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For those who are interested: link to acid/alkaline food chart

Rewriter's picture
Rewriter
Posts: 496
Joined: Dec 2009

This is the chart I use. You'll need to cut and paste the link into your browser.

http://www.acidalkalinediet.com/Alkaline-Foods-Chart.htm?utm_campaign=email1-foodchart&utm_medium=email&utm_source=alkaline-dieth

HellieC's picture
HellieC
Posts: 461
Joined: Nov 2010

Thank you - that's really helpful - have saved it as one of my favourites.
Kindest wishes
Helen

california_artist's picture
california_artist
Posts: 860
Joined: Jan 2009

I like this one too-- http://www.rense.com/1.mpicons/acidalka.htm-- because it groups things in similar categories together, has a range sections and then has little number references that you can refer to at the bottom of the page.

It may be prudent to get some litmus paper and check urine acidity at least a few mornings, first thing in the morning, to see how your body handles acidic foods and those alkaline forming foods that begin in an acidic state.

The Acid-Alkaline Diet by Christopher Vasey,N.D., explains why this is a good idea. I found out that exhaling rids the body of some forms of acid residues.

Rewriter's picture
Rewriter
Posts: 496
Joined: Dec 2009

Claudia--I had seen the chart you like, but I don't agree with some of the listings. For example, on almost every acid/alkaline chart I have seen, food items like almond milk, soy milk (which I avoid anyway), olive oil, white beans (specifically navy), and quinoa are listed as ranging from either highly alkaline or neutral. I don't want to follow a chart that suddenly lists staples of my diet as acidic. I'll find some PH strips, but I am pretty sure that my body is most of the time in an alkaline state.

Thanks for sharing this information. I'll look for the book.

daisy366's picture
daisy366
Posts: 1493
Joined: Mar 2009

Jill and Claudia, thanks for the sites you like. I checked both out and, indeed, there seems to be discrepancies. i.e. navy beans are very alkaline on one and listed as acidifying on the other - confusing to say the least.

So what to do? While I appreciate the conversation about alkaline foods, how do antioxidant foods fit into the equation regarding fighting cancer?? On Dr. Oz he illustrated that RED BEANS were higher antioxidants than the red and blue berries. Red beans are in the acidifying category on one of the charts.

What trumps what in the cancer fighting dept - alkaline or antioxidant foods? Maybe we should be looking at BOTH instead of ONE thing. Just "food" for thought.

As for me, I'm going with a balanced approach. Mary Ann

upsofloating's picture
upsofloating
Posts: 473
Joined: Dec 2009

Thanks for all the links! Jill, it's good to have you back - always enjoy your posts and insights.

I had just been reading info on a site my husband had researched which included the actual pH of various foods which I found helpful as well even though it was in reference to gout sufferers:

http://goutcure.com/goutcausfood.html

Some key info:

Acidic verses Alkaline Foods & Their Effect On Uric Acid Elimination & Gout:

For optimum health of everyone, one should strive for a 70% Alkaline to a 30% Acidic balance in each meal. This ratio is very important to someone who sufferers with Gout.

This list is a guide for understanding which foods are alkaline to the kidney elimination process and which are acidifying to it. Uric acid elimination increases as the urine reaches an alkaline pH state and is reduced as it becomes acidic. Urine at pH 7.0 is neutral and elimination of uric acid decreases by approximately 50% at pH 6.5.

Extremely Alkaline Forming Foods - pH 8.5 to 9.0:
Lemons, Watermelon , Agar Agar , Cantaloupe, Cayenne (Capsicum), Dried dates & figs, Kelp, Karengo, Kudzu root, Limes, Mango, Melons, Papaya, Parsley, Seedless grapes (sweet), Watercress, Seaweed

Moderate Alkaline Forming Foods - pH 7.5 to 8.0
Apples (sweet), Apricots, Alfalfa sprouts Arrowroot, Avocados, Bananas (ripe), Berries, Carrots, Celery, Currants, Dates & figs (fresh), Garlic , Gooseberry, Grapes (less sweet), Grapefruit, Guavas, Herbs (leafy green), Lettuce (leafy green), Nectarine, Peaches (sweet), Pears (less sweet), Peas (fresh sweet), Persimmon, Pumpkin (sweet), Sea salt , Spinach, Apples (sour), Bamboo shoots, Beans (fresh green), Beets, Bell Pepper, Broccoli, Cabbage, Carob , Daikon, Ginger (fresh), Grapes (sour), Kale, Kohlrabi, Lettuce (pale green), Oranges, Parsnip, Peaches (less sweet), Peas (less sweet), Potatoes & skin, Pumpkin (less sweet), Raspberry, Sapote, Strawberry, Squash , Sweet corn (fresh), Tamari , Turnip, Sour Dairy
Slightly Alkaline to Neutral Forming Foods - pH 7.0
Almonds , Artichokes (Jerusalem), Barley-Malt (sweetener-Bronner), Brown Rice Syrup, Brussel Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg plant, Honey (raw), Leeks, Miso, Okra, Olives ripe , Onions, Pickles (home made with brown rice vinegar), Radish, Sea salt , Spices , Taro, Tomatoes (sweet), Vinegar (sweet brown rice), Water Chestnut, Amaranth, Artichoke (globe), Chestnuts (dry roasted), Egg yolks (soft cooked), Goat's milk and whey (raw) , Horseradish, Mayonnaise (home made), Millet, Olive oil, Quinoa, Rhubarb, Sesame seeds (whole) , Sprouted grains , Tempeh, Tofu, Tomatoes (less sweet)

