatmeal Oats (rolled) Quinoa Rice (all) Rice Cakes Rye Spaghetti Spelt Wheat Germ Wheat ACIDIFYING BEANS & LEGUMES Almond Milk Black Beans Chick Peas Green Peas Kidney Beans Lentils Pinto Beans Red Beans Rice Milk Soy Beans Soy Milk White Beans ACIDIFYING DAIRY Butter Cheese Cheese, Processed Ice Cream Ice Milk ACIDIFYING NUTS & BUTTERS Cashews Legumes Peanut Butter Peanuts Pecans Tahini Walnuts ACIDIFYING ANIMAL PROTEIN Bacon Beef Carp Clams Cod Corned Beef Fish Haddock Lamb Lobster Mussels Organ Meats Oyster Pike Pork Rabbit Salmon Sardines Sausage Scallops Shellfish Shrimp Tuna Turkey Veal Venison ACIDIFYING FATS & OILS Avacado Oil Butter Canola Oil Corn Oil Flax Oil Hemp Seed Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil ACIDIFYING SWEETENERS Carob Corn Syrup Sugar ACIDIFYING ALCOHOL Beer Hard Liquor Spirits Wine ACIDIFYING OTHER FOODS Catsup Cocoa Coffee Mustard Pepper Soft Drinks Vinegar ACIDIFYING DRUGS & CHEMICALS Aspirin Chemicals Drugs, Medicinal Drugs, Psychedelic Herbicides Pesticides Tobacco ACIDIFYING JUNK FOOD Beer: pH 2.5 Coca-Cola: pH 2 Coffee: pH 4 ** These foods leave an alkaline ash but have an acidifying effect on the body.		ALKALIZING VEGETABLES Alfalfa Barley Grass Beet Greens Beets Broccoli Cabbage Carrot Cauliflower Celery Chard Greens Chlorella Collard Greens Cucumber Dandelions Dulce Edible Flowers Eggplant Fermented Veggies Garlic Green Beans Green Peas Kale Kohlrabi Lettuce Mustard Greens Nightshade Veggies Onions Parsnips (high glycemic) Peas Peppers Pumpkin Radishes Rutabaga Sea Veggies Spinach, green Spirulina Sprouts Sweet Potatoes Tomatoes Watercress Wheat Grass Wild Greens ALKALIZING ORIENTAL VEGETABLES Daikon Dandelion Root Kombu Maitake Nori Reishi Shitake Umeboshi Wakame ALKALIZING FRUITS Apple Apricot Avocado Banana (high glycemic) Berries Blackberries Cantaloupe Cherries, sour Coconut, fresh Currants Dates, dried Figs, dried Grapes Grapefruit Honeydew Melon Lemon Lime Muskmelons Nectarine Orange Peach Pear Pineapple Raisins Raspberries Rhubarb Strawberries Tangerine Tomato Tropical Fruits Umeboshi Plums Watermelon ALKALIZING PROTEIN Almonds Chestnuts Millet Tempeh (fermented) Tofu (fermented) Whey Protein Powder ALKALIZING SWEETENERS Stevia ALKALIZING SPICES & SEASONINGS Chili Pepper Cinnamon Curry Ginger Herbs (all) Miso Mustard Sea Salt Tamari ALKALIZING OTHER Alkaline Antioxidant Water Apple Cider Vinegar Bee Pollen Fresh Fruit Juice Green Juices Lecithin Granules Mineral Water Molasses, blackstrap Probiotic Cultures Soured Dairy Products Veggie Juices ALKALIZING MINERALS Calcium: pH 12 Cesium: pH 14 Magnesium: pH 9 Potassium: pH 14 Sodium: pH 14 Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system. Note 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.

More info: www.freshalkalinewater.com

Did You Know?

Acid and Alkaline – Understanding pH Balance
Balance is an important concept. When it comes to the body, balance is what helps our bodies function properly. For example, we know that when the body works hard it must also get sufficient rest. When the body inhales, it must also exhale. When the body consumes calories, it needs to burn them as well. And we know that since the body is able to produce toxins, it must also be capable of eliminating them.
The body is an amazing creation. An assortment of vitamins, minerals, sugars, amino acids, fatty acids and various trace elements are responsible for helping it grow and function properly. The reason for this is simple: Each of these components was designed with a special purpose. Working alone or in conjunction with other components, the body is able to wake up and do all the daily activities we take for granted.
What does all this have to do with understanding pH balance? Well, even though the body is made up of an assortment of components, every single one can be categorized as either a basic substance (also known as alkaline) or an acid substance. Having equal amounts of acids and alkaline will define what is meant by the term, pH balance.
Acids and alkaline substances are interesting in that their characteristics oppose each other and complement each other, often at the same time. A healthy body must have a balance of acids and alkaline. Getting the proper balance isn’t that difficult for those who eat a nutritionally-balanced diet. Unfortunately, most people don’t do this. When pH levels inside the body are not in balance, a number of health issues can result.

