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Most Alkaline

More Alkaline

Low    Alkaline

Lowest Alkaline

Food Category

Lowest Acid

Low  Acid

More Acid

Most Acid

Baking Soda

Spices/Cinn a-m on

Herbs (most)

SPICES/    HERBS

Curry

Vanilla

Nutmeg

Pudding/jam / jelly

Sea Salt

Sulfite

PRESERVA- TIVES

MSG

Benzoate

Aspartame

Table Salt (NaCl)

Mineral Water

Kambucha

Green Tea

Ginger Tea

BEVERAGES

Kona Coffee

Alcohol            Black Tea

Coffee

Beer Yeast/Hops/ Malt

Molasses

Rice Syrup

Sucanat

SWEETENERS

Honey/Maple syrup

Stevia

Saccharin

Sugar/Coco a

Soy Sauce

Apple cider vinegar

VINEGARS

Rice Vinegar

Balsamic vinegar

White Vinegar

Ghee (clarified butter)

PROCESSED DAIRY

Cream/Butter

Cow Milk

Casein milk protein

Processed Cheese

Cottage Cheese

Human Breast Milk

COW/HUMAN

Yogurt

Aged Cheese

New Cheeses

Ice Cream

Almond Milk

NON-DAIRY

Rice Milk

Soy Cheese

Soy Milk

GOAT/SHEEP

Goat/Sharp Cheese

Goat Milk

Quail Eggs

Duck Eggs

EGGS

Chicken Eggs

MEAT

Gelatin/Orga ns

Lamb/Mutton

Pork/Veal

Beef

GAME

Venison

Boar/Elk

Pheasant

FISH/SHELL FISH

Fish

Shell Fish

Mussels/Squi d

Lobster

FOWL

Wild Duck

Goose/Turkey

Chicken

Oats

GRAINS

Triticale

Buckwheat

Maize

Barley

Grain Coffee

Millet

Wheat

Barley groats

Quinoa

CEREAL

Kasha

Spelt/Kamut

Corn

Wild Rice

GRASS

Amaranth

Farina/Semoli na

Rye

Japonica Rice

Brown Rice

White Rice

Oat Bran

Poppy Seed

Primrose Oil

Avocado Oil

NUTS/SEEDS/ SPROUTS OILS

Pumpkin Seed Oil

Almond Oil

Pistachio Seed

Cottonseed oil/meal

Pumpkin Seed

Cashews

Sesame Seed

Seeds (most)

Grape Seed Oil

Sesame Oil

Chestnut Oil

Hazelnuts

Chestnuts

Cod Liver Oil

Coconut Oil

Sunflower Oil

Safflower Oil

Lard

Walnuts

Pepper

Almonds

Olive Oil

Pine Nuts

Tapioca

Pecans

Brazil Nuts

Sprouts

Flax Oil

Canola Oil

Seitan or Tofu

Palm Kernel Oil

Fried Foods

Lentils

Kohlrabi

Potato/Bell Pepper

Brussel Sprouts

BEAN

 VEGETABLES

 LEGUME

ROOTS

Spinach

Split Pea

Green Pea

Soybean

Brocoflower

Parsnip/Taro

Mushroom/Fun gi

Beet

Fava Beans

Pinto Beans

Peanut

Carob

Seaweed:Nori/Kom bu/ Wakamel Hijiki

Garlic

Cauliflower

Chive/Cilantro

Kidney Beans

White Beans

Snow Pea

Asparagus

Cabbage

Celery

Black Eyed Peas

Tempeh

Onion/Miso

Kale/Parsley

Rutabaga

Okra/Cucumb er

String/Wax

Navy/Red Beans

Legumes (other)

Daikon/Taro Root

Endive/ Arugula

Salsify/Ginsen g

Turnip Greens

Zuccini

Aduki Beans

Carrots

Sea Vegetables

Mustard Green

Eggplant

Squashes

Chutney

Lima/Mung Beans

Chick pea

Burdock/Lotus Root

Ginger Root

Pumpkin

Lettuces

Rhubarb

Chard

Sweet Potato/Yam

Broccoli

Collard Greens

Jicama

Lime

Grapefruit

Lemon

Orange

CITRUS FRUITS

FRUITS

Coconut

Nectarine

Cantaloupe

Pear

Apricot

Guava

Plum

Cranberry

Persimmon

Honeydew

Avocado

Banana

Pickled Fruit

Prune

Pomegranate

Raspberry

Citrus

Apple

Blueberry

Dry fruit

Watermelon

Olive

Blackberry

Pineapple Juice

Figs

Tangerine

Cherry

Raisin, Currant

Dates

Pineapple

Loganberry

Peach

Grape

Mango

Papaya

Strawberry

Thanks to Dr. Susan Brown and Dr. Russ Jaffe. Sources include USDA food database (Rev 9 & 10), Food & Nutrition Encyclopedia, Nutrition Applied Personally, by M. Walczak; Acid & Alkaline by H. Aihara.  Italicized items are NOT recommended.  Check urine pH often with urine pH test strips. Goal is pH of 6 to 7.

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