Benefits Of An Alkaline Body

Eating an alkaline diet helps the blood pH level to stay in balance without as much effort. This does not mean we should eliminate acidic foods from our diet altogether; it simply means we need to shift the balance from the typically acidic diet to a more alkaline diet.  Eating an alkaline diet is important because it helps our blood pH level to stay between 7.35 and 7.45, which is slightly alkaline. It takes work for our bodies to stay balanced within this small window, and the more acidic our diet, the more we work against our body’s efforts. In turn, we leave ourselves feeling tired, and our immune systems vulnerable to disease.

How the body reacts to certain foods is what determines what foods are alkaline for the body and what foods are acidic. For example lemons and limes are acidic in nature, yet they have an alkalizing effect on the body once they are digested.  Acidity in the body has been linked to pain, excess weight and many other health issues.

What are alkaline foods?

In general, foods that are not processed and that are closest to their natural state tend to be alkaline. Most fast food, packaged foods, and processed grains (white rice, white flour, etc.) tend to be acidic. Pesticides tend to be acid-forming, so organic fruits and vegetables are best for an alkaline diet.

It is important to understand the benefits of eating alkaline foods, but to note that we should not eliminate acidic foods altogether. Instead, we should balance our diet by eating 60-80% alkaline foods and 20-40% acidic foods.

Alkaline food chart by degree

High Moderate Low Very Low 
baking soda apples almonds alfalfa sprouts
chlorella apricots apple cider vinegar avocado oil
dulce arugula apples (sour) banana
lemons asparagus artichokes (jerusalem) beet
lentils banchi tea avocado blueberry
limes beans (fresh green) bell pepper brussel sprouts
lotus root broccoli blackberry celery
mineral water cantaloupe brown rice vinegar chive
nectarine carob cabbage cilantro
onion carrots cauliflower coconut oil
persimmon cashews cherry cucumber
pineapple cayenne cod liver oil currant
pumpkin seed chestnuts collard green duck eggs
raspberry citrus egg yolks fermented veggies
sea salt dandelion eggplant flax oil
sea vegetables dandelion tea ginseng ghee
seaweed dewberry green tea ginger tea
spirulina edible flowers herbs grain coffee
sweet potato endive honey (raw) grapes
tangerine garlic leeks hemp seed oil
taro root ginger (fresh) mushrooms japonica rice
umeboshi plums ginseng tea nutritional yeast lettuces
vegetable juices grapefruit papaya oats
watermelon herbal tea peach okra
herbs (leafy green) pear olive oil
honeydew pickles (homemade) orange
kale potato quinoa
kambucha primrose oil raisin
kelp pumpkin sprouted seeds
kiwifruit quail eggs squashes
kohlrabi radishes strawberry
loganberry rice syrup sunflower seeds
mango rutabaga tahini
molasses sake tempeh
mustard green sesame seed turnip greens
olive sprouts umeboshi vinegar
parsley watercress wild rice
passion fruit
soy sauce
sweet corn (fresh)




Acidic food chart by degree

Very Low Moderate Highly Acidic
amaranth adzuki beans barley groats artificial sweeteners
black-eyed peas aged cheese basmati rice barley
brown rice alcohol bear beef
butter almond oil casein beer
canola oil balsamic vinegar chestnut oil brazil nuts
chutney black tea chicken breads
coconut boar coffee brown sugar
cream buckwheat corn cocoa
curry chard cottage cheese cottonseed oil
dates cow milk cranberry deer
dry fruit elk egg whites flour (white)
fava beans farina fructose fried foods
figs game meat garbanzo beans fruit juices with sugar
fish goat milk green peas hazelnuts
gelatin goose honey (pasteurized) hops
goat cheese kamut ketchup ice cream
grape seed oil kidney beans lard jam
guava lamb maize jelly
honey lima beans mussels liquor
kasha milk mustard lobster
koma coffee mollusks nutmeg malt
maple syrup mutton oat bran pasta (white)
millet navy beans olives (pickled) pheasant
organs pinto beans other legumes pickles (commercial)
pine nuts plum palm kernel oil poultry
pumpkin seed oil red beans pasta (whole grain) processed cheese
rhubarb safflower oil pastry seafood
sheep cheese seitan peanuts soft drinks
spinach semolina pecans soybean
string beans sesame oil pistachio seeds sugar
sunflower oil shell fish pomegranate table salt
triticale soy cheese popcorn tea (black)
venison spelt pork walnuts
vinegar tapioca prunes white bread
wax beans teff rye white vinegar
wild duck tofu snow peas whole wheat foods
zucchini tomatoes soy milk wine
turkey squid yeast
vanilla veal yogurt (sweetened)
white beans
white rice

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