Food & Chemical Effects on Acid/Alkaline Body Chemical Balance

Most Alkaline

More Alkaline

Low Alkaline

*Baking Soda

Spices/Cinnamon
Valerian
Licorice
*Black Cohosh

*Herbs (most), Arnica

White Willow Bark
Bergamot, Echinacea
Slippery Elm
Chrysanthemum
Artemesia Annua
Ephedra, Feverfew
Goldenseal, Lemongrass
Sulfite
*Green Tea or Mu Tea
Ginger Tea

Sea Salt
Mineral Water

*Kombucha
Molasses
Soy Sauce

*Umeboshi Plum

Rice Syrup
Apple Cider Vinegar
*Sake

*Quail Egg

Pumpkin Seed

Hydrogenated Oil
Lentil
Brocoflower
*Seaweed:
Nori/Kombu/Wakame/Hiziki
Onion/Miso
*Diakon & *Taro Root
*Sea Vegs (other)
*Burdock/*Lotus Root
Sweet Potato/Yam
Lime
Nectarine
Persimmon
Raspberry
Watermelon
Tangerine
Pineapple

Poppy Seed
Cashew
Chestnut
Pepper

Kohlrabi
Parsnip/Taro
Garlic
Asparagus
Kale/Parsley
Endive/Arugala
Mustard Greens
Ginger Root
Broccoli
Grapefruit
Cantaloupe
Honeydew
Citrus
Olive
*Dewberry
Loganberry
Mango
*Therapeutic, gourmet or exotic items
Italicized items are NOT recommended

Primrose Oil
Sesame Seed
Cod Liver Oil
Almond
*Sprouts
Potato/Bell Pepper
Mushroom/Fungi
Cauliflower
Cabbage
Rutabaga
*Salsify/*Ginseng
Eggplant
Pumpkin
Collard Greens
Lemon
Pear
Avocado
Apple
Blackberry
Cherry
Peach
Papaya

Lowest Alkaline

Food Category Lowest Acid

Spice/Herb

Preservative
Beverage

Low Acid

More Acid

Most Acid

Curry

Vanilla
Stevia

Nutmeg

Pudding Jam/Jelly-

MSG
Kona Coffee

Benzoate
Alcohol
Black Tea

Aspartame
Coffee

*Sucanat
Sweetener
Honey/Maple Syrup
*Umeboshi Vinegar
Vinegar
Rice Vinegar
*Algae, Blue-Green
Therapeutic
Antihistamines
Ghee (Clarified Butter) Processed Dairy Cream/Butter
Cow Milk
Cottage Cheese
Human Breast Milk
Cow/Human
Yogurt
Aged Cheese
Soy
Soy Cheese
Goat/Sheep
Goat/Sheep Cheese Goat Milk
*Duck Egg
Egg
Chicken Egg
Meat
Gelatin Organs
Lamb/Mutton
Game
*Venison
Boar/Elk, *Game Meat
Fish/Shell Fish Rish
Shell Fish/Mollusks
Fowl
Wild Duck
Goose/Turkey
Oat
*Triticale
Buckwheat
Grain Coffee
Grain
Millet
Wheat
*Quinoa
Cereal
Kasha
*Spelt/Teff/Kamut
Wild Rice
Grass
*Amaranth
Farina/Semolina
Japonica Rice
Brown Rice
White Rice
Avocado Oil
Nut
Pumpkin Seed Oil
Almond Oil
Seeds (most)
Seed/Sprout
Grape Seed Oil
Sesame Oil
Coconut Oil
Oil
Sunflower Oil
Safflower Oil
Olive Oil
Pine Nut
Tapioca
Linseed/Flax Oil
Canola Oil
*Seitan or Tofu
Brussel Sprouts
Spinach
Split Pea
Beet
Bean
Fava Bean
Pinto Bean
Chives/Cilantro
Vegetable
Kidney Bean
White Bean
Celery/Scallion
Black-eyed Peas
Navy/Red Bean
Okra/Cucumber
Legume
String/Wax
Adzuki Bean
Turnip Greens
Pulse
Zucchini
Lima or Mung Bean
Squash
Root
Chutney
Chard
Lettuce
Rhubarb
Jicama
Orange
Citrus Fruit
Coconut
Apricot
Guava
Plum
Banana
*Pickled Fruit
Prune
Blueberry
Dry Fruit
Tomato
Pineapple Juice
Fruit
Fig
Raisin, Currant
Persimmon Juice
Grape
*Cherimoya
Strawberry
Date

Table Salt (NaCl)

Beer, Soda
Yeast/Hops/Malt
Saccharin
Sugar/Cocoa
White/Acetic Vinegar
Psychotropics
Antibiotics
*Casein, Milk Protein Processed Cheese
New Cheese
Soy Milk

Ice Cream

Pork/Veal
Bear
*Mussel/Squid
Chicken
Maize
Barley Groat
Corn
Rye
Oat Bran
Pistachio Seed
Chestnut Oil
Lard
Pecan
Palm Kernel Oil
Green Pea
Peanut
Snow Pea

Beef
Lobster
*Pheasant
Barley
Processed Flour

*Cottonseed Oil/Meal
Hazelnut
Walnut
Brazil Nut
Fried Food
Soybean
Carob

Legumes (other)
Carrot
Chick Pea/Garbanzo

Cranberry
Pomegranate

Prepared by Dr. Russell Jaffe, Fellow, Health Studies Collegium. Sources include USDA food data base (Rev 9 &10), Food and Nutrition Encyclopedia; Nutritions 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.