List of Alkaline Rich Foods & Minerals

[starfish888]

Hi all,

In my research and after reading a lot of interesting things on this forum about how things like Baking Soda and Salt make hair softer and loosen curl, (and other benefits of things like honey, molasses, ACV, Coconut oil) - I've come to understand that the common denominator in all of these is:

ALKALINE!!

Furthermore, it's interesting to me how some people's hair loves certain things while someone esles' hair may be resistant to the same thing. It reminded me of biology class how every living thing is made up of it's own unique code of protiens. The unique protien makeup of your hair may be calling for a specific Alkalinic item which is, in and of itself, a unique protien makeup. Somewhere in that list lies the key(s) to your hair!! This is probably why BS may seem to not work for one's hair, where as it made someone elses' hair soft. (also note that other factor may contribute as well, such as: using a shower filter that removes damaging/hardening/drying chlorine from your shower water) So, I've included a link to a list of naturally Alkaline fruits, veggies, minerals, etc. And hopefully this will help anyone wishing to experiment with different concoctions.

(this one does NOT give the specific PH # for all of the items)
http://www.essense-of-life.com/info/foodchart.htm

(this one does NOT give numbers but instead provide a color-coded chart - plus you can read on all of the benefits that alkaline foods can do for you -- very interesting)
http://www.trans4mind.com/nutrition/pH.html


Still searching for a list that gives specific PH # for most if not all items.

*

 

[MonaRae]

Thanks! This is the best way to fight disease! But I didn't know it benefited the hair as well!

 

[me-T]

um...will somebody break this down for me? i never quite understood it. aside from relaxers being too alkaline, and hair is acidic etc.

another (dumb) question...if i do a baking soda wash(alkaline) should i do an acv rinse(acid) afterwards to bring my ph level back?

...see, i have no idea about the subject

 

[starfish888]

Yup!

Every natural item that I've read on this forum so far that people are raving about, is sure enough alkaline:

Coconut
Irish Moss
Baking Soda
Sea Salt
Bananas
Avocado
Honey
Molasses
Grapefruit
etc.

Although, I must say that I was shocked to see certain oils on the Acidic side of the list.

*

 

[starfish888]

um...will somebody break this down for me? i never quite understood it. aside from relaxers being too alkaline, and hair is acidic etc.

another (dumb) question...if i do a baking soda wash(alkaline) should i do an acv rinse(acid) afterwards to bring my ph level back?

...see, i have no idea about the subject

I'm not sure what the exact science is either... I guess that's why there's so much experimenting going on. It would make sense to balance the PH level, but then again - how do we know if our hair is asking or refusing an acid or alkaline in the first place?

From other posts, I've seen BS, Avocados and coconut really soften hair... and in my own experience, my hair LOOOOOVES unprocess/unrefined ACV - it tends to curl, shine and smooth. So I guess it's what ever goal you are going for... All I can say is that your hair will tell you when it loves something, because it will do exactly what you want it to do.

hope this helps.
*

 

[me-T]

ya know what, i think maybe my hair is too alkaline...i guess...cause when i try that stuff, it doesn't do enough to make me rave about it. how do i solve that?

 

[Neith]

The only thing that stuck out to me is that you said that acv is alkaline Now I don't know everything, but that there is a definite acid, lol.

I'll go check out the links now.


ETA:

Very interesting.

However, I don't get some of it. How is it that lemons, limes, grapefruits, oranges and other clearly acidic foods be alkalizing? Is the pH changed in the process of digestion? If so, why is it that the pH of ALL the acidic foods we eat are not neutralized during digestion?

 

[starfish888]

ya know what, i think maybe my hair is too alkaline...i guess...cause when i try that stuff, it doesn't do enough to make me rave about it. how do i solve that?

Not sure, there are so many factors: It could be that you only need to install a shower filter (because the chlorine can really muff up your hair and skin - it is a big factor in turning one ashy and making the hair very dry and brittle) When the hair is severly dried out, it takes a longer time to respond to anything, even oil.

