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Home » Spirituality » Fight with Stomach Acidity & Food Checklist

Fight with Stomach Acidity & Food Checklist

When you food’s PH values below 7 then Acidity start, this is also due to bad lifestyle and no control over modern food habits, which are bad for health and Reflux diseases. Also tends to Excessive acidity (hyper-acidity). Today, the vast majority of the populace in industrialized nations suffers from problems caused by acidification, because both modern lifestyle and diet promote acidification of the body’s internal environment.

Symptoms

Find out with this checklist of 40 symptoms when you belongs to acidity or hyper-acidity.

    1. Lack of energy
    2. Constant fatigue
    3. Loss of physical tone and psychic drive
    4. Sensation of heaviness in the limbs
    5. Feelings of inability to cope
    6. Lower the body temperature
    7. frequently feels cold
    8. Tendency to get infections
    9. Loss of drive, joy and enthusiasm
    10. Depressive tendencies
    11. Nervousness
    12. Agitation without cause
    13. Hyperactivity
    14. Sensitivity to high-pitched noises and easily stressed

    1. Very pale face
    2. Headaches
    3. Eyes tear easily
    4. Conjunctivitis
    5. Inflammation of the corneas and eyelids.
    6. Acidic saliva
    7. Loose teeth
    8. Inflamed, sensitive gums
    9. Mouth ulcers
    10. Cracks at the corners of the lips
    11. Recurring infections of throat and tonsils
    12. Teeth are sensitive to hot, cold or acidic foods

  1. Teeth have a tendency to crack or chip
  2. Pain in the nerves of the teeth
  3. Excess stomach acid
  4. Acid regurgitation
  5. Gastritis
  6. Ulcers
  7. Nails are thin and split and break easily
  8. Hair looks dull, has split ends, and falls out
  9. Dry skin
  10. Skin tends to be irritated in regions where there are heavy concentrations of sweat
  11. Hives
  12. Leg cramps and spasms
  13. Sometime death like suffering and you feel shock like you will pass away now
  14. Due to heavy acidity some time you will vomit

Our stomach produces acid to digest the food that we eat. This is a regular and natural process. Whenever we eat, cells within the lining of the stomach pump acid to liquefy your sumptuous dinner. Problem occurs when these cells produce large amount of acid, more than your stomach needs. When this happens, you will suffer from stomach acidity. You would know if you were suffering from stomach acidity if you feel a burning sensation just above the stomach, or right below (the hollow part) your breastbone. This is the most classic sign of acidity. Other people experience acid regurgitation. This happens when you are lying horizontal on your bed. You may have a sour taste in your mouth, which resembles the taste of an orange puree that had gone stale. Acid regurgitation oftentimes results to heartburn, or that pain near the heart area.

Learn more from Acidic Alkaline food Guide

  • 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. Neutral is 7.0 pH and 6.0 is 10 points in the acidic way, while 5.0 pH is 100 points, and 4.0 1,000 points. 2.5 is 31,000 points to the acidic side of the scale, so vodka and soft drinks are the most toxic.
  • To quickly become more alkaline, mix 1/2 teaspoon of baking soda into 4 ounces of water, drink it early in the morning, at least 30 minutes before eating, and again about 1 hour before eating dinner. It is not difficult to become alkaline.
  • This will change the urine from a dark color to a lighter color, and drinking more water will also improve the health, making the urine less acidic, and lighter in color too.
  • The more alkaline foods include most vegetables, and fruits. Even when you consume a acidic lemon, in the body, the results is the body becomes less acidic than when the lemon was not consumed.
  • 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.
  • 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 (Balance 80% alkaline forming foods and 20% acid )
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. Remember You have to Balance 80% alkaline forming foods and 20% acid food to maintain a good lifestyle and get rid of Acid reflux diseases so below chart will helps

ALKALINE FOODS

ACIDIC FOODS

ALKALIZING VEGETABLESAlfalfa
Barley Grass
Beet Greens
Beets
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chard Greens
Chlorella
Collard Greens
Cucumber
Dandelions
Dulce
Edible Flowers
Eggplant
Fermented Veggies
Garlic
Green Beans
Green Peas
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Nightshade Veggies
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Radishes
Rutabaga
Sea Veggies
Spinach, green
Spirulina
Sprouts
Sweet Potatoes
Tomatoes
Watercress
Wheat Grass
Wild GreensALKALIZING ORIENTAL VEGETABLES

