Basic and Acidic Foods

Foods can be divided into two general groups: basic (alkaline), or acidic. Each food is given a number that represents the level of alkaline or acid present. The pH scale ranges from 0 to 14, with number 7 as neutral; foods that score higher than a 7 are considered basic foods, while foods that score lower than a 7 are considered acidic. For optimal health, a diet rich in alkaline and sparing in acidic foods is recommended.

Alkalizing Fruits

Basic (alkaline) fruits include lemons, watermelon, cantaloupe, dates, figs, limes, mangoes, papaya, seedless grapes, kiwis, passion fruit, pears, pineapples, raisins, apples, apricots, avocados, bananas, grapefruit, nectarines, peaches, oranges, raspberries, blackberries, sour cherries, coconut, honeydew melon, rhubarb, tangerines, and strawberries. Fresh fruit juices are also alkaline. Canned fruits have a reduced alkaline content.

Alkalizing Vegetables

Vegetables compose the bulk of basic (alkaline) foods. They include alfalfa, barley grass, beets, broccoli, cabbage, carrots, cauliflower, celery, collard greens, cucumber, eggplant, garlic, green beans, green peas, kale, lettuce, mushrooms, mustard greens, onions, parsnips, peppers, radishes, spinach, sprouts, sweet potatoes, tomatoes, watercress, and wheat grass. Eat vegetables raw to receive the highest alkaline benefit; cooking or canning them increases their acid content. Fresh juiced vegetables maintain their alkaline content.

Alkalizing Nuts, Seeds, and Beans

Alkaline nuts and seeds include brazil nuts, almonds, cumin seeds, fennel seeds, flax seeds, caraway seeds, and chestnuts. Alkalizing beans include fresh lima beans, white beans, and soybeans. Canning, cooking, or microwaving increases acidity.

Acidic Fruits

Acidic fruits include blueberries, canned fruits, cranberries, currants, plums, olives, and prunes. Canned fruits are reduced in their alkaline qualities.

Acidic Vegetables

Vegetables with a high acid content include corn and white potatoes.

Acidic Nuts and Beans

Nuts high in acidity include walnuts, peanuts, hazelnuts, pistachios, pecans, cashews, and macadamia nuts. Dried beans are also acidic, including mung beans, lentils, adzuki beans, pinto beans, kidney beans, and garbanzo beans.

Acidic Meat, Dairy, and Grain Products

Meats, dairy, and grain products hold the highest acid content. Acidic meats include bacon, beef, carp, clams, chicken, cod, lamb, lobster, mussels, oysters, pork, sausage, scallops, shrimp, shellfish, tuna, turkey, veal, and venison. Acidic dairy products include butter, cheese, ice cream, and milk. Grain Products high in acid include barley, wheat bran, oat bran, corn, cornstarch, rolled oats, oatmeal, quinoa, rice, rye, wheat, wheatgerm, noodles, macaroni, spaghetti, bread, white flour, and wheat flour.