Transcription of Food & Chemical Effects on Acid/Alkaline Body Chemical …
1 Most AlkalineMore AlkalineLow AlkalineLowest AlkalineFood Category Lowest AcidLow AcidMore AcidMost acid *Baking SodaSpices/Cinnamon *Herbs (most), ArnicaWhite Willow BarkSpice/HerbCurryVanillaNutmegPudding Jam/Jelly-ValerianBergamot, EchinaceaSlippery ElmSteviaLicoriceChrysanthemumArtemesia Annua*Black CohoshEphedra, FeverfewGoldenseal, LemongrassSea SaltSulfitePreservativeMSGB enzoateAspartameTable Salt (NaCl)Mineral Water*Kombucha*Green Tea or Mu TeaGinger TeaBeverageKona CoffeeAlcoholCoffeeBeer, SodaBlack TeaYeast/Hops/MaltMolassesRice Syrup*SucanatSweetenerHoney/Maple SyrupSaccharinSugar/CocoaSoy SauceApple Cider Vinegar*Umeboshi VinegarVinegarRice VinegarWhite/Acetic Vinegar*Umeboshi Plum*Sake*Algae, Blue-GreenTherapeuticAntihistaminesPsych otropicsAntibioticsGhee (Clarified Butter)
2 Processed DairyCream/ButterCow Milk *Casein, Milk ProteinProcessed CheeseCottage CheeseHuman Breast MilkCow/HumanYogurtAged CheeseNew CheeseIce CreamSoySoy Cheese Soy MilkGoat/SheepGoat/Sheep Cheese Goat Milk*Quail Egg*Duck EggEggChicken EggMeatGelatin OrgansLamb/MuttonPork/VealBeefGame*Venis onBoar/Elk, *Game Meat BearFish/Shell FishRishShell Fish/Mollusks*Mussel/SquidLobsterFowlWil d DuckGoose/TurkeyChicken*PheasantOat*Trit icaleBuckwheatMaizeBarley Grain Coffee GrainMilletWheatBarley GroatProcessed Flour*QuinoaCerealKasha*Spelt/Teff/Kamut CornWild RiceGrass*AmaranthFarina/SemolinaRyeJapo nica RiceBrown RiceWhite RiceOat BranPoppy SeedPrimrose OilAvocado OilNutPumpkin Seed OilAlmond OilPistachio Seed*Cottonseed Oil/MealPumpkin SeedCashewSesame SeedSeeds (most)
3 Seed/SproutGrape Seed OilSesame OilChestnut OilHazelnutChestnutCod Liver OilCoconut OilOilSunflower OilSafflower OilLardWalnutPepperAlmondOlive OilPine NutTapiocaPecanBrazil NutHydrogenated Oil*SproutsLinseed/Flax OilCanola Oil*Seitan or TofuPalm Kernel OilFried FoodLentilKohlrabiPotato/Bell PepperBrussel SproutsSpinachSplit PeaGreen PeaSoybeanBrocoflowerParsnip/TaroMushroo m/FungiBeetBeanFava BeanPinto BeanPeanutCarob*Seaweed: GarlicCauliflowerChives/CilantroVegetabl eKidney BeanWhite BeanSnow PeaNori/Kombu/Wakame/HizikiAsparagusCabb ageCelery/ScallionBlack-eyed PeasNavy/Red BeanOnion/MisoKale/ParsleyRutabagaOkra/C ucumberLegumeString/WaxAdzuki BeanLegumes (other)*Diakon & *Taro RootEndive/Arugala*Salsify/*GinsengTurni p GreensPulseZucchiniLima or Mung BeanCarrot*Sea Vegs (other)
4 Mustard GreensEggplantSquashRootChutneyChardChic k Pea/Garbanzo*Burdock/*Lotus RootGinger RootPumpkinLettuceRhubarbSweet Potato/YamBroccoliCollard GreensJicamaLimeGrapefruitLemonOrangeCit rus FruitCoconutNectarineCantaloupePearApric otGuavaPlumCranberryPersimmonHoneydewAvo cadoBanana*Pickled FruitPrunePomegranateRaspberryCitrusAppl eBlueberryDry FruitTomatoWatermelonOliveBlackberryPine apple JuiceFruitFigTangerine*DewberryCherryRai sin, CurrantPersimmon JuicePineappleLoganberryPeachGrape*Cheri moyaMangoPapayaStrawberryDateFood & Chemical Effects on Acid/Alkaline Body Chemical Balance*Therapeutic, gourmet or exotic itemsItalicized items are NOT recommendedPrepared by Dr.
5 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 & Alkalineby H. Aihara. Food growth, transport, storage, processing, preparation, combination & assimilation influence effect intensity. Thanks to Hank Liers for his original work.
