Colloidal Elements (Colloidal Silver) - An effective treatment for almost every diseases and sicknesses

Colloidal elements especially colloidal silver is known to be a powerful antibiotic which helps to overcome almost every diseases and sicknesses. Besides, colloidal gold and colloidal copper is also found effective in dealing with several health problems. On the contrary, the above statements are not approved by the FDA and are under evaluation; nevertheless colloidal elements have driven outstanding health results for the ones who have tried. Although colloidal elements have vigorous medicinal properties, their preparation is utmost difficult. The better its quality, the more difficult is its preparation. The quality of colloidal elements especially colloidal silver is utmost important because if it’s not prepared properly then it can cause negative effects.


Following are the health benefits of colloidal silver:-

• Colloidal Silver is said to strengthen our immune system
•  It is said to be very effective in fighting against viruses, parasites, bacteria, fungus, germs etc
•  It is said to cure diseases and sicknesses effectively
• It is said to be effective in dealing with cancer by destroying cancer cells without affecting the healthy cells.
• Few cases say that colloidal silver is effective in dealing with HIV/AIDS.
• Colloidal silver is said to cure food poisoning.
• It is said to be effective in treating body infections.
• It is said to be an effective treatment for diabetes.
• Colloidal silver is also very effective when used for external purposes on rashes, wounds, ringworms, eye infections, ear infections, septic, chickenpox etc.
• It is known to cure over 650 diseases and sicknesses.

Many companies or websites claim that they produce superior quality of colloidal silver, however most of them use a simple process which even you can follow and prepare it easily at the comfort of your own home. And that too it would be extremely cheaper than the ones companies are selling on the web. The simple process tends to create ionic silver that has less elemental properties which many companies on the web claim as colloidal silver. Ionic silver also seems to have good medicinal properties, however possesses less shell life and not as effective as True colloidal silver. Colloidal silver contains more of elemental silver and less of ionic silver and has more shell life. The simple process to create ionic silver is as follows:-

Material Required for Preparing Ionic Colloidal Silver:- 

• 1 or 2 nos of 9volt battery or equivalent DC adapter
•  99.99% pure silver coins or silver wires
• Wires with alligator clips.
•  Aerator/bubbler machine
• Medium size (1ltr capacity) glass bowl.
• Distilled water (Use best quality distilled water of 1 PPM or not more than 3 PPM)
• TDS Meter (TDS means “Total Dissolved Solids) – To measure the PPM of colloidal/ionic silver.
• Laser pen/torch to see the amount of elemental silver (note: TDS meter cannot measure elemental silver, but using laser beam you can find out the elemental silver which tend to shine/reflect when laser is passed through)

Procedure for Making Ionic Colloidal Silver:-

• Solder both the positive & negative ends of wire with alligator clips and connect one end to the 9volt battery. If you are using DC adapter, then solder one end of both positive & negative wires.
• Make a lid for the glass bowl as per its circumference (ensure that lid is of plastic material).
• Make 2 holes to the glass lid for the alligator clips to hold securely in it. The distance between both the holes should be around 2 ½ inches.
• Make 1 more hole to the glass lid on any side for the aerator tube in order to pass through.
• Fix silver coins/wires/rods to the ends of the alligator clips which come out through the holes of the lid.
• Fill the glass bowl with distilled water leaving 1inch depth from the top. This is because the metal of the alligator clips should not touch water during electrolysis process or else it will mix up or merge will silver ions/particles.
• Place the lid on the glass bowl. Plug in the adapter & aerator to the socket and switch on (in case of battery secure its negative & positive ends using alligator clips)
•  Allow the electrolysis to run for about 9hrs in order to get about 10 – 12 PPM of ionic silver. You can use TDS Meter to measure PPM.  Note: Please clean the carbon accumulated on the negative silver wire/coin about 4 to 5 times during electrolysis process in order to get a clean solution.
• Now use laser torch/pen and pass the laser beam through the solution, you will see shining/reflecting particles which are elemental silver.
• You can now consume the solution or store it in a black glass or stainless steel container away from sunlight.

Precautions to be observed:-

• Do not add salt / saline water or anything in order to speed up electrolysis process since this will contaminate the silver thus causing silver to convert to silver chloride which may lead to Argyria in the future. Argyria is a permanent bluing of your skin and discoloration of your hair.
•  Recommended dosage of colloidal/ionic silver is not more than 2 PPM per day. If you have prepared 1 liter of colloidal/ionic silver of about 12 PPM, then divide it into 6 parts for safe consumption. It is not recommended for daily consumption, however it is best to consume once or twice a week.
• Do not store colloidal/ionic silver for more than a week since it has a less shell life.
• If during electrolysis process, solution turns cloudy, it is due to presence of chloride or any other minerals which you might have added or might be due to bad quality of distilled water. In this case, you can use the solution for external purposes rather than consuming it.
• Always check the quality of the distilled water using TDS meter before starting the electrolysis process. The PPM of distilled water should not be more than 3 PPM.

The above simple steps will enable you to prepare better quality of ionic silver which companies on the web claim it colloidal silver and charge extremely higher rates as compared to the one you prepare at home. As mentioned earlier, Ionic silver does have the medicinal/antibiotic properties but not as effective as true colloidal silver which is difficult to make and requires higher expenditure. Remember true colloidal silver consists more of elemental silver which is far more effective than ionic silver. The shell life of true colloidal silver is around 4 to 5 months if stored properly. True colloids cannot be measured using TDS meter but