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by Dr. Robert O. Young. The following is a chart of common foods with an approximate, relative potential of acidity (-) or alkalinity ( ), as present in one ounce of food. Healthful eating has a minimum of 80% alkalizing foods and just around 20% acidic foods. Of the Alkaline forming foods, 70% are most effective when raw. Organic foods provide optimum minerals, vitamins, proteins, enzymes and amino acids. Balanced and healthy diet also includes lots of water. To discover the ideal ratio: multiply your weight by .66 and then convert to ounces, i.e. 150 pounds x .66 = 99, thus 99oz of H2O daily. Note: Although some foods may be acidic (IE Lemons), they are alkalizing by the body processes (In the case of lemons, they help to convert CO2 to water). The converse may be true as well. This is the measure of the “Ash” produced systems.
Alkaline Forming Foods
Vegetables Non-Stored Organic Grains
Alfalfa grass + 29.3 and Legumes
Artichokes + 1.3 Brown Rice – 12.5
Asparagus + 1.1 Buckwheat groats + 0.5
Barley grass + 28.7 Granulated Soy (Cooked soy beans) + 12.8
Brussels sprouts + 0.5 Lentils + 0.6
Cabbage lettuce, fresh + 14.1 Lima beans + 12
Carrot + 9.5 Soy flour + 2.5
Cauliflower + 3.1 Soy Lecithin, pure + 38
Cayenne pepper + 18.8 Soy Nuts + 26.5
Celery + 13.3 Soybeans, fresh + 12.2
Chives + 8.3 Spelt + 0.5
Comfrey + 1.5 Tofu + 3.2
Cucumber, fresh + 31.5 Wheat – 10.1
Dandelion + 22.7 White (navy) beans + 12.1
Dog grass + 22.6
Endive, fresh + 14.5 Nuts
French cut (green) beans + 11.2 Almonds + 3.6
Fresh red beet + 11.3 Brazil Nuts – 0.5
Garlic + 13.2 Cashews – 9.3
Green cabbage, (December harvest) + 4 Hazelnuts – 2
Green cabbage, (March harvest) + 2 Peanuts – 12.8
Horse radish + 6.8 Pistachios – 20%.6
Kamut grass + 27.6 Walnuts – 8.0
Kohlrabi + 5.1
Lamb?s lettuce + 4.8 Seeds
Leeks (bulbs) + 7.2 Caraway seeds + 2.3
Lettuce + 2.2 Cumin seeds + 1.1
Onion + 3 Fennel seeds + 1.3
Peas, fresh + 5.1 Flax seeds – 1.3
Peas, ripe + 0.5 Pumpkin seeds – 5.6
Red cabbage + 6.3 Sesame seeds + 0.5
Red radish + 20%.7 Sunflower seeds – 5.4
Rhubarb stalks + 6.3
Rutabaga + 3.1 Fats
Savoy Cabbage + 4.5 Borage oil + 3.2
Shave grass + 21.7 Butter – 3.9
Sorrel + 11.5 Corn Oil – 6.5
Soy Sprouts + 29.5 Evening Primrose Oil + 4.1
Spinach (other than march) + 13.1 Flax seed oil + 3.5
Spinach, (March harvest) + 8 Margerine – 7.5
Sprouted chia seeds + 28.5 Marine Lipids + 4.7
Sprouted radish seeds + 28.4 Olive oil + 1
Straw grass + 21.4 Sunflower Oil – 6.7
Summer black radish + 39.4
Turnip + 8 Meat, Poultry and Fish
Watercress + 7.7 Beef – 34.5
Wheat grass + 33.8 Chicken – 20
White cabbage + 3.3 Eggs – 21
White radish (spring) + 3.1 Fresh Water Fish – 11.8
Zucchini + 5.7 Liver – 3.0
Ocean Fish – 20
Fruits Organ Meats – 3.0
Apricot – 9.5 Oysters – 5.0
Avocado + 15.6 Pork – 38
Banana, Ripe – 10.1 Veal – 35
Banana, Unripe + 4.8
Black Currant – 6.1 Milk, Dairy Products
Blueberry – 5.3 Cream – 3.9
Cantaloupe – 2.5 Hard Cheese – 18.1
Cherry, Sour + 3.5 Milk, Homogenized – 1.0
Cherry, Sweet – 3.6 Quark – 17.3
Coconut + 0.5
Cranberry – 7.0 Breads
Currant – 8.2 Rye Bread – 2.5
Date – 4.7 White Biscut – 6.5
Fig – 2.4 White Bread – 10
Fresh lemon + 9.9 Whole-grain Bread – 4.5
Goosberry – 7.7 Whole-meal Bread – 6.5
Grape – 7.6
Grapefruit – 1.7 Sweets
Itallian Plum – 4.9 Artificial sweeteners – 26.5
Limes + 8.2 Barley Malt Syrup – 9.3
Mandarin Orange – 11.5 Beet Sugar – 15.1
Mango – 8.7 Brown Rice Syrup – 8.7
Orange – 9.2 Fructose – 9.5
Papaya – 9.4 Honey – 7.6
Peach – 9.7 Milk Sugar (Lactose) – 9.4
Pear – 9.9 Molasses – 14.6
Pineapple – 12.6 Sugar, Refined Cane – 17.6
Raspberry – 5.1 Turbinado Sugar – 9.5
Red Currant – 2.4
Rose Hips – 15.5 Condiments
Strawberry – 5.4 Ketchup – 12.4
Tangerine – 8.5 Mayonnaise – 12.5
Tomato + 13.6 Mustard – 19.2
Watermelon – 1.0 Soy Sauce – 36.2
Yellow Plum – 4.9 Vinegar – 39.4
Beverages
Beer – 26.8
Coffee – 25.1
Juice, Packaged – natural – 8.7
Juice, Sweetened – 33.4
Liquor – 30
Tea, Black – 27.1
Wine – 20%.4