The next thing is diet - you can acheive optimal results with a more alkaline diet as well (don't forget plenty of spring/filtered water [NOT DISTILLED - DISTILLED CAUSES ACIDITY IN THE BODY]) I notice on days at the office when I drink lots of water, my hair seems to stay soft and moist longer (I never thought this true before - until my boss came to my cubicle and told me that I looked like I stuck my finger in the socket... I had a space heater under my desk that dried my hair out - the next day after rewash/style and lots of water my hair did not dry out so fast)

Also watch out for stress - the beautiful thing about hair is that each one is an antenae that carries energy whether good or bad (I know that sounds like crap - but I can testify... As soon as I started going natural and accepting the natural pattern of my "universal spirals/coils" I felt more intune with the love for myself - I can't explain it better than that.

I don't know how to measure the alkalinity or acidity of hair, since it is not liquid, you can't really use a PH strip to test it (I could be wrong on that)... But I do know that the hair responds to what you do to and for yourself. As well, keep in mind -- Don't give up just because BS doesn't work for you, doesn't mean that some honey, wheatgrass, whey protien powder creamed up in a food processor, wont.

According to http://www.hairfinder.com/hair/hair-ph-level.htm the average skin and hair have an average pH of 5, which means that natural water (which a PH of 7) is more alkaline than your hair.

Is your hair relaxed or natural? If you do decide to experiment with something a little more acidic like cornstarch, soymilk or coffee, the only thing that I can suggest is that you do a small patch test first. In the end, only you know your hair.

Sorry to write a novel, but hope that helps... I'm learning as I go along, too!

 

[starfish888]

The only thing that stuck out to me is that you said that acv is alkaline Now I don't know everything, but that there is a definite acid, lol.

I'll go check out the links now.


ETA:

Very interesting.

However, I don't get some of it. How is it that lemons, limes, grapefruits, oranges and other clearly acidic foods be alkalizing? Is the pH changed in the process of digestion? If so, why is it that the pH of ALL the acidic foods we eat are not neutralized during digestion?

It starts out as an Acid but has an Alkalinizing effect (I guess in the body) the same way that citrus fruits do. But also the unprocessed ACV (not the clear one in Stop N Shop), has a different element to it. It contains something they call "Mother of Vinegar" not sure what that is, but it does wonders on my hair.

And yes - there is a process of change from Acid to Alkaline happens in a specific process during digestion, but I can't remember where I read it and I am still looking for the link. I'll post when I find it.

 

[me-T]

dang. not only am i still on the hunt for staples, i gotta find out if my hair like alkaline or acid-while transitioning! omg. i'm done forerplexed

 

[Neith]

Also, how can an already acidic food be turned alkaline by highly acidic digestive secretions in the first place?

What happens to the large amounts of citric acid in citrus fruits to make it "alkaline"?

Not saying there is nothing to it, but... dang it just doesn't make sense to me.

Neith's Disclaimer - Everything said is just my opinion. Not trying to convince anyone to not believe or practice. Just voicing my questions/doubts.

 

[starfish888]

Hey Neith,

Thanks for your patience:

Here is a helpful link for the process:
http://www.aginghealthier.com/pdfs/AcidAlkalineMysterySolved.pdf

If you want to skip the excess jargon and go right to the explanation of Alkanizing, you can go to page 4 under the heading... "Acid Forming and Alkaline Forming Foods"

Yeah, this can all be quite confusing, let alone trying to keep the nature of our hair in balance.

*

 

[starfish888]

dang. not only am i still on the hunt for staples, i gotta find out if my hair like alkaline or acid-while transitioning! omg. i'm done forerplexed

Girl - I know, don't get overwhelmed... just keep it simple - that stuff was more for inquisitive minds, i guess...

Find/make products that you like and that make your hair healthy and happy - after you conquer that, you can worry about the "rocket science".

 

[BeautifulFlower]

I PM'd you. I have a list of approximate pHs.

 

[starfish888]

Oh Thanks, prettyfaceANB

I'm still trying to figure out the feature on this site.... would it be in my LHCF inbox? (I have some super pop-up blocker installed at work, so it may not have been able to pop up).

sorry.

*


==================

Never mind, I found it, and responded... Thanks!

 

[Neith]

Hey Neith,

Thanks for your patience:

Here is a helpful link for the process:
http://www.aginghealthier.com/pdfs/AcidAlkalineMysterySolved.pdf

If you want to skip the excess jargon and go right to the explanation of Alkanizing, you can go to page 4 under the heading... "Acid Forming and Alkaline Forming Foods"

Yeah, this can all be quite confusing, let alone trying to keep the nature of our hair in balance.

