Acid - Alkaline_food Balancing

ACID - ALKALINE FOOD BALANCING

Guide and Overview Food Combining Chart 389 Acid - Alkaline Foods Chart

Stefan Mager

ACID - ALKALINE FOOD BALANCING The body regulates blood pH to stay within the narrow range of 7.35 to 7.45, making it slightly alkaline. Blood that has a pH below 7.35 is too acidic, whereas blood pH above 7.45 is too alkaline. Both extremes are likely to lead to disease. The body is able to assimilate minerals and nutrients properly only when its pH is balanced. Foods are generally categorised as acid or alkaline based on the residue they leave in the human body after they have been metabolised. Foods such as orange juice and lemon juice are acidic in their natural state but turn alkaline after they have been metabolised in the body. Knowing which foods have an effect on the body's pH helps to establish a balanced diet that leads to optimal health. This Guide lists 389 foods according to their acid or alkaline forming potential.

FOOD COMBINING Food combining refers to the selection of foods which are compatible with each other in terms of digestive chemistry. The digestive system does not process all foods at the same rate. If the balance is wrong, the body cannot properly digest, utilise and assimilate nutrients in food. Digestion is helped by selecting foods that have similar digesting times. In addition different foods require different digestive enzymes to facilitate the digestive process. Protein foods need an acidic environment for digestion whereas carbohydrates (starches, fruits, sugars) and fats require alkaline conditions. Knowing food combining principles will assist with overall health and general well-being.

Other titles in this series: Raw Food Guide; Gluten-Free Guide; Sugar ft Fructose Guide; 120 Healthiest Foods; Diet Essentials; Superfoods; Microgreens Growing Guide; Botanical Field Guide; Biodynamic Growing Guide; How Plarits Grow; Goethe's Metamorphosis of Plants; Moon Planting Guide; Fruit ft Berry Growing Guide; Orchid Growing Guide; Vegetable Growing Guide; Season by Season Vegetable Planting; Seed Collecting Guide; Plant Propagating Guide; Flowers Growing Guide; Herb Growing Guide; Elements of Nature; Wine Guide; Ayurveda; Aromatherapy; Reflexology; Astrology/Chakras; Tarot/Numerology; Buddhist Wheel of Existence;·Shamatha Meditation; Essential Elements of Buddhism; 100 Haiku Published in Australia by www.aracariaguides.com. For more information on our publications go to aracariaguides.com. All rights reserved. Printed in China. ISBN 978-0-9871668-2-1

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Understanding Acid - Alkaline Balance Alkaline - acid balance The body functions on an intricate and inter-related system of chemicals that include amino acids, sugars, fatty acids, vitamins, minerals and trace elements. All these substances break into two major groups: alkaline substances or acid substances. In a healthy body alkalines and acids are balanced. If the body's alkaline/acid relationship is out of balance, the body is unable to assimilate nutrients and minerals and therefore can not absorb and utilise them as is necessary in maintaining good health . The body's natural pH balance A healthy body maintains alkaline/acid balance naturally. However, medications, sugars, stress and bad diet can upset this balance and make the body more acidic and susceptible to invasion by bacteria, parasites and cancer. In addition, minerals such as calcium are leached from the bones to help alkalise the body. The body also stores fat as a buffer against acidity. Diet considerations play an important role in keeping the body's PH stable at 7.36. Alkalising supplements can also be helpful . What is pH? The letters pH stand for 'potential of hydrogen' . The pH scale is a means to measure the alkalinity or acidity of a solution . Acids are harsh, corrosive substances that release hydrogen ions when dissolved in water. Acidic minerals include sulfur, chlorine, phosphorous, fluoride, iodine and silicon. Alkalines are non­ corrosive and more gentle. They give up few or no hydrogen ions when dissolved in water. Alkaline minerals include calcium, sodium, magnesium, cobalt and copper. How to measure body pH pH measuring strips are used to determine body pH. The healthy range of urinary pH is 6.0 - 6.5 in the morning and 6.5 - 7.0 in the evening. Saliva pH should be between 6.5 - 7.5 all day. The best time to test pH is one hour before a meal or two hours after a meal. pH measuring strips are readily available at most chemists.

