When you eat, you have to consider something more than just the amount of calories or pounds you are likely to gain from what you’re putting in your mouth. What you eat also does something to a chemical balance in your body, which when disrupted can cause various health problems.
If currently you are experiencing things such as frequent headaches, fatigue or recurring allergies, fever or colds, then you might already be having that chemical imbalance in your body. What you need to do is to consume the right kinds of foods that will restore this imbalance to a normal and healthier one.


All About pH Level

In the body, both alkaline and acid simultaneously occur, producing a certain ratio. This alkalinity or acidity is measured on a scale of 0 to 14, the pH balance – wherein 7 is considered neutral, lower than 7 is acidic, and higher than 7 is alkaline. The body is better off with high alkalinity than acidity.
There are many factors why the pH level of the body becomes predominantly acidic. When this level is reached, the body must be supplied with alkaline in order to neutralize and get rid off the excess levels of acid trapped inside the body. However, if not properly put right, acidosis takes place – which is linked to a lot of imaginable health problems, from minor to lethal ones.


Foods to Avoid
In order to prevent excessive acid in the body or, if in case you are afflicted with an illness brought about by acidosis, it is key to keep the body’s pH level at normal. One way of maintaining this chiefly alkaline level in the body is through the diet approach.
Many people will find sticking to a diet consisting of alkaline foods sources somewhat difficult. This is because, in order to restore the normal chemical level in the body, one must avoid some of the most hard-to-resist foods on the planet: meat, meat products, dairy products, seafood, chocolate, instant foods, condiments alcohol, coffee, carbonated beverages and others. So if you are accustomed to eating fast food regularly, you need to resist temptations all around you in order to religiously follow a diet rich in alkalizing foods.


Foods to Have Plenty Of
As a general rule of thumb, your daily meals should be 3/4 alkaline – this means that each time you eat you should see to it that the foods you put in your mouth should contain 3 times as much alkaline as they do acid. The following are some commonly-known alkaline foods. It pays to have them on a list and placed on the refrigerator door, or become staples when you do your grocery shopping.


Vegetables – artichokes, cabbage, carrots, radish, watercress, spinach, turnip, garlic, lettuce, asparagus, onion, peas, leeks, chives, celery, kale, brussels sprouts, cucumber

Fruits – avocado, lemon, lime, grapefruit, watermelon, pear, apple, banana, berries, cantaloupe, grapes, peach
Seeds, nuts & grains – pumpkin, sesame, flax, sunflower, almonds, flax, lentils

Drinks – water, vegetable juice, non-sweetened soy milk, almond milk, herbal teas

Fats & oils – olive, flax, evening primrose, coconut
Due to the tremendous researches alkaline foods receive throughout the years, list of alkaline foods may have some variations. Even when you look it up on the internet, one list of alkaline foods may be slightly different from another list. In general, you may have as much dark green leafy vegetables as you like and freshly grown fruits; and sweets, meat and meat products should be out of the list.


Alkalizing Food (Heavy Alkaline = pH 8.5 – 9.0, Moderate Alkaline = pH 7.5 – 8.0, Light Alkaline = pH 7.0)



Lemon (pH 9.0)
  • Exceptional for the treatment of colds, sore throats, coughs, heartburn, and gastrointestinal problems
Watermelon (pH 9.0)
  • Refreshing
Agar (pH 8.5)
  • Alternative to gelatin, more nourishing
  • More nutritious than gelatin
Cantaloupe and Cayenne (Capsicum) (pH 8.5)
  • Stimulating and non-irritating alternative to healing the body
  • Excellent for the endocrine system
Dried dates and figs, Kelp, Kudzu root, Karengo, Limes, Melons, Mango, Parsley, and Papaya (pH 8.5)
  • Cleans and purifies the kidneys
Sweet Seedless Grapes, Watercress, Asparagus, and Seaweeds (pH 8.5)
  • Reduces acid
  • Detoxifying
Endive, Kiwi, and Fruit juices (pH 8.5)
  • Natural sugars provides alkalinity
Sweet Grapes, Passion fruit, Sweet Pears, Pineapples, Umeboshi Plum, Raisins, and Vegetable Juice (pH 8.5)
  • Natural sugars provides alkalinity
  • Sweetness of the vegetables depend on the type
Sweet Apples, Alfalfa sprouts, and Apricots (pH 8.0)
  • Rich in enzymes
  • Easily digestible
Arrowroot and Flour (pH 8.0)
  • High in calcium
  • Substitute to corn flour
Avocados, Ripe Banana, Berries, Celery, Carrots, Currants, Fresh Dates & Figs, and Garlic (pH 8.0)
  • Transforms acidic food pH 5.0 to alkalizing food
Gooseberry, Less Sweet Grapes, Guavas, Grapefruits, Leafy Green Herbs, Leafy Green Lettuce, Nectarine, Sweet Peaches, Less Sweet Pears, Sweet Fresh Peas, Persimmon, Sweet Pumpkin, Sea Salt Vegetables, and Spinach (pH 8.0)
  • Raises alkalinity
Sour Apples, Bamboo Shoots, Fresh Green Beans, Bell Pepper, Beets, Broccoli, Caulis, Cabbage, and Carob (pH 7.5)
  • Coca substitute
  • Rich in minerals
Daikon, Fresh Ginger, Sour Grapes, Kohlrabi, Kale, Pale Green Lettuce, Parsnip, Oranges, Less Sweet Peaches, Less Sweet Peas, Potatoes With Skin, Less Sweet Pumpkin, Sapote, Raspberry, Strawberry, and Squash (pH 7.5)
  • If less sweetness is preferred
Fresh Sweet corn and Tamari (pH 7.5)<LI sb_id="ms__id13894">Turnips and Apple Cider (pH 7.5)
  • Raw and unpasteurized aids in digestion
Almonds (pH 7.0)
  • Soak for 12 hours and peel skin to eat
Jerusalem Artichokes, Barley-Malt Sweetener, Brussels Sprouts, Brown Rice Syrup, Cherries, Fresh Coconuts, Egg Plant, Cucumbers, Raw Honey, Leeks, Mushrooms, Miso, Okra, and Ripe Olives (pH 7.0)
  • Best eaten sun dried or tree-ripened
Onions and Pickles Radish and Sea salt Vegetables (pH 7.0)
  • Includes sea minerals if dried at minimal temperature
Spices Taro, Sweet Tomatoes, Sweet Brown Rice Vinegar, Water Chestnut, Amaranth, Globe Artichoke, Dry Roasted Chestnuts, Soft Cooked Egg yolks, and Essene bread (pH 7.0)
  • Sprouted grains are extra-alkaline

