Short Alkaline and Acidic Food List

Alkaline Forming Foods

Fresh Vegetables:

Artichokes, Asparagus, Avocados, Bamboo Shoots, Beans (String), Beans (wax). Beans, Lima (Dried, or fresh). Beets, Bread, Soy Bean, Cabbage (Red), Carrots, Celery, Chard, Chives, Corn, Cucumbers, Endive, Garlic, Herbs (All), Horse-Radish, Kale, Kohlrabi, Leeks, Lettuce (Leaf), Okra, Onions (Some), Oyster Plant, Parsley, Parsnips, Peas (Fresh), Peppers (Sweet), Pimento, Potatoes (Red), Potatoes (Sweet),
Pumpkin, Rutabagas, Sauerkraut, Soy Bean, Spinach (Raw), Sprouts (.All), Squash (All kinds, summer). Tomatoes (Yellow), Vegetable Oyster, Watercress, Yams

Fresh Fruits:

Apples (Golden Delicious), Apricots, Berries (All dark). Cherries (Bing), Grapefruit (Pink), Grapes (Flame &. Concord, Kumquats, Lemons (Tree Ripened), Mango, Kiwi, Logan Berries, Loquats, Lemon (Ripe), Melons (All kinds). Papaya, Passion Fruit, Peaches (One variety). Pears (Bosc- Japanese)

Nuts (Raw):

Cashew, Macadamia, Pecan

Starches & Sugars:

Beans (Pinto), Carob, Corn Bread (Yellow), Corn Meal (Yellow), Corn Meal Cereal, Cornstarch Crackers (Alkaline / Whole-grains), Hominy, Soybeans (Bread/dried, Spaghetti (Egg Noodle), Popcorn (Yellow) Maple Syrup (100% Pure), Pancake (Alkaline Flour), Pastries (Alkaline Flour), Peas (Dried Green), Organic Brown Rice – Short grain, Vegetable Pasta

Flours:

Artichoke, Chick Pea, Durum Flour, Masa Harina, Millet, Oat, Rye, Semolina, Soy

Proteins:

Avocados (Ripe), Beans (Pinto), Buttermilk, Catfish (Farm), Clams, Cheese (White), Cornish Hen, Duck, Fish (White), Goat Milk (Raw), Lamb, Nuts, Rabbit, Raw Milk, Seeds (Sprouted all). Turtle, Yogurt Plain

Misc.:

Butter (Sweet), Carob, Chocolate Bitter, Chlorophyll. Herbal Beverage, Herb Teas, Olive Oil

Acid Forming Foods

Fresh Vegetables:

Brussels Sprouts, Broccoli, Cauliflower, cabbage, Egg Plant, Lettuce (Iceberg), Mushroom, Potatoes (Red), Radishes, Spinach (Cooked), Tomatoes, Turnips

Fresh Fruits:

Apple (Red & Green), Bananas, Blueberries, Cherries (Light), Coconut Currants, Cranberries, Dates, Figs, Grapefruit (White), Grapes (Thompson), Limes, Lemons (Picked Green), Nectarines, Olives, Oranges, Peaches (Most), Pears (Bartlett), Persimmons,
Pineapple, Plums, Prunes, Pomegranate, Prunes, Raisins, Raspberries, Rhubarb, Quince, Strawberries, Tangerines

Nuts (Raw):

Almonds, Hickory, Pine, Pistachio, Walnuts (Black and English)

Starches & Sugars:

Banana Squash, Barley, Bran, Bread (Graham), Bread (Rye), Bread (White), Bread (Whole Wheat), Cereals (All kinds, packaged), Cornmeal (White), Crackers (White), Doughnuts, Dressings, Dry Beans (Most), Dry Peas (Yellow), Dumplings (White), Flour (List), Gravies (most kinds), Honey, Hubbard Squash, Jelly (All kinds) Jerusalem Artichokes, Molasses, Pancakes (White), Pastries (White), Peanuts, Peas (Dried white). Potatoes (Brown Skin), Preserves (White Sugar), Puddings, Pumpkin, Rice (White/Wild/Long Grain, Brown), Rye, Soups (Thick), Spaghetti (White), Sugar (All kinds). Syrups (White sugar). Tapioca, Waffles (White), Wheat

Flours:

Brown Rice, Buckwheat, Barley, Gluten Potato, Whole Wheat

Proteins:

Avocados (Hard), Cashews, Catfish, Cheese (Yellow), Cottage Cheese, Crabs, Buck (Wild), Eggs, Fish (Pink), Hazel Nuts, Hickory Nuts, Lentils, Lobster, Meats (Beef/Pork/Veal), Mutton, Olives (Green), Oysters, Peanut (Legume), Peanut Butter, Pine Nuts, Pistachio Nuts, Poultry (Chicken), Turkey (Dark Meat), Shrimp, Scallops, Squab, Venison, Milk (low protein)

Misc.:

Canned and prepared foods tend toward acidity, Alcohol, Artificial Sweeteners, Coffee/tea, Drugs/medications, Oils (hydrogenated), Pepper, Table Salt.

BALANCED DIET:

Alkaline, 70 to 80% Protective Foods-Milk, Fruit, Vegetables.
Acid, 10 to 15% Proteins-meat, Cheese, Fish, Eggs, Soybeans, Nuts.

Acid, 10 to 15% Carbohydrates-honey, baked potatoes, dates, whole grain bread, unsulphured molasses, bananas, butter, oil and fats.

Growing children and adults before forty years of age may require the higher brackets in the acid-producing foods. Adults over the age of forty do best by keeping the protective foods at the highest level.

Reference: The Cycle of Health. M.O.Garten,D.C., Ph.C.,
Page 13-16. Salinas, California, 1944.