Battery Acid pH 0

Stomach Acid

r

Cola pH 2.5 4.2

Pure Rainwater pH 5.6

Urine ph 6 - 4.5

Small Intestine pH 6

r

Urine pH Urine testing indicates how well the body assimilates minerals such as calcium, magnesium, sodium and potassium. The body uses these minerals to control acid levels . If acid levels are too high, the body is unable to excrete acid and will store it in body tissue or 'buffer' it by salvaging minerals from organs and bones. Saliva pH Saliva testing indicates the activity of digestive enzymes in liver and stomach. These enzymes need a range of pH ideally around 7.2. Readings below 7.0 indicate low alkaline reserves that may lead to serious health problems. Natural body acidification defences The body either eliminates excessive substances or attempts to neutralise them chemically. Excess acid can be eliminated by either the lungs or the kidneys. The respiratory system oxidises weak acids and releases them as carbon dioxide and breath moisture. Nonvolatile (fixed) acids need to be processed by the kidneys and expelled with the urine. However, there is a limit to how much acid the kidneys can process every day. Strong acids can also be expelled though sweating . Problems associated with acidosis Acidosis in an abnormal increase in the body acidity. A diet rich in acid producing animal fats, eggs and dairy and lean on alkaline producing foods such as fresh vegetables can result in acidosis. Processed foods, soft drinks, artificial sweeteners and coffee are also rich acid producers. Resulting health problems include weight gain, obesity, diabetes, cardiovascular damage, immune deficiency, premature aging, osteoporosis, low energy and fatigue. Consulting your doctor Keeping a focus on a well balanced diet will certainly help in maintaining alkaline balance and generally promote good health and well-being. However, if a condition persists it is always prudent to consult a professional health carer.

loaec Skle Layer pH 7.35

Pure Water Neutral pH 7

_,

Soapy 1 Water pH 12

Ammonia Solution pH 11

Baking Soda pH 8.2

Bleach pH 12

More Alkaline

More Acid Acidosis is a widespread problem Acidosis refers to an increased acidity in the blood. Low blood pH (below 7.35) affects the rate of cellular metabolic activity and weakens all body systems. A diet with an emphasis on proteins, cereals and sugar as well as stimulants such as tobacco, coffee, tea and alcohol promotes acidosis. Stress and nervous tension further contribute to the problem. A balanced diet rich in alkaline foods such as vegetables is the most effective way of counteracting acidosis. Regular physical exercise is also important as is a less stressful and demanding lifestyle. Early symptoms Acne, muscular pain, cold hands and feet, dizziness, low energy, food allergies, hyperactivity, low sex drive, bloating, heartburn, constipation, hot urine, strong-smelling urine, rapid panting breath, rapid heartbeat, white coated tongue, metallic taste in mouth. Advanced symptoms Cold sores, depression, loss of memory, loss of concentration, migraine headaches, insomnia, asthma, hay fever, ear aches, hives, swelling, viral infection, bacterial infections, fungal infections, impotence, urethritis, cystitis, urinary tract infection, gastritis, colitis, excessive hair loss, psoriasis, diarrhoea, sinusitis. About alkalosis Alkalosis is a condition in which the body fluids are excessively alkaline with blood pH above 7.45. It can be caused by electrolyte disturbances caused by prolonged vomiting or severe dehydration or low carbon dioxide levels in the blood. Symptoms include hand tremors, lightheadedness, muscle twitching, nausea, vomiting, numbness or tingling in the face, prolonged muscle spasms. Consult your doctor for treatment of alkalosis.

