pH is Vital for Whole Body Health
pH-inding the Right Balance
At the first mention of acidity and alkalinity, eyes glaze over. After all, these
terms sound somewhat scientific, and vague memories of junior high science
class and litmus paper changing color may come to mind. However, the balance
between acidity and alkalinity, and its importance,can be explained quite simply
and should be explained. This balance is essential to good health.
Every solution is either acidic or alkaline. (Alkaline is often called “base.”)These
solutions can be anything from body fluids, such as stomach acid and blood, to
beverages, such as wine or coffee, to sea water. Acidity and alkalinity are
measured in pH (potential of hydrogen). The pH scale goes from 0 to 14, with
0 the most acidic, and 14 the most alkaline. The pH of stomach acid is 1, wine
is 3.5, water is 7 (neutral), venous blood is 7.35, arterial blood is 7.4, sea water
is 8.5, and baking soda is 12. Ideally, our pH should stay on the alkaline side:
between 7.35 and 7.45.Keeping our acidity and alkalinity balanced means
regulating the hydrogen ion concentration in our body fluids.
An acid is a molecule or ion (an ion is an atom that carries a positive or negative
electric charge) that can contribute a hydrogen ion to a solution. An alkalizing
substance is one that contains a molecule or ion that combines with hydrogen
ions to remove them from a solution_it neutralizes acids and acts as a buffer.
Foods are classified as acid-forming or alkalizing depending on the effect they
have on the body. An acid-forming food contributes hydrogen ions to the body,
making it more acidic. An alkalizing food removes hydrogen ions from the body,
making it more alkaline. It is important to note that this classification is based on
the effect foods have on the body after digestion, not on their own intrinsic acidity
or alkalinity (or how they taste to us). A common misconception is that if a food
tastes acidic, it has an acid-forming effect on the body. This is not necessarily true.
Very often, an acidic-tasting food is alkalizing. Citric fruits are a good example.
People say that lemons, for example, are “too acidic”; however, they are actually
alkalizing because the minerals they leave behind after digestion help remove
hydrogen ions, decreasing the acidity of the body. (Many people use the term
“residue” or “ash” to explain the effect of a food on the body. A food with an
acid ash after digestion contributes hydrogen ions, making the body more acidic;
a food with an alkaline ash after digestion removes hydrogen ions, making the body
more alkaline.)Another misconception is that acid-forming foods are “bad.” This is
not correct; acidity and alkalinity are opposites and one is not intrinsically better
than the other. This misconception has developed because the North American diet
is excessive acidic, which does result in health problems. Common acid-forming
foods include processed junk foods and those that are high in animal protein. Some
common alkalizing foods are spinach, soybeans, raisins, carrots, and most citrus
Looking at this short list of acid-forming and alkalizing foods, you can see where
the problem lies. North Americans eat considerably more acid-forming foods than
alkalizing foods. Unfortunately, too much acid can cause health problems. According
to well-known naturopath Paavo Airola in his book “How to Get Well”, Acidosis, or
over-acidity in the body tissues, is one of the basic causes of diseases, especially
the arthritic and rheumatic diseases. “Others concur with Airola. Speaking of the
acidity of a high-fat, high-sugar diet, Michael Colgan, in The New Nutrition, says,
“Acidosis destroys bones, because the body has to steal alkalizing minerals from
them, to keep the blood pH from dropping into the acid range .
” Dr. Mary Ruth Swope, in Green Leaves of Barley, comments, “We have become
too full of acid and, as a result, are experiencing a wide range of diseases that
flourish in the acid medium.” Dr. Yoshihide Hagiwara, in Green Barley Essence,
mentions that, “Should this balance [acid and alkaline] be upset, the cell metabolism
suffers, leading to conditions such as fatigue.”
Common symptoms of an unbalanced pH include heartburn (a burning sensation
in the stomach and acid-tasting burps), bloating, belching, and feeling full after
eating small amounts of food. Other symptoms could include insomnia, water
retention, migraines, constipation with diarrhea, fatigue, a burning sensation on
the tongue and in the mouth, and halitosis.
Eat a diet that helps your body maintain the correct acidity-alkalinity balance.
According to Airola, the ideal diet should have a natural ratio of four parts alkaline to
one part acid. Others contend that while this a good ratio for active people (exercise
creates a lot of acid), less active people can handle a diet with a ratio of two parts
alkaline to one part acid.
