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How can I get a list of alkaline and acid foods?

Ms. Ashley Koff, RD
Nutrition & Dietetics
Foods that are good sources of alkaline include lemons and limes, tropical fruits, and green vegetables. In this video, I will explain why these alkaline-producing foods are so important to include in a healthy diet. 
Jonathan B. Levine, DMD
Prosthodontics
Here is a list of alkaline foods:
  • Fruits: most fruits are alkalinizing: apples, apricots, avocados, bananas, cherries, oranges, grapes, peaches, pears, pineapples, strawberries
  • Veggies: beets, broccoli, carrots, celery, eggplant, garlic, green beans, kale, lettuce, mushrooms, onions, peppers, sprouts, squash, tomatoes
  • Nuts: almonds, flaxseed, pumpkin seeds
  • Proteins: eggs, chicken breast, tofu, yogurt
  • Beverages: fresh and unsweetened fruit juices, regular and herbal teas, vegetable juices, water
  • Seasonings: apple cider vinegar, chili peppers, cinnamon, curry, garlic, ginger, mustard, salt, all herbs
  • Oils
  • Dairy products
  • Sweeteners: stevia
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Livia Ly
Nutrition & Dietetics
Here are some examples (remember lower pHs = more acidic, higher pHs = more alkaline)

Beef and poultry
Ham 6.3 - 6.4
Chicken 5.9 - 6.1
Canned meat 5.5 - 6.0
Frankfurt hot dog 5.7 - 6.2
Beef jerky 5.5 - 6.7
Bacon 5.5 - 6.2
Ground beef 5.1 - 6.2
Canned meats and soups 4.5 - 5.2

Seafood
Tuna 5.2 - 6.1
Shrimp 6.8 - 7.0
Fresh fish (mostly) 6.6 - 6.8
Salmon 6.1 - 6.3
Shellfish 4.8 - 6.3
Crustaceans 6.8 - 7.0

Dairy Products
Milk 6.3 - 6.5
Butter 6.1 - 6.4
Table cream 6.5
Cottage cheese 4.5 - 5.2
Mozzarella Cheese 5.1 - 5.3
UHT milk 6.2 - 6.5
Pasteurized fluid milk 6.5 - 6.8
Yogurt 3.7 - 4.4

Fruits
Apple 2.9 - 3.3
Banana 4.5 - 4.7
Orange 3.6 - 4.3
Strawberry 3.0 - 3.9
Plum 2.8 - 4.6
Dried fruit 3.7 - 4.4
Fruit canned in syrup 3.7 - 4.4
Fig 4.6
Fruit jam 3.5

Vegetables
Canned heart of palm 4.0 - 4.3
Canned corn 5.5 - 6.2
Beans 4.6 - 5.5
Broccoli 6.5
Asparagus 5.7 - 6.1
Brussels sprouts 6.3
Potato 5.3 - 5.6
Carrot 4.9 - 6.0
Corn 7.3
Olives 3.6 - 3.8

Beverages
Carbonated <3.7
Citrus juices <3.7
Fruit juices (some) <3.7

Sources: JAY (1973); BRIAN, F.L. (1997); IANFES (1991); LEWIS, M.J. (1993)

pH >7.0 = Egg, grits, biscuits, black olives, corn
pH 6.5 - 7.0 = milk, chicken, ham, turkey
pH 5.3 - 6.4 = beef, veal, vegetables
pH 4.5 - 5.2 = canned meats and soups, cottage cheese, fermented vegetables
pH 3.7 - 4.4 = cucumber pickle, mayonnaise, some fruits and juices, dried fruits, fermented vegetables, herring, tomatoes and yogurt
pH <3.7 = carbonated beverages, citrus juices, some fruit juices, most seasoned salads, pickles and vinegar

Source: IANFES (1991)

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.