Food Theory for Healthy Living
Eat 80% Alkaline foods and 20% Acid foods
80% Alkaline / 20% Acid

BASIC RULES FOR THE CHART

OUR UNIVERSES COMMENTS:

What is being presented below is a very good chart with good ideas, but it is not completely scientific or put together with the technology, understanding and procedure that is the results of having a complete science.

The major problem again is: INDIVIDUAL DIFFERENCES that causes each person to have their own chemical interactions taking place with each food or substance, so to try to classify food as acidic or alkaline is very difficult.

Each food in and of itself may test to have greater alkalinity or acidity within its makeup, but the body does its own thing with each substance and transmutes everything according to its own needs and not according to another’s needs!

So, again, without our technology and key information within our science the answers to your problems and different conditions will never yield high quality results and will always fall short!

They start with

· Alkaline or acid forming describes ash residue after metabolism.  Citrus tastes acidic but leaves an alkaline residue.

· The fresher & sweeter the food tastes the higher the alkalinity.  Chewing each mouthful 40 times increases alkalinity of grains.

· Any food cooked, canned or frozen subtract 0.5.

· Food grown chemically, processed with preservatives or prepared with white sugar subtract 1.0.  Organic is best, biodynamic is better, partly raw is essential.

· All values are approximate.  Make diet changes gradually.  Ask your body what it needs.

· Scale of 9.0 to 5.0 is an adjusted scale for easy reference and does not indicate actual alkaline-acid values.

· Read "Alkalize or Die" by Dr. Baroody- Eclectic Press U.S.A.

· Author accepts no responsibility for use of this information.

Alkaline: Meditation, Prayer, Peace, Kindness & Love	Acid: Overwork, Anger, Fear, Jealousy & Stress
Extremely Alkaline Forming Foods 8.5 to 9.0	Extremely Acid Forming Foods 5.5 to 5.0
9.0: Lemons 1, Watermelon 2   8.5: Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4,         Dried dates & figs, Kelp, Karengo, Kudzu root, Limes         Mango, Melons, Papaya, Parsley 5, Seedless grapes         (sweet), Watercress, Seaweeds         Asparagus 6, Endive, Kiwifruit, Fruit juices 7, Grapes         (sweet), Passion fruit, Pears (sweet), Pineapple,          Raisins, Umeboshi plum, Vegetable juices 8	5.0: Artificial sweeteners   5.5: Beef, Carbonated soft drinks & fizzy drinks 38,          Cigarettes (tailor made), Drugs, Flour (white wheat)          39, Goat, Lamb, Pastries & cakes from white flour,           Pork, Sugar (white) 40         Beer 34, Brown sugar 35, Chicken, Deer, Chocolate,         Coffee 36, Custard with white sugar, Jams, Jellies,         Liquor 37, Pasta (white), Rabbit, Semolina, Table            salt refined & iodized, Tea black, Turkey, Wheat          bread, White rice, White vinegar (processed).
Moderate Alkaline 7.5 to 8.0	Moderate Acid 6.5 to 6.0
8.0:  Apples (sweet), Apricots, Alfalfa sprouts 9, Arrowroot             flour 10, Avocados, Bananas (ripe), Berries, Carrots,          Celery, Currants, Dates & figs (fresh), Garlic 11,          Gooseberry, Grapes (less sweet), Grapefruit, Guavas,          Herbs (leafy green), Lettuce (leafy green), Nectarine,          Peaches (sweet), Pears (less sweet), Peas (fresh           sweet), Persimmon, Pumpkin (sweet), Sea salt          (vegetable) 12, Spinach 7.5:  Apples (sour), Bamboo shoots, Beans (fresh green),          Beets, Bell Pepper, Broccoli, Cabbage;Cauli,           Carob 13, Daikon, Ginger (fresh), Grapes (sour),          Kale, Kohlrabi, Lettuce (pale green), Oranges,           Parsnip, Peaches (less sweet), Peas (less sweet),          Potatoes & skin, Pumpkin (less sweet), Raspberry,          Sapote, Strawberry, Squash 14, Sweet corn (fresh),          Tamari 15, Turnip, Vinegar (apple cider) 16	6.0:  Cigarette tobacco (roll your own), Cream of Wheat           (unrefined), Fish, Fruit juices with sugar, Maple           syrup (processed), Molasses (sulphured), Pickles           (commercial), Breads (refined) of corn, oats, rice &           rye, Cereals (refined) eg weetbix, corn flakes,           Shellfish, Wheat germ, Whole Wheat foods 32,            Wine 33, Yogurt (sweetened) 6.5:  Bananas (green), Buckwheat, Cheeses (sharp &           tasty), Corn & rice breads, Egg whole (cooked            hard), Ketchup, Mayonnaise, Oats, Pasta (whole           grain), Pastry (wholegrain & honey), Peanuts,           Potatoes (with no skins), Popcorn (with salt &           butter), Rice (basmati), Rice (brown), Soy sauce           (commercial), Tapioca, Wheat bread (sprouted           organic)
Slightly Alkaline to Neutral 7.0	Slightly Acid to Neutral 7.0
7.0:  Almonds 17, Artichokes (Jerusalem), Barley-Malt          (sweetener-Bronner), Brown Rice Syrup, Brussel           Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg          plant, Honey (raw), Leeks, Miso, Mushrooms, Okra,          Olives ripe 18, Onions, Pickles (home made), Radish,          Sea salt 20, Spices 21, Taro, Tomatoes (sweet),           Vinegar (sweet brown rice), Water Chestnuts          Amaranth, Artichoke (globe), Chestnuts (dry roasted),          Egg yolks (soft cooked), Essene bread 22, Goat's milk          & whey (raw) 23, Horseradish, Mayonnaise (home made),          Millet, Olive oil, Quinoa, Rhubarb, Sesame seeds           (whole) 24, Soy beans (dry), Soy cheese, Soy milk,           Sprouted grains 25, Tempeh, Tofu, Tomatoes (less          sweet), Yeast (nutritional flakes)	7.0:  Barley malt syrup, Barley, Bran, Cashews,          Cereals (unrefined with honey fruit or maple syrup),          Cornmeal, Cranberries 30, Fructose, Honey          (pasteurized), Lentils, Macadamias, Maple syrup          (unprocessed), Milk (homogenized) & most          processed dairy products, Molasses (unsulphered          organic 31, Nutmeg, Mustard, Pistachios, Popcorn          & butter (plain), Rice or wheat crackers (unrefined),          Rye (grain), Rye bread (organic sprouted), Seeds          (pumpkin & sunflower), Walnuts          Blueberries, Brazil nuts, Butter (salted), Cheeses          (mild & crumbly) 28, Crackers (unrefined rye),          Dried beans (mung, adzuki, pinto, kidney,           garbanzo) 29, Dry coconut, Egg whites, Goats          milk (homogenized), Olives (pickled), Pecans,          Plums 30, Prunes 30, Spelt

