The
pH scale is from 0 - 14
Use Only
Narrow or Short Range Strips measuring from 4 - 9
| 0
1
2 3 |4
5 6 7 healthy 8 9|
10 11 12
13 14 |
Testing
your ph is done with what is called a pH strip. The proper strip to
purchase for testing both saliva and urine is one that is a
"NARROW " or "SHORT" range pH strip. This means
that the
calibration on the strip goes from about 4 to 9. A Strip that has a
calibration from say 1 to 14 is considered to be a "WIDE" or
"LONG" range strip. This type of pH strip is used primarily for testing
water from aquariums to pools. Do not use
these types of strips for
testing saliva or urine as the reading will not be accurate. Above is a
visual of what we are talking about here. The pH scale is
from 0-14 but the highlighted area in Pink
is the area of the proper strip range for testing urine and
saliva pH levels. If the strips you purchase do not indicate what range
they are, NARROW/SHORT or WIDE/LONG, then look at the number
of calibrations on the color chart that comes with the
strips. If
it is WIDER than 4 - 9 than do not
buy it.
Human pH
should be slightly alkaline (
7.35 - 7.45 ). Below
or
above this range may means symptoms of illness. A pH of 7.0
is
neutral.
A pH below 7.0 is acidic. A pH above 7.0 is alkaline.
An
acidic pH can occur from, an acid forming diet, emotional stress,
toxic overload, and/or immune reactions or any process that deprives
the cells of oxygen and other nutrients. The body will try to
compensate for acidic pH by using alkaline minerals. If the
diet does
not contain enough minerals to compensate, a build up of acids in the
cells will occur.
An
acidic balance will: decrease
the body's ability to absorb minerals and other nutrients, decrease the
energy production in the cells, decrease it's ability to repair damaged
cells, decrease it's ability to detoxify heavy metals, make tumor cells
thrive, and make it more susceptible to fatigue and illness.
A blood
pH of 6.9, which is only slightly acidic, can induce coma and
death. When we test our urine or saliva pH with pH test strips, we are
NOT testing blood pH. This type of testing is done by your health
practioner as it involves the drawing of blood in order to do the test.
The reason acidosis
is more common in our society
is mostly due to the
typical American diet, which is far too high in acid producing animal
products like meat, eggs and dairy, and far too low in alkaline
producing foods like fresh
vegetables.
Additionally, we eat
acid
producing processed foods like white flour and sugar and drink acid
producing
overly acid body beverages like coffee and
soft drinks.
We use too
many
drugs, which are acid forming; and we use artificial chemical sweetners
like NutraSweet, Spoonful, Sweet 'N Low, Equal, or
Splenda. One
of
the best things we can do to correct a low pH
is
to clean up the diet and lifestyle...this includes our
additudes and how we treat others.
To
maintain health, the diet should consist of 60% alkaline
forming
foods and 40% acid forming foods. To restore
health, the diet
should
consist of 80% alkaline forming foods and 20% acid forming foods.
Generally,
alkaline forming
foods include: most fruits, green
vegetables, peas, beans, lentils, spices, herbs and seasonings, and
seeds and nuts.
Also, generally,
acid forming foods
include: meat, fish, poultry, eggs, grains, and
legumes.
Remember, the key here is BALANCE. Work
towards a balance of about 60% Alkaline and about 40% Acid
...or if you are already on the acid side and would like
to restore your balance then try consuming about 80% Alkaline and
20% Acid until the balance is restored.
Shifting
Your pH Toward Alkaline...
This
chart is for those trying to "adjust"
their body pH. The pH scale is from 0 to 14, with numbers
below 7
acidic ( low on oxygen ) and numbers above 7 alkaline. An
acidic body
is a sickness magnet. What you eat and drink will impact
where your
body's pH level falls. Balance is Key !!!
