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Digestion & GI health

pH balancing foods

Together with our article on pH balance and digestion, this chart of acid/alkaline-forming foods can help you gain a better understanding of the effect individual foods have in terms of digestive pH.

There are many such lists out there, some more definitive and reliable than others, and contradictions between them do show up, but the basics are fairly consistent. This list is just a sampling, by no means complete, to provide an overview of which foods fall on either side of the pH scale. From this basic understanding you can begin to assess how pH might be playing a part in your personal health and diet picture.

Chart of alkalizing foods
Alkalizing vegetables
Alfalfa
Barley grass
Beets and beet greens
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Cucumber
Fermented veggies
   (sauerkraut, kim chee)
Garlic
Green beans
Green peas
Kale
Kohlrabi
Lettuce
Mushrooms
Nightshade veggies
   (tomatoes, peppers,
   eggplant, etc.)
Onions
Peas
Pumpkin
Radishes
Sea veggies
Spinach
Sprouts
Sweet potatoes
Wild greens
Alkalizing fruits
Apple
Apricot
Avocado
Banana
Berries
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
Tropical fruits
Watermelon
Alkalizing protein
Almonds
Chestnuts
Millet
Tempeh (fermented)
Tofu (fermented)
Whey protein powder
Other alkalizing foods
Apple cider vinegar
Bee pollen
Green juices
Lecithin granules
Mineral water
Molasses, blackstrap
Probiotic cultures
Soured (cultured) dairy products


Chart of acidifying foods
Acidifying vegetables
Corn
Olives
Winter squash
Acidifying fruits
Blueberries
Canned or glazed fruits
Cranberries
Currants
Plums
Prunes
Acidifying grains
Amaranth
Barley
Bread
Corn
Oatmeal
Quinoa
Rice
Rye
Spelt
Wheat
Acidifying beans and legumes
Black beans
Chick peas
Green peas
Kidney beans
Lentils
Pinto beans
Red beans
Soy beans
White beans
Acidifying dairy
Butter
Cheese
Ice cream
Milk
Acidifying nuts
Cashews
Legumes
Peanuts
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
Shellfish
Shrimp
Tuna
Turkey
Veal
Venison
Acidifying fats and oils
Avocado oil
Butter
Canola oil
Corn oil
Flax oil
Hemp seed oil
Lard
Olive oil
Safflower oil
Sesame oil
Sunflower oil
Acidifying sweeteners
Carob
Corn syrup
Sugar
Acidifying alcohol
Beer
Hard liquor
Spirits
Wine
 

Return to our full article on pH balance.

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Last Modified Date: 04/18/2011
Principal Author: Marcelle Pick, OB/GYN NP


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