List of Alkaline Foods – The pH Balanced Diet

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There are 3 major factors that contribute to acidification in the body:

1. Overconsumption of acidifying foods which form an acid ash in your body.

This can easily be regulated with proper dietary regime because by incorporating 80% alkalizing foods in your diet, you can stop the production of excess acid in your body.

2. Bacteria, yeasts, fungi and other microorganisms form acidic toxins in your body.

The thing here is that these microforms not only produce acidic toxins in the body, but they actually thrive in an acidic environment meaning they further acidify your body. That’s why, body detoxification is essential before starting the process of balancing your pH.

3. Deficiency of alkaline nutrients like some minerals which counterbalance acids.

You can easily stimulate your body to neutralize excess acids if you increase your consumption of alkaline-mineral rich water and alkaline supplements.

List of Alkaline Foods – The pH Balanced Diet

When it comes to knowing pH levels in food, one may often get confused as even within a single food group, not all foods are unvaryingly alkalizing or acidifying. The list below organizes food groups into three basic categories – alkalizing, slightly acidifying, and very acidifying.

For one thing, alkaline foods (vegetables) range from strongly and slightly alkalizing, to acidifying. Similarly, acid foods are classified as alkalizing, slightly acidifying, and strongly acidifying. This classification is quite beneficial for people suffering from acidification as it helps them to avoid choosing only weakly alkalizing foods instead of strongly alkalizing foods, which are much more efficient in regulating the imbalance of their internal pH levels.

However, one should bear in mind that this is not an exact hierarchical categorization (where each food stands in relation to the others), because at present, there isn’t enough objective criteria required for establishing such a precise hierarchy. For one thing, determining food’s chemical structure is not relevant as it does not evaluate the process that follows food ingestion. Scientific evidence shows that digestion and the body’s utilization of foods modify their characteristics. Therefore, this division is established on observation of the effects these foods have on the body.

There’s another thing to consider and that’s the particularity of each organism, which determines the strengths and weaknesses with which each person’s body can digest certain foods. That’s why you may feel that one food or another belongs more to a different category than the one it is assigned to here. In fact, one food can be strongly acidifying for one person, while it’s weakly acidifying for others. Thus, it’s highly recommended to follow your metabolism first instead of basing your dietary regime on theory.

Even so, the categorization below applies to most people. For the rest, it can be a valuable parameter when taking the first steps or while they are in the process of determining how to adapt their diet to their particular needs and the inherent abilities of their own bodies.

Fresh Fruits

Alkaline: /

Slightly Acidic:  Golden Delicious Apples, Pears: Bartlett, Comice, Bosc, Seckel, Grapes, Plums, Very ripe apricots, Bing Cherries, Peaches, Figs, Yellow plums (mirabelles), Melons, Watermelon

Very Acidic: Winesap apples, Other Pears, Nectarines, Greengage Plums, Other Apricots, Morello Cherries


Alkaline: /          

Slightly Acidic: Strawberries (big and sweet), Gooseberries, Blueberries

Very Acidic: Strawberries (small and tart), Red Currants in bunches, Black Currants, Sea Buckthorn, Mulberries

Citrus Fruits

Alkaline: /          

Slightly Acidic: Clementines, Lemons, and Blueberries

Very Acidic: Mandarins, Oranges, Citron, and Grapefruit

Exotic Fruits

Alkaline: Bananas           

Slightly Acidic: Mangos, Pomegranates, and Persimmons           

Very Acidic: Pineapples, Kiwis, Citron, and Grapefruit

Dried Fruit

Alkaline: Raisins, Sweet Apricots (dried naturally),Bananas, Dates          

Slightly Acidic: Prunes, Pears, Apples, Peaches, Figs, and Mangos           

Very Acidic: Tart apricots (sulfur treated)


Alkaline: Potatoes, Grasses, Salad Greens: Chicory, Escarole, Lettuces, Mache, Dandelion; Green Cabbage, Celery Stalks, Green Beans, Fennel, Beet Greens, Artichokes, Broccoli, Brussel Sprouts, Asparagus

Slightly acidic: Green Vegetables

Very acidic: /

Colored Vegetables

Alkaline: Spinach, Red Beets, Red Cabbage, Yellow Beans, Sweet Potatoes, Peppers, Garlic

Slightly acidic: Carrots, Endive, Celeriac, Salsify, Artichoke, Cauliflower, Radishes, Turnip, Onions, and Shallots