Daikon
Dandelion Root
Kombu
Maitake
Nori
Reishi
Shitake
Umeboshi
Wakame

ALKALIZING FRUITS

Apple
Apricot
Avocado
Banana (high glycemic)
Berries
Blackberries
Cantaloupe
Cherries, sour

Coconut, fresh
Currants
Dates, dried
Figs, dried
Grapes
Grapefruit
Honeydew Melon
Lemon
Lime
Muskmelons
Nectarine
Orange
Peach
Pear
Pineapple
Raisins
Raspberries
Rhubarb
Strawberries
Tangerine
Tomato
Tropical Fruits
Umeboshi Plums
Watermelon

ALKALIZING PROTEINAlmonds
Chestnuts
Millet
Tempeh (fermented)
Tofu (fermented)
Whey Protein Powder

ALKALIZING SWEETENERSStevia

ALKALIZING SPICES & SEASONINGS

Chili Pepper
Cinnamon
Curry
Ginger
Herbs (all)
Miso
Mustard
Sea Salt
Tamari

ALKALIZING OTHERAlkaline Antioxidant Water
Apple Cider Vinegar
Bee Pollen
Fresh Fruit Juice
Green Juices
Lecithin Granules
Mineral Water
Molasses, blackstrap
Probiotic Cultures
Soured Dairy Products
Veggie Juices

ALKALIZING MINERALSCalcium: 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.

ACIDIFYING VEGETABLES Corn
Lentils
Olives
Winter Squash
ACIDIFYING FRUITSBlueberries
Canned or Glazed Fruits
Cranberries
Currants
Plums**
Prunes**ACIDIFYING GRAINS, GRAIN PRODUCTS Amaranth
Barley
Bran, oat
Bran, wheat
Bread
Corn
Cornstarch
Crackers, soda
Flour, wheat
Flour, white
Hemp Seed Flour
Kamut
Macaroni
Noodles
Oatmeal
Oats (rolled)
Quinoa
Rice (all)
Rice Cakes
Rye
Spaghetti
Spelt
Wheat Germ
Wheat

ACIDIFYING BEANS & LEGUMESAlmond Milk
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Pinto Beans
Red Beans
Rice Milk
Soy Beans
Soy Milk
White Beans

ACIDIFYING DAIRYButter
Cheese
Cheese, Processed
Ice Cream
Ice Milk

ACIDIFYING NUTS & BUTTERSCashews
Legumes
Peanut Butter
Peanuts
Pecans
Tahini
Walnuts

ACIDIFYING ANIMAL PROTEINBacon
Beef
Carp
Clams
Cod
Corned Beef
Fish
Haddock
Lamb
Lobster
Mussels
Organ Meats
Oyster
Pike
Pork
Rabbit
Salmon
Sardines
Sausage
Scallops
Shellfish
Shrimp
Tuna
Turkey
Veal
Venison

ACIDIFYING FATS & OILSAvacado Oil
Butter
Canola Oil
Corn Oil
Flax Oil
Hemp Seed Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower

Oil ACIDIFYING SWEETENERS Carob
Corn Syrup
Sugar

ACIDIFYING ALCOHOLBeer
Hard Liquor
Spirits
Wine

ACIDIFYING OTHER FOODSCatsup
Cocoa
Coffee
Mustard
Pepper
Soft Drinks
Vinegar

ACIDIFYING DRUGS & CHEMICALSAspirin
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Herbicides
Pesticides
Tobacco

ACIDIFYING JUNK FOODBeer: pH 2.5
Coca-Cola: pH 2
Coffee: pH 4** These foods leave an alkaline ash but have an acidifying effect on the body.

Remember You have to Balance 80% alkaline forming foods and 20% acid food to maintain a good lifestyle and get rid of Acid reflux diseases so below chart will helps

Ranked Foods: Alkaline to Acidic

Extremely Alkaline Lemons, watermelon.
Alkaline FormingCantaloupe, 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 AlkalineAlmonds, 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).
Neutral Butter (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 AcidicArtificial 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).

