alkaline food charts #1.

Acid - Alkaline Chart

http://seasilver.threadnet.com/Preventorium/avidalki.htm
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Food Combining


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Acid and Alkaline Basic Foods - an Introduction:

The word 'basic" is derived from the Greek "basis", meaning 'foundation'. In a chemical sense, the word relates to the properties of acidity and alkalinity. Thus, when a metal ion is with a hydroxyl ion, we have a base. When a hydrogen ion is with a negative ion such as a chloride or sulfate and so forth, we have an acid.

The term "alkali" means the same as 'soda ash' and alkali metals such as sodium and potassium make strong bases. When these bases engage (interact) with acids, there is a sort of "warfare" between them, and we find a chemical salt left on the battlefield when the struggle is over. Acids and bases are chemical opposites, so to speak. Nature, of course has never read our dictionaries, so, it is safe to say that acids and bases are sexual opposites, i.e. male and female. Acid is the male and alkaline is the female counterpart. The salt is the offspring left over from the mating. Science does not think in these terms but I (Dr. Buche) think that that eventually it will come around to knowing that the sex principle extends as much to chemicals and metals as it does in the 'organic' realms.

We must realize that the human body is not the same as the chemist's laboratory; the former is more complex, with acids, bases, enzyme, heat, fermentation and so forth, and of course with the emotions capable of shifting the chemical environment at any time. Foods that are basic in the laboratory may not be in a person's stomach, nor will they respond the same in the digestive tracts of different. That which neutralizes acidity in one stomach may not do so in another.

The most alkaline food element is sodium. This is why we include it in this comprehensive chart for the reader's guidance. Sodium is alkaline to the alimentary tract and is most capable of turning around a bad case of acidosis (and that does NOT mean 'heartburn!). The alkaline principle in foods can cure most diseases without doctors or pills.

Genius does not consist in rearranging the furniture of other men's ideas, but in drawing upon the best they offer and striking out in bold new directions. So, use this information judiciously and, while focusing on details, do not lose track of the larger naturopathic horizon.

Foods in RED are:

Acid-forming in the human body
They leave an acid ash when completely burnt
Make blood, lymph and saliva more acid and
Cause acidosis - towards a lower-numbered pH number

Foods in BLUE are:

Alkaline-forming in the human body
They leave an alkaline ash when completely burnt
Make blood, lymph and saliva more alkaline and
Cause alkalosis - towards a higher-numbered pH number

If you test yourself (with pH paper) then a reading of 7.3 to 7.4 would be considered 'normal'.


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Proteins and Fruits Non-starch food
(vegetables) Starchy Foods

red


Beef
Buttermilk
Chicken
Clams
Cottage Cheese
Crab
Dairy Products (except goat)
Duck
Eggs
Fish
Goose
Jell-O
Lamb
Lobster
Mutton
Nuts
Oyster
Pork
Rabbit
Seeds (cooked)
Sugar (raw)
Tomatos (processed)
Turkey
Turtle
Veal


all blue


Apples
Apricots
Avocados
Berries (all)
Cantaloupes
Cranberries
Currants
Dates
Figs
Grapes
Grapefruit
Honey (pure)
Lemons
Limes
Oranges
Peaches
Pears
Persimmons
Pineapple
Plums
Prunes
Raisins
Rhubarb
Tomatoes (raw)

protein and nonstarch foods
all blue

Alfalfa
Artichokes
Asparagus
Beans (string)
Beans (wax)
Beets (whole)
Beet Leaves
Broccoli
Cabbage (white)
Cabbage (red)
Carrots
Carrot Tops
Cauliflower
Celery Knobs
Chicory
Coconut
Corn (raw)
Cucumbers
Dandelions
Eggplant
Endives
Garlic
Greens (leafy)
Horse-radish
Kale
Kelp
Kohlrabi
Leek
Lettuce
Mushrooms
Okra
Olives (ripe)
Onions
Oysterplant
Parsley
Parsnips
Peas (fresh)
Peppers (sweet)
Radishes
Rutabagas
Savory
Seeds (sprouted)
Sea Lettuce
Sorrel
Soybean (products)
Spinach
Sprouts
Summer Squash
Swiss Chard
Turnips
Watercress
Weeds