Very acidic: /

Fruiting Vegetables

Alkaline: Edible Gourds, Zucchini, Squash, and Cucumber            

Slightly Acidic: Avocado, Tomato

Very Acidic: Eggplant, Sour Pickles


Alkaline: Almonds, Brazil Nuts, Black Olives in oil              

Slightly Acidic: Cashews               , Sesame Seeds, Pine Nuts, Coconuts, Green Olives

Very Acidic:  Walnuts, Hazelnuts, Peanuts, Pecans, Pistachios, Pumpkin Seeds, Olives in Brine or vinegar

Cereal Grains

Alkaline: Corn, Buckwheat

Slightly Acidic: Wheat, Brown Rice, Rye, Barley, Spelt, Millet, Quinoa, Pilpil, Whole Semolina, Cream of Rice       

Very Acidic:  White Rice, Couscous, Semolina


Alkaline: /          

Slightly Acidic: Whole Grain Bread (without yeast), Dark Bread

Very Acidic: Yeast Bread, White Bread

Other Grains

Alkaline: /          

Slightly Acidic: Crackers – Whole Grain, Pasta – Whole Grain, Cereal – Whole Grain soaked for about 10 hours, Naturally Baked Corn Flakes, Granola Bar – Whole Grain with little sugar, Cookies and Cakes – Whole Grain with little sugar, Cookies and Cakes – Whole Grain with little sugar,  Cookies and Cakes – Whole Wheat   

Very Acidic: Crackers -White Flour, Pasta – White Flour, Sugar Frosted Cereal, Sweetened Granola, Granola Bar – With lots of sugar, Cookies, Cakes – White Flour with sugar, Cookies, Cakes and – White Flour with sugar, Pies and White Cake Flour

Dairy Products

Alkaline: Raw Whole Milk, Banana Smoothie, Fresh Butter, Soft Unripe Cheeses – Well drained, Acidophilus Milk, Fresh Whey, Fresh Buttermilk, Egg Yolk            

Slightly Acidic: Pasteurized Milk, Fruit Smoothie, Creme Fraiche, Soft Unriped Cheeses – Slightly drained, Soft Cheeses – Camembert, Brie, fresh young cheese with little fat content, Hard Cheeses – Swiss, Provolone, Yogurt Drinks without sugar,  Slightly Aged Whey, Whole Eggs                

Very Acidic: Ultra pasteurized Milk, Chocolate Milk, Heated Butter used in cooking, Soft Cheeses – Camembert, Brie, old cheese with high fat content, Hard Cheeses – Stronger flavor, Parmesan, Yogurt Sweetened with Fruit, Aged Whey, Aged Buttermilk

Meat and Fish

Alkaline: /          

Slightly Acidic: White Meat – Chicken, Rabbit, Veal, Young Lamb, Lean Fish – Whiting, Sole, Flounder, Trout, Perch, Oysters

Very Acidic: Red Meat – Cow, Mutton, Pig, Cold Cuts, Fatty Fish – Salmon, Carp, Herring, Mackerel, Crustaceans – Lobster, Shrimp, Crayfish, Mussels

Miscellaneous Foods

Alkaline: Raw Cane Sugar – Succanat, Sea Salt, Virgin Cold Pressed: Sunflower,

Olive, Safflower, Non-hydrogenated vegetable margarine          

Slightly Acidic: Maple Syrup, Honey, Table Salt, Heat Pressed: Sunflower, Olive, Safflower, etc.

Very Acidic: White, Brown Sugar, Fatty Fish – Salmon, Carp, Herring, Mackerel, Peanut, Walnut, Hazelnut oils used in cooking (heated),  hydrogenated margarine (palm or coconut oil)


Alkaline: Water with pH of 7 – 10, Herbal Tea – Mint, Verbena, Linden, Green Juices from Grasses – Wheat Grass, Fresh Vegetable Juice

Slightly Acidic: Tap Water, Herabl Tea – Green Tea, Birchbark, Rose Hips, Fruit peels, Tomato Juice, Fresh Lemonade, Beer, wine

Very Acidic: Heavily Carbonated, Coffee, Black Tea, Hot Chocolate with sugar, Commercial Lemonade, Soda, Liqueurs, Cordials, Strong Spirits

Christopher Vasey is a naturopath residing in Chamby-Montreux, Switzerland. After studying at a naturopathy school in Paris under the supervision of P.V. Marchesseau and Alain Rousseaux, he started his own practice in 1979. Together with his therapeutic work, he continued his formation by studying the works of famous naturopaths such as Dr Paul Carton, Shelton, Robert Masson, R. Jackson, Kneipp, etc.

Since 1981 he has been running his own introductory courses to naturopathy for the public and has been teaching in various health-oriented associations including natural medicine therapists, their staff and health shops, etc.

Source: TheMindUnleashed