Natural Health Center PC - Alkaline/Acidity Chart

Food and Chemical Affects on Acid
Acid/Alkaline Chart

Most Acid	More Acid	Low Acid	Lowest Acid	Food Category	Lowest Alkaline	Low Alkaline	More Alkaline	Most Alkaline
Pudding/Jam/Jelly	Nutmeg	Vanilla	Curry	Spice/Herb	White Willow Bark	~Herbs (most); Amica,	Spices/Cinnamon	~Baking Soda
		Stevia			Slippery Elm	Bergamot, Echinacea,	Valerian
					Artemesia Annua	Chrysanthemum,	Licorice
						Ephedra, Fevefew	~Black Cohash
						Goldenseal, Lemongrass
Table Salt (NaCl)	Aspartame	Benzoate	MSG	Preservative	Sulfite			Sea Salt

Beer; 'soda'	Coffee	Alcohol	Kona Coffee	Beverage	Ginger Tea	~Green or Mu Tea	~Kambucha	Mineral Water
Yeast/Hops/Malt		Black Tea
Sugar/Cocoa	Saccharin		Honey/Maple Syrup	Sweetener	~Sucanat	Rice Syrup	Molasses
White/Acetic Vinegar		Balsamic Vinegar	Rice Vinegar	Vinegar	~Umeboshi Vinegar	Apple Cider Vinegar	Soy Sauce
Antibiotics	Psychotropics	Antihistamines		Therapeutic	~Algae, Blue-green	~Sake		~Umeboshi Plum
Processed Cheese	~Casein, Milk Protein	Cow Milk	Cream/Butter	Processed Dairy	~Ghee (Clarified
	Cottage Cheese				Butter)
Ice Cream	New Cheese	Aged Cheese	Yogurt	Cow/Human	Human Breast Milk
	Soy Milk	Soy Cheese		Soy
		Goat Milk	Goat/Sheep Cheese	Goat/Sheep
			Chicken Egg	Egg	Duck Egg	Quail Egg
Beef	Pork/Veal	Lamb/Mutton	Gelatin/Organs	Meat
	Bear	Boar/Elk/~Game Meat	~Venison	Game
Lobster	~Mussel/Squid	Shell Fish/Mollusks	Fish	Fish/Shell Fish
~Pheasant	Chicken	Goose/Turkey	Wild Duck	Fowl
Barley	Maize	Buckwheat	~Triticale		Oat
Processed Flour	Barley Groat	Wheat	Millet	Grain	Grain Coffee'
	Corn	~Spelt/Teff/Kamut	Kasha	Cereal	~Quinoa
	Rye	Farina/Semolina	~Amaranth	Grass	Wild Rice
	Oat Bran	White Rice	Brown Rice		Japonica Rice
~ Cottonseed Oil/Meal	Pistachio Seed	Almond Oil	Pumpkin Seed Oil	Nut	Avocado Oil	Primrose Oil	Poppy Seed
Hazelnut	Chestnut Oil	Sesame Oil	Grape Seed Oil	Seed/Sprout	Seeds (most)	Sesame Seed	Cashew	Pumpkin Seed
Walnut	Lard	Safflower Oil	Sunflower Oil	Oil	Coconut Oil	Cod Liver Oil	Chestnut
Brazil Nut	Pecan	Tapioca	Pine Nut		Olive/Macadamia Oil	Almond	Pepper
Fried Food	Palm Kernel Oil	~Seitan or Tofu	Canola Oil		Linseed/Flax Oil	~Sprout		Hydrogenated Oil
Soybean	Green Pea	Split Pea	Spinach		Brussel Sprout	Potato/Bell Pepper	Kohlrabi	Lentil
Carob	Peanut	Pinto Bean	Fava Bean	Bean	Beet	Mushroom/Fungi	Parsnip/Taro	Brocoflower
	Snow Pea	White Bean	Kidney Bean	Vegetable	Chive/cilantro	Cauliflower	Garlic	~Seaweed
		navy/Red Bean	Black-eyed Pea		Celery/Scallion	Cabbage	Asparagus
	Legumes (other)	Aduki Bean	String/Wax Bean	Legume	Okra/Cucumber	Rutabaga	Kale/Parsley	Onion/Miso
	Carrot	Lima or Mung Bean	Zucchini	Pulse	Turnip Greens	~salsify/~Ginseng	Endive/Arugula	~Daikon/~Taro Root
	Chick Pea/Garbanzo	Chard	Chutney	Root	Squash	Eggplant	Mustard Greens	~Sea Vegetables
			Rhubarb		Lettuce	Pumpkin	Ginger Root	~Burdock/~Lotus Root
					Jicama	Collard Greens	Broccoli	Sweet Potato/ Yam
			Coconut	Citrus Fruit	Orange	Lemon	Grapefruit	Lime
	Cranberry	Plum	Guava		Apricot	Pear	Canteloupe	Nectarine
	Pomegranate	Prune	~Pickled Fruit		Banana	Avocado	Honeydew	Persimmon
		Tomato	Dry Fruit		Blueberry	Apple	Citrus	Raspberry
			Fig	Fruit	Pineapple Juice	Blackberry	Olive	Watermelon
			Persimmon Juice		Raisin, Currant	Cherry	~Dewberry	Tangerine
			~Cherimoya		Grape	Peach	Loganberry	Pineapple
			Date		Strawberry	Papaya	Mango

Adapted from preparation by Dr. Russell Jaffe, Fellow, Health Studies Collegium. Sources include: USDA food data base (Rev 9 & 10), Food & Nutrition Encyclopedia; Nutrition applied Personally, by M. Walczak; Acid & Alkaline by H. Aihara. Food growth, transport, storage, processing, preparation, combination, & assimilation influence effect intensity. Thanks to Hank Liers for his original work. [Rev 01/2006]

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