pH food chart Your comprehensive list of acid and alkaline foods

Alkaline foodsAcidic foods Spinach, broccoli, artichokes, brussel sprouts, cabbage, celery, cauliflower, carrots, cucumber, sea vegetables, lettuce, courgette, sweet potato, new potato, peas, aubergine, green beans, beetroot, peppers, radish, kale, green herbs (e.g. parsley, chives), avocado, rocket, pumpkin, leeks, onion, garlic, grasses, asparagus, leek, rhubarb, swede, watercress, spring greens, ginger, kelp Vegetables Potatoes, mushrooms Lemon, lime, grapefruit, tomatoes, coconut Fruits Berries, banana, apples, pears, orange, dried fruit, apricot, grapes, mango, orange, peach, papaya, pineapple, cantaloupe melon, raisins, dates, nectarines, plum, cherries, watermelon Sprouted beans and seeds (soy, alfalfa, amaranth, broccoli, fenugreek, kamut, mung bean, radish, and spelt sprouts), sunflower seeds, pumpkin seeds, butter beans, white haricot beans Beans, nuts & seeds Roasted nuts, chickpeas, black beans, kidney beans, baked beans, soy beans, brazil nuts, pecan nuts, hazel nuts Quinoa, buckwheat, spelt, lentils, tofu, chia seeds Grains & cereals White flour, bread, cakes, biscuits, pasta, rice, wheat, rye bread, oats, millet Stevia, agave, raw honey, maple syrup Sweeteners White and brown sugar, processed honey, molasses, artificial sweeteners (e.g. Sweet ‘n Low or Splenda), aspartame, chocolate Meats, eggs & diary Milk, cream, eggs, cheese, yoghurt, ice cream, butter, all meats, fish and shellfish, meat & fish stocks, gelatine, gravy Alkaline water, herbal teas, green juices, coconut water, goat milk, almond milk Drinks Green tea (caffeine), coffee, tea, beer, wine, spirits, fizzy drinks, milkshakes, pasteurised juices and smoothies, cocoa, rice and soya milk Cinnamon, curry powder, ginger, herbs, pepper, Himalayan salt, bicarbonate of soda, tahini, avocado oil, olive oil, coconut oil, flax oil Other Sea/ table salt, vinegar, condiments (jam, pickles, marmite, ketchup, mayonnaise, soy sauce), yeast, miso, sunflower and grapeseed oil

Key points to remember Most fruits are mildly acidic but I still use them in small quantities as they have some great nutritional benefits e.g. blueberries. Most of my green juices have one portion of fruit to 3-4 portions of vegetables. Tomatoes are acidic when cooked but alkaline when raw. Most oils are alkaline, however become acidic when heated. When chewed and digested, carbohydrates such as bread, pasta and rice convert to sugar in the body. As sugar is the most acidic thing we can eat, these foods should be avoided. Enzymes in foods are destroyed when heated above 118°f (46°c), therefore we should consume as many raw products as possible. We should try to drink 3 litres of alkaline water per day. I drink bottled mineral water but add pH drops to make it more alkaline.