Colbin, Annemarie. 1986. Food and Healing. New York: Ballantine (Pp. 73-80).
|M.D. 1985. Green Barley Essence. New Canaan, CT: Keats Publishing, Inc. (Pp. 50-58).Murray, Frank. “Unless you Balance Acidity, your muscles may become tense.” Better Nutrition, March 1996.Swope, Mary Ruth. 1990. Green Leaves of Barley Phoenix, AZ: Swope Enterprises, Inc. (Pp. 99-109).The article “pHinding the Right Balance” is ***reproduced with the permission of AIM International.
©1997 by AIM International
(Do NOT take Cocaine, Amphetamines, Coffee, Nicotine, Alcohol, or lots of Sugar.
These make your Blood pH….Acidic.)
What ARE “ACID-FORMING” Foods ?
Acid forming foods include: * asparagus, barley, beans (dried), beechnuts, BEEF, BREAD,
buckwheat, BUTTER, cashew nuts, Cereals, CHEESE, chestnuts, Chicken, CHOCOLATE, clams,
cod liver oil, Cottage Cheese, Cornmeal, cottonseed meal, cow peas, crab, cream, EGGS,
farina, FISH, FLOUR, frog legs, Halibut, HAM, hazelnuts, hickory nuts, hominy, HONEY,
horseradish, Jello, kohlrabi, lamb, lentils, lobster, mackerel, Macaroni, maple syrup,
Margarine, MEATS, mussels, Mushrooms, OATS, pasta, peanuts, Peas, pecans, pistachios,
pomegranate, PORK, prunes, quinces, Rice, rutabagas, Rye, sauerkraut, SALMON, scallops,
smelt, smoked herring, sole, spaghetti, SUGAR, syrups, tapioca, turkey, walnuts, WHEAT,
wheat germ & WINE.
What is a list of foods that increase alkalinity in the blood?
Alkaline forming foods include: * agar, ALFALFA(sprouts), almonds, APPLES(apple cider),
apricots, artichokes, BANANAS, beets, beet tops, blackberries, blueberries, BROCCOLI (did
you eat yours?), Brussel sprouts, burdock, cabbage, cantaloupe, carob, CARROTS,
cauliflower, CELERY, celeriac, chard, cherries, chives, COCONUT, CRANBERRIES,
cucumbers, currants (fresh), dandelion greens, DATES, dill, dock, endive, figs (dried),
flaxseed, GARLIC, GRAPES, Grapefruit, greenbeans (fresh), guava, huckleberries, Irish
moss, KELP, kohlrabi, leeks, LEMONS, lettuce, LIMA BEANS (fresh), limes, loganberries,
loquats, mango, MELONS, millet, mint, molasses, mulberries, muskmelons, mustard
greens, nectarines, okra, Olives, olive oil, ONIONS, ORANGES, papaya, parsley, parsnips,
passion fruit, Peaches, Pears, persimmons, PINEAPPLE, plums, Pumpkin, radishes,
RAISINS, Raspberries, rhubarb, Romaine lettuce, rutabagas, sea grass, sorrel, Soybeans,
Spinach, squash, Strawberries, Swiss chard, tangerine, turnips, Vegetable oils, water
chestnuts, watercress, watermelon.
ACID-FORMING & ALKALINE-FORMING FOODS
It must be noted that because a food is acid it is no indication that it REMAINS acid in the body.
It can turn alkaline. Honey and raw sugars produce alkaline ash, but because of a high con-
centrate of sugar become acid-formers. Those fruits marked with an * should not be eaten
with other foods. They are acid externally but alkaline internally.
|A list of Acid / Alkaline Forming Foods
|Your body pH affects everything…
|Balancing the pH is a major step toward well-being and greater health.
|The pH scale is from 0 – 14
|0 1 2 3 4 5 6 7 healthy 8 9 10 11 12 13 14
Human blood pH should be slightly alkaline ( 7.35 – 7.45 ). Below or above this range
means symptoms and disease. A pH of 7.0 is neutral. A pH below 7.0 is acidic. A pH
above 7.0 is alkaline. An acidic pH can occur from, an acid forming diet, emotional
stress, toxic overload, and/or immune reactions or any process that deprives the
cells of oxygen and other nutrients. The body will try to compensate for acidic pH by
using alkaline minerals. If the diet does not contain enough minerals to compensate, a
build up of acids in the cells will occur. An acidic balance will: decrease the body’s ability
to absorb minerals and other nutrients, decrease the energy production in the cells,
decrease it’s ability to repair damaged cells, decrease it’s ability to detoxify heavy metals,
make tumor cells thrive, and make it more susceptible to fatigue and illness. A blood pH
of 6.9, which is only slightly acidic, can induce coma and death.