Drain Cleaner pH 14

Strong Acid Forming Foods

Bacon Bread Chicken Cheese Chocolate Eggs

Fish Kidney Beans Lamb Lima Beans Hazelnuts Oat Bran Pastry

Plums Rice Rye Soy Flour Turkey Walnuts Yoghurt

Alfalfa Almonds Apples Apricots

Eggplants

Oranges Papaya Parsley Parsnips

66 Alkaline Forming Superfoods

Artichokes Asparagus

Avocados Bananas Beans (as sprouts) Beetroot Blackberries Broccoli Brussels Sprouts

Buckwheat (flour) Cabbage Carrots (organic) Cauliflower Celery

Chestnuts Chicory Chives Cucumber

Endive Fennel Figs Flaxseed Oil Garlic Ginger Grapefruit

Green Beans Honey (raw)

Kale Kohlrabi Kelp Kiwifruit Leeks Lemons/Limes Lettuce Mangos

Mushrooms Okra Olives (green) Onion

Peaches Pears Peas Peppers Pineapple Potato Pumpkin Radishes Spinach

Strawberries Sweet Corn (fresh) Sweet Potato Tomatoes Turnips Watercress Watermelon Wheatgrass Zucchini

Food Combining at a Glance Protein and carbohydrate foods Acid fruits with protein Proteins are organic compounds composed of one or more chains of Combining acid fruits with starchy and protein foods compromises amino acids. Digestion of protein dense foods requires high potency protein digestion resulting in indigestion and bloating. acidity. Carbohydrates are organic compounds found in gums, Sugar with starch, protein and acid fruit sugars, starches and cellulose. Digestion of carbohydrate dense Sweet dishes that contain starches produce acidic saliva that is not foods requires an alkaline medium. Mixing protein dense foods with helpful with digesting the starches. Carbohydrates ferment, carbohydrate dense foods blocks digestion, encourages stressing the digestive system and resulting in gas. Sugar also has a fermentation, indigestion, bloating and gas. Knowing which food marked inhibiting effect on the flow of gastric juice. groups are compatible encourages proper digestion and promotes Fruits with vegetables general well-being. Best not to combine fruits with cooked vegetables because the Combining concentrated proteins digestion of fruit will be delayed and fermentation will take place. Eating concentrated protein foods together (nuts + cheese) may Salads and leafy green vegetables overload digestive juice secretion. It is better to limit intake to one Salads and leafy green vegetables combine well with most other source of protein at the one time. foods. Tomatoes are an exception and should not be combined with Proteins and fats starches. Fats are substances that are insoluble in water but soluble in Eat melons alone Melons digest faster than any other food, including other fruits. It is organic solvents. Combining fat concentrated foods with protein better to eat melons on their own. concentrated foods inhibits the break down of fats until all protein About milk foods have been broken down first. In this way undigested fats will As milk does not digest in the stomach but in the duodenum, it does remain in the stomach for an unsuitably long time. Remember that most proteins already contain considerable amounts of fat. not produce digestive juices and does not aid with digestion. Milk is best taken alone. Acid fruits with carbohydrates Timing Acid fruits, sweet fruits and starch concentrated foods should not Allow some time between eating foods that do not combine; two be eaten in the same meal. Saliva enzymes that promote the hours after eating fruit, three hours after eating starches and four breakdown of starch into simple sugars that can be digested are compromised by acid foods resulting in bloating and indigestion. hours after eating proteins. Combining suggestions to remember Proteins and starches in the same meal can be modified by eating some legumes. Modify nuts with an acid fruit. Modify dairy with an acid fruit. Modify pasta overload by eating an apple the next morning. Modify protein overload by eating papaya the next morning. Modify sugar overload by eating grapes the next morning. Modify salt overload by eating watermelon the next morning. •Acid fruits are FAIR with nuts. -Raw or cooked.

