Alkalizing Foods
Index of Diseases / Health Conditions ... Medicinal Foods, Herbs, Spices & Household Items
The below provides a general overview on this topic and may not apply to everyone. Any treatment protocol should be discussed with a qualified healthcare practitioner ... Please refer to: Medical & Legal Disclaimer.
Adapted from The Acid-Alkaline Diet, by Christopher Vasey, N.D. (Inner Traditions, 2003).
"Because of factors like diet and stress, many people in industrialized nations are too acidic, and so we are afflicted with health problems that run the gamut from minor skin irritations to depression, chronic fatigue and back pain to arthritis, ulcers, and osteoporosis."
The following alkalinizing foods will help you to balance your over-acidity:
Vegetables |
Vegetables / Contd. |
Fruits / Contd. |
Protein / Contd. |
Oriental Vegetables / Contd. |
| Alfalfa | Nightshade Veggies | Grapefruit | Squash Seeds | Nori |
| Asparagus | Onions | Grapes | Sunflower Seeds | Reishi |
| Barley Grass | Parsnips* | Honeydew Melon | Tempeh (fermented) | Shitake |
| Beets | Peas | Lemon | Tofu (fermented) | Umeboshi |
| Broccoli | Peppers | Lime | Whey | Wakame |
| Brussel sprouts | Pumpkin | Nectarine | Yogurt | |
| Cabbage | Rutabaga | Orange | Other | |
| Carrot | Spirulina | Peach | Spices/Seasonings | Alkaline Antioxidant Water |
| Cauliflower* | Sprouts | Pear | All Herbs | Apple Cider Vinegar |
| Celery | Squashes | Pineapple | Chili Pepper | Banchi Tea |
| Chard | Watercress | Tangerine | Cinnamon | Bee Pollen |
| Chlorella | Wheat Grass | Tomato | Curry | Dandelion Tea |
| Collards Greens | Wild Greens | Tropical Fruits | Ginger | Fresh Fruit Juice |
| Cucumber | Sea Veggies | Watermelon | Mustard | Ginseng Tea |
| Dandelions | Sea Salt | Green Juices | ||
| Duice | Fruits | Protein | Tamari | Green Tea |
| Edible flowers | All Berries | Almonds | Herbal Tea | |
| Eggplant | Apple | Chestnuts | Sweeteners | Kombucha |
| Fermented Veggies | Apricot | Chicken Breast | Stevia | Lacithin Granules |
| Garlic | Avocado | Cottage Cheese | Mineral Water | |
| Kale | Banana* | Eggs | Oriental Vegetables | Organic Milk |
| Kohirabi | Cantaloupe | Flax Seeds | Daikon | (unpasteurized) |
| Lettuce | Cherries | Nuts | Dandelion Root | Probiotic Cultures |
| Mushrooms | Currants | Protein Powder | Kombu | Veggie Juices |
| Mustard Greens | Dates/Figs | Pumpkin Seeds | Maltake |
*Cauliflower is loaded with nutrients that are essential for keeping the immune system strong. One study found that eating just four servings of cruciferous vegetables, such as broccoli or cauliflower, a week slashed the risk of dying from ANY medical cause by 26%! (From "The Doctors Book of Food Remedies," page 149).
*Psoralens in raw and cooked parsnip root by GW Ivie, DL Holt, and MC Ivey: Parsnip root contains three photoactive, mutagenic, and photocarcinogenic psoralens in a total concentration of about 40 parts per million. These chemicals are not destroyed by normal cooking procedures (boiling or microwave); thus humans are exposed to appreciable levels of psoralens through the consumption of parsnip and possibly other psoralen-containing foodstuffs. The toxicologic consequences to man of such exposure may be speculated on the basis of medicinal and laboratory studies, but epidemiologic data are not available.
This Chart is Courtesy of:
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