The reason acidosis is more common in our society is mostly due to the typical American
diet, which is far too high in acid producing animal products like meat, eggs and dairy,
and far too low in alkaline producing foods like fresh vegetables. Additionally, we eat
acid producing processed foods like white flour and sugar and drink acid producing
beverages like coffee and soft drinks. We use too many drugs, which are acid forming;
and we use artificial chemical sweetners like NutraSweet, Spoonful, Sweet ‘N Low, Equal,
orAspartame, which are poison and extremely acid forming. One of the best things we
can do to correct an overly acid body is to clean up the diet and lifestyle.
To maintain health, the diet should consist of 60% alkaline forming foods and 40%
acid forming foods. To restore health, the diet should consist of 80% alkaline forming
foods and 20% acid forming foods. Generally, alkaline forming foods include: most fruits,
green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts.
Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes.
Shifting Your pH Toward Alkaline…
This chart is for those trying to “adjust” their body pH. The pH scale is from 0 to 14, with
numbers below 7 acidic ( low on oxygen ) and numbers above 7 alkaline. An acidic body
is a sickness magnet. What you eat and drink will impact where your body’s pH level falls.
Balance is Key !!!
This chart is intended only as a general guide to alkalizing and acidifying foods.
Parsnips (high glycemic)
Wild GreensALKALIZING ORIENTAL VEGETABLES
Banana (high glycemic)
Whey Protein PowderALKALIZING SWEETENERS
SteviaALKALIZING SPICES & SEASONINGS
Alkaline Antioxidant Water
Apple Cider Vinegar
Fresh Fruit Juice
Soured Dairy Products
Veggie JuicesALKALIZING MINERALS
Calcium: pH 12
Cesium: pH 14
Magnesium: pH 9
Potassium: pH 14
Sodium: pH 14Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system.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.
Winter SquashACIDIFYING FRUITS
Canned or Glazed Fruits
Prunes**ACIDIFYING GRAINS, GRAIN PRODUCTS
Hemp Seed Flour
WheatACIDIFYING BEANS & LEGUMES
White BeansACIDIFYING DAIRY
Ice MilkACIDIFYING NUTS & BUTTERS
WalnutsACIDIFYING ANIMAL PROTEIN
VenisonACIDIFYING FATS & OILS
Hemp Seed Oil
Sunflower OilACIDIFYING SWEETENERS
WineACIDIFYING OTHER FOODS
VinegarACIDIFYING DRUGS & CHEMICALS
TobaccoACIDIFYING JUNK FOOD
Beer: pH 2.5
Coca-Cola: pH 2
Coffee: pH 4** These foods leave an alkaline ash but have an acidifying effect on the body.
There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet. The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side. Remember, you don’t need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.
Organic Milk (unpasteurized)
|* These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease; research is ongoing.
Here’s a chart that ranks foods from most alkaline to most acidic.
|Ranked Foods: Alkaline to Acidic
|Extremely Alkaline Lemons, watermelon.
|Alkaline Forming Cantaloupe, cayenne celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress.Asparagus, fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices.
|Moderately Alkaline Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt (vegetable).Apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider).
|Slightly Alkaline Almonds, artichokes (jerusalem), brussel sprouts, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice).Chestnuts (dry, roasted), egg yolks (soft cooked), essene bread, goat’s milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes).
|NeutralButter (fresh, unsalted), cream (fresh, raw), cow’s milk and whey (raw), margine, oils (except olive), and yogurt (plain).
|Moderately Acidic Bananas (green), barley (rye), blueberries, bran, butter, cereals (unrefined), cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, goat’s milk (homogenized), honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized).Molasses (unsulferd and organic), most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry (whole grain and honey), plums, popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat bread (sprouted organic).
|Extremely Acidic Artificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour (white, wheat), fruit juices with sugar, jams, jellies, lamb.Liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened).
|More Ranked Foods: Alkaline to Acidic
|Highly Alkaline Forming Foods Baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple.
|Moderately Alkaline Forming Foods Apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and mango.
|Low Alkaline Forming Foods Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya.
|Very Low Alkaline Forming Foods Ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry.
|Very Low Acid Forming Foods Curry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates.
|Low Acid Forming Foods Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum, prune and tomatoes.
|Moderately Acid Forming Foods Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate.
