Acid and Alkaline Food Cheat Sheet

A general rule of thumb: fresh veggies and fruits are alkaline forming; most everything else is acid forming. Strive for a balance between the alkaline and acid forming foods.

Very Alkaline-Yielding Foods

Coconut water

Dates*

Raisins*

Spinach

Alkaline-Forming Foods

Apples

Apricots

Bananas

Broccoli

Cantaloupe

Carrots

Cauliflower

Celery

Cherries

Cucumber

Eggplant

Kiwifruit

Lemon

Lime

Pears

Peaches

Pineapple

Green peppers

Grapefruit

Green beans

Lettuce

Mineral water

Mushrooms

Onions

Orange

Peaches

Strawberries

Tomatoes

Watermelon

Zucchini

Neutral pH Foods

Legumes**

Water

Very Acid-Forming Foods

Bread, whole wheat

Chicken

Cod

Eggs

Cheese

Luncheon meat, canned

Liver sausage

Herring

Oats, rolled

Parmesan cheese

Peanuts

Processed (soft) cheeses

Rice, brown

Salami

Trout

Walnuts

Acid-Forming Foods

Beef

Bread, rye

Bread, white

Corn flakes

Milk, whole

Pork

Rice, white

Spaghetti

*Although dates and raisins have a strong alkaline-forming effect, they are high in sugars, so don’t over-eat them.

**Legumes are only slightly acid-forming, so they are for all practical purposes neutral.

The Foods Highest in Salt

Read labels carefully to avoid too much salt.

Canned vegetables

Cheese

Cured meats and fish

Dill pickles

Fast foods

Instant soups

Pretzels

Roasted nuts

Sauces

Salad dressings

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Dr. Mark Stengler NMD, MS, is a bestselling author in private practice in Encinitas, California, at the Stengler Center for Integrative Medicine. His newsletter, Dr. Stengler’s Health Breakthroughs, is available at  www.markstengler.com and his product line at www.drstengler.com

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