*

Thanks for the link. It actually (kinda) makes sense to me. Seems plausible. I'm going to have to research this further

 

[NYAmicas]

You lost me when you typed the word biology, lol but thanks for the info. I'll check it out.

 

[starfish888]

Thanks you prettyfaceANB!!!

Thanks to prettyfaceANB, I have the specific PH information posted below:

I'm wondering if mixing certain items with certain PH# together and placed on the hair for an amount of time (with or without heat) will bring certain results (shine, smooth, silky, drastically reduce frizz, create more hang/less shrinkage, soft, etc.) It's definitely worth a try. Happy Testing!!

Approximate pH of Foods and Food Products

To assist readers in determining the product pH levels, the approximate ranges of pH values are compiled below. Considerable variation exists between varieties, condition of growing and processing methods, etc. Data is presented for the edible portion of foods in their normal and natural state, unless otherwise designated.



Approximate pH of Foods and Food Products

To assist readers in determining the product pH levels, the approximate ranges of pH values are compiled below. Considerable variation exists between varieties, condition of growing and processing methods, etc. Data is presented for the edible portion of foods in their normal and natural state, unless otherwise designated.




Food Item
Approximate pH


Abalone - 6.10 - 6.50
Abalone mushroom - 5.00
Ackees - 5.5
Aloe vera - 6.1
Aloe Juice - 6.00 - 6.80
Anchovies - 6.5
Anchovies, stuffed w/capers, in olive oil - 5.58
Antipesto - 5.60
Apple, baked with sugar - 3.20 - 3.55
Apple, eating - 3.30 - 4.00
Apples Delicious - 3.9
Golden Delicious - 3.6
Jonathan - 3.33
McIntosh - 3.34
Juice - 3.35 - 4.00
Sauce - 3.10 - 3.60
Winesap - 3.47
Apricots - 3.30 - 4.80
Canned Apricots - 3.40 - 3.78
Dried, stewed - 3.30 - 3.51
Nectar - 3.78
Pureed - 3.42 - 3.83
Strained - 3.72 - 3.95
Arrowroot Crackers - 6.63 - 6.80
Arrowroot Cruel - 6.37 - 6.87
Artichokes - 5.50 - 6.00
Artichokes, canned, acidified - 4.30 - 4.60
Artichokes, French, cooked - 5.60 - 6.00
Artichokes, Jerusalem, cooked - 5.93 - 6.00
Asparagus - 6.00 - 6.70
Buds - 6.7
Stalks - 6.1
Asparagus, cooked - 6.03 - 6.16
Asparagus, canned - 5.00 - 6.00
Asparagus, frozen, cooked - 6.35 - 6.48
Asparagus, green, canned - 5.20 - 5.32
Asparagus, strained - 4.80 - 5.09
Avocados - 6.27 - 6.58
Baby corn - 5.20
Baby Food Soup, unstrained - 5.95 - 6.05
Bamboo Shoots - 5.10 - 6.20
Bamboo Shoots, preserved - 3.50 - 4.60
Bananas - 4.50 - 5.20
Bananas, red - 4.58 - 4.75
Banana, yellow - 5.00 - 5.29
Barley, cooked - 5.19 - 5.32
Basil pesto - 4.9
Bass, sea, broiled - 6.58 - 6.78
Bass, striped, broiled - 6.50 - 6.70
Beans - 5.60 - 6.50
Black - 5.78 - 6.02
Boston style - 5.05 - 5.42

Continued on Next Entry...