|Highly Acid Forming Foods Tabletop sweeteners like (NutraSweet, Spoonful, Sweet ‘N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type. To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10.
|A list of Acid / Alkaline Forming Foods
|Alkaline Forming Foods
Parsnips (high glycemic)
Banana (high glycemic)
Whey Protein Powder
Apple Cider Vinegar
Fresh Fruit Juice
Alkaline Antioxidant Water
All HerbsORIENTAL VEGETABLES
|Acid Forming Foods
|FATS & OILS
Hemp Seed Oil
Hemp Seed FlourDAIRY
|NUTS & BUTTERS
|DRUGS & CHEMICALS
WineBEANS & LEGUMES
|More Ranked Foods: Alkaline (pH) to Acidic (pH)
|Alkaline: Meditation, Prayer, Peace, Kindness & Love
||Acid: Overwork, Anger, Fear, Jealousy & Stress
|Extremely Alkaline Forming Foods – pH 8.5 to 9.0
||Extremely Acid Forming Foods – pH 5.0 to 5.5
|9.0 Lemons 1, Watermelon 28.5 Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4,
Dried dates & figs, Kelp, Karengo, Kudzu root, Limes,
Mango, Melons, Papaya, Parsley 5,Seedless grapes
(sweet), Watercress, SeaweedsAsparagus 6, Endive, Kiwifruit, Fruit juices 7, Grapes
(sweet), Passion fruit, Pears (sweet), Pineapple,
Raisins, Umeboshi plum, Vegetable juices 8
|5.0 Artificial sweeteners5.5 Beef, Carbonated soft drinks & fizzy drinks 38,
Cigarettes (tailor made), Drugs, Flour (white, wheat)
39, Goat, Lamb, Pastries & cakes from white flour,
Pork, Sugar (white) 40Beer 34, Brown sugar 35, Chicken, Deer, Chocolate,
Coffee 36, Custard with white sugar, Jams, Jellies,
Liquor 37, Pasta (white), Rabbit, Semolina, Table
salt refined and iodized, Tea black, Turkey, Wheat
bread, White rice, White vinegar (processed).
|Moderate Alkaline – pH 7.5 to 8.0
||Moderate Acid – pH 6.0 to 6.5
|8.0 Apples (sweet), Apricots, Alfalfa sprouts9,
Arrowroot, Flour 10, Avocados, Bananas (ripe),
Berries, Carrots, Celery, Currants, Dates & figs
(fresh), Garlic 11, Gooseberry, Grapes (less sweet),
Grapefruit, Guavas, Herbs (leafy green), Lettuce
(leafy green), Nectarine, Peaches (sweet), Pears
(less sweet), Peas (fresh sweet), Persimmon,
Pumpkin (sweet), Sea salt (vegetable)12, Spinach
7.5 Apples (sour), Bamboo shoots, Beans (fresh green),
Beets, Bell Pepper, Broccoli, Cabbage;Cauli, Carob
13, Daikon, Ginger (fresh), Grapes (sour), Kale,
Kohlrabi, Lettuce (pale green), Oranges, Parsnip,
Peaches (less sweet), Peas (less sweet), Potatoes
& skin, Pumpkin (less sweet), Raspberry, Sapote,
Strawberry, Squash 14, Sweet corn (fresh), Tamari
15, Turnip, Vinegar (apple cider) 16
|6.0 Cigarette tobacco (roll your own), Cream of Wheat
(unrefined), Fish, Fruit juices with sugar, Maple
syrup (processed), Molasses (sulphured), Pickles
(commercial), Breads (refined) of corn, oats, rice &
rye, Cereals (refined) eg weetbix, corn flakes,
Shellfish, Wheat germ, Whole Wheat foods 32,
Wine 33, Yogurt (sweetened)
6.5 Bananas (green), Buckwheat, Cheeses (sharp),
Corn & rice breads, Egg whole (cooked hard),
Ketchup, Mayonnaise, Oats, Pasta (whole grain),
Pastry (wholegrain & honey), Peanuts, Potatoes
(with no skins), Popcorn (with salt & butter), Rice
(basmati), Rice (brown), Soy sauce (commercial),
Tapioca, Wheat bread (sprouted organic)
|Slightly Alkaline to Neutral pH 7.0
||Slightly Acid to Neutral pH 7.0
|7.0 Almonds 17, Artichokes (Jerusalem), Barley-Malt
(sweetener-Bronner), Brown Rice Syrup, Brussel
Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg
plant, Honey (raw), Leeks, Miso, Mushrooms, Okra,
Olives ripe 18, Onions, Pickles 19,(home made),
Radish, Sea salt 20, Spices 21, Taro, Tomatoes
(sweet), Vinegar (sweet brown rice), Water Chestnut
Amaranth, Artichoke (globe), Chestnuts (dry
roasted), Egg yolks (soft cooked), Essene bread 22,
Goat’s milk and whey (raw) 23,Horseradish,