Slightly Acid to Neutral Forming Foods - pH 7.0
Barley malt syrup, Barley, Bran, Cashews, Cereals (unrefined with honey-fruit-maple syrup), Cornmeal, Fructose, Honey (pasteurized), Lentils, Macadamias, Maple syrup (unprocessed),Low Fat Milk (homogenized) and most processed dairy products, Molasses organic , Nutmeg, Mustard, Pistachios, Popcorn (plain not microwaved), Rice or wheat crackers (unrefined), Rye (grain), Seeds (pumpkin & sunflower), Walnuts, Blueberries, Brazil nuts, Butter (salted), Cheeses (mild & crumbly) , Crackers (unrefined rye), Dry coconut, Egg whites, Goats milk (homogenized), Pecans, Plums , Prunes , Butter (fresh unsalted), Cream (fresh & raw), Milk (raw cow's) , Whey (cow's)

ACID FORMING FOODS FATS & OILS
Avocado Oil, Canola Oil, Corn Oil, Hemp Seed Oil, Flax Oil, Lard, Olive Oil (when heated), Safflower Oil, Sesame Oil, Sunflower Oil
FRUITS
Cranberries
GRAINS
Rice Cakes, Wheat Cakes, Amaranth, Barley, Buckwheat, Oats (rolled), Quinoa, Rice, Rye, Spelt, Kamut, Wheat, Hemp Seed Flour
NUTS & BUTTERS
Cashews, Brazil Nuts, Peanuts, Processed Peanut Butter, Pecans, Tahini
ANIMAL PROTEIN
Beef, Carp, Clams, Fish, Lamb, Lobster, Mussels, Oyster, Pork, Rabbit, Salmon, Shrimp, Scallops, Tuna, Turkey, Venison
PASTA (WHITE)
Noodles, Macaroni, Spaghetti Distilled Vinegar, Wheat Germ
BEANS & LEGUMES
Black Beans, Chick Peas, Green Peas, Kidney Beans, Lentils, Lima Beans, Pinto Beans, Red Beans, Soy Beans, Soy Milk, White Beans, Rice Milk, Almond Milk
DRUGS & CHEMICALS
Aspartame, Chemicals, Drugs (Medicinal), Drugs (Psychedelic), Pesticides, Herbicides
ALCOHOL
Beer, Spirits, Hard Liquor, Wine

ACTIVITIES
Overwork, Anger, Fear, Jealousy, Stress

Moderate Acid - pH 6.0 to 6.5
Cigarette tobacco, Cream of Wheat (unrefined), Fish, Fruit juices with sugar, Maple syrup (processed), Molasses (sulphured), Pickles (commercial), Breads (refined) of corn, oats, rice & rye, Cereals (refined), corn flakes, Shellfish, Wheat germ, Whole Wheat foods , Wine , Yogurt (sweetened) Bananas (green), Buckwheat, Cheeses (sharp), Corn & rice breads, Egg whole (cooked hard), Ketchup, Mayonnaise, Oats, Pasta (whole grain), Pastry (wholegrain & honey), Peanuts, Potatoes (with no skins), Popcorn (with salt & butter), Rice (basmati), Rice (brown), Soy sauce (commercial), Tapioca, Wheat bread (sprouted organic)

Extremely Acid Forming Foods - pH 5.0 to 5.5
Artificial sweeteners, Beef, Carbonated soft drinks & fizzy drinks , Cigarettes (tailor made), Drugs, Flour (white wheat), Goat, Lamb, Pastries & cakes from white flour, Pork, Sugar (white) , Beer , Brown sugar , Chicken, Deer, Chocolate, Coffee , Custard with white sugar, Jams, Jellies, Liquor , Pasta (white), Rabbit, Semolina, Table salt refined & iodized, Tea black, Turkey, Wheat bread, White rice, White vinegar (processed).

