Acid vs. Alkaline Food Charts
All food digested in our bodies metabolizes, or burns, down to an ash residue.
This ash residue can be neutral, acidic, or alkaline, depending mostly on the mineral content of the original food. For example, potassium, calcium, magnesium, sodium, zinc, silver, copper, and iron form basic ash; sulphur, phosphorus, chlorine, and iodine leave acid ash. Most elements are alkaline.
 
 
Acid Forming Foods:
Fortunately for us, it is easy to categorize which foods leave which kind of ash. In general, animal foods - meat, eggs, dairy - processed and refined foods, yeast products, fermented foods, grains, artificial sweeteners, fruit, and sugars are acidifying, as are alcohol, coffee, chocolate, black tea, and sodas.

Alkaline Forming Foods:
Vegetables, on the other hand, are alkalizing. That includes a few that are technically fruits: avocado, tomato, and bell peppers. A few non sweet citrus fruits such as lemons, limes, and grapefruit are also alkaline, as are sprouted seeds, nuts, and grains. Grains are acidifying, though a few (millet, buckwheat, and spelt) are only very mildly so. Raw foods are more alkalizing, while cooked food is more acidifying.

To Maintain pH Balance:
To maintain a balanced pH in your blood and tissues, it is ideal to comsume 70 percent alkaline foods. The good news is Superhydrating with a green drink helps to balance out acidic choices. Raw food choices offer the highest amount of living energy. The more alkaline your diet, the more rapid your improvement will be. Unlike the familiar “food pyramid,” which has an overall acidic effect, this program restores pH balance.

Food Charts
The food “ash” pH charts below provide some insight into which foods are alkaline and which are acid. These charts come in handy when making food choices. And remember, some foods are listed on the “Eat Less or Avoid” chart because they contain yeast - the other thing we are trying to avoid. Each food is assigned a number which represents it’s approximate relative potential of acidity (-) or alkalinity (+) present in one ounce of food. The higher the number, the better it is for you to eat.

Click Here to View Food Chart