Acid/Alkaline Forming Food Table
Back to YBM			Data Source:  www.preventdisease.com	preventdisease.com
FOOD CATEGORY	MOST ALKALINE	MORE ALKALINE	LOW ALKALINE	LOWEST ALKALINE	LOWEST ACID	LOW ACID	MORE ACID	MOST ACID
SPICES / HERBS	Baking Soda	Spices / Cinnamon	Herbs (most)		Curry	Vanilla	Nutmeg	Pudding / Jam / Jelly
PRESERVATIVES	Sea Salt			Sulfite	MSG	Benzoate	Aspartame	Table Salt (NaCl)
BEVERAGES	Mineral Water, Herb Teas, Lemon Water	Kambucha	Green or mu tea	Ginger Tea	Tea, Kona Coffee	Alcohol	Coffee	Beer
						Black Tea		Yeast / Hops / Malt, Soft Drinks
VINEGARS		Soy Sauce	Apple Cider Vinegar	Umeboshi vinegar	Rice Vinegar	Balsamic Vinegar		White Acid Vinegar
SWEETENERS	Stevia	Maple Syrup, Rice Syrup		Raw Honey, Raw Sugar	Honey/Maple Syrup	Stevia	Saccharin	Sugar / Cocoa
THERAPEUTICS	Umeboshi plums		Sake	Algae, blue-green		Antihistamines	Psychotropics	Antibiotics
	Lentils	Kohlrabi	Potato / Bell pepper	Brussel sprout	Spinach	Split pea	Green pea	Soy Bean
BEANS VEGETABLES LEGUMES	Brocoflower	Parsnip / Taro	Mushroom / Fungi	Beet	Fava beans	Pinto beans	Peanut	Carob
PULSES		Garlic	Cauliflower	Chive / Cilantro	Kidney beans	White beans	Snow pea
ROOTS	Seaweed	Asparagus	Cabbage	Celery	Black-eyed peas	Tempeh	Legumes (other)
	Onion / Miso	Kale / Parsley	Rutabaga	Okra / Cucumber	String / Wax	Navy / Red beans	Carrots
	Daikon / Taro root	Endive / Argula	Salsify / Ginseng	Turnip greens	Zucchini	Aduki beans	Chick-pea / Garbanz
	Sea vegetables	Mustard green	Eggplant	Squashes	Chutney	Lima or mung beans
	Burdock / Lotus root	Ginger root	Pumpkin	Lettuces	Rhubarb	Chard
	Sweet potato / Yam	Broccoli	Collard green	Jicama
		Grapefruit	Lemon	Orange	Coconut	Plum	Crabberry
		Cantaloupe		Apricot	Guava
FRUITS	Lime	Honeydew	Avocado	Banana	Pickled fruit	Prune	Pomegranate
	Nectarine	Citrus	Blackberry	Blueberry	Dry fruit	Tomatoes
	Persimmon	Olive	Cherry	Pineapple juice	Figs
	Raspberry	Dewberry	Peach	Raisin, Currant	Persimmon juice
	Watermelon	Loganberry	Papaya	Grape	Cherimoya
	Tangerine	Mango		Strawberry	Dates
	Pineapple
MEATS					Gelatin / Organs	Lamb / Mutton	Pork / Veal	Beef
GAME					Venison	Boar / Elk	Bear	Pheasant
FISH / SHELL FISH					Fish	Shell Fish / Mollusks	Mussels / Squid	Lobster
FOWL					Wild Duck	Goose / Turkey	Chicken
				Oats	Triticale	Buckwheat	Maize	Barley
GRAINS				'Grain Coffee'	Millet	Wheat	Barley groats
CEREAL				Quinoa	Kasha	Spelt / Teff / Kamut / Farina / Semolina	Corn
GRASS				Wild Rice	Amaranth	White Rice	Rye
				Japonica Rice	Brown Rice		Oat Bran
NUTS		Poppy seed	Primose Oil	Avocado oil	Pumpkin seed oil	Almond oil	Pistachio seed	Cottonseed oilmeal
SEEDS / SPROUTS		Cashews	Sesame Seeds	Seeds (most)	Grape seed oil	Sesame oil	Chestnut oil	Hazelnuts
OILS	Pumpkin Seed	Chestnuts	Cod Liver Oil	Coconut oil	Sunflower oil	Safflower oil	Lard	Walnuts
		Pepper	Almonds	Olive oil	Pine nuts	Tapioca	Pecans	Brazil nuts
	Hydrogentated Oil		Sprouts	Linseed / Flax oil	Canola oil	Seitan or tofu	Palm kernal oil	Fried foods
PROCESSED DAIRY		Breast Milk		Ghee (clarified butter)	Cream / Butter	Cow Milk	Casein, milk protein, cottage cheese	Processed Cheese
NON-DIARY			Almond Milk		Rice Milk	Soy Cheese	Soy Milk
COW / HUMAN			Human Breast Milk		Yogurt	Aged Cheese	New Cheeses	Ice Cream, Homogenized Milk
EGGS			Quail Eggs	Duck Eggs	Chicken Eggs
Note that a food's acid or alkaline-forming tendency in the body has nothing to do with the actual pH of the food itself. For example,
lemons are very acidic, however the end-products they produce after digestion and assimilation are very alkaline so lemons are alkaline-forming
in the body. Likewise, meat will test alkaline before digestion but it leaves very acidic residue in the body so, like nearly all animal products,
meat is very acid-forming.