  • Well-chewed grains become more alkaline.
Goat’s Milk and Raw Whey (pH 7.0)
  • High sodium aids digestion
Horseradish, Homemade Mayonnaise, Olive oil, Millet, Quinoa, Whole Sesame Seeds, and Rhubarb (pH 7.0)
  • High levels of calcium
Dry Soy beans, Soy Milk, Soy Cheese, and Sprouted Grains (pH 7.0)
  • Higher Alkalinity and digestibility
• Acidic Food (Heavy Acid = pH 5.0 – 5.5, Medium Acid = 6.0 – 6.5, Light Acid to Neutral = 7.0)
  • Artificial sweeteners (pH 5.0), Beef, and Carbonated Drinks (pH 5.5)
    • Mineral leaching
  • Cigarettes, Drugs, and White/Wheat Flour (pH 5.5)
    • Bleached
  • Lamb, Goat, Pastries, Cakes from white flour, Pork, and White Sugar (pH 5.5)
    • Cancer agent
    • Over-indulgence causes partial blindness
  • Beer (pH 5.5)
  • Good quality or well brewed (pH 5.5)
  • Fast brewed (pH 5.0)
  • Brown Sugar (pH 5.5)
    • Mostly white sugar with golden syrup
  • Deer, Chicken, Coffee, and Chocolate (pH 5.5)
  • Custard with white sugar, Jellies, Jams, and Liquor (pH 5.5)
  • White Pasta, Semolina, Rabbit, Refined/Iodized Salt, Black Tea, Wheat bread, Turkey, White rice, and Processed White Vinegar (pH 5.5)
  • Self-rolled Cigarette, Unrefined Wheat Cream, Fruit juices with sugar, Fish, Processed Maple Syrup, Sulphured Molasses, Commercial Pickles, Refined Bread from Corn, Rice, Oats, and Rye, Refined Cereals, Shellfish, Whole Wheat Foods, and Wheat germ (pH 6.0)
  • Wine (pH 6.0)
    • Although acidic, quality red wine, 4 oz. daily builds blood
  • Sweetened Yogurt (pH 6.0)
  • Green Bananas, Buckwheat, Sharp Cheeses, Corn, Rice Bread, Hard Cooked Whole Egg, Mayonnaise, Ketchup, Oats, Whole Grain Pasta, Wholegrain and Honey Pastry, Peanuts, Skinned Potatoes, Salted and Buttered Popcorn, Basmati Rice, Brown Rice, Commercial Soy Sauce, Tapioca, Sprouted Organic Wheat Bread (pH 6.5)
  • Barley Malt Syrup, Bran, Barley, Cashews, Unrefined Cereals, Cornmeal, and Cranberries (pH 7.0)
  • Fructose, Pasteurized Honey, Lentils, Macadamias, Unprocessed Maple Syrup, Homogenized Milk, Processed Dairy Products, Unsulphered Organic Molasses (pH 7.0)
    • Rich in iron
  • Mustard, Nutmeg, Pistachios, Plain Buttered Popcorn, Unrefined Rice/Wheat Crackers, Rye Grains, Organic Sprouted Rye Bread, Pumpkin/Sunflower Seeds, Walnuts, Brazil nuts, Blueberries, Salted Butte, Mild and Crumbly Cheese (pH 7.0)
    • Mucus forming
    • Hard to digest
  • Unrefined Rye Crackers, Dried Mung, Adzuki, Kidney, Pinto, Garbanzo Beans (pH 7.0)
  • pH 7.0 when sprouted
  • Egg whites, Dry Coconut, Homogenized Goat’s milk, Pickled Olives, Pecans, Prunes, Plums, and Spelt (pH 7.0)