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The pH Nutrition Guide to Acid / Alkaline Balance

A NaturalNews Special Report by Jack Challem


Table of Contents:
1. Introduction
2. The basic chemistry of pH balance
3. The four cases of dietary acidosis
4. pH, acidosis and osteoporosis
5. What should you eat for proper pH levels?
6. The pH of common substances
7. Scientific Citations

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The pH of common substances

14.0 Sodium Hydroxide: Alkaline
13.0 Lye
11.0 Ammonia
10.5 Milk of Magnesia
8.3 Baking Soda
7.4 Human Blood

7.0 Pure Water: Neutral

6.6 Milk: Acid
4.5 Tomatoes
4.0 Wine and Beer
3.0 Apples
2.2 Vinegar
2.0 Lemon Juice
1.0 Battery Acid
0.0 Hydrochloric acid

Acid-Yielding Foods
Spaghetti
Corn flakes
While rice
Rye bread
White bread
Whole milk
Lentils
Beef
Pork

Very Acid-Yielding Foods
Parmesan cheese
Processed (soft) cheeses
Hard cheeses
Gouda cheese
Cottage cheese
Brown rice
Rolled oats
Whole wheat bread
Peanuts
Walnuts
Salami
Luncheon meat, canned
Liver sausage
Chicken
Cod
Herring
Trout
Eggs

Alkaline-Yielding Foods
Apricots
Kiwifruit
Cherries
Bananas
Strawberries
Peaches
Oranges
Lemon juice
Pears
Pineapple
Peaches
Apples
Watermelon
Celery
Carrots
Zucchini
Cauliflower
Broccoli
Green peppers
Cucumber
Tomatoes
Eggplant
Lettuce
Green beans
Onions
Mushrooms
Mineral water

Very Alkaline-Yielding Foods
Spinach
Raisins
Dates

Note: All fruits and vegetables are alkaline yielding, unless they have been pickled or marinated.




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