The scale that is used for measuring the pH, or hydrogen ion concentration … is from 0 to 14, with 7 being the neutral point. Below 7 is acidic; above 7 is alkaline. The optimal ph of the body's fluids, such as the blood urine, is 7.4, slightly alkaline. Outside of this range … the body activity is no longer optimal and the metabolism is out of balance.

The pH of the body is largely influenced by metabolic byproducts and our diet. Thus, pH is directly affected by the various categories of food that we eat and the internal mechanisms involved in their processing. Some foods that are acid in their composition can become alkalinizing following metabolization by the body, such as lemons. Accordingly, it is to become more aware of the impact that various foods and our eating habits have on the internal environment of the body.

An acidic system means oxidation which means decay

Excess acidity causes numerous disturbances such as:

• Weakening of the skin, hair, nails, teeth, bones
• Deterioration of the digestive tract, leaky gut syndrome
• Candida
• Allergies
• Excitability of the nervous system, sciatica
• Tendency to depressive illness, anxiety, panic disorders
• Muscular spasms and cramps
• Enhances susceptibility to infections (bacterial, viral, etc.)
• Chronic fatigue
• Blockage of certain minerals which become unavailable
• Increased risk of cancerous cells proliferating

Interesting Facts About Life And Alkaline pH

In a free range chicken, the white of the egg has a pH of 9 (highly alkaline). The yoke of the egg has a pH of 6.5 (slightly acidic).

The white of the egg with a pH of 9 … acts as a protective cloak … shielding the yolk from bacteria, viruses, and fungi. While it’s structure, bearing the Hydrogen Matrix, brings forth life and participates in the millions of cells forming the body of the new baby chicken.

Like the egg … when the fluids of the human body are maintained at a healthy alkaline level (7.4) … it protects the body from bacteria, viruses and fungi … as well as bringing forth the life-giving form inherent within the hydrogen matrix. I know that might sound a little "new age" to some of you, but keep in mind that God is a God of order.

The Hydrogen Matrix … The breakdown of the word Hydrogen reveals two words:

Hydro … means Water
Gen … (from Greek means Genês) which means Born
So Hydro-gen means "Born From Water"

Which reflects the embryonic and birthing process of most species. The Hydrogen Matrix (Alkaline pH) … is the bringer and protector of life … it carries the Life-Giving Form.

The body is 75% water … which is H2O. Which means that there are two atoms of hydrogen and one of oxygen. Thus, there are twice as many hydro-gen atoms as oxy-gen contained within a water molecule. When we look at the word oxy-gen we have the following:

Oxy/Oxi = Acid = burning/combustion
Gen = Genes = Born
So Oxy-gen = Burning of the new born genes

Accordingly, an acidic pH breaks down the normal functioning of the biological systems … resulting in degenerative conditions within the body and providing a receptive environment for chronic inharmonies (disease).

Factors Influencing Body pH Levels

The following factors will have an influence on the pH Level of the body:

Acidic Foods … such as fast foods, meats, processed grains, some fruits (such as ripe bananas and plums), refined salt, sugar, condiments (pickles, ketchup, etc.), soda pop, and almost all refined, processed foods, etc. have a pH ranging from 2.8 to 5.5 which is highly acidic. These food (even meat in excess) tear down our health.

Alkaline Foods … Almonds, unpasturized honey, bee pollen, maple syrup, figs, dates, natural yogurt, cheese and dairies, earth/root vegetables, green vegetables, apricots, avocados, coconut, grapes, molasses, raisins and lemon … are all alkaline forming foods. These foods restore our health

Emotions … The pH of the body is also greatly influenced by your emotions. Joyous, happy, love-filled emotions tend to create alkaline-forming chemical reactions in the body. Conversely, emotions which are filled with anger, fear, jealousy, hate, etc. ... create acidic-forming chemical reaction in the body. This is done through the master gland of the body the hypothalamus, which is controlled by our thoughts. This master gland (often referred to as the min-body connection) controls the entire endocrine system (producing numerous hormones, neurotransmitters and chemicals) and the parasympathetic nervous system.

In general, all processed foods and fast foods, munchies, pops, etc … are acidic to the body and have a "General Vitality Rating" of between 100 to 250 (which is very low) with a few reaching 400. Compared with fresh organic vegetables which have General Vitality readings in the 2,000 plus range … with a Life Force Rating 150 to 200 points higher than the General Vitality. Commercially grown produces have a General Vitality range from 400 to 1200 … the reading is less for seedless and genetically tampered produce. (Look for organic non-GMO foods to obtain the highest nutritional value.)

The Life Force (measured in units of White Light Potential) for natural untampered fresh organic produce is on average 100 points higher than the General Vitality. For genetically tampered and seedless produce … the Life Force will read lower than the General Vitality by 100 points or so. For processed, canned and other fast foods … the Life Force will be lower than the General Vitality by 70 to 120 points on average.