Non-Starch� Salad/Raw Acid Fruit Green Vegetables (Cooked) Veaetables

Sub-Acid Fruit

Sweet Fruit tDried\

Melons

Poor

Poor

Bad

Bad

Good

Bad

Fair

Poor

Bad

Good

Good

Good

Good

Good

Bad

Protein

Starch

Fat

Sweet Milk

Butter Milk

Protein

Bad

Bad

Bad

Bad

Bad

Good

Good

Starch

Bad

Good

Good

Bad

Bad

Good

Fat

Bad

Good

Good

Fair

Fair

Bad

Bad

Good

-

Fair

Poor

Poor

Fair

Fair

Bad

Bad

Bad

Bad

Good

-

Good

Poor

Poor

Fair

Fair

Bad

Bad

Good

Good

Good

Poor

Poor

Good

Good

Poor

Fair

Poor

Bad

Sub-Acid Fruit

Bad

Bad

Good

Fair

Fair

Poor

Poor

Good

Good

Good

Fair

Acid Fruit"

Bad

Bad

Good

Fair

Fair

Fair

Fair

Good

Good

Poor

Fair

Poor

Poor

Good --

Poor

Fair

Poor

Poor

Poor

Good

Good

Fair

Bad

Bad

Bad

Fair

Good

Sweet Milk Sour Milk/Yoghurt Green Vegetables..

I

Sweet Fruit

-

Melons

Bad

PROTEIN

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Cheese Coconut

Eggs

Fish Fowl Meat

l.

Milk Nuts Olives Seeds Soybeans Yoghurt

Bad

Proteins and carbohydrates are eaten separately.

.......+ Eat ONE particular concentrated protein at a single meal.

.ml

....... Bad

Bad

Treat juices as a whole FATS Ii OILS meal. Avocado Nut Oils Butter Olive Oil Corn Oil Safflower Oil Soy Oil Cream Treat milk as a separate Lard Sesame Oil meal.

•

Fair

-

COMPLEX CARBOHYDRATES STARCHY VEGETABLES Beans Potatoes Breads Pumpkin Cereals Split Peas Grains Squash Lentils

NON-STARCHY VEGETABLES (High Water Content Foods)

Asparagus Bamboo Shoots Beet Greens Bok Choy Broccoli Brussels Sprouts

. Blackberry Cranberry Cumquat Gooseberry Grapefruit

Bad

ACID FRUITS Fruit Pineapple Lemon Pomegranate Raspberry Lime Orange Apple (sour) Passion Fruit

Burdock Root Cabbage Carrots Cauliflower Celery Chard

Chicory Chives Collards Cucumber Daikon Dandelion

�

,.

Eggplant Endive Fennel Garlic Green Beans Kale

Kohlrabi Leeks Lettuce Mushrooms Okra Onions

MILDLY STARCHY VEGETABLES Corn Artichokes Carrots Peas Cauliflower Beets

SUB-ACID FRUITS Apple Guava Pear Mango Apricot Plum, Sweet Blueberry Mulberry Tamarillo Papaya Cherry Peach Grape

.. .,

Parsley Radishes Rhubarb Shallots Spinach Sprouts

SWEET FRUITS

Sweet Pepper Tomatoes Turnips Watercress Zucchini

-

,... L_

l. MELON

Banana Prune Durian Cantaloupe Persian Melon Raisin Carob Fig Honey Dew Musk Melon Currant Jackfruit Casaba Watermelon Date Papaya Crenshaw Dried Fruit Persimmon Eat fruit as a separate meal. - Don't eat fruit while still digesting other food. - Don't eat sweet and acid fruit together - Eat melon alone. Kiwi

Baked Produc� · Cakes Apple Pie

·--

L

...