This
chart is intended only as a general guide to alkalizing and acidifying
foods.
| ...ALKALINE
FOODS... |
|
...ACIDIC
FOODS... |
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
Mushrooms
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
Fermented Vegetables
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. |
|
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.
|
UNKNOWN:
There are several versions of the Acidic and Alkaline Food chart to be
found in different places and on the Internet. The following
foods are
sometimes attributed to the Acidic side of the chart and sometimes to
the Alkaline side. Remember, you don't need to adhere
strictly to the
Alkaline side of the chart, just make sure a good percentage of the
foods you eat come from that side. |
Brazil Nuts
Brussel Sprouts
Buckwheat
Cashews
Chicken
Corn
Cottage Cheese
Eggs
Flax Seeds
Green Tea
Herbal Tea
Honey
Kombucha
Lima Beans |
|
Maple Syrup
Milk
Nuts
Organic Milk (unpasteurized)
Potatoes, white
Pumpkin Seeds
Quinoa
Sauerkraut
Soy Products
Sprouted Seeds
Squashes
Sunflower Seeds
Tomatoes
Yogurt |
*
These statements have not been evaluated by the Food and Drug
Administration and are not intended to diagnose, treat, cure, or
prevent any disease; research is ongoing.
Here's
a chart that ranks foods from most alkaline to most acidic.
|
| Ranked
Foods: Alkaline to Acidic |
Extremely
Alkaline
Lemons, watermelon. |
Alkaline
Forming
Cantaloupe,
cayenne celery, dates, figs, kelp, limes, mango, melons, papaya,
parsley, seaweeds, seedless grapes (sweet), watercress.
Asparagus,
fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet),
pineapple, raisins, umeboshi plums, and vegetable juices. |
Moderately
Alkaline
Apples
(sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants,
dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas,
herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet),
pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt
(vegetable).
Apples (sour), beans (fresh, green), beets, bell
peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes
(sour), lettuce (pale green), oranges, peaches (less sweet), peas (less
sweet), potatoes (with skin), pumpkin (less sweet), raspberries,
strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider). |
Slightly
Alkaline
Almonds,
artichokes (jerusalem), brussel sprouts, cherries, coconut (fresh),
cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives
(ripe), onions, pickles (homemade), radishes, sea salt, spices,
tomatoes (sweet), vinegar (sweet brown rice).
Chestnuts (dry,
roasted), egg yolks (soft cooked), essene bread, goat's milk and whey
(raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy
beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes
(less sweet), and yeast (nutritional flakes). |
Neutral
Butter (fresh, unsalted), cream (fresh, raw), cow's milk and whey
(raw), margine, oils (except olive), and yogurt (plain). |
Moderately
Acidic
Bananas
(green), barley (rye), blueberries, bran, butter, cereals (unrefined),
cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried
beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites,
eggs whole (cooked hard), fructose, goat's milk (homogenized), honey
(pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized).
Molasses
(unsulferd and organic), most nuts, mustard, oats (rye, organic),
olives (pickled), pasta (whole grain), pastry (whole grain and honey),
plums, popcorn (with salt and/or butter), potatoes, prunes, rice
(basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat
bread (sprouted organic). |
Extremely
Acidic
Artificial
sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks,
cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of
wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour
(white, wheat), fruit juices with sugar, jams, jellies, lamb.
Liquor,
maple syrup (processed), molasses (sulphured), pasta (white), pastries
