Alkaline and Acid Food List Alkaline Forming Foods Fresh Vegetables: Artichokes, Asparagus, Avocados, Bamboo Shoots,

Beans (String), Beans (wax). Bea ns, Lima (Dried, or fresh). Beets, Bread, Soy Bean, Cabbage (Red), Carrots, Cele ry, Chard, Chives, Corn, Cucumbers, Endive, Garlic, Herbs (All), Horse-Radish, K ale, Kohlrabi, Leeks, Lettuce (Leaf), Okra, Onions (Some), Oyster Plant, Parsley , Parsnips, Peas (Fresh), Peppers (Sweet), Pimento, Potatoes (Red), Potatoes (Sw eet), Pumpkin, Rutabagas, Sauerkraut, Soy Bean, Spinach (Raw), Sprouts (.All), S quash (All kinds, summer). Tomatoes (Yellow), Vegetable Oyster, Watercress, Yams Fresh Fruits: Apples (Golden Delicious), Apricots, Berries (All dark). Cherries (Bing), Grapef ruit (Pink), Grapes (Flame &. Concord, Kumquats, Lemons (Tree Ripened), Mango, K iwi, Logan Berries, Loquats, Lemon (Ripe), Melons (All kinds). Papaya, Passion F ruit, Peaches (One variety). Pears (Bosc- Japanese) Nuts (Raw): Cashew, Macadmaia, Pecan Starches & Sugars: Beans (Pinto), Carob, Corn Bread (Yellow), Corn Meal (Yellow), Corn Meal Cereal, Cornstarch Crackers (Alkaline / Whole-grains), Hominy, Soybeans (Bread/dried, S paghetti (Egg Noodle), Popcorn (Yellow) Maple Syrup (100% Pure), Pancake (Alkali ne Flour), Pastries (Alkaline Flour), Peas (Dried Green), Organic Brown Rice - S hort 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 Mil k, 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, C ranberries, Dates, Figs, Grapefruit (White), Grapes (Thompson), Limes, Lemons (P icked Green), Nectarines, Olives, Oranges, Peaches (Most), Pears (Bartlett), Per simmons, Pineapple, Plums, Prunes, Pomegranate, Prunes, Raisins, Raspberries, Rh ubarb, 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), F lour (List), Gravies (most kinds), Honey, Hubbard Squash, Jelly (All kinds), Jer usalem 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), Sug ar (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 (Be ef/Pork/Veal), Mutton, Olives (Green), Oysters, Peanut (Legume), Peanut Butter, Pine Nuts, Pistachio Nuts, Poultry (Chicken), Turkey (Dark Meat), Shrimp, Scallo ps, Squab, Venison, Milk (low protein) Misc.: Canned and prepared foods tend toward acidity, Alcohol, Artificial Sweeteners, C offee/tea, Drugs/medications, Oils (hydrogenated), Pepper, Table Salt.