Remember You have to Balance 80% alkaline forming foods and 20% acid food to maintain a good lifestyle and get rid of Acid reflux diseases so below chart will helps [More Ranked Foods: Alkaline to Acidic]

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
VEGETABLES Garlic
Asparagus
Fermented Veggies
Watercress
Beets
Broccoli
Brussel sprouts
Cabbage
Carrot
Cauliflower
Celery
Chard
Chlorella
Collard Greens
Cucumber
Eggplant
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Dulce
Dandelions
Edible Flowers
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Rutabaga
Sea Veggies
Spirulina
Sprouts
Squashes
Alfalfa
Barley Grass
Wheat Grass
Wild Greens
Nightshade Veggies
FRUITS Apple
Apricot
Avocado
Banana (high glycemic)
Cantaloupe
Cherries
Currants
Dates/Figs
Grapes
Grapefruit
Lime
Honeydew Melon
Nectarine
Orange
Lemon
Peach
Pear
Pineapple
All Berries
Tangerine
Tomato
Tropical Fruits
Watermelon
PROTEINEggs (poached)
Whey Protein Powder
Cottage Cheese
Chicken Breast
Yogurt
Almonds
Chestnuts
Tofu (fermented)
Flax Seeds
Pumpkin Seeds
Tempeh (fermented)
Squash Seeds
Sunflower Seeds
Millet
Sprouted Seeds
Nuts
OTHER Apple Cider Vinegar
Bee Pollen
Lecithin Granules
Probiotic Cultures
Green Juices
Veggies Juices
Fresh Fruit Juice
Organic Milk
(unpasteurized)
Mineral Water
Alkaline Antioxidant Water
Green Tea
Herbal Tea
Dandelion Tea
Ginseng Tea
Banchi Tea
Kombucha
SWEETENERSStevia
Ki SweetSPICES/SEASONINGS

Cinnamon
Curry
Ginger
Mustard
Chili Pepper
Sea Salt
Miso
Tamari
All HerbsORIENTAL VEGETABLES

Maitake
Daikon
Dandelion Root
Shitake
Kombu
Reishi
Nori
Umeboshi
Wakame
Sea Veggies

Acid Forming Foods
FATS & OILS Avocado Oil
Canola Oil
Corn Oil
Hemp Seed Oil
Flax Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil
FRUITSCranberriesGRAINS

Rice Cakes
Wheat Cakes
Amaranth
Barley
Buckwheat
Corn
Oats (rolled)
Quinoa
Rice (all)
Rye
Spelt
Kamut
Wheat
Hemp Seed FlourDAIRY

Cheese, Cow
Cheese, Goat
Cheese, Processed
Cheese, Sheep
Milk
Butter

NUTS & BUTTERS Cashews
Brazil Nuts
Peanuts
Peanut Butter
Pecans
Tahini
Walnuts
ANIMAL PROTEINBeef
Carp
Clams
Fish
Lamb
Lobster
Mussels
Oyster
Pork
Rabbit
Salmon
Shrimp
Scallops
Tuna
Turkey
VenisonPASTA (WHITE)

Noodles
Macaroni
SpaghettiOTHER

Distilled Vinegar
Wheat Germ
Potatoes

DRUGS & CHEMICALS Aspartame
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Pesticides
Herbicides
ALCOHOL Beer
Spirits
Hard Liquor
WineBEANS & LEGUMES

Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Lima Beans
Pinto Beans
Red Beans
Soy Beans
Soy Milk
White Beans
Rice Milk
Almond Milk

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 2 8.5 Agar Agar 3,Cantaloupe, Cayenne (Capsicum)4, Dried dates & figs, Kelp, Karengo, Kudzu root, Limes,
Mango, Melons, Papaya, Parsley 5,

Seedless grapes
(sweet), Watercress, Seaweeds Asparagus 6,

Endive, Kiwifruit, Fruit juices 7, Grapes
(sweet), Passion fruit, Pears (sweet),
Pineapple,
Raisins, Umeboshi plum, Vegetable juices 8

5.0 Artificial sweeteners 5.5 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)
40

Beer 34,

Brown sugar35, 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 sprouts 9, 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
(nutritional flakes)
7.0Barley 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 Ñ 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 11Ú2 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.

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