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
- 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