Balancing Your pH

Accordingly, it is to bring the pH of the "body fluids" into an acceptable range … between 7 and 7.5 ... which will then influence the blood to maintain its optimal 7.4 pH level. How?

One of the key factors is the water that we drink. Water accounts for up to 75% of the body and thus the fluidic intake greatly impacts the pH of the body. Unfortunately, most of the water that is being consumed is acidic ... including distilled water, reverse osmosis, and deionized water ... which have had their minerals or buffers removed. Alkaline water is not readily or easily available in most communities ... however, by adding minerals to your drinking water, this problem can be remedied. You can open the contents of a couple of coral calcium minerals into a gallon or pitcher of water. You can add coral calcium sachets or add some other source of organic minerals. They are some good liquids that I know are available such as from Maureen Salaman.

Another key factor is through the introduction of unrefined sea salt into the diet. Unrefined sea salt is light gray in color and is moist to the touch. The moisture present in unrefined sea salt assures us that it still contains the numerous elements that buffers the sodium chloride part of the salt and make up as much as 16% by weight in valuable trace elements and macro-minerals. The gray color comes from the clay beds that line the bottom of the salt ponds. This is pure, edible clay, an essential food that enhances the bio-energetic quality of the salt crystals and ionizes them as they form.

Sea salt contains not only sodium chloride but also 80 plus trace elements and minerals from the ocean plasma that are in perfect symbiosis with each other and the human body matrix. Thus, unrefined sea salt offers a remarkable mineral balance relative to the internal environment of the human body. All of its elements are naturally dosed in proportions close to those of the internal human environment and form a highly active biological synergy.

Thus, natural sea salt can also help in correcting excess acidity, restoring good digestion, relieving allergies and skin diseases and preventing many forms of cancer. This natural salt provides a steady boost in cellular energy and gives the body a heightened resistance to infections and bacterial diseases.

In addition … the following alkaline forming foods should be introduced into the diet on a regular basis:

Apricots ... Molasses... Cucumbers ... Avocados ... Lemons ... Coconut ... All Melons ... Figs ... Milk Products ... Dates & Raisins ... Natural Yogurt ... Grapes ... Unpasterurized Honey ... Maple Syrup ... Root Vegetables (potatoes, rutabaga, etc) ... Alfalfa and Other Sprouts ... Cayenne ... Lithothamnium (algae), Chlorella, and among the best alkalizing foods is … ALMONDS (raw and untreated)!!

Note: When consuming almonds … soaking the almonds for 24 hours prior to consumption starts the germination process in the seed and thus activates its Life Force. Accordingly, the digestive system is able to assimilate more of the elements contained within the almonds. You may wish to make a daily morning ritual of preparing the almonds by placing them in a small bowl with good quality water. The next morning they are ready to eat. When the bowl is empty … simply add more almonds and water and allow them to soak until the next morning. This process can be used to activate the Life Force in all forms of seeds and nuts prior to consumption. Try adding a handful of shelled sunflower seeds with the almonds for daily consumption.

A lot of our processed foods are highly acid including most commercial flours. Accordingly, it is recommended that one bake their own bread and grind your own flour. For my Ezekiel Bread recipe see http://www.blpublications.com/html/ezekielbread.html

Monitoring Your Body pH

It is a good practice to be aware of the Alkaline/Acid condition of your body. The pH is measured by a urine or saliva test … which is very simple to do and requires less than a minute of your time.

pH Testing Strips are available here on the website or through most drug stores and some health food stores. These are color coded into a general pH range … and you should look for test strips that will register half-point increments. When using these test strips as your guideline … balance the body pH between 7 and 7.5. If the test strips read above 7.5 consume acid forming foods or beverages until it stabilizes between 7 and 7.5. Do not exceed this range for excessive alkalinity can also cause some health problems such as: indigestion, cramps, drowsiness, itching, sore muscles, creaking joints, etc. In my experience I have found this to be extremely uncommon. Most people are too acidic.

The pH scale is from 0 - 14

Human blood pH should be slightly alkaline (7.4 ). Below or above this range means symptoms and disease. 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.

The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables. Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks. We use too many drugs, which are acid forming; and we use artificial (man-made) chemical sweeteners like Spenda, NutraSweet, Spoonful, Sweet 'N Low, Equal, (or generically, Aspartame), which are poison and extremely acid forming. 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, refined grains, sugar and processed foods.

Shifting Your pH Toward Alkaline...

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.