starchy foods
all red unless notated blue

Bananas ******blue*********
Barley
Beans (lima) ******blue*********
Beans (white)
Beans (kidney)
Breads (all)
Cakes (all)
Cereals
Chestnuts
Chick peas
Cookies (all)
Corn (processed)
Corn Meal
Corn Starch
Crackers
Grapenuts
Gluten Flour
Lentils
Macaroni (any)
Millet Rye
Oatmeal
Pasta (any)
Peanuts
Peanut Butter
Peas (Dried)
Potatoes (Sweet)
Potatoes (White) *********blue**********
Pumpkin (blue)
Rice (Brown)
Rice (Polished)
Roman Meal
Rye Flour
Sauerkraut
Squash *******blue*********
Tapioca
Wheat Flour (all)

This list is admittedly geared to foods available in North America and Europe.
If you have in mind a certain food that is not listed here and want to know if it is acid or alkaline please don't send Dr. Buche any e-mail. Go to a good library and do some studying by yourself. Try to understand the basic principles below and remember: It is not what you do once in a while what counts - it is what you do day in and day out. Give your body a chance to normalize and it will show you what lasting healing is all about.


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Know that ALL unfired (unchanged by cooking i.e. heat and microwave), living and unprocessed vegetables and fruits are alkaline-forming.

Most, if not all, processed and COOKED and fried foods are acid-forming.
Most processed diary products are acid-forming. The more milk is pasteurized, homogenized and de-fatted, the more it becomes acid-forming. The more natural it is, the more basic it remains. Goat milk, and goat cheese is alkaline-forming (basic) and so is mother's milk. Meat, fish, poultry, sweets and unsprouted flour products are acid-forming. One of the best reasons for being a vegetarian is that you consume no acid-forming foods. Acidity is the fertile soil for parasites and degenerative diseases.

If you wish to find out exactly how to go about changing your diet to a health-supporting one instead of a health-depleting one - please check out the excellent web site "Living and Raw Foods".

Print this page and peruse in in the context of the next page in this series:
Food Combining


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Here is a piece of knowledge you won't find easily anywhere*...

Long, slow breathing makes us alkaline while rapid breathing makes us acid. The concentration of acid in our system determines our health, as over-acidity will 'burn up" the cells [making them fertile for cancer]. This acidity is a function of how many hydrogen ions (H+) we have in our tissue fluids and blood, and the concentration of these ions is directly related to our breathing oxygen. Breathing oxygen produces (H+) ions and long, slow breathing increases the intake of oxygen into our blood through the lungs.



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Note:

Degenerative diseases, including cancer, seem to exist only in an overly acid body environment where all body fluids and tissues are out of the neutral range and have become systemically acid.
Yes, diet can indeed bring about a new balance and a new degree of health but when time is of the essence, when tumors or cancers are spreading and need to be reduced quickly because a given situation is becoming life threatening, then maybe a perusal of this page might provide additional insight and a plan for action: http://seasilver.threadnet.com/Preventorium/cesium.htm

Remember also that cancer can exist only in an anaerobic environment. See our web page entitled
"Oxidative Therapies" for additional information.


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Scale (severity from acid toward alkaliniy)

Hyperacid (low pH number)
Acid
Hypoacid
Neutral (body fluids at pH 6.3 to 6.4)
Hypobasic
Basic
Hyperbasic (high pH number)


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Research:

"The Chemistry of Man" by Dr. Bernard Jensen , Ph.D.-1983 ISBN 0-9608360-9-8
"Philosophy of Natural Therapeutics" by Henry Lindlahr, M.D.
"Diet for a New America" by John Robbins and other sources.
* "Energy, Matter & Form" by Christopher Hills


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J. Buche, N.D. is a retired Naturopathic Physician in Montreal, Quebec, Canada. Before you write with a legitimate question, please check the News page for an important update and the required mailing etiquette.

Check out his credentials here.

Juergen Buche, ND, NHC, MI, Phy.D. is the Web Author - except where indicated otherwise. No copyrights reserved in this web site but acknowledgement of the use of any of his authored material would be much appreciated .


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Last modified: 03/01/04

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