List of Alkaline Foods, The pH Balanced Diet

By Christopher Vasey, ND.

Acidification in the body comes as a result of three primary things:

  1. Eating too many acidifying foods which create an acid ash in the body.
    • This is where proper diet comes in. By eating a diet of 80% alkalizing foods, you’ll eliminate the production of excess acid in the body.
  2. Microforms like bacteria, yeasts and fungi create acidic toxins in the body.
    • Unfavorable microbes proliferate in an acidic body. So, not only do they "show-up" in an acidic body, they also pollute and further acidify the body. For this reason, it is important to cleanse & detoxify the body in order to jump-start the process of pH balancing.
  3. Lack of proper alkaline buffers such as certain minerals that neutralize acids.
    • By increasing the intake of alkaline-mineral rich water and alkaline supplements, you will replenish the body’s capacity to neutralize excess acids.

For the purposes of identifying the acid or alkaline potential of foods, we have divided the following list into three basic categories - alkalizing, slightly acidifying, and very acidifying. Even within a single category, however, not all foods are uniformly alkalizing, acidifying, or acid.

The classification used here presents foods in a three-column chart. Alkaline foods(vegetables) are divided into strongly alkalizing, slightly alkalizing, and acidifying. Acid foods are categorized as alkalizing, slightly acidifying, and strongly acidifying. This division helps people suffering from acidification avoid inadvertently choosing only weakly alkalizing foods when they could just as easily eat strongly alkalizing foods, which are of much greater benefit in correcting the imbalance of their internal environment.

This is not a precise hierarchical organization, where each food occupies a set place with regard to the others; we currently lack the objective criteria necessary for establishing such an exact hierarchy. Analysis of a food's chemical composition is not germane because it does not take into account what happens once the food has been ingested. As we have seen, digestion and the body's utilization of foods alter their properties. These classifications are therefore based on observation of the effects these foods have on the body.

Based on your own experience, however, you may feel one food or another is better placed in a category different than the one assigned to it here. This is not surprising, since each person's body has its own strengths and weakness in handling certain foods. It can in fact be the case that a food has a very acidifying effect on one person, whereas for most people its acidifying effect is weak. We are well advised to trust our own experience rather than to base all your food choices on theory.

Nonetheless, the classification on these charts is valid for the majority of people. Fort he rest, it can serve as a useful guide for taking the first steps while they are in the process of determining how to modify their diet according to their individual needs and the intrinsic capabilities of their own bodies.

