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 
 Peaches 
 Figs 
 Yellow plums (mirabelles) 
 Melons 
 Watermelon 
Berries
AlkalineSlightly AcidicVery Acidic
Strawberries, big and sweetStrawberries, small and tart
GooseberriesRed Currants in bunches
BlueberriesBlack Currants
Sea Buckthorn
Mulberries
Citrus Fruits
AlkalineSlightly AcidicVery Acidic
ClementinesMandarins
LemonsOranges
BlueberriesCitron
Grapefruit
Exotic Fruits
AlkalineSlightly AcidicVery Acidic
BananasMangosPineapples
PomegranatesKiwis
PersimmonsCitron
Grapefruit
Dried Fruit
AlkalineSlightly AcidicVery Acidic
RaisinsPrunesTart apricots, sulfur treated
Sweet Apricots, dried naturallyPears 
BananasApples 
DatesPeaches 
 Figs 
 Mangos 
Vegetables
AlkalineSlightly AcidicVery Acidic
PotatoesGreen Vegetables 
Grasses  
Salad Greens: Chicory, Escarole, Lettuces, Mache, Dandelion  
Green Cabbage  
Celery Stalks  
Green Beans  
Fennel  
Beet Greens  
Artichokes  
Broccoli  
Brussel Sprouts  
Asparagus  
Colored Vegetables
AlkalineSlightly AcidicVery Acidic
SpinachCarrots 
Red BeetsEndive 
Red CabbageCeleriac 
Yellow BeansSalsify 
Sweet PotatoesArtichoke 
PeppersCauliflower 
GarlicRadishes 
 Turnips 
 Onions 
 Shallots 
Fruiting Vegetables
AlkalineSlightly AcidicVery Acidic
Edible GourdsAvocadoEggplant
ZucchiniTomatoSour Pickles
Squash  
Cucumber  
Nuts
AlkalineSlightly AcidicVery Acidic
AlmondsCashewsWalnuts
Brazil NutsSesame SeedsHazelnuts
Black Olives in oilPine nutsPeanuts
 CoconutsPecans
 Green OlivesPistachios
 Pumpkin Seeds
 Olives in Brine or vinegar
Cereal Grains
AlkalineSlightly AcidicVery Acidic
CornWheatWhite Rice
BuckwheatBrown RiceCouscous
 RyeSemolina
 Barley 
 Spelt 
 Millet 
 Quinoa 
 Pilpil 
 Whole Semolina