and cakes from white flour, pickles (commercial), pork, poultry,
seafood, sugar (white), table salt (refined and iodized), tea (black),
white bread, white vinegar (processed), whole wheat foods, wine, and
yogurt (sweetened). |
|
|
| More
Ranked
Foods: Alkaline to Acidic |
Highly
Alkaline Forming Foods
Baking
soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion,
taro root, sea vegetables, lotus root, sweet potato, lime, lemons,
nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple. |
Moderately
Alkaline Forming Foods
Apricots,
spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts,
pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive,
arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe,
honeydew, citrus, olive, dewberry, carrots, loganberry, and mango. |
Low Alkaline
Forming Foods
Most
herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail
eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts,
potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga,
ginseng, eggplant, pumpkin, collard green, pear, avocado, apples
(sour), blackberry, cherry, peach, and papaya. |
Very Low
Alkaline Forming Foods
Ginger
tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa,
japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive
oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra,
cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry,
raisin, currant, grape, and strawberry. |
Very Low
Acid Forming Foods
Curry,
koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep
cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale,
millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil,
sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed
peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut,
guava, dry fruit, figs, and dates. |
Low Acid
Forming Foods
Vanilla,
alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy
cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish,
mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina,
semolina, white rice, almond oil, sesame oil, safflower oil, tapioca,
seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki
beans, lima beans, chard, plum, prune and tomatoes. |
Moderately
Acid Forming Foods
Nutmeg,
coffee, casein, milk protein, cottage cheese, soy milk, pork, veal,
bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat
bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil,
green peas, peanuts, snow peas, other legumes, garbanzo beans,
cranberry, and pomegranate. |
Highly Acid
Forming Foods
Tabletop
sweeteners like (NutraSweet, Spoonful, Sweet 'N Low, Equal or
Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops,
malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice
cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts,
walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially
the cola type. To neutralize a glass of cola with a pH of
2.5, it
would take 32 glasses of alkaline water with a pH of 10. |
More
Acid / Alkaline
Forming Foods |
|
Alkaline
Forming Foods
|
VEGETABLES
Garlic
Asparagus
Fermented Veggies
Watercress
Beets
Broccoli
Brussel sprouts
Cabbage
Carrot
Cauliflower
Celery
Chard
Chlorella
Collard Greens
Cucumber
Eggplant
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Dulce
Dandelions
Edible Flowers
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Rutabaga
Sea Veggies
Spirulina
Sprouts
Squashes
Alfalfa
Barley Grass
Wheat Grass
Wild Greens
Nightshade Veggies
|
FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Cantaloupe
Cherries
Currants
Dates/Figs
Grapes
Grapefruit
Lime
Honeydew Melon
Nectarine
Orange
Lemon
Peach
Pear
Pineapple
All Berries
Tangerine
Tomato
Tropical Fruits
Watermelon
PROTEIN
Eggs (poached)
Whey Protein Powder
Cottage Cheese
Chicken Breast
Yogurt
Almonds
Chestnuts
Tofu (fermented)
Flax Seeds
Pumpkin Seeds
Tempeh (fermented)
Squash Seeds
Sunflower Seeds
Millet
Sprouted Seeds
Nuts |
OTHER
Apple Cider Vinegar
Bee Pollen
Lecithin Granules
Probiotic Cultures