Fresh Fruits
AlkalineSlightly AcidicVery Acidic
 Golden Delicious ApplesWinesap apples
 Pears: Bartlett, Comice, Bosc, SeckelOther pears
 GrapesNectarines, Greengage Plums
 PlumsOther apricots
 Very ripe apricotsMorello Cherries
 Bing Cherries 
 Yellow plums (mirabelles) 
AlkalineSlightly AcidicVery Acidic
Strawberries, big and sweetStrawberries, small and tart
GooseberriesRed Currants in bunches
BlueberriesBlack Currants
Sea Buckthorn
Citrus Fruits
AlkalineSlightly AcidicVery Acidic
Exotic Fruits
AlkalineSlightly AcidicVery Acidic
Dried Fruit
AlkalineSlightly AcidicVery Acidic
RaisinsPrunesTart apricots, sulfur treated
Sweet Apricots, dried naturallyPears 
AlkalineSlightly AcidicVery Acidic
PotatoesGreen Vegetables 
Salad Greens: Chicory, Escarole, Lettuces, Mache, Dandelion  
Green Cabbage  
Celery Stalks  
Green Beans  
Beet Greens  
Brussel Sprouts  
Colored Vegetables
AlkalineSlightly AcidicVery Acidic
Red BeetsEndive 
Red CabbageCeleriac 
Yellow BeansSalsify 
Sweet PotatoesArtichoke 
Fruiting Vegetables
AlkalineSlightly AcidicVery Acidic
Edible GourdsAvocadoEggplant
ZucchiniTomatoSour Pickles
AlkalineSlightly AcidicVery Acidic
Brazil NutsSesame SeedsHazelnuts
Black Olives in oilPine nutsPeanuts
 Green OlivesPistachios
 Pumpkin Seeds
 Olives in Brine or vinegar
Cereal Grains
AlkalineSlightly AcidicVery Acidic
CornWheatWhite Rice
BuckwheatBrown RiceCouscous
 Whole Semolina 
 Cream of Rice 
AlkalineSlightly AcidicVery Acidic
 Whole Grain Bread (without yeast)Yeast Bread
 Dark BreadWhite Bread
Other Grains
AlkalineSlightly AcidicVery Acidic
 Crackers - Whole GrainCrackers -White Flour
 Pasta - Whole GrainPasta - White Flour
 Cereal - Whole Grain soaked for about 10 hoursSugar Frosted Cereal
 Naturally Baked Corn FlakesSweetened Granola
 Granola Bar - Whole Grain with little sugarGranola Bar - With lots of sugar
 Cookies and Cakes - Whole Grain with little sugarCookies, Cakes - White Flour with sugar
 Cookies and Cakes - Whole Grain with little sugarCookies, Cakes and - White Flour with sugar
 Cookies and Cakes - Whole WheatPies and White Cake Flour
Dairy Products
AlkalineSlightly AcidicVery Acidic
Raw Whole MilkPasteurized MilkUltra-pasteurized Milk
Banana SmoothieFruit SmoothieChocolate Milk
 Creme Fraiche 
Fresh Butter Heated Butter used in cooking
Soft Unripe Cheeses - Well drainedSoft Unripped Cheeses - Slightly drained 
 Soft Cheeses - Camembert, Brie, fresh young cheese with little fat contentSoft Cheeses - Camembert, Brie, old cheese with high fat content
 Hard Cheeses - Swiss, ProvoloneHard Cheeses - Stronger flavor, Parmesan
Acidophilus MilkYogurt Drinks without sugarYogurt Sweetened with Fruit
Fresh WheySlightly Aged WheyAged Whey
Fresh Buttermilk Aged Buttermilk
Egg YolkWhole Eggs 
Meat and Fish
AlkalineSlightly AcidicVery Acidic
 White Meat - Chicken, Rabbit, Veal, Young LambRed Meat - Cow, Mutton, Pig, Cold Cuts
Lean Fish - Whiting, Sole, Flounder, Trout, PerchFatty Fish - Salmon, Carp, Herring, Mackerel
 OystersCrustaceans - Lobster, Shrimp, Crayfish, Mussels
Miscellaneous Foods
AlkalineSlightly AcidicVery Acidic
Raw Cane Sugar - SuccanatMaple Syrup, HoneyWhite, Brown Sugar
Sea SaltTable SaltFatty Fish - Salmon, Carp, Herring, Mackerel
Virgin Cold Pressed: Sunflower,
Olive, Safflower, etc.
Heat Pressed: Sunflower,
Olive, Safflower, etc.
Peanut, Walnut, Hazelnut oils
used in cooking (heated)
non-hydrogenated vegetable
hydrogenated margarine (palm or coconut oil
AlkalineSlightly AcidicVery Acidic
Water with pH of 7 - 10Tap WaterHeavily Carbonated
Herbal Tea - Mint, Verbena, Linden, etc.Herbal Tea - Green Tea, Birchbark, Rose Hips, Fruit peelsCoffee, Black Tea, Hot Chocolate with sugar
Green Juices from Grasses - Wheat GrassTomato JuiceCommercial Lemonade
Fresh Vegetable Juice
Fresh LemonadeSoda
 BeerLiqueurs, Cordials
 WineStrong Spirits

Christopher Vesay

Author Christopher Vasey is a naturopathic doctor living in Chamby-Montreux, Switzerland. He studied at a naturopathy school in Paris under the supervision of P.V. Marchesseau and Alain Rousseaux.


Acid-Alkaline Theory of Disease

Potential Renal Acid Load (PRAL) (c) Remer T, Manz F., published in the Journal of Nutrition (1995), reveal how food directly influences urine acidity and alkalinity.

PRAL Alkaline Food ChartExit Site by (c) Gerry K. Schwalfenberg, appears in the 2012 Journal of Environmental and Public Health PMC3195546Exit Site, assesses of dietary effects on acid-base balance. Dr. Schwalfenberg explains the value an alkaline diet in reducing morbidity and mortality from chronic diseases.

Acid-Alkaline Disease Research explores how pH levels are related to optimal metabolism.

Alkaline Water Health Research looks at the health effects of mineral water.