,.......... ···I

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Beverages Non-Alcoholic Lemon Juice Milk Shake

Bagels Ba ed Potato

Orange Juice

Ba ing Powder

Pear Juice

Ba ing Soda

Pineapple Juice

Biscuits (Most)

Rice Milk

Breadsticks (White)

Root Beer

Brownies

Soft Drinks (carbonated)

Carrot Cake

Soy Milk

Cheesecake

Tea (Black)

Cookies (Chocolate)

Tea (Green)

Croissants

Tea (Herbal)

Danish Pastry

Tomato Juice Vegetable Juice

Donuts

•

ce Cream (All flavours) Pi a (White flour) ?Jta (Whole wheat) ?retzels Du f Pastry Pumpernickel . e Bread (Whole) ortillas (White flour) te Bread ole Wheat Bread

Beverages Alcoholic e (Dark) "e (Pale)

.,.,

Water (most bottled) Water (chlorinated) Water (Non-chlorinated)

Dairy Cheese Butter Cam·embert Cheese Cheddar Cheese Cottage Cheese

Ill

....

..II l'I.tE!!Il

···- ...........u....

\ilW

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Cream Cream (Sour) Cream Cheese Curd Cheese Egg (Whole)

Beer (Dark)

Eggs (White only)

Beer (Pale)

Ghee

Malt Liquor

Gouda

Scotch

Hard Cheese (Most) Milk (Cow's skim)

odka ine (Red) Wme (White) Spirits (Most)

Milk Cow's whole)

I

Beverages :im:) � Non-Alcoholic_ · �[!l'l} Apple Cider

Mozzarella

tlll.'JII ••

Jl,

..II

I� liij;lil

Skim Milk Soft Cheese Swiss Cheese Yoghurt

Apple Juice

Fish Seafood

Berry Juice Blend Carrot Juice

Bass

Chamomile Tea

Clams

Coffee (Decaffeinated)

Crab

Coffee (Espresso)

Flounder

Cola

Herring

Ginger Tea

Lobster

Ginseng Tea

Mackerel

Goat's Milk

Mussels

Grape Juice

Orange Roughy

Grapefruit Juice

Oysters

--

---

Fruit

Fish - Seafood (Continued)

(Continued)

Perch

Tomatoes

Salmon

Watermelons

Grains Cereals

Scallops Shrimp Snapper

Barley (Whole)

Swordfish

Barley Flour

Tuna

Bran (Cereal)

Whiting

Bran (Oats)

Fruits

Brown Rice Buckwheat Flour

Apples

Buckwheat Whole

Apricots

Corn (processed)

Apricots (Dried)

Granola

Avocado

Hemp Seed Flower

Bananas

Malt

Berries (Black)

Millet

Berries (Blue)

Oat Bran

Berries (Boysen)

Oat Flour

Berries (Raspberry)

Oatmeal (Non-sweetened)

Cherries (Sour)

Oatmeal (Sweetened)

Coconuts (Fresh)

Quiiloa

Cranberries

Rice (Brown)

Cranberries (Dried)

Rice (White)

Currants

Rice Flour

Dates

Rye

Dates (Dried)

Soy Flour

Figs (Dried)

Wheat Flour (White)

Grapefruit

Wheat Flour (Whole)

Herbs Spices

Grapes Guava Kiwi Fruit

Basil

Lemons

Bay Leaf

Limes

Cinnamon

Mandarins

Coriander

Mangos

Dill

Olives (Green)

Marjoram

Olives (Ripe)

Oregano

Oranges

Parsley

Papayas

Pepper (Black)

Peaches

Pepper (Cayenne)

Pears

Tarragon

Persimmons

T hyme

Pineapples

Watercress

Plums Pomegranates

Prunes

Meat Meat Products Bacon

Raisins

Beef (Frankfurters)

Raspberries

Beef (Hamburgers)

Strawberries

Chicken Liver

Tangelos

Chicken Meat

Tangerines

Duck

Meat Products (Continued)

�am

Alkalising Fooct'J High

Goat

Processed Foods

Ham

Couscous (White flour)

Lamb

Crackers (Rye)

Lard

Crackers (White flour)

