Wednesday, October 8, 2008

alkali/acid forming foods - a vital list

ALKALI FORMING FOODS
Vegetables

Alfalfa
Alfalfa grass
Alfalfa sprouts
Artichokes
Asparagus (green
tips)
Bamboo shoots
Beans
Beets
Beet tops
Bell Peppers
Broccoli
Cabbage (white)
Carrot tops
Carrots
Cauliflower
Celery
Chard
Chayote
Chicory
Chives
Collards
Cucumbers
Dandelions
Dills
Endives
Garlic
Greens (leafy)
Horseradish
Jerusalem artichoke
Kale
Kelp
Leek
Lettuce
Okra
Olives (ripe/black)
Onion
Oyster plant
Parsley
Parsnips
Peas (fresh)
Pumpkin
Radish
Rutabagas
Spinach
Sprouts (all)
Summer squash
Swiss chard
Turnips
Watercress
Wheat grass
Zucchini
Fruits
Avocado
Banana (unripe)
Grapefruit (sour)
Lemon/Lime
Tomatoes
Grains/Legumes
Buckwheat
Millet
Spelt Lentils
Lima beans
White beans
Beverages
Fresh coconut water
Distilled water
Fats/Oils
Olive oil
Flaxseed oil
Dairy Products
Goat milk
Goat cheese
Breads/Flours
Sprouted bread
Spelt bread
Quinoa
Spelt Pasta
Nuts & Seeds
Almonds
Cumin seeds
Fennel seeds
Sesame


Acid Forming Foods
Meat/Poultry/Seafood
Beef
Chicken
Clams
Crab
Duck
Fish
Goose
Lamb
Lobster
Oysters
Pork
Shellfish
Turkey
Veal
Condiments/Dressings
Jams
Ketchup Mayonnaise
Mustard
Soy sauce
Vinegar
Breads/Flours
Cereals
Corn (processed)
Corn meals
Cornstarch
Pasta (all, except
Vegetable pasta and
Spelt pasta)
Rye bread
Rye flour
White biscuit
White bread
Whole grain bread
Whole meal bread
Fats
Butter
Canola oil
Corn oil
Margarine/Vegetable oil
Sunflower oil
Dairy Products
Butter
Cheeses
Eggs & egg products
Milk
Beverages
Wine
Beer
Liquor
Coffee
Processed juices
Soda drinks
Sport drinks
Black tea
Fruits/Vegetables
Preserved fruits
Preserved
vegetables
Canned fruits
Canned,
Artificially dried,
roasted,
sweetened
Glazed fruits
Jellied fruits
Processed veggies
White tips
Asparagus
Canned olives
Pickled vegetables
Nuts/Seeds
Cashews
Peanuts
Roasted nuts
Salted nuts
Walnuts
Grains/Legumes
Brown rice
Wheat
White rice
Sweets
Artificial sweeteners
Barley malt sugar
Molasses
Pies
Sugar, refined cane
Beet sugar
Cakes
Chocolate
Cookies
Doughnuts
Honey


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