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INTRODUCTION TO THE JOYS AND VAGARIES

 OF ALKALINE AND ACID FOODS

One of the delights of this field of study is that all the sources tend to contradict each other and sometimes themselves as well. You will see contradictions wherever you go, so it is necessary to keep tongue firmly in cheek while you try to establish a consensus.

For example, some tables list maple syrup as alkaline, while some list it as acidic. Since it is 62% sugar, and sugar is acidic, I find it hard to believe it could be alkaline. One table lists ripe bananas as alkaline,  then lists them under acidic as well (just toss a coin). They are quite likely to be acidic because of their high sugar content. The same goes for dried fruits. In some cases, a straightforward test would be misleading, as with citrus fruits. They will test acidic because of the citric acid, but by the time they are assimilated into the body, they will have an alkaline effect because of other factors like potassium. Much the same applies to apple cider vinegar. As a general guide, citrus fruits should be more alkaline than other fruits because other fruits have the sugar content. Dairy products are also acidic because of their lactose, or milk sugar. When it comes to soy, most tables list it as alkaline, but I find commercial soy generally tests at 6, which is acidic.

As an example of what you could be in for, let us take the intriuing case of stevia, a herb that is used as a sweetener. If you research it on the internet, you will find that every conceivable source lists it as alkaline. Some even list it as highly alkaline. Yet, when I tested stevia, it tested at 6, which is acid-forming. I only bought the bloody stuff because it was supposed to be alkaline, and I paid $34 for 100 grams, so it wasn't just small change. It barely lasted for three weeks, and this in spite of being listed as alkaline. I found a cheaper brand, but it was so weak I could hardly taste it. After finding it tested as acid-forming, I rang the company and asked them about it. They told me it ranges between 5 and 7, which is acid-forming, but all sources on the internet say it's alkaline. So why was I paying $34 for the bloody stuff? In short, it is necessary to keep tongue planted firmly in cheek when delving into this subject. A critical faculty goes a long way.

It is worth keeping in mind that the steps in the alkaline chart (from 0 to 14) progress logarithmically, meaning that a jump of just one point is actually ten times stronger in alkalinity. In other words, it might not sound like much if the number jumps from 7.5 to 8.5, but the alkalinity is ten times stronger.

The tables below are (I hope), a reasonable guide, but further study is always worthwhile.

 

First, let me start with some test results of my own, carried out with a wide-range pH test kit obtained in a pet shop. The range is from 5.0 to 9.0.

 

Australian Artesian water: 8.5

Filtered water: 6.5 - 7.0

Commercial Spring Water: 6

Spring water straight out of the ground (Centennial Park, Sydney): 6

Pond water (Centennial Park, Sydney): 7.5

Tap water (Centennial Park, Sydney): 9

Tap water (Kensington, Sydney): 9

Tap water (Glebe, Sydney): 8

Rainwater: 6.5

Tea (unsweetened): 5

Green Tea (unsweetened): 6

Commercial soy yoghurt: 6

Commercial soy milk: 6

Soy powder (dissolved in water): 6

UHT milk: 6

Commercial apple juice: 5

 

ALKALINE FOODS

Soy (?? see above)                        Grapefruit

Lima Beans                    Tomatoes

Apricots                    Peaches

Spinach                    Apples

Turnips                    Grapes

Raisins                    Bananas

Almonds                    Watermelon

Carrots                    Millet

Celery                    Coconuts

Cucumber                    Oranges

Cantaloupe                    Lemons

Potatoes                    Limes

Pineapple                    Lettuce

Cabbage                    Watercress

Grapefruit                    Buckwheat

ACID-FORMING FOODS

Oysters                    Breads

Veal                    Nuts (except almonds)

Most Fish                    Cheeses

Organ Meats                    Lentils

Liver                    Eggs

Chicken                    Dairy Products

Fowl                    Sugar

Most Grains and Cereals                  Honey

Rice                  Dried Fruits

 

TWELVE MOST BASIC ALKALINE SALTS

Ferric Phosphate -- necessary for oxygenating the blood

Potassium Chloride -- necessary for the lining of body cells

Potassium Phosphate -- essential nerve nutrient

Potassium Sulphate -- necessary for oxygenating the cells of the skin

Magnesium Phosphate -- a nerve stabiliser

Sodium Chloride -- regulates distribution of water

Sodium Phosphate -- emulsifies fatty acids

Sodium Sulphate -- eliminates excess water

Silicic Oxide -- necessary as an eliminator, cleanser and conditioner

Calcium Fluoride -- important for the elasticity of tissues

Calcium Phosphate -- necessary in teeth, bones and gastric juices

Calcium Sulphate -- a crucial blood purifier

 

INTRODUCTION TO THE SUBJECT

MY EXPERIENCE

FURTHER STUDY

pH VALUES OF COMMON BASES

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