What is Acidic or Acid?
Whether or not a substance is classified as an acid has to do with what happens when the substance dissolves in water. If the substance releases hydrogen ions, it is considered acid. The number of hydrogen ions that are released is what determines whether a substance is more acid or less.
Another way to identify an acid is by tasting it. Most of us automatically classify lemons, rhubarbs and vinegar as acidic solely because of the way they taste. We don’t realize that strawberries and tomatoes and plenty of other foods are acids too. The only reason foods that are classified as acids don’t taste acidic is because they do not release as many hydrogen ions as do other noticeably acidic foods.
Besides taste, acids have another noticeable characteristic. By nature, acids are harsh and can even be corrosive. Water, which dilutes a substance, is what helps acids assume this corrosive power. When we eat, water appears in the form of saliva.
Many cleaning products on the market today get their power from acids. We have come to believe that these amazing products contain some type of miracle ingredient, but that simply isn’t true. Next time you notice a build-up of calcium deposits on your pots and pans or inside your sink, rub on a bit of vinegar and watch them disappear. Do you know about the cola experiment? If you drop a coin into the soda, after two days, the surface develops scars and pits. What’s more interesting is that a piece of meat will be completely dissolved after this time!
Never rely on taste to determine whether a food is acidic. If you’ve ever eaten meat, you know it does not have an acid taste yet it is an extremely acid food. Taste will fool you. Acids are easily neutralized which will lessen the acid taste, as will eating a combination of foods.
The most reliable way to determine acidity is by measuring a substance’s pH level. There is another way, but that would entail an analysis of a substance’s mineral content. As mentioned in the beginning, minerals are classified as either acid or an alkaline. Silicon, chlorine, fluoride, iodine, sulfur and phosphorus are the acidic minerals. Calcium, potassium, manganese, magnesium, copper, and iron are alkaline.
Mineral water, which contains minerals, can be either acid or alkaline depending on which minerals are predominant. When calcium and magnesium are present the mineral water is alkaline. Mineral water is acidic when carbon dioxide, sulfur, and chlorine are present. The same logic applies to foods. A hazelnut, which has a high phosphorus content, is more acid than an almond which does not have as much.

What is Alkaline?
When a substance does not give up its hydrogen ions after being placed in a solution of water, it is considered less acidic. In other words, the substance is alkaline. Alkaline substances differ from acids in that they are not corrosive; they are much gentler. Calcium is the most prominent mineral inside the body. Most of the calcium, about two pounds worth, is found in the skeletal bones.
An alkaline is good for alleviating acidity inside the body. That is why milk is often prescribed in cases of accidental ingestion of poisons that are acidic and also why potato juice can soothe an acid stomach. Foods that are alkaline would never pass the acid taste test because they have no acid taste at all.
As with acids, taste should not be relied upon to determine alkalinity. You’d never think of white sugar or bread as acids but in fact neither is considered an alkaline. It is not until the body begins to digest and utilize these foods that their acids are released.

Interesting Water Facts

You Need to Know

Roughly 70 percent of an adult’s body is made up of water.
At birth, water accounts for approximately 80 percent of an infant’s body weight.
A healthy person can drink about three gallons (48 cups) of water per day.
Drinking too much water too quickly can lead to water intoxication. Water intoxication occurs when water dilutes the sodium level in the bloodstream and causes an imbalance of water in the brain.
Water intoxication is most likely to occur during periods of intense athletic performance.
While the daily recommended amount of water is eight cups per day, not all of this water must be consumed in the liquid form. Nearly every food or drink item provides some water to the body.
Soft drinks, coffee, and tea, while made up almost entirely of water, also contain caffeine. Caffeine can act as a mild diuretic, preventing water from traveling to necessary locations in the body.
Pure water (solely hydrogen and oxygen atoms) has a neutral pH of 7, which is neither acidic nor basic.
Water dissolves more substances than any other liquid. Wherever it travels, water carries chemicals, minerals, and nutrients with it.
Somewhere between 70 and 75 percent of the earth’s surface is covered with water.

More Useful Water Facts

You Need to Know

Much more fresh water is stored under the ground in aquifers than on the earth’s surface.
The earth is a closed system, similar to a terrarium, meaning that it rarely loses or gains extra matter. The same water that existed on the earth millions of years ago is still present today.
The total amount of water on the earth is about 326 million cubic miles of water.
Of all the water on the earth, humans can used only about three tenths of a percent of this water. Such usable water is found in groundwater aquifers, rivers, and freshwater lakes.
The United States uses about 346,000 million gallons of fresh water every day.
The United States uses nearly 80 percent of its water for irrigation and thermoelectric power.
The average person in the United States uses anywhere from 80-100 gallons of water per day. Flushing the toilet actually takes up the largest amount of this water.
Approximately 85 percent of U.S. residents receive their water from public water facilities. The remaining 15 percent supply their own water from private wells or other sources.
By the time a person feels thirsty, his or her body has lost over 1 percent of its total water amount.
The weight a person loses directly after intense physical activity is weight from water, not fat.

More info: www.freshalkalinewater.com