 

[starfish888]

Kidney - 5.40 - 6.00
Lima - 6.5
Soy - 6.00 - 6.60
String - 5.6
Wax - 5.30 - 5.70
Beans, pork & tomato sauce, canned - 5.10 - 5.80
Beans, refried - 5.9
Beans, vegetarian, tomato sauce, canned - 5.32
Beets - 5.30 - 6.60
Beets, cooked - 5.23 - 6.50
Beets, canned, acidified - 4.30 - 4.60
Beets, canned - 4.90 - 5.80
Beets, chopped - 5.32 - 5.56
Beets, strained - 5.32 - 5.56
Bird's nest soup - 7.20 - 7.60
Blackberries, Washington - 3.85 - 4.50
Blueberries, Maine - 3.12 - 3.33
Blueberries, frozen - 3.11 - 3.22
Bluefish, Boston, filet, broiled - 6.09 - 6.50
Bran Flakes - 5.45 - 5.67
All Bran - 5.59 - 6.19
Bread, white - 5.00 - 6.20
Bread, Boston, brown - 6.53
Bread, Cracked wheat - 5.43 - 5.50
Bread, pumpernickel - 5.40
Bread, Rye - 5.20 - 5.90
Bread, whole wheat - 5.47 - 5.85
Breadfruit, cooked - 5.33
Broccoli, cooked - 6.30 - 6.52
Broccoli, frozen, cooked - 6.30 - 6.85
Broccoli, canned - 5.20 - 6.00
Brussels sprout - 6.00 - 6.30
Buttermilk - 4.41 - 4.83
Cabbage - 5.20 - 6.80
Green - 5.50 - 6.75
Red - 5.60 - 6.00
Savoy - 6.3
White - 6.2
Cactus - 4.7
Calamary (Squid) - 5.8
Cantaloupe - 6.13 - 6.58
Capers - 6
Carp - 6
Carrots - 5.88 - 6.40
Carrots, canned - 5.18 - 5.22
Carrots, chopped - 5.30 - 5.56
Carrots, cooked - 5.58 - 6.03
Carrots, pureed - 4.55 - 5.80
Carrots, strained - 5.10 - 5.10
Cauliflower - 5.6
Cauliflower, cooked - 6.45 - 6.80
Caviar, American - 5.70 - 6.00
Celery - 5.70 - 6.00
Celery, cooked - 5.37 - 5.92
Celery Knob, cooked - 5.71 - 5.85
Cereal, strained - 6.44 - 6.45
Chayote (mirliton), cooked - 6.00 - 6.30
Cheese, American, mild - 4.98
Cheese, Camembert - 7.44
Cheese, Cheddar - 5.9
Cheese, Cottage - 4.75 - 5.02
Cheese, Cream, Philadelphia - 4.10 - 4.79
Cheese Dip - 5.8
Cheese, Edem - 5.4
Cheese, Old English - 6.15
Cheese, Roquefort - 5.10 - 5.98
Cheese, Parmesan - 5.20 - 5.30
Cheese, Snippy - 5.18 - 5.2l
Cheese, Stilton - 5.7
Cheese, Swiss Gruyere - 5.68 - 6.62
Cherries, California - 4.01 - 4.54
Cherries, frozen - 3.32 - 3.37
Cherries, black, canned - 3.82 - 3.93
Cherries, Maraschino - 3.47 - 3.52
Cherries, red, Water pack - 3.25 - 3.82
Cherries, Royal Ann - 3.80 - 3.83
Chicory - 5.90 - 6.05
Chili Sauce, acidified - 2.77 - 3.70
Chives - 5.20 - 6.31
Clams - 6.00 - 7.10
Clam Chowder, New England - 6.4
Coconut, fresh - 5.50 - 7.80
Coconut milk - 6.10 - 7.00
Coconut preserves - 3.80 - 7.00
Codfish, boiled - 5.30 - 6.10
Cod liver - 6.2
Conch - 7.52 - 8.40
Congee - 6.4
Corn - 5.90 - 7.30
Corn, canned - 5.90 - 6.50
Corn Flakes - 4.90 - 5.38
Corn, frozen, cooked - 7.33 - 7.68
Corn, Golden Bantam, cooked on cob - 6.22 - 7.04
Crab meat - 6.50 - 7.00
Crabapple Jelly, corn - 2.93 - 3.02
Cranberry Juice, canned - 2.30 - 2.52
Crabmeat, cooked - 6.62 - 6.98
Cream, 20 per cent - 6.50 - 6.68
Cream, 40 per cent - 6.44 - 6.80
Cream of Asparagus - 6.1
Cream of Coconut, canned - 5.51 - 5.87
Cream of Potato soup - 6
Cream of Wheat, cooked - 6.06 - 6.16
Chrysanthemum drink - 6.5
Cucumbers - 5.12 - 5.78
Cucumbers, Dill pickles - 3.20 - 3.70
Cucumbers, pickled - 4.20 - 4.60
Curry sauce - 6
Curry Paste,acidified - 4.60 - 4.80
Cuttlefish - 6.3
Dates, canned - 6.20 - 6.40
Dates, Dromedary - 4.14 - 4.88
Eggplant - 5.50 - 6.50
Eggs, new-laid, whole - 6.58
White - 7.96
Yolk - 6.1
Shell - 6.2
Escarolle - 5.70 - 6.00
Enchalada sauce - 4.40 - 4.70
Fennel (Anise) - 5.48 - 5.88
Fennel, cooked - 5.80 - 6.02
Figs, Calamyrna - 5.05 - 5.98
Figs, canned - 4.92 - 5.00
Flounder, boiled - 6.10 - 6.90
Flounder, fi1et, broiled - 6.39 - 6.89
Four bean salad - 5.6
Fruit cocktail - 3.60 - 4.00
Garlic - 5.8
Gelatin Dessert - 2.6
Gelatin, plain jell - 6.08
Gherkin Ginger - 5.60 - 5.90
Ginseng , Korean drink - 6.00 - 6.50
Gooseberries - 2.80 - 3.10
Graham Crackers - 7.10 - 7.92
Grapes, canned - 3.50 - 4.50
Grapes, Concord - 2.80 - 3.00
Grapes, Lady Finger - 3.51 - 3.58
Grapes, Malaga - 3.71 - 3.78
Grapes, Niagara - 2.80 - 3.27
Grapes, Ribier - 3.70 - 3.80
Grapes, Seedless - 2.90 - 3.82
Grapes, Tokyo - 3.50 - 3.84
Grapefruit - 3.00 - 3.75
Grapefruit, canned - 3.08 - 3.32
Grapefruit Juice, canned - 2.90 - 3.25
Grass jelly - 5.80 - 7.20
Greens, Mixed, chopped - 5.05 - 5.22
Greens, Mixed, strained - 5.22 - 5.30
Grenadine Syrup - 2.31
Guava nectar - 5.5
Guava, canned - 3.37 - 4. 10
Guava Jelly - 3.73
Haddock, Filet, broiled - 6.17 - 6.82
Hearts of Palm - 5.7
Herring - 6.1
Hominy, cooked - 6.00 - 7.50
Honey - 3.70 - 4.20
Honey Aloe - 4.7
Horseradish, freshly ground - 5.35
Huckleberries, cooked with sugar - 3.38 - 3.43
Jackfruit - 4.80 - 6.80
Jam, fruit - 3.50 - 4.50
Jellies, fruit - 3.00 - 3.50
Jujube - 5.20

