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Alkaline Foods For An Alkaline Diet

Monday, October 19, 2009  |  1 Comment

by Dr. Robert O. Young.

The following is a chart of common foods with an approximate, relative potential of acidity (-) or alkalinity (+), as present in one ounce of food. A healthy diet consists of a minimum of 80% alkalizing foods and no more than 20% acidic foods. Of the Alkaline forming foods, 70% are most effective when raw.  Organic foods provide optimum minerals, vitamins, proteins, enzymes and amino acids.  A healthy diet also includes lots of water. To find the ideal ratio: multiply your weight by .66 and then convert to ounces, i.e. 150 pounds x .66 = 99, thus 99oz of H2O daily. Note: Although some of these foods may be acidic (IE Lemons), they are alkalizing in the body (In the case of lemons, they help to convert CO2 to water). The converse may be true as well. This is a measure of the “Ash” produced in the body.

Alkaline Forming Foods

Vegetables     Non-Stored Organic Grains   
Alfalfa grass + 29.3   and Legumes  
Artichokes + 1.3   Brown Rice - 12.5
Asparagus + 1.1   Buckwheat groats + 0.5
Barley grass + 28.7   Granulated Soy (Cooked soy beans) + 12.8
Brussels sprouts + 0.5   Lentils + 0.6
Cabbage lettuce, fresh + 14.1   Lima beans + 12
Carrot + 9.5   Soy flour + 2.5
Cauliflower + 3.1   Soy Lecithin, pure + 38
Cayenne pepper  + 18.8   Soy Nuts + 26.5
Celery + 13.3   Soybeans, fresh + 12.2
Chives + 8.3   Spelt + 0.5
Comfrey + 1.5   Tofu + 3.2
Cucumber, fresh + 31.5   Wheat - 10.1
Dandelion + 22.7   White (navy) beans  + 12.1
Dog grass  + 22.6      
Endive, fresh + 14.5   Nuts  
French cut (green) beans + 11.2   Almonds + 3.6
Fresh red beet + 11.3   Brazil Nuts - 0.5
Garlic + 13.2   Cashews - 9.3
Green cabbage, (December harvest) + 4   Hazelnuts - 2
Green cabbage, (March harvest) + 2   Peanuts - 12.8
Horse radish + 6.8   Pistachios - 20%.6
Kamut grass + 27.6   Walnuts - 8.0
Kohlrabi + 5.1      
Lamb?s lettuce + 4.8   Seeds  
Leeks (bulbs) + 7.2   Caraway seeds + 2.3
Lettuce + 2.2   Cumin seeds + 1.1
Onion + 3   Fennel seeds + 1.3
Peas, fresh + 5.1   Flax seeds - 1.3
Peas, ripe + 0.5   Pumpkin seeds - 5.6
Red cabbage + 6.3   Sesame seeds + 0.5
Red radish + 20%.7   Sunflower seeds - 5.4
Rhubarb stalks + 6.3      
Rutabaga + 3.1   Fats  
Savoy Cabbage + 4.5   Borage oil + 3.2
Shave grass + 21.7   Butter - 3.9
Sorrel + 11.5   Corn Oil - 6.5
Soy Sprouts + 29.5   Evening Primrose Oil + 4.1
Spinach (other than  march) + 13.1   Flax seed oil + 3.5
Spinach, (March harvest) + 8   Margerine - 7.5
Sprouted chia seeds + 28.5   Marine Lipids + 4.7
Sprouted radish seeds + 28.4   Olive oil + 1
Straw grass + 21.4   Sunflower Oil - 6.7
Summer black radish + 39.4      
Turnip + 8   Meat, Poultry and Fish  
Watercress + 7.7   Beef - 34.5
Wheat grass + 33.8   Chicken - 20
White cabbage + 3.3   Eggs - 21
White radish (spring) + 3.1   Fresh Water Fish - 11.8
Zucchini + 5.7   Liver - 3.0
      Ocean Fish - 20
Fruits     Organ Meats - 3.0
Apricot - 9.5   Oysters - 5.0
Avocado + 15.6   Pork - 38
Banana, Ripe - 10.1   Veal - 35
Banana, Unripe + 4.8      
Black Currant - 6.1   Milk, Dairy Products  
Blueberry - 5.3   Cream - 3.9
Cantaloupe - 2.5   Hard Cheese - 18.1
Cherry, Sour + 3.5   Milk, Homogenized - 1.0
Cherry, Sweet - 3.6   Quark - 17.3
Coconut + 0.5      
Cranberry - 7.0   Breads  
Currant - 8.2   Rye Bread - 2.5
Date - 4.7   White Biscut - 6.5
Fig - 2.4   White Bread - 10
Fresh lemon + 9.9   Whole-grain Bread - 4.5
Goosberry - 7.7   Whole-meal Bread - 6.5
Grape - 7.6      
Grapefruit - 1.7   Sweets  
Itallian Plum - 4.9   Artificial sweeteners - 26.5
Limes + 8.2   Barley Malt Syrup - 9.3
Mandarin Orange - 11.5   Beet Sugar - 15.1
Mango - 8.7   Brown Rice Syrup - 8.7
Orange - 9.2   Fructose - 9.5
Papaya - 9.4   Honey - 7.6
Peach - 9.7   Milk Sugar (Lactose) - 9.4
Pear - 9.9   Molasses - 14.6
Pineapple - 12.6   Sugar, Refined Cane - 17.6
Raspberry - 5.1   Turbinado Sugar - 9.5
Red Currant - 2.4      
Rose Hips - 15.5   Condiments  
Strawberry - 5.4   Ketchup - 12.4
Tangerine - 8.5   Mayonnaise - 12.5
Tomato + 13.6   Mustard - 19.2
Watermelon - 1.0   Soy Sauce - 36.2
Yellow Plum - 4.9   Vinegar - 39.4
         

 

    Beverages  
      Beer - 26.8
      Coffee - 25.1
      Juice, Packaged - natural - 8.7
      Juice, Sweetened - 33.4
      Liquor - 30
      Tea, Black - 27.1
      Wine - 20%.4

Source:

Sick & Tired. Reclaim your Inner Terrain by Dr. Robert O. Young.
Excerpt permission granted by Woodland Publishing

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David Sanderson (50 months ago)
This chart is confusing. What does the relative potential for acidity mean? Are all of these alkaline but the (+) foods more so? Why is tomato listed here a alkaline but not suggested for alkalizing diet in one of your articles?

Thanks

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