  Neutral 7.0   -    Healthy Body pH Range is between 6.0 to 7.0 (on your pH test strips)

  Butter (fresh unsalted), Cream (fresh & raw), Margarine 26, Milk (raw cow's) 27, Oils (except olive), 
  Whey (cow's), Yogurt (plain)

NOTES:
1.  Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, & gastro upsets.
2.  Good for a yearly fast.  For several days eat whole melon, chew pips well & eat also.  Super alkalizing food.
3.  Substitute for gelatin, more nourishing.
4.  Stimulating, non-irritating body healer.  Good for endocrine system.
5.  Purifies kidneys.
6.  Powerful acid reducer detoxing to produce acid urine temporarily...causing alkalinity for the long term.
7.  Natural sugars give alkalinity.  Added sugar causes juice to become acid-forming.
8.  Depends on vege's content and sweetness.
9.  Enzyme rich, superior digestibility.
10. High calcium content.  Cornflour substitute.
11. Elevates acid food 5.0 in alkaline direction.
12. Vegetable content raises alkalinity.
13. Substitute for coca; mineral rich.
14. Winter squash rates 7.5.  Butternut & sweeter squash rates 8.0.
15. Genuine fermented for 1 ½ years otherwise 6.0.
16. Raw unpasteurized is a digestive aid to increase HCL in the stomach.  1 tablespoon, plus honey & water before meals.  
17. Soak 12 hours, peel skin to eat.
18. Sundried, tree ripened, otherwise 6.0.
19. Using sea-salt and apple cider vinegar.
20. Contains sea minerals.  Dried at low temperatures.
21. Range from 7.0 to 8.0.
22. Sprouted grains are more alkaline.  Grains chewed well become more alkaline.
23. High sodium to aid digestion.
24. High levels of utilizable calcium.  Grind before eating.
25. Alkalinity and digestibility higher.
26. Heating causes fats to harden and become indigestible.
27. High mucous production.
28. Mucous forming and hard to digest.
29. When sprouted dry beans rate 7.0.
30. Contain acid-forming benzoic and quinic acids.
31. Full of iron.
32. Unrefined wheat is more alkaline.
33. High quality red wine, no more than 4 oz. daily to build blood.
34. Good quality, well brewed - up to 5.5.  Fast brewed beers drop to 5.0.
35. Most are white sugars with golden syrup added.
36. Organic, fresh ground-up to 5.5.
37. Cheaper brands drop to 5.0, as does over-indulgence.
38. Leaches minerals.
39. Bleached- has no goodness.
40. Poison! Avoid it.
41. Potential cancer agent.  Over-indulgence may cause partial blindness.