ALKALINE FOODS	ACIDIC FOODS
ALKALIZING VEGETABLES	ACIDIFYING VEGETABLES
Alfalfa	Corn
Barley Grass	Lentils
Beet Greens	Olives
Broccoli	Winter Squash
Cabbage
Carrot	ACIDIFYING FRUITS
Cauliflower	Blueberries
Celery	Canned or Glazed Fruits
Chard Greens	Cranberries
Chlorella	Currants
Collard Greens	Plums**
Cucumber	Prunes**
Dandelions
Dulce	ACIDIFYING GRAINS, GRAIN PRODUCTS
Edible Flower	Amaranth
Eggplant	Barley
Fermented Veggies	Bran, oat
Garlic	Bran, wheat
Green Beans	Bread
Green Peas	Corn
Kale	Cornstarch
Kohlrabi	Crackers, soda
Lettuce	Flour, wheat
Mushrooms	Flour, white
Mustard Greens	Hemp Seed Flour
Nightshade Veggies	Kamut
Onions	Macaroni
Parsnips (high glycemic)	Noodles
Peas	Oatmeal
Peppers	Oats (rolled)
Pumpkin	Quinoa
Radishes	Rice (all)
Rutabaga	Rice Cakes
Sea Veggies	Rye
Spinach, green	Spaghetti
Spirulina	Spelt
Sprouts	Wheat Germ
Sweet Potatoes	Wheat
Tomatoes
Watercress	ACIDIFYING BEANS & LEGUMES
Wheat Grass	Almond Milk
Wild Greens	Black Beans
	Chick Peas
ALKALIZING ORIENTAL VEGETABLES	Green Peas
Daikon	Kidney Beans
Dandelion Root	Lentils
Kombu	Pinto Beans
Maitake	Red Beans
Nori	Rice Milk
Reishi	Soy Beans
Shitake	Soy Milk
Umeboshi	White Beans
Wakame
	ACIDIFYING DAIRY
ALKALIZING FRUITS	Butter
Apple	Cheese
Apricot	Cheese, Processed
Avocado	Ice Cream
Banana (high glycemic)	Ice Milk
Berries
Blackberries	ACIDIFYING NUTS & BUTTERS
Cantaloupe	Cashews
Cherries	Legumes
Coconut	Peanut Butter
Currants	Peanuts
Dates, dried	Pecans
Figs, dried	Tahini
Grapes	Walnuts
Grapefruit
Honeydew Melon	ACIDIFYING ANIMAL PROTEIN
Lemon	Bacon
Lime	Beef
Muskmelons	Carp
Nectarine	Clams
Orange	Cod
Peach	Corned Beef
Pear	Fish
Pineapple	Haddock
Raisins	Lamb
Raspberries	Lobster
Rhubarb	Mussels
Strawberries	Organ Meats
Tangerine	Oyster
Tomato	Pike
Tropical Fruits	Pork
Umeboshi Plums	Pork
Watermelon	Salmon
	Sardines
ALKALIZING PROTEIN	Sausage
Almonds	Scallops
Chestnuts	Shellfish
Millet	Shrimp
Tempeh (fermented)	Tuna
Tofu (fermented)	Turkey
Whey Protein Powder	Veal
	Venison
ALKALIZING SWEETENERS
Stevia	ACIDIFYING FATS & OILS
	Avocado Oil
ALKALIZING SPICES & SEASONINGS	Butter
Chili Pepper	Canola Oil
Cinnamon	Corn Oil
Curry	Flax Oil
Ginger	Hemp Seed Oil
Herbs (all)	vacant
Miso	Lard
Mustard	Olive Oil
Sea Salt	Safflower Oil
Tamari	Sesame Oil
	vacant
ALKALIZING OTHER	Sunflower Oil
Alkaline Antioxidant Water
Apple Cider Vinegar	ACIDIFYING SWEETENERS
Bee Pollen	Carob
Fresh Fruit Juice	Corn Syrup
Green Juices	Sugar
Lecithin Granules
Mineral Water	Artificial sweeteners (Aspartame, saccharin, etc.)
Molasses, blackstrap
Probiotic Cultures	ACIDIFYING ALCOHOL
Soured Dairy Products (yogurt, kefir, buttermilk, etc)	Beer
Veggie Juices	Hard Liquor
	Spirits
Chlorella	Wine
ALKALIZING MINERALS	ACIDIFYING OTHER FOODS
Calcium: pH 12	Catsup
Cesium: pH 14	Cocoa
Magnesium: pH 9	Coffee
Potassium: pH 14	Mustard
Sodium: pH 14	Pepper
	Soft Drinks
	Vinegar
	ACIDIFYING DRUGS & CHEMICALS
	Aspirin
	Chemicals
	Drugs, Medicinal (all pharmaceuticals - prescription or over the counter)
	Drugs, Psychedelic
	Herbicides
	Pesticides
	Tobacco
	ACIDIFYING JUNK FOOD
	Beer: pH 2.5
	Coca-Cola: pH 2
Although 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.	** These foods leave an alkaline ash but have an acidifying effect on the body.

