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ACID/ALKALINE FOOD CHART
ALKALINE FRUITS
* = slightly acid
Apples & Cider
Apricots
Avocadoes
Bananas (ripe)
Berries (all)
Cherries
Currants
Dates
Figs
Grapes
Grapefruit
Guavas
Lemons (ripe)
Limes
Loquats
Mangoes
Melons (all)
Nectarines
Olives (sun dried)
Oranges
Papayas
Passionfruit
Peaches
Pears
Persimmons
Pineapple (fresh if ripe)
*Plums
Pomegranates
Prunes & juice
Quince
Raisins
Tamarind
Tangerines
Tomatoes
ACID FRUITS
All preserves,
jellied, canned, dried,
sulphured, sugared,
glazed fruits
Raw with sugar
Bananas if green
Cranberries
Olives: pickled, green
ACID VEGETABLES
Asparagus tips (white)
Beans (all dried)
Brussels sprouts
Lentils
ALKALINE VEGETABLES
Artichokes
Asparagus
Bamboo shoots
Beans, green, lima
Beets & tops
Broccoli
Cabbage red & white
Carrots
Celery
Cauliflower
Chicory
Chives
Cucumber
Dandelion greens
Dill
Dock (green)
Dulse (sea lettuce)
Eggplant
Endive
Garlic
Horseradish (fresh)
Jerusalem Artichoke
Kale
Kohlrabi
Leek
Legumes (except peanuts & lentils)
Lettuce & romaine
*Mushrooms
Okra
Onions
Oyster plant
Parsley
Parsnips
Peppers (red & green)
Potatoes (all varieties)
Pumpkin
Radish
Rhubarb
Sorrel
*Soy bean
Soy bean extract
Spinach
Squash
Swede
Turnips (including tops)
Water chestnut
Watercress
Zucchini
ACID NUTS
All nuts – more so if roasted
Coconut (dried)
Peanuts
ALKALINE DAIRY PRODUCTS
Acidophilus yoghurt
Buttermilk
Milk: raw (cow & goat)
Whey
ACID DAIRY PRODUCTS
Butter
Cheese (all)
Cottage cheese
Cream; ice cream
Custards
Milk: boiled, pasteurised,
cooked, dried, malted, canned
ALKALINE FLESH FOODS
None (blood & bone only)
ACID FLESH FOODS
All meat, fowl & fish
Beef tea
Gravies
ALKALINE CEREALS
Corn (fresh)
ACID CEREALS
All flour products
Barley
Breads (all kinds)
Cakes
Corn: cornmeal, cornflakes, starch
Crackers
Doughnuts
Dumplings
Millet
Noodles
Oatmeal
Pies & pastry
Rice
Rye
N.B. Millet & Rye are the least
acid forming of all grains
ALKALINE NUTS
Almonds
Chestnuts, (roasted)
Coconut (fresh)
Sesame (seed)
ALKALINE MISCELLANEOUS
Agar
Alfalfa sprouts
Coffee substitutes (roasted chicory &
dandelion)
Ginger (dried, unsweetened)
Kelp
Herb tea (unsweetened)
Yeast
ACID MISCELLANEOUS
All alcoholic drinks
Cocoa & chocolate
Coffee
Cola drinks
Condiments, curry, pepper, salt, spices
Dressings and thick sauces
Drugs and aspirin
Eggs (esp. whites)
Flavourings
Ginger (preserved)
Honey
Jams & jellies
Marmalades
Mayonnaise
Preservatives such as
Benzoate
Salt, brine
Smoke & sulphur
Vinegar
Sago
Soda water
Soft drinks
Starch
Sweets
Tapioca (starch)
Tea
Tobacco
Lack of sleep
Skipping meals
Overwork
Worry
NEUTRAL
Oils: olive, corn, cotton seed, peanut,
soy, sesame, etc.
Fats & lard
It is not intended that you should totally exclude acid-forming foods from your diet, but
rather that you should increase the variety of food that you eat and also that you
should become aware of balancing acid and alkaline foods in each meal.
Your diet should contain a balance near the proportions of:
6 parts VEGETABLE + 2 parts FRUIT :
= 80% ALKALINE
:
1 part PROTEIN + 1 part CEREAL &/or NUTS
20% ACID
We hope that you will find this list to be helpful in making positive improvements to
your daily diet.