Mayonnaise (home made), Millet, Olive oil, Quinoa,
Rhubarb, Sesame seeds (whole) 24,Soy beans
(dry), Soy cheese, Soy milk, Sprouted grains 25,
Tempeh, Tofu, Tomatoes (less sweet), Yeast
|7.0 Barley malt syrup, Barley, Bran, Cashews, Cereals
(unrefined with honey-fruit-maple syrup), Cornmeal,
Cranberries 30, Fructose, Honey (pasteurized),
Lentils, Macadamias, Maple syrup (unprocessed),
Milk (homogenized) and most processed dairy
products, Molasses (unsulphered organic) 31,
Nutmeg, Mustard, Pistachios, Popcorn & butter
(plain), Rice or wheat crackers (unrefined), Rye
(grain), Rye bread (organic sprouted), Seeds
(pumpkin & sunflower), Walnuts
Blueberries, Brazil nuts, Butter (salted), Cheeses
(mild & crumbly) 28, Crackers (unrefined rye),
Dried beans (mung, adzuki, pinto, kidney,
garbanzo) 29, Dry coconut, Egg whites, Goats
milk (homogenized), Olives (pickled), Pecans,
Plums 30, Prunes 30, Spelt
|Neutral pH 7.0 ‹ Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test strips)
|Butter (fresh unsalted), Cream (fresh and raw), Margarine 26, Milk (raw cow’s) 27, Oils (except olive),
Whey (cow’s), Yogurt (plain)
|NOTE: Match with the numbers above.1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, and gastro upsets.
2. Good for a yearly fast. For several days eat whole melon, chew pips well and eat also. Super alkalizing food.
3. Substitute for gelatin, more nourishing.
4. Stimulating, non-irritating body healer. Good for endocrine system.
5. Purifies kidneys.
6. Powerful acid reducer detoxing to produce acid urine temporarily, causing alkalinity for the long term.
7. Natural sugars give alkalinity. Added sugar causes juice to become acid forming.
8. Depends on vege’s content and sweetness.
9. Enzyme rich, superior digestibility.
10. High calcium content. Cornflour substitute.
11. Elevates acid food 5.0 in alkaline direction.
12. Vegetable content raises alkalinity.
13. Substitute for coca; mineral rich.
14. Winter squash rates 7.5. Butternut and sweeter squash rates 8.0.
15. Genuine fermented for 11Ž2 years otherwise 6.0.
16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, + honey & water before meals.
17. Soak 12 hours, peel skin to eat.
18. Sundried, tree ripened, otherwise 6.0.
19. Using sea salt and apple cider vinegar.
20. Contains sea minerals. Dried at low temperatures.
21. Range from 7.0 to 8.0.
22. Sprouted grains are more alkaline. Grains chewed well become more alkaline.
23. High sodium to aid digestion.
24. High levels of utilizable calcium. Grind before eating.
25. Alkalinity and digestibility higher.
26. Heating causes fats to harden and become indigestible.
27. High mucus production.
28. Mucus forming and hard to digest.
29. When sprouted dry beans rate 7.0.
30. Contain acid-forming benzoic and quinic acids.
31. Full of iron.
32. Unrefined wheat is more alkaline.
33. High quality red wine, no more than 4 oz. daily to build blood.
34. Good quality, well brewed – up to 5.5. Fast brewed beers drop to 5.0.
35. Most are white sugars with golden syrup added.
36. Organic, fresh ground-up to 5.5.
37. Cheaper brands drop to 5.0, as does over-indulgence.
38. Leaches minerals.
39. Bleached – has no goodness.
40. Poison! Avoid it.
41. Potential cancer agent. Over-indulgence may cause partial blindness.
Note: No claims are made regarding the therapeutic use of this product… Plus,
These statements have not been evaluated by the Food & Drug Administration.
These products are not intended to diagnose, treat, cure or prevent any disease.
Source: Acid Alkaline Food
Let thy food be thy medicine, and thy medicine be thy food.
Hippocrates, Father of Medicine, 400 B.C.
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