Junket type Dessert:

Raspberry - 6.27
Vanilla - 6.49
Kale, cooked - 6.36 - 6.80
Ketchup - 3.89 - 3.92
Kippered, Herring, Marshall - 5.75 - 6.20
Herring, Pickled - 4.50 - 5.00
Kelp - 6.3
Kumquat, Florida - 3.64 - 4.25



See Next entry for Remaining list:

 

[starfish888]

Leeks - 5.50 - 6.17
Leeks, cooked - 5.49 - 6.10
Lemon Juice - 2.00 - 2.60
Lentils, cooked - 6.30 - 6.83
Lentil Soup - 5.8
Lettuce - 5.80 - 6.15
Lettuce, Boston - 5.89 - 6.05
Lettuce, Iceberg - 5.70 - 6.13
Lime Juice - 2.00 - 2.35
Lime - 2.00 - 2.80
Lobster bisque - 6.90 -
obster soup - 5.7
Lobster, cooked - 7.10 - 7.43
Loganberries - 2.70 - 3.50
Loquat (May be acidified to pH 3.8) - 5.1
Lotus Root - 6.90
Lychee - 4.70 - 5.01
Macaroni, cooked - 5.10 - 6.41
Mackerel, King, boiled - 6.26 - 6.50
Mackerel, Spanish, broiled - 6.07 - 6.36
Mackerel, canned - 5.90 - 6.40
Mangoes, ripe - 3.40 - 4.80
Mangoes, green - 5.80 - 6.00
Mangostine - 4.50 - 5.00
aple syrup - 5.15
Maple syrup, light (Acidified) - 4.6
Matzos - 5.7
Mayhaw (a variety of strawberry) - 3.27 - 3.86
Melba Toast - 5.08 - 5.30
Melon, Casaba - 5.78 - 6.00
Melons, Honey dew - 6.00 - 6.67
Melons, Persian - 5.90 - 6.38
Milk, cow - 6.40 - 6.80
Milk, Acidophilus - 4.09 - 4.25
Milk, condensed - 6.33
Milk, evaporated - 5.90 - 6.30
Milk, Goat's - 6.48
Milk, peptonized - 7.1
Milk, Sour, fine curd - 4.70 - 5.65
ilkfish - 5.3
Mint Jelly - 3.01
Molasses - 4.90 - 5.40
Muscadine (A variety of grape) - 3.20 - 3.40
Mushrooms - 6.00 - 6.70
Mushrooms, cooked - 6.00 - 6.22
ushroom Soup, Cream of, canned - 5.95 - 6.40
Mussels - 6.00 - 6.85
Mustard - 3.55 - 6.00
Nata De Coco - 5
Nectarines - 3.92 - 4.18
Noodles, boiled - 6.08 - 6.50
Oatmeal, cooked - 6.20 - 6.60
Octopus - 6.00 - 6.50
Okra, cooked - 5.50 - 6.60
Olives, black - 6.00 - 7.00
Olives, green, fermented - 3.60 - 4.60
Olives, ripe - 6.00 - 7.50
Onions, pickled - 3.70 - 4.60
Onions, red - 5.30 - 5.80
Onion white - 5.37 - 5.85
Onions, yellow - 5.32 - 5.60
Oranges, Florida - 3.69 - 4.34
Oranges, Florida "color added" - 3.60 - 3.90
Orange Juice, California - 3.30 - 4.19
Orange, Juice Florida - 3.30 - 4.15
Orange, Marmalade - 3.00 - 3.33
Oysters - 5.68 - 6.17
Oyster, smoked - 6
Oyster mushrooms - 5.00 - 6.00
Palm, heart of - 6.7
Papaya - 5.20 - 6.00
Papaya Marmalade - 3.53 - 4.00
Parsley - 5.70 - 6.00
Parsnip - 5.30 - 5.70
Parsnips, cooked - 5.45 - 5.65
Pate - 5.9
Peaches - 3.30 - 4.05
Peaches, canned - 3.70 - 4.20
Peaches, cooked with sugar - 3.55 - 3.72
Peaches, frozen - 3.28 - 3.35
Peanut Butter - 6.28
