The following tables may be beneficial to people who are suffering from chronic acidosis.

The pH Effect of Vegetables

Vegetable	Strongly Acidifying	Mildly Acidifying	Mildly Alkalizing	Strongly Alkalizing
Artichoke
Asparagus
Beets and Beet Greens
Broccoli
Brussels Sprouts
Carrot
Cauliflower
Chicory
Cucumber
Dandelion Greens
Endives
Garlic
Green Beans
Cabbage
Lettuce (avoid iceberg)
Onion/Shallot
Potatoes
Radish
Spinach
Squash
Sweet Potatoes
Turnip
Yam
Zucchini

The pH Effect of Grains

Grain	Strongly Acidifying	Mildly Acidifying	Mildly Alkalizing	Strongly Alkalizing
Amaranth
Barley
Buckwheat
Bulgur
Millet
Oats
Quinoa
Rice, Brown
Rice, White
Rye
Spelt
Wheat, Semolina
Wheat, White
Wheat, Whole

The pH Effect of Breads

Bread	Strongly Acidifying	Mildly Acidifying	Mildly Alkalizing	Strongly Alkalizing
Dark Bread (Pumpernickel)(Yeast Free)
White Bread
Whole-Grain Bread (Yeast Free)
Yeast Bread

The pH Effect of Dairy Products

Dairy Product	Strongly Acidifying	Mildly Acidifying	Mildly Alkalizing	Strongly Alkalizing
Butter, heated
Butter, raw, fresh
Buttermilk, fresh
Cheese, Provolone
Cheese, sharp (Cheddar, Parmesan)
Cheese, soft (Brie, Camembert)
Cheese, Swiss
Egg Yolk
Egg, Whole
Milk, pasteurized
Milk, raw whole
Whey, fresh
Yogurt, plain, organic
Yogurt, sweetened

The pH Effect of Meats, Poultry & Fish

Meat, Poultry, Fish	Strongly Acidifying	Mildly Acidifying	Mildly Alkalizing	Strongly Alkalizing
Beef
Carp
Chicken
Crayfish
Flounder
Herring
Lamb
Lobster
Mackerel
Oyster
Perch
Pork
Salmon
Trout

The pH Effect of Legumes

Legume	Strongly Acidifying	Mildly Acidifying	Mildly Alkalizing	Strongly Alkalizing
Chickpeas
Kidney Beans
Lentils
Navy Beans
Peanuts
Peas
Soybeans
White Beans

The pH Effect of Nuts & Seeds

Nut, Seed	Strongly Acidifying	Mildly Acidifying	Mildly Alkalizing	Strongly Alkalizing
Almond
Brazil Nut
Cashew Nut
Coconut
Hazelnut
Pecan
Pine Nut
Pistachio Nut
Pumpkin Seed
Sesame Seed
Sunflower Seed
Walnut

The pH Effect of Fruits

Fruit	Strongly Acidifying	Mildly Acidifying	Mildly Alkalizing	Strongly Alkalizing
Apple
Apricot, fresh
Avocado
Banana
Black Currants
Blackthorn Berries
Blueberries
Cherries, Bing
Figs, fresh
Grapefruit
Grapes
Kiwi
Lemon
Lime
Mandarin Orange
Mango
Melon
Mulberries
Nectarine
Orange
Pear
Persimmon
Pineapple
Plum
Pomegranate
Raspberries
Red Currants
Strawberries
Tomatoes, uncooked
Watermelon

The pH Effect of Dried Fruits

Dried Fruit	Strongly Acidifying	Mildly Acidifying	Mildly Alkalizing	Strongly Alkalizing
Apple
Apricot
Banana
Dates
Figs
Mango
Peach
Pear
Pineapple
Prunes
Raisins

The pH Effect of Beverages

Beverage	Strongly Acidifying	Mildly Acidifying	Mildly Alkalizing	Strongly Alkalizing
Almond Milk
Beer
Black Tea
Cocoa
Coffee
Herbal Tea
Hot Chocolate
Liquor
Milk
Soda
Vegetable Juice (freshly made)
Water, Mineral (carbonated)
Water, Mineral (heavily carbonated)
Water, Mineral (noncarbonated)
Water, Spring or Filtered
Water, Tap
Whiskey
Wine

The pH Effect of Fats & Oils

Fat, Oil	Strongly Acidifying	Mildly Acidifying	Mildly Alkalizing	Strongly Alkalizing
Butter
Cold-pressed, Unrefined Oils(heated) such as canola, olive oil
Cold-pressed, Unrefined Oils(unheated) such as canola, olive oil
Hydrogenated Fats
Lard
Margarine
Nonhydrogenated Fats
Peanut Oil
Walnut Oil

The pH Effect of Condiments, Herbs & Spices

Condiment, Herb, Spice	Strongly Acidifying	Mildly Acidifying	Mildly Alkalizing	Strongly Alkalizing
Apple Cider Vinegar
Herbs
Ketchup
Mayonnaise
Mustard, Non-organic
Mustard, Organic
Pickles
Salt, Celtic & Sea
Salt, Processed
Spices
Sugar
Vinegars other than Apple Cider

The above tables are extracted from the book, "In Balance For Life" by Alex Guerrero which is available at the National Library.

Posted on 18 January 2008

If you need a more comprehensive food chart, please logon http://www.acidalkalinediet.com/Alkaline-Foods-Chart.htm **** Updated on 9 May 2008