* These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease; research is ongoing.

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Below are several charts from various sources that rank foods/emotions from alkaline to acidic:

Ranked Foods: Alkaline to Acidic
Extremely Alkaline Lemons, watermelon.
Alkaline Forming Cantaloupe, 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. 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 Alkaline Almonds, artichokes (Jerusalem), Brussels 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), essence 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), oils (except olive), and yogurt (plain).
Moderately Acidic Bananas (green), barley (rye), blueberries, bran, 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 Acidic Artificial 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).

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, Brussels 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.

ALKALINE FORMING FOODS			ACIDIC FORMING FOODS
VEGETABLES	FRUITS	OTHER	FATS & OILS	NUTS & BUTTERS	DRUGS & CHEMICALS
Garlic	Apple	Apple Cider Vinegar	Avocado Oil	Cashews	Aspartame
Asparagus	Apricot	Bee Pollen	Canola Oil	Brazil Nuts	Chemicals
Fermented Veggies	Avocado	Lecithin Granules	Corn Oil	Peanuts	Drugs, Medicinal
Watercress	Banana (high glycemic)	Probiotic Cultures	Hemp Seed Oil	Peanut Butter	Drugs, Psychedelic
Beets	Cantaloupe	Green Juices	Flax Oil	Pecans	Pesticides
Broccoli	Cherries	Veggies Juices	Lard	Tahini	Herbicides
Brussels sprouts	Currants	Fresh Fruit Juice	Olive Oil	Walnuts
Cabbage	Dates/Figs	Organic Milk	Safflower Oil		ALCOHOL
Carrot	Grapes	Mineral Water	Sunflower Oil	ANIMAL PROTEIN	Beer
Cauliflower	Grapefruit	Alkaline Antioxidant Water		Beef	Spirits
Celery	Lime	Green Tea	FRUITS	Carp	Hard Liquor
Chard	Honeydew Melon	Herbal Tea	Cranberries	Clams	Wine
Chlorella	Nectarine	Dandelion Tea		Fish
Collard Greens	Orange	Ginseng Tea	GRAINS	Lamb	BEANS & LEGUMES
Cucumber	Lemon	Banchi Tea	Rice Cakes	Lobster	Black Beans
Eggplant	Peach	Kombucha	Wheat Cakes	Mussels	Chick Peas
Kale	Pear		Amaranth	Oyster	Green Peas
Kohlrabi	Pineapple	SWEETENERS	Barley	Pork	Kidney Beans
Lettuce	All Berries	Stevia	Buckwheat	Rabbit	Lentils
Mushrooms	Tangerine	Ki Sweet	Corn	Salmon	Lima Beans
Mustard Greens	Tomato		Oats (rolled)	Shrimp	Pinto Beans
Dulce	Tropical Fruits	SPICES/SEASONINGS	Quinoi	Scallops	Red Beans
Dandelions	Watermelon	Cinnamon	Rice (all)	Tuna	Soy Beans
Edible Flowers		Curry	Rye	Turkey	Soy Milk
Onions	PROTEIN	Ginger	Spelt	Venison	White Beans
Parsnips (high glycemic)	Eggs (poached)	Mustard	Kamut		Rice Milk
Peas	Whey Protein Powder	Chili Pepper	Wheat	PASTA (WHITE)	Almond Milk
Peppers	Cottage Cheese	Sea Salt	Hemp Seed Flour	Noodles
Pumpkin	Chicken Breast	Miso		Macaroni
Rutabaga	Yogurt	Tamari	DAIRY	Spaghetti
Sea Veggies	Almonds	All Herbs	Cheese, Goat
Spirulina	Chestnuts		Cheese, Cow	OTHER
Sprouts	Tofu (fermented)	ORIENTAL VEGETABLES	Cheese, Processed	Distilled Vinegar
Squashes	Flax Seeds	Maitake	Cheese, Sheep	Wheat Germ
Alfalfa	Pumpkin Seeds	Daikon	Milk	Potatoes
Barley Grass	Tempeh (fermented)	Dandelion Root	Butter
Wheat Grass	Squash Seeds	Shitake
Wild Greens	Sunflower Seeds	Kombu
Nightshade Veggies	Millet	Reishi
	Sprouted Seeds	Nori
	Nuts	Umeboshi
		Wakame
		Sea Veggies

ALKALINE:	ACIDIC:
Prayer, Peace, Kindness & Love	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 sugar 35, 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, Brussels 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)	7.0 Barley 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

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 1½ years otherwise 6.0. 16. Raw unpasteurized is a digestive aid to increase HAL 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.

Note: These statements have not been evaluated by the Food & Drug Administration.
These products are not intended to diagnose, treat, cure or prevent any disease.