Green Juices
Veggies Juices
Fresh Fruit Juice
Organic Milk
(unpasteurized)
Mineral Water
Alkaline Antioxidant Water
Green Tea
Herbal Tea
Dandelion Tea
Ginseng Tea
Banchi Tea
Kombucha
SWEETENERS
Stevia
Ki Sweet
SPICES/SEASONINGS
Cinnamon
Curry
Ginger
Mustard
Chili Pepper
Sea Salt
Miso
Tamari
All Herbs
ORIENTAL
VEGETABLES
Maitake
Daikon
Dandelion Root
Shitake
Kombu
Reishi
Nori
Umeboshi
Wakame
Sea Veggies |
|
|
| Acid
Forming Foods |
FATS &
OILS
Avocado Oil
Canola Oil
Corn Oil
Hemp Seed Oil
Flax Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil
FRUITS
Cranberries
GRAINS
Rice Cakes
Wheat Cakes
Amaranth
Barley
Buckwheat
Corn
Oats (rolled)
Quinoa
Rice (all)
Rye
Spelt
Kamut
Wheat
Hemp Seed Flour
DAIRY
Cheese, Cow
Cheese, Goat
Cheese, Processed
Cheese, Sheep
Milk
Butter |
NUTS
& BUTTERS
Cashews
Brazil Nuts
Peanuts
Peanut Butter
Pecans
Tahini
Walnuts
ANIMAL
PROTEIN
Beef
Carp
Clams
Fish
Lamb
Lobster
Mussels
Oyster
Pork
Rabbit
Salmon
Shrimp
Scallops
Tuna
Turkey
Venison
PASTA
(WHITE)
Noodles
Macaroni
Spaghetti
OTHER
Distilled Vinegar
Wheat Germ
Potatoes |
DRUGS
& CHEMICALS
Aspartame
Succralose
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Pesticides
Herbicides
ALCOHOL
Beer
Spirits
Hard Liquor
Wine
BEANS
& LEGUMES
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Lima Beans
Pinto Beans
Red Beans
Soy Beans
Soy Milk
White Beans
Rice Milk
Almond Milk |
|
Alkaline
(pH) to Acidic (pH)
Emotions |
|
Extremely
Alkaline Forming Foods -
pH 8.5 to 9.0 |
Extremely
Acid
Forming Foods -
pH 5.0 to 5.5 |
9.0
Lemons 1,
Watermelon 2
8.5 Agar
Agar 3,
Cantaloupe, Cayenne (Capsicum)
4,
Dried dates & figs, Kelp, Karengo, Kudzu root,
Limes,
Mango, Melons, Papaya, Parsley 5,
Seedless
grapes (sweet), Watercress,
Seaweeds
Asparagus 6,
Endive, Kiwifruit, Fruit juices 7,
Grapes (sweet),
Passion
fruit, Pears (sweet),
Pineapple, Raisins, Umeboshi
plum, Vegetable
juices
8
|
5.0
Artificial sweeteners
5.5 Beef,
Carbonated soft drinks & fizzy drinks 38,
Cigarettes (tailor made), Drugs, Flour (white, wheat)
39, Goat, Lamb,
Pastries & cakes from white flour,
Pork, Sugar (white) 40
Beer 34,
Brown sugar 35,
Chicken, Deer, Chocolate
Coffee 36,
Custard with white sugar, Jams, Jellies,
Liquor 37,
Pasta (white), Rabbit, Semolina, Table
salt refined and iodized, Tea black, Turkey, Wheat
bread, White rice, White vinegar (processed).
|
| Moderate
Alkaline - pH 7.5 to 8.0 |
Moderate
Acid - pH 6.0 to 6.5 |
8.0 Apples
(sweet), Apricots, Alfalfa sprouts 9,
Arrowroot, Flour 10,
Avocados, Bananas (ripe),
Berries, Carrots, Celery, Currants, Dates & figs
(fresh), Garlic 11,Gooseberry,
Grapes (less
sweet),
Grapefruit, Guavas, Herbs (leafy green),
Lettuce (leafy green), Nectarine, Peaches
(sweet), Pears (less
sweet), Peas (fresh sweet),
Persimmon, Pumpkin (sweet), Sea salt
(vegetable) 12,
Spinach
7.5
Apples
(sour), Bamboo shoots, Beans (fresh
green), Beets,
Bell Pepper, Broccoli,
Cabbage;Cauli, Carob 13,
Daikon, Ginger
(fresh),
Grapes (sour),
Kale, Kohlrabi, Lettuce (pale
green), Oranges,
Parsnip, Peaches (less
sweet),
Peas (less sweet),
Potatoes
& skin, Pumpkin
(less sweet),
Raspberry, Sapote,
Strawberry, Squash 14,
Sweet corn (fresh),
Tamari
15, Turnip, Vinegar
(apple cider) 16 |
6.0
Cigarette tobacco (roll your own), Cream of Wheat
(unrefined), Fish, Fruit juices with sugar, Maple
syrup (processed), Molasses (sulphured), Pickles
(commercial), Breads (refined) of corn, oats, rice &
rye, Cereals (refined) eg weetbix, corn flakes,
Shellfish, Wheat germ, Whole Wheat foods 32,
Wine 33,
Yogurt (sweetened)
6.5
Bananas (green), Buckwheat, Cheeses (sharp),
Corn & rice breads, Egg whole (cooked hard),
Ketchup, Mayonnaise, Oats, Pasta (whole grain),
Pastry (wholegrain & honey), Peanuts, Potatoes
(with no skins), Popcorn (with salt & butter), Rice
(basmati), Rice (brown), Soy sauce (commercial),
Tapioca, Wheat bread (sprouted organic) |
| Slightly
Alkaline to Neutral
pH 7.0 |
Slightly
Acid to Neutral pH 7.0 |
7.0