Liver

Cranberry Sauce

Rabbit

French Fries

Roast Beef

Fruit Pies

Salami

Hash Browns

Sausages (Most)

Hot Dogs

Steak

Humus

Turkey

Jam

Veal

Ketchup

Venison

Lasagna

Nuts Seeds

Liverwurst Macaroni

Almonds

Margarine

Amaranth Seeds

Mayonnaise

Cardamom Seeds

MSG

Cashews

Mustard (Prepared)

Celery Seeds

Noodles (Most)

Chestnuts

Pancakes

Coriander Seeds

Pastrami

Cumin Seeds

Pepperoni

Dill Seeds

Pickle Relish

Fennel Seeds

Pizza (Most)

Flaxseed

Popcorn

Hazelnuts

Pork Sausage

Macadamia Nuts

Potato Chips (Baked)

Peanuts

Potato Chips (Fried)

Pecans

Preserves (Most)

Pine Nuts

Puddings

Pistachio Nuts

Salad Dressing

Pumpkin Seeds

Sauerkraut

Quinoa Seeds

Soy Sauce

Sesame Seeds

Spaghetti

Soy Nuts

Sweet Pickles

Sunflower Seeds

Tacos

Walnuts

Processed Foods

Baked Beans

Beans (Canned) Burritos (Beef)

Tomato Paste Alkalising Foodl High

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I

Alkalising Food (Continued) High r.- -----, Corned Beef

Tomato Sauce Tortilla (Fried) Waffles

Sweeteners

Burritos (Chicken)

Aspartame

Chicken Nuggets

Corn Syrup

Chicken Sandwich

Honey (processed)

Chicken Soup

Maple Syrup

Chips (Fried)

Molasses

Coleslaw

Rice Syrup

Corn Chips

Saccharin

Corn Syrup

Stevia

-ll!!D

Sweeteners (Continued)

Vegetables

Alkalising Food;J High 'Mealimlal

(Cqntinued)

Sugar (Brown)

Bell Peppers

Sugar (Sucanat)

Broccoli Brussels Sprouts

Sugar (White)

Various Foods Agar

Burdock Root Cabbage (Chinese) Cabbage (red) Cabbage (White)

Almond Butter

Cantaloupe

Apple Cider Vinegar

Carrots (Non-organic)

Avocado Oil

Carrots (Organic)

Balsamic Vinegar

Cauliflower Celery

Bee Pollen Canela Oil Chocolate (Dark) Chocolate (Milk)

Chards (Swiss) Chinese Parsley Collard Greens Corn

Cocoa Powder

Cucumber

Coconut Oil

Daikon Radish

Cod Liver Oil

Dandelion Greens

Cottonseed Oil

Dill Weed Eggplant

Curry Powder Edible Flowers

Endive

Flaxseed Oil

Garlic Ginger

Macadamia Oil

Hops

Malt

Horseradish

Miso

Jerusalem Artichokes

Nori Seaweed

Kale Kelp

Olive Oil Peanut Butter Peanut Oil

Kohlrabi Lentils Lettuce

Primrose Oil

Lotus Root

Safflower Oil

Mushrooms

Salt (Iodised)

Mustard Greens

Salt (Sea)

Okra

Seaweed Sesame Oil

Onions Paprika Parsley

Soybean Oil

Parsnips

Spirulina

Peas

Sunflower Oil

Pinto Beans

Tahini Sauce

Potatoes (with skin)

Tempeh (Fermented) Tofu (Fermented) Vegetable Oils (Most) Yeast

Vegetables

Radishes Rhubarb Rutabagas Salad Greens Soybeans Spinach Spinach

Artichokes

Spring Onion

Asparagus

Squash (Winter)

Beans (Black/Kidney)

Sprouts

Beans (Lima)

Sweet Potato Tomato

Beans (Mung) Beans (Navy) Beetroot

Turnips Yams Zucchini