Peanut Soup - 7.5
Pears, Bartlett - 3.50 - 4.60
Pears, canned - 4.00 - 4.07
Pears, Sickle cooked w/sugar - 4.04 - 4.21
Pear Nectar - 4.03
Peas, canned - 5.70 - 6.00
Peas, Chick, Garbanzo - 6.48 - 6.80
Peas, cooked - 6.22 - 6.88
Peas, dried (split green), cooked - 6.45 - 6.80
Peas, dried (split yellow), cooked - 6.43 - 6.62
Peas, frozen, cooked - 6.40 - 6.70
Peas, pureed - 4.90 - 5.85
Pea Soup, Cream of, Canned - 5.7
Peas, strained - 5.91 - 6.12
Peppers - 4.65 - 5.45
Peppers, green - 5.20 - 5.93
Persimmons - 4.42 - 4.70
Pickles, fresh pack - 5.10 - 5.40
Pimiento - 4.40 - 4.90
Pimento, canned, acidified - 4.40 - 4.60
Pineapple - 3.20 - 4.00
Pineapple, canned - 3.35 - 4.10
Pineapple Juice, canned - 3.30 - 3.60
Plum Nectar - 3.45
Plums, Blue - 2.80 - 3.40
Plums, Damson - 2.90 - 3.10
Plums, Frozen - 3.22 - 3.42
Plums, Green Gage - 3.60 - 4.30
Plums, Green Gage, canned - 3.22 - 3.32
Plums, Red - 3.60 - 4.30
Plums, spiced - 3.64
Plums, Yellow - 3.90 - 4.45
Pollack, filet, broiled - 6.72 - 6.82
Pomegranate - 2.93 - 3.20
Porgy, broiled - 6.40 - 6.49
Pork & Beans, rts. - 5.7
Potatoes - 5.40 - 5.90
Mashed - 5.1
Prunes, dried, stewed - 3.63 - 3.92
Sweet - 5.30 - 5.60
Tubers - 5.7
Potato Soup - 5.9
Prune Juice - 3.95 - 3.97
Prune, pureed - 3.60 - 4.30
Prune, strained - 3.58 - 3.83
Puffed Rice - 6.27 - 6.40
Puffed Wheat - 5.26 - 5.77
Pumpkin - 4.90 - 5.50
Quince, fresh, stewed - 3.12 - 3.40
Quince Jelly - 3.7
Radishes, red - 5.85 - 6.05
Radishes, white - 5.52 - 5.69
Raisins, seedless - 3.80 - 4.10
Rambutan (Thailand) - 4.9
Raspberries - 3.22 - 3.95
Raspberries, frozen - 3.18 - 3.26
Raspberries, New Jersey - 3.50 - 3.82
Raspberry Jam - 2.87 - 3.17
Razor Clams - 6.2
Razor shell (sea asparagus) - 6
Rattan, Thailand - 5.20 -
Red Ginseng - 5.5
Red Pepper Relish - 3.10 - 3.62
Rhubarb, California, stewed - 3.20 - 3.34
Rhubarb - 3.10 - 3.40
Canned - 3.4
Rice (all cooked)
Brown - 6.20 - 6.80
Krispies - 5.40 - 5.73
White - 6.00 - 6.70
Wild - 6.00 - 6.50
Rolls, white - 5.46 - 5.52
Romaine - 5.78 - 6.06
Salmon, fresh, boiled - 5.85 - 6.50
Salmon, fresh, broiled - 5.36 - 6.40
Salmon, Red Alaska, canned - 6.07 - 6.16
Sardines - 5.70 - 6.60
Sardine, Portuguese, in olive oil - 5.42 - 5.93
Satay sauce - 5
Sauce, Enchilada - 5.50
Sauce, Fish - 4.93 - 5.02
Sauce, Shrimp - 7.01 - 7.27
Sauerkraut - 3.30 - 3.60
Scallion - 6.20
Scallop - 6
Scotch Broth - 5.92
Sea Snail (Top shell) - 6
Shad Roe, sauted - 5.70 - 5.90
Shallots, cooked - 5.30 - 5.70
Sherbet, raspberry - 3.69
Sherry-wine - 3.37