Almonds 17, Artichokes (Jerusalem), Barley-Malt
(sweetener-Bronner),
Brown Rice Syrup, Brussel
Sprouts,
Cherries, Coconut (fresh), Cucumbers,Egg
plant,
Honey (raw), Leeks, Miso, Mushrooms,
Okra, Olives ripe 18,
Onions, Pickles 19,
(home
made),
Radish, Sea salt 20,
Spices 21,
Taro,
Tomatoes
(sweet), Vinegar (sweet brown rice),
Water Chestnut
Amaranth, Artichoke (globe), Chestnuts (dry
roasted), Egg yolks (soft cooked), Essene bread
22,
Goat's milk and whey (raw) 23,
Horseradish,
Mayonnaise
(home made), Millet, Olive oil,
Quinoa,
Rhubarb, Sesame seeds (whole) 24,
Soy
beans
(dry), Soy cheese, Soy milk,
Sprouted grains 25, Tempeh,
Tofu, Tomatoes
(less sweet),
Yeast (nutritional flakes)
|
7.0
Barley
malt syrup, Barley, Bran, Cashews, Cereals
(unrefined with honey-fruit-maple syrup), Cornmeal,
Cranberries 30,
Fructose, Honey (pasteurized),
Lentils, Macadamias, Maple syrup (unprocessed),
Milk (homogenized) and most processed dairy
products, Molasses (unsulphered organic) 31,
Nutmeg, Mustard, Pistachios, Popcorn & butter
(plain), Rice or wheat crackers (unrefined), Rye
(grain), Rye bread (organic sprouted), Seeds
(pumpkin & sunflower), Walnuts
Blueberries, Brazil nuts, Butter (salted), Cheeses
(mild & crumbly) 28,
Crackers (unrefined rye),
Dried beans (mung, adzuki, pinto, kidney,
garbanzo) 29,
Dry coconut, Egg whites, Goats
milk (homogenized), Olives (pickled), Pecans,
Plums 30,
Prunes 30,
Spelt
|
|
Neutral pH 7.0
‹ Healthy Body Saliva pH Range is
between 6.4 to 6.8 (on your pH test strips) |
Butter (fresh unsalted), Cream (fresh
and raw), Margarine 26,
Milk (raw cow's) 27,
Oils (except olive),
Whey (cow's), Yogurt (plain) |
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NOTE: Match with the numbers
above.
1.
Excellent for EMERGENCY SUPPORT for colds, coughs,
sore throats, heartburn, and gastro upsets.
2.
Good for a yearly fast. For several days eat whole melon,
chew pips well and eat also. Super alkalizing food.
3.
Substitute for gelatin, more nourishing.
4.
Stimulating, non-irritating body healer. Good for endocrine
system.
5.
Purifies kidneys.
6.
Powerful acid reducer detoxing to produce acid urine temporarily,
causing alkalinity for the long term.
7.
Natural sugars give alkalinity. Added sugar causes juice to
become acid forming.
8.
Depends on vege's content and sweetness.
9.
Enzyme rich, superior digestibility.
10.
High calcium content. Cornflour substitute.
11.
Elevates acid food 5.0 in alkaline direction.
12.
Vegetable content raises alkalinity.
13.
Substitute for coca; mineral rich.
14.
Winter squash rates 7.5. Butternut and sweeter squash rates
8.0.
15.
Genuine fermented for 11Ž2 years otherwise 6.0.
16.
Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1
tablespoon, + honey &
water before meals.
17.
Soak 12 hours, peel skin to eat.
18.
Sundried, tree ripened, otherwise 6.0.
19.
Using sea salt and apple cider vinegar.
20.
Contains sea minerals. Dried at low temperatures.
21.
Range from 7.0 to 8.0.
22.
Sprouted grains are more alkaline. Grains chewed well become
more alkaline.
23.
High sodium to aid digestion.
24.
High levels of utilizable calcium. Grind before eating.
25.
Alkalinity and digestibility higher.
26.
Heating causes fats to harden and become indigestible.
27.
High mucus production.
28.
Mucus forming and hard to digest.
29.
When sprouted dry beans rate 7.0.
30.
Contain acid-forming benzoic and quinic acids.
31.
Full of iron.
32.
Unrefined wheat is more alkaline.
33.
High quality red wine, no more than 4 oz. daily to build blood.
34.
Good quality, well brewed - up to 5.5. Fast brewed beers drop
to 5.0.
35.
Most are white sugars with golden syrup added.
36.
Organic, fresh ground-up to 5.5.
37.
Cheaper brands drop to 5.0, as does over-indulgence.
38.
Leaches minerals.
39.
Bleached - has no goodness.
40.
Poison! Avoid it.
41.
Potential cancer agent. Over-indulgence may cause partial
blindness. |
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