Rewriter's picture
Rewriter
Posts: 496
Joined: Dec 2009

I appreciate every article that seems to validate the importance of diet in helping a variety of medical conditions. I also am grateful for the list that you shared. Sometimes I look at these foods and feel that my patience and creativity are being sorely tested. I do avoid almost all of the extremely acid forming foods listed as well as many of the moderate acid foods. But I am primarily a vegetarian; and all of my alternate protein sources are in the"acid-forming" category. I guess I just have to be careful to have melon often, to include a bunch of steamed kale when I eat black beans and quinoa (which I do very often; this is the staple of my diet), and to have a handful of almonds as a snack. Last night, I found a restaurant that serves watermelon juice.

How are you, Annie?

upsofloating's picture
upsofloating
Posts: 473
Joined: Dec 2009

Thanks for asking, Jill. I'm enjoying a treatment break (self-planned ;-) - did radiation therapy during summer for lymph node issues. I'm going on vacation next week to beautiful Vancouver Island for a little family get-together - one of my 7 sisters is treating me to the trip for my upcoming 60th! Then on my return will get updated ca125 and PET/CT to see how things are percolating along. In the meantime, I am also going for a more vegetarian diet and am trying to get a handle on how to incorporate adequate protein and other nutrients when one also tries to avoid dairy and soy products, can't eat wheat and then there's that alkaline:acid thing -- awww, it's a challenge. I'm allowing myself to include some seafood and eggs which does help. Feel better on this diet, have lost weight, and as you found, my blood fats are great and although I still need my hi BP meds, BP is more stable. Now if it wasn't for this little cancer thingy...
Good health to you!
Annie

Rewriter's picture
Rewriter
Posts: 496
Joined: Dec 2009

I have heard that Vancouver Island is gorgeous. How nice for you that you have such a large family, and a real "sisterhood" at that. You are a 1951 baby, too? I will turn 60 in November.

I am glad that you are feeling better with a more vegetarian diet and with some other dietary changes that are helping you to stay healthy. For protein, I eat navy beans (all 8 essential amino acids and 93 percent of daily protein requirement in 1 cup), lentils (good source of protein and iron), quinoa (14 g in 3.5 oz.), and kasha (19 g in 1 cup). All are either alkaline or neutral, depending upon which chart you consult. I combine those grains with lots of vegetables, a big green salad with a lemon juice and olive oil dressing, and a fresh fruit salad for dessert.

I highly recommend the website nutritiondata.self.com, which allows the user to track the nutritional content of all foods, as well as the glycemic index and inflammatory factor. I use it daily, and I am reassured that I am getting everything I need from my diet.

Good health to you, too, Annie. I hope that you thoroughly enjoy your family gathering and your "big" birthday celebration.

Hugs,

Jill

upsofloating's picture
upsofloating
Posts: 473
Joined: Dec 2009

Well, Jill, I guess we're almost twins - but my BD is in two weeks, so that makes me the oldest ;-) (I have one older sister who never let me forget she was 'the oldest'!!)

Thanks for that protein info - and I must check out using that site which I did look at briefly when it was first posted. The hardest part I've found - and maybe i'm getting lazy in my old age - is that coming up with creative ways to prepare the large quantity of veggies to fill the plate several times a day, day in and day out, requires more effort than easily satisfying hunger with the ole 'meat and potatoes' type of diet. Especially when i must satisfy other mouths as well. I'm trying to develop a go-to repertoire.

A quick and tasty smoothie recipe:
Fill blender container with spinach leaves (about 3 cups), drop a banana on top, add 1.5 c. of almond milk, some fresh mint leaves (or basil), a sprinkle of cayenne - and blend! I've also added other seasonings for variety, even some olive oil with turmeric and pepper, whey powder to add protein, unsweetened cocoa powder. But I get a good quick serving of greens and I'm on my way.

Hugs back,
Annie

Fayard's picture
Fayard
Posts: 343
Joined: May 2011

I am going to try it for breakfast tomorrow...gracias!

california_artist's picture
california_artist
Posts: 860
Joined: Jan 2009

Ya think that watermelon "juice" is stomped freshlike.

eweweweweww

heheheheheh

nitey nite

See, we are havin' fun.

Rewriter's picture
Rewriter
Posts: 496
Joined: Dec 2009

Ewww, what an image

Fayard's picture
Fayard
Posts: 343
Joined: May 2011

Lentils and White beans appeared as alkaline legumes in this website; however, in the website Claudia listed below lentils are under acidifying legumes and grains.

Which one is it?

Rewriter's picture
Rewriter
Posts: 496
Joined: Dec 2009

I think I mentioned in another post that discrepancies abound in these charts. My suggestion is to Google acid-alkaline food chart or a specific food, asking something like "Are lentils acid or alkaline?" A number of answers should come up; read them and select the answers you trust. I generally make sure that there are no ads on the site and that the person answering the question seems credible.

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