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Balance Acid Alkaline Foods in Your Diet:

Easy Litmus Paper Test

Use a simple pH paper to test & then adjust the acid/alkaline balance of your body to achieve optimal digestive functioning

Alkaline and Acid Food Charts

The ideal ratio, according to Dr. Ragnar Berg, the world's foremost authority on the relationship between the acid-alkaline ratio in the diet in health and disease, is about 80% alkali-producing foods and 20% acid-producing foods.

Below are tables of common foods with an approximate potential acidity or alkalinity, as present in one ounce of food:

Alkaline-Forming Foods
Based on consumption of 1 ounce
Figs 30.0 Pineapple 2.0
Molasses18.0 Coconut 2.0
Olives (green or ripe) 16.0 Pomegranate 2.0
Lima beans 12.0 Beans, baked 2.0
Soybeans 12.0 Nectarines 1.8
Apricots (dried) 9.5 Cabbage 1.8
Turnip or beet greens 8.0 Cherries 1.8
Spinach 8.0 Sauerkraut 1.7
Dandelion greens 8.0 Grapefruit 1.7
Mustard greens 8.0 Tomatoes 1.7
Raisins 7.0 Radish 1.7
Kale 7.0 Currents (dried) 1.7
Swiss chard 5.0 Cauliflower 1.5
Almond 3.6 Lemon 1.6
Parsnips 3.6 String beans1.6
Carrots 3.5 Peaches 1.5
Beets 3.5 Mushrooms 1.2
Dates 3.0 Squash 1.0
Celery 2.5 Watermelon 1.0
Rutabaga 2.5 Grapes 1.0
Endives 2.2 Buttermilk 0.7
Cantaloupe 2.2 Whole milk 0.5
Lettuce 2.2 Millet 0.5
Parsley 2.2 Brazil nuts 0.5
Watercress 2.0 Buckwheat 0.5
Apricots (fresh) 2.0 Onions 0.4
Potatoes (sweet, white) 2.0 Green peas 0.3


Acid-Forming Foods
Based on consumption of 1 ounce
Egg yolk 7.5 Bacon 3.0
Herring 5.5 Lamb 3.0
Oysters 4.5 Duck 3.0
Crab 4.5 Whole egg 3.0
Lobster 4.0 Spaghetti 3.0
Oatmeal 3.6 Organ Meats 3.0
Veal 3.5 Rice 2.8
Sardines 3.4 Bread (wheat or rye) 2.5
Perch 3.3 Haddock 2.5
Salmon 3.3 Crackers 2.3
Swordfish 3.3 Bread (white) 2.2
Most other fish 3.3 Most nuts 2.0
Most meats & fowl 3.2 Egg whites 1.7
Liver 3.0 Dry corn 1.6
Chicken 3.0 Corn meal 1.6
Pork 3.0 Zwieback 1.6
Ham (smoked) 3.0 American cheese 1.6
Macaroni 3.0 Natural cheese 1.5
Most grains 3.0 Lentils 1.5

Most grains are acid-forming, except millet and buckwheat, which are considered to be alkaline. Sprouted seeds and grains become more alkaline in the process of sprouting.

All vegetable and fruit juices are highly alkaline. The most alkali-forming juices are: fig juice, green juices of all green vegetables and tops, carrots, beet, celery, pineapple and citrus juices. Vegetable broth is an extremely alkalizing drink.