ALKALINE / ACIDIC FOODS - HEALTH and AGING

An acid body is a magnet for sickness, disease, cancer and aging. Eating more alkaline foods helps shift your body's pH and oxygenate your system. Alkaline foods keep your body healthy and functioning correctly, preventing cancer.

In general - Acid foods cause sickness, disease, cancer and aging. Healthy tissues are alkaline. Cancerous tissues are acidic.

pH Balance: The pH scale is from 0 to 14, with numbers below 7 acidic (low on oxygen) and numbers above 7 alkaline. The blood, lymph and cerebral spinal fluid in the human body are designed to be slightly alkaline at a pH of 7.4. At a pH slightly above 7.4 cancer cells become dormant and at pH 8.5 cancer cells will die while healthy cells will live.

There are two types of acid and alkaline foods:
1) Acid or alkaline foods, meaning how much acid or alkaline the foods contain.
2) Acid or alkaline 'forming' foods, meaning the pH condition foods cause in the body after being digested.

Acidic conditions inhibit nerve action whereas alkalinity stimulates nerve action. Cold showers make the blood alkaline, while hot showers make the blood acid. A balanced diet helps to maintain the pH balance of the blood. Results however take more than a couple of days to show up. If blood develops a more acidic condition, then the body will inevitably deposit the excess acid to another area of the body so that the blood will be able to maintain an alkaline condition. As this cycle continues, these areas will increase in acidity and some cells will die. The dead cells will then turn into acids.

Some cells may adapt and instead of dying as normal cells do in a acid environment, they will survive by becoming abnormal. These abnormal cells are known as malignant cells. Malignant cells do not correspond with brain function nor with our DNA memory code. Malignant cells grow indefinitely and without order. This is cancer, and cancer develops in the following stages: 

1.  The ingestion of numerous acid forming foods, fatty foods, refined foods, carcinogenic substances such as nitrates, and chemically treated foods. X-ray scans also contribute.
2.  Constipation is increased.
3.  An increase of acidity in the blood. This stage causes an increase of white cells and a decrease of red cells, which is the beginning of leukemia.
4.  An increase of acidity in the extra cellular fluids.
5.  An increase of acidity into the intracellular fluids.
6.  The birth of malignant cells. This stage of cancer is known as 'initiation'.
7.  Further ingestion of multiple acid foods. Traditional treatment includes high levels of radiation, chemicals and drugs. This stage is called 'cancer promotion'.
- Adapted from 'Acid Alkaline' by Herman Aihara.

According to researchers, the typical American diet which is rich in protein, cereal grains and other acid-producing foods, generate tiny amounts of acid each day. With aging, a mild but slowly increasing metabolic "acidosis" develops. This subsequent acidosis appears to trigger a muscle-wasting response. Foods that produce alkaline-residue versus an acidic-residue may help to counteract these phenomena.

Researchers looked at links between measures of lean body mass and diets relatively high in potassium-rich, alkaline-residue producing fruits and vegetables. Volunteers whose diets were rich in potassium could expect to have 3.6 more pounds of lean tissue mass than volunteers with half the higher potassium intake. That almost offsets the 4.4 pounds of lean tissue that is typically lost in a decade in healthy men and women aged 65 and above, according to authors.

ALKALINE / ACIDIC FOOD CHARTS The charts below are provided for those trying to "adjust" their body pH through their diet. The pH scale is from 0 to 14, with numbers below 7 acidic (low on oxygen) and numbers above 7 alkaline. These charts are intended only as a general guide to alkalizing and acidifying foods. Note that there may be some discrepancies between foods included on these charts.*