Shredded Ralston - 5.32 - 5.60
Shredded Wheat - 6.05 - 6.49
Shrimp - 6.50 - 7.00
Shrimp Paste - 5.00 - 6.77
Smelts, Sauted - 6.67 - 6.90
Soda Crackers - 5.65 - 7.32
Broccoli Cheese Suop, condensed - 5.60
Chicken Broth, rts. - 5.8
Corn Soup, condensed - 6.8
Cream of celery Saoup, condensed - 6.20 -
Cream of Mushroom, condensed - 6.00 - 6.20
Cream style corn, condensed - 5.70 - 5.80
Cream of Potato soup, condensed - 5.80 -
Cream of shrimp soup, condensed - 5.8
Minestronen condensed - 5.4
New England Clam Chowder,condensed - 6.00-
Oyster Stew, condensed - 6.30
Tomato Rice Soup, condensed - 5.50
Soy infant formula - 6.60 - 7.00
Soy Sauce - 4.40 - 5.40
Soy bean curd (tofu) - 7.2
Soybean milk - 7
Spaghetti, cooked - 5.97 - 6.40
Spinach - 5.50 - 6.80
Spinach, chopped - 5.38 - 5.52
Spinach, cooked - 6.60 - 7.18
Spinach, frozen, cooked - 6.30 - 6.52
Spinach, pureed - 5.50 - 6.22
Spinach, strained - 5.63 - 5.79
Squash, acorn, cooked - 5.18 - 6.49
Squash, Kubbard, cooked - 6.00 - 6.20
Squash, white, cooked - 5.52 - 5.80
Squash, yellow, cooked - 5.79 - 6.00
Squid - 6.00 - 6.50
Sturgeon - 6.2
Strawberries - 3.00 - 3.90
Strawberries, California - 3.32 - 3.50
Strawberries, frozen - 3.21 - 3.32
Strawberry Jam - 3.00 - 3.40
Straw mushroom - 4.9
Sweet Potatoes - 5.30 - 5.60
Swiss Chard, cooked - 6.17 - 6.78
Tamarind - 3.00
Tangerine - 3.32 - 4.48
Taro syrup - 4.5
Tea - 7.2
Three-Bean Salad - 5.4
Tofu (soybean Curd) - 7.2
Tomatillo (resembling Cherry tomatoes) - 3.83
Tomatoes - 4.30 - 4.90
Tomatoes, canned - 3.50 - 4.70
Tomatoes, Juice - 4.10 - 4.60
Tomatoes, Paste - 3.50 - 4.70
Tomatoes, Puree - 4.30 - 4.47
Tomatoes, Strained - 4.32 - 4.58
Tomatoes, Wine ripened - 4.42 - 4.65
Tomato Soup, Cream of, canned - 4.62
Trout, Sea, sauted - 6.20 - 6.33
Truffle - 5.30 - 6.50
Tuna Fish, canned - 5.90 - 6.20
Turnips - 5.29 - 5.90
Turnip, greens, cooked - 5.40 - 6.20
Turnip, white, cooked - 5.76 - 5.85
Turnip, yellow, cooked - 5.57 - 5.82
Vegetable Juice - 3.90 - 4.30
Vegetable soup, canned - 5.16
Vegetable soup, chopped - 4.98 - 5.02
Vegetable soup, strained - 4.99 - 5.00
Vermicelli, cooked - 5.80 - 6.50
Vinegar - 2.40 - 3.40
Vinegar, cider - 3.1
Walnuts, English - 5.42
Wax gourd drink - 7.2
Water Chestnut - 6.00 - 6.20
Watercress - 5.88 - 6.18
Watermelon - 5.18 - 5.60
Wheat Krispice - 4.99 - 5.62
Wheatnena - 5.85 - 6.08
Wheaties - 5.00 - 5.12
Worcestershire sauce - 3.63 - 4.00
Yams, cooked - 5.50 - 6.81
Yeast - 5.65
Yangsberries, frozen - 3.00 - 3.70
Zucchini, cooked - 5.69 - 6.10

