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Effect of Food on Body Chemistry

This Chart provides information that gives an indication of the contribution of various food substances to the acidity or alkalinity of the body fluids and, ultimately, to the urine and saliva. The kidneys help to maintain the neutrality of the body fluids by excreting the excess acid or alkali in the urine. In general, it is important to eat a diet that contains foods from both ends of the chart. Allergic reactions and other forms of stress tend to produce acids in the body. The presence of high acidity indicates that more of your food should be selected from the alkaline-forming foods. You may find it useful to check your pH using litmus paper in order to find out if your food selection is providing the desired balance. A urine pH of between 6.5 and 7.5 is ideal, but it will vary over the day depending upon the foods you eat as well as allergic reactions and other stress reactions. It is also useful to measure your salivary pH upon arising in the morning. Your salivary pH should also be in the range of 6.5 and 7.5.

ALKALINE FORMING FOODS

  VEGETABLES FRUITS BEVERAGES
  Alfalfa Sprouts Apple Cocoa
  Asparagus Apricot Coffee
  Avocado Banana Cola
  Bean Sprouts Blackberry Fruit Juices
  Beet Cantaloupe Milk
  Broccoli Cherry Mineral Water
  Brussel Sprouts Currant Natural Sake
  Cabbage Date Natural Wine
  Carrot Fig Soda Water
  Cauliflower Gooseberry Well Water
  Celery Grape/Raisin  
  Chard Grapefruit TEAS
  Collard Greens Honeydew Dandelion Tea
  Cucumber Lemon Ginseng
  Eggplant Lime Kuzu Tea
  Kale Loganberry Mu Tea
  Kohlrabi Nectarine Tea (dyed)
  Lettuce Orange  
  Mushroom Peach SWEETENERS
  Mustard Green Pear Honey, raw
  Okra Persimmon Molasses
  Olive Pineapple  
  Onion Raspberry SPICES & SEASONINGS
  Parsnip Rhubarb Cinnamon
  Pea Strawberry Curry
  Pepper Tangerine Ginger
  Potato Tropical Fruits Mustard
  Pumpkin Watermelon Pepper
  Rutabaga   Salt
  Salsify NUTS & SEEDS Miso
  Spinach Almond Soy Sauce
  Squash Chestnut  
  Sweet Potato Chia ORIENTAL VEGETABLES
  Taro Coconut Burdock
  Tomato Flax Daikon
  Turnip Pumpkin Dandelion Root
  Watercress Sesame Hijiki
    Squash Seed Kombu
  GRAIN Sunflower Lotus Root
  Millet   Nori
      Umeboshi
      Wakame

 

ACID FORMING FOODS

FATS & OILS NUTS & BUTTER DRUGS & CHEMICALS
Avocado Oil Cashew Chemicals (Most)
Canola Oil Filbert Drugs, Medicinal
Corn Oil Brazil Nut Drugs, Psychedelicc
Cottonseed Oil Peanuts  
Grape Seed Oil Peanut Butter SWEETS & SWEETENERS
Lard Pecan Candy
Olive Oil Tahini Honey
Safflower Oil Walnut Maple Syrup
Sesame Oil   Saccharin
Sunflower Oil ANIMAL PROTEIN Soft Drinks
  Beef Sugar
FRUITS Carp  
Cranberry Chicken ALCOHOLIC BEVERAGES
Plum Clam Beer
Prune Duck Sake
  Eel Vodka
GRAINS Egg Whiskey
Amaranth Fish Wine (some)
Barley White Meat  
Buckwheat Lamb BEANS & LEGUMES
Corn Lobster Black Bean
Oats Mussel Chickpea
Quinoa Oyster Green Pea
Rice Pork Kidney Bean
Rye Rabbit Lentil
Teff Salmon Pinto Bean
Triticale Shrimp Red Bean
Wheat Tuna Soybean
  Turkey Soy Milk
DAIRY PRODUCTS Venison Tofu
Casein   White Bean
Cheese, Cow PASTA  
Cheese, Goat Macaroni  
Cheese Spaghetti  
Processed Cheese    
Sheep Yogurt OTHER  
  Vinegar