ALKALINE FOODS		ACIDIC FOODS
ALKALIZING VEGETABLES Alfalfa Barley Grass Beets Beet Greens Broccoli Cabbage Carrot Cauliflower Celery Chard Greens Chlorella Collard Greens Cucumber Dandelions Dulce Edible Flowers Eggplant Fermented Veggies Garlic Green Beans Green Peas Kale Kohlrabi Lettuce Mushrooms Mustard Greens Nightshade Veggies Onions Parsnips (high glycemic) Peas Peppers Pumpkin Radishes Rutabaga Sea Veggies Spinach, green Spirulina Sprouts Sweet Potatoes Tomatoes Watercress Wheat Grass Wild Greens ALKALIZING ORIENTAL VEGETABLES Maitake Daikon Dandelion Root Shitake Kombu Reishi Nori Umeboshi Wakame ALKALIZING FRUITS Apple Apricot Avocado Banana (high glycemic) Berries Blackberries Cantaloupe Cherries, sour Coconut, fresh Currants Dates, dried Figs, dried Grapes Grapefruit* Honeydew Melon Lemon* Lime* Muskmelons Nectarine* Orange* Peach Pear Pineapple Raisins Raspberries Rhubarb Strawberries Tangerine* Tomato Tropical Fruits Umeboshi Plums Watermelon *Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system. ALKALIZING PROTEIN Almonds Chestnuts Millet Tempeh (fermented) Tofu (fermented) Whey Protein Powder ALKALIZING SWEETENERS Stevia ALKALIZING SPICES & SEASONINGS Cinnamon Curry Ginger Mustard Chili Pepper Sea Salt Miso Tamari All Herbs ALKALIZING OTHER Apple Cider Vinegar Bee Pollen Lecithin Granules Molasses, blackstrap Probiotic Cultures Soured Dairy Products Green Juices Veggie Juices Fresh Fruit Juice Mineral Water Alkaline Antioxidant Water ALKALIZING MINERALS Cesium: pH 14 Potassium: pH 14 Sodium: pH 14 Calcium: pH 12 Magnesium: pH 9		ACIDIFYING VEGETABLES Corn Lentils Olives Winter Squash ACIDIFYING FRUITS Blueberries Canned or Glazed Fruits Cranberries Currants Plums** Prunes** ACIDIFYING GRAINS, GRAIN PRODUCTS Amaranth Barley Bran, wheat Bran, oat Corn Cornstarch Hemp Seed Flour Kamut Oats (rolled) Oatmeal Quinoa Rice (all) Rice Cakes Rye Spelt Wheat Wheat Germ Noodles Macaroni Spaghetti Bread Crackers, soda Flour, white Flour, wheat ACIDIFYING BEANS & LEGUMES Black Beans Chick Peas Green Peas Kidney Beans Lentils Pinto Beans Red Beans Soy Beans Soy Milk White Beans Rice Milk Almond Milk ACIDIFYING DAIRY Butter Cheese Cheese, Processed Ice Cream Ice Milk ACIDIFYING NUTS & BUTTERS Cashews Legumes Peanuts Peanut Butter Pecans Tahini Walnuts ACIDIFYING ANIMAL PROTEIN Bacon Beef Carp Clams Cod Corned Beef Fish Haddock Lamb Lobster Mussels Organ Meats Oyster Pike Pork Rabbit Salmon Sardines Sausage Scallops Shrimp Scallops Shellfish Tuna Turkey Veal Venison ACIDIFYING FATS & OILS Avacado Oil Butter Canola Oil Corn Oil Hemp Seed Oil Flax Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil ACIDIFYING SWEETENERS Carob Sugar Corn Syrup ACIDIFYING ALCOHOL Beer Spirits Hard Liquor Wine ACIDIFYING OTHER FOODS Catsup Cocoa Coffee Vinegar Mustard Pepper Soft Drinks ACIDIFYING DRUGS & CHEMICALS Aspirin Chemicals Drugs, Medicinal Drugs, Psychedelic Pesticides Herbicides Tobacco ACIDIFYING JUNK FOOD Coca-Cola: pH 2 Beer: pH 2.5 Coffee: pH 4 ** These foods leave an alkaline ash but have an acidifying effect on the body.
UNKNOWN FOODS
There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet. The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side. Remember, you don't need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.*
Asparagus Brazil Nuts Brussel Sprouts Buckwheat Chicken Corn Cottage Cheese Eggs Flax Seeds Green Tea Herbal Tea Honey Kombucha Lima Beans		Maple Syrup Milk Nuts Organic Milk (unpasteurized) Potatoes, white Pumpkin Seeds Sauerkraut Soy Products Sprouted Seeds Squashes Sunflower Seeds Yogurt

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RANKED FOOD CHART : ALKALINE TO ACIDIC

EXTREMELY ALKALINE

Lemons, Watermelon

ALKALINE FORMING

Cantaloupe, Cayenne Celery, Dates, Figs, Kelp, Limes, Mango, Melons, Papaya, Parsley, Seaweeds, Seedless Grapes (sweet), Watercress

Asparagus, Fruit Juices, Grapes (sweet), Kiwifruit, Passionfruit, Pears (sweet), Pineapple, Raisins, Umeboshi Plums, Vegetable Juices

MODERATELY ALKALINE

Apples (sweet), Alfalfa Sprouts, Apricots, Avocados, Bananas (ripe), Currants, Dates, Figs (fresh), Garlic, Grapefruit, Grapes (less sweet), Guavas, Herbs (leafy green), Lettuce (leafy green), Nectarine, Peaches (sweet), Pears (less sweet), Peas (fresh, sweet), Pumpkin (sweet), Sea Salt (vegetable)

Apples (sour), Beans (fresh, green), Beets, Bell Peppers, Broccoli, Cabbage, Carob, Cauliflower, Ginger (fresh), Grapes (sour), Lettuce (pale green), Oranges, Peaches (less sweet), Peas (less sweet), Potatoes (with skin), Pumpkin (less sweet), Raspberries, Strawberries, Squash, Sweet Corn (fresh), Turnip, Vinegar (apple cider)

SLIGHLTY ALKALINE

Almonds, Artichokes (Jerusalem), Brussel Sprouts, Cherries, Coconut (fresh), Cucumbers, Eggplant, Honey (raw), Leeks, Mushrooms, Okra, Olives (ripe), Onions, Pickles (homemade), Radishes, Sea Salt, Spices, Tomatoes (sweet), Vinegar (sweet brown rice)