 

[BeautifulFlower]

Damn thats a long list, LOL!

 

[Lavendar]

I eat a lot of raw almonds and drink almond milk. I wonder how almonds can be alkalizing and almond milk be acidifying, according to the chart? Have any ideas?

 

[BeautifulFlower]

Well anyone can way in but...
I am sure its because when it it depends on how it is process. I know cow's milk contains lactic acid (great chemical exfoliator) which makes it acidic. I am not a chemist but when certain elements breakdown they become acidic.

I eat a lot of raw almonds and drink almond milk. I wonder how almonds can be alkalizing and almond milk be acidifying, according to the chart? Have any ideas?

 

[starfish888]

I eat a lot of raw almonds and drink almond milk. I wonder how almonds can be alkalizing and almond milk be acidifying, according to the chart? Have any ideas?

Hi,

The difference can also be in the process... meaning the raw nuts aren't processed so once they go through your digestive system and meet some of the minerals involved with digestion, almonds may natural become alkalizing (like oranges, lemons, etc).

But the almond milk may go through a process that either adds to, subtracts from or changes the chemical make up of it and once it passes through the usual digestion process, may become an acidic by product.

That would be my guess. Sometimes one simple addition or a food processing technique such as pasturizing can change a food drastically...

Feel free to research further.

 

[starfish888]

Damn thats a long list, LOL!

Yes! Thanks for your long list prettyfaceANB!!!

 

[Ballerina_Bun]

This is a good website I have been referring back to for quite sometime.

http://www.snyderhealth.com/

 

[PreciousPearl]

Interesting information. Thank you!

 

[NappturalWomyn]

Thank you so much for the lists. I am trying to lean towards this way of eating, so this is a GREAT benefit.

 

[NappturalWomyn]

This needs to be a sticky in the health and fitness forum, just a thought...

 

[MonaRae]

:wow: starfish Thanks!