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Alkalinity And Acidity Of Foods In Metabolic Reaction

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Article #1: Alkalinity And Acidity Of Foods In Metabolic Reaction

When foods are eaten, they are oxidized in the body resulting in the formation of residue or ash. In this residue if the minerals sodium, potassium, calcium and magnesium predominate over sulfur, phosphorus, chlorine and uncombusted organic acid radicals, they are designated as alkaline ash foods. The converse of this is true for foods designated as acid ash.

Numerical values of alkalinity or acidity are determined in long, painstaking analytical laboratory work. The concentrations of the various elements are determined separately and then computed in terms of equivalents. The excess of one group of minerals over the other is expressed as cubic centimeters of normal acid or base (alkaline) per 100 grams edible food. The values obtained are called degrees of acidity or alkalinity.

(most alkaline reaction)
43.7 Fig, dried
41.6 Lima bean, dried
36.6 Apricot, dried
25.3 Raisin
20.4 Swiss chard
20.3 Prune, dried
17.5 Dandelion greens
16.4 Soybean sprouts
15.8 Spinach
15.0 Taro corns & tubers
14.2 Cucumber
14.0 Lima bean, fresh
13.5 Almond
12.1 Peach, dried
11.1 Beet
10.7 Avocado
10.5 Kale
10.4 Chive
10.2 Carrot
10.2 Rhubarb
9.9 Endive, (escarole)
9.6 Date
9.1 Chestnut
8.6 Parsnip
8.5 Granadilla
8.5 Lemon with peel
8.5 Coconut meat, dry
8.5 Rutabaga
8.4 Onion, mature dry
8.3 Tomato, ripe
8.2 Peach, fresh
8.2 Plum
8.1 Celery
8.1 Watercress
7.7 Blackberry
7.7 Guava
7.7 Lemon
7.7 Bamboo shoots
7.7 Iceberg lettuce
7.5 Cantaloupe
7.5 Coconut milk
7.4 Loganberry
7.4 Pea, dried
7.3 Sweet cherry
7.3 Leek
7.2 Potato
7.1 Orange
7.0 Lettuce: Cos, Losseleaf
6.7 Pricklypear
6.7 Sweet potato
6.6 Apricot, fresh
6.5 Turnip
6.4 Grapefruit
6.2 Nectarine
6.2 Common cabbage
6.0 Banana
6.0 Coconut meat, fresh
6.0 Kohlrabi
5.8 Pineapple
5.7 Raspberry
5.7 Tangerine
5.5 Gooseberry
5.0 Mango
4.9 Quince
4.9 Mushroom
4.8 Sapodilla
4.8 Snap bean
4.8 Radish
4.5 Orange juice
4.5 Eggplant
4.5 Okra
4.3 Brussels sprouts
4.2 Broccoli
4.2 Horseradish, raw
4.0 Sour red cherry
4.0 Lemon juice
3.9 Red cabbage
3.5 Pomegranate
3.4 Pear, fresh
3.2 Cauliflower
3.2 Chicory
3.2 Pumpkin
2.8 Winter squash  .
2.7 Grapes
2.7 Savoy cabbage
2.6 Strawberry
2.2 Apple
2.2 Watermelon
1.8 Sweet corn
1.3 Pea, fresh green
.1 Olive oil
(neutral reaction)
.1 Asparagus
.2 Chinese waterchestnut
.8 Sorghum grain
1.4 Blueberry
2.1 Filbert
2.3 Cress
3.2 Brazilnut
3.8 Oliver, green pickled
4.3 Artichoke globe
4.3 White bean, dried
7.8 White rice
8.5 English walnut
10.3 Jerusalem artichoke
10.5 Lentil
10.6 Peanut
10.9 Wheat grain
11.3 Rye grain
(most acid reaction)

From Composition and Facts About Foods

Home > Lesson 12 – The Role Of Acid And Alkaline Substances Within The Body

  • 1. Acid-Base Balance
  • 2. Body Maintenance Of Normal Ph
  • 3. Acid And Alkaline In The Diet
  • 4. Acute Conditions Involving Acid-Alkaline Imbalances
  • 5. Case Histories Of Acid Indigestion Due To Improper Diet
  • 6. The Acid-Alkaline Ratio In The Diet
  • 7. Considerations For Working With pH Imbalances
  • 8. Questions & Answers
  • Article #1: Alkalinity And Acidity Of Foods In Metabolic Reaction
  • Article #2: Acid/Alkaline: Clearing Up The Confusion By Marti Fry
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Filed Under: Acid and alkaline substances

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