Chestnuts (dry, roasted), Egg Yolks (soft cooked), Essene Bread, Goat's Milk and Whey (raw), Mayonnaise (homemade), Olive Oil, Sesame Seeds (whole), Soy Beans (dry), Soy Cheese, Soy Milk, Sprouted Grains, Tofu, Tomatoes (less sweet), Yeast (nutritional flakes)

NEUTRAL

Butter (fresh, unsalted), Cream (fresh, raw), Cow's Milk and Whey (raw), Margine, Oils (except olive), Yogurt (plain)

MODERATELY ACIDIC

Bananas (green), Barley (rye), Blueberries, Bran, Butter, Cereals (unrefined), Cheeses, Crackers (unrefined rye, rice and wheat), Cranberries, Dried Beans (mung, adzuki, pinto, kidney, garbanzo), Dry Coconut, Egg Whites, Eggs Whole (cooked hard), Fructose, Goat's Milk (homogenized), Honey (pasteurized), Ketchup, Maple Syrup (unprocessed), Milk (homogenized), Molasses (unsulferd and organic), Most Nuts, Mustard, Oats (rye, organic), Olives (pickled), Pasta (whole grain), Pastry (whole grain and honey), Plums, Popcorn (with salt and/or butter), Potatoes, Prunes, Rice (basmati and brown), Seeds (pumpkin, sunflower), Soy Sauce, Wheat Bread (sprouted organic)

EXTREMELY ACIDIC

Artificial Sweeteners, Beef, Beer, Breads, Brown Sugar, Carbonated Soft Drinks, Cereals (refined), Chocolate, Cigarettes and Tobacco, Coffee, Cream of Wheat (unrefined), Custard (with white sugar), Deer, Drugs, Fish, Flour (white wheat), Fruit Juices with Sugar, Jams, Jellies, Lamb, Liquor, Maple Syrup (processed), Molasses (sulphured), Pasta (white), Pastries and Cakes from White Flour, Pickles (commercial), Pork, Poultry, Seafood, Sugar (white), Table Salt (refined and iodized), Tea (black), White Bread, White Vinegar (processed), Whole Wheat Foods, Wine, Yogurt (sweetened)

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UNKNOWN FOODS
There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet. The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side. Remember, you don't need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.*
Asparagus Brazil Nuts Brussel Sprouts Buckwheat Chicken Corn Cottage Cheese Eggs Flax Seeds Green Tea Herbal Tea Honey Kombucha Lima Beans		Maple Syrup Milk Nuts Organic Milk (unpasteurized) Potatoes, white Pumpkin Seeds Sauerkraut Soy Products Sprouted Seeds Squashes Sunflower Seeds Yogurt

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POTASSIUM-RICH FOOD CHART IMPORTANT FOR CESIUM CHLORIDE USERS: Those using Cesium Chloride MUST supplement with Potassium. Use the food chart below to add more Potassium-rich foods to your diet.*

Food	Serving	Potassium
FRUITS Apple Apricot, fresh Banana Cantalope Dates, dried Grapes, green seedless Orange Juice, fresh Papaya Peach Pineapple, fresh Prune Juice, unsweetened Raisins Strawberries, fresh	1 med. 1 med. 1 med. 1/4 med. 1 ea. 1 cup 8 oz. 1 large 1 med. 1 cup 8 oz. 4 oz. 1 cup	143 mg 107 mg 422 mg 368 mg 220 mg 250 mg 936 mg 234 mg 204 mg 284 mg 305 mg 244 mg
VEGETABLES Asparagus, cooked Artichoke Beet Greens, cooked Brocolli Cabbage, cooked Celery, raw Corn, on cob Green Beans Green Pepper Kidney Beans, canned Lettuce, iceburg Lettuce, romaine Onion Peas, fresh cooked Potato, baked with skin Pumpkin, canned Spinach, steamed Sweet Potato Tomato	1 spear 1 sm. 1/2 cup 1 cup 1 cup 1 lg.stalk 1 med. 8 oz. 1 lg. 8 oz. 3.5 oz. 3.5 oz. 1 med. 8 oz. 1 med. 4 oz. 8 oz. 1 sm. 1 med.	29 mg 300 mg 655 mg 401 mg 277 mg 171 mg 165 mg 95 mg 213 mg 343 mg 175 mg 264 mg 157 mg 98 mg 503 mg 180 mg 167 mg 300 mg 366 mg.
DAIRY Ice Cream Milk, skim Yogurt, lowfat Yogurt, plain nonfat	8 oz. 8 oz. 8 oz. 1 cup	105 mg 178 mg 178 mg 579 mg
OTHER Bread, wheat Brazil Nuts Egg Hamburger Halibut Peanuts, roasted w/skin Peanut Butter, natural Rice, brown Rice, white Salmon, canned	1 slice 4 oz. 1 med. 4 oz. 3 oz. 4 oz. 1 tbsp. 1 cup 1 cup 4 oz.	59 mg 540 mg 65 mg 383 mg 490 mg 404 mg 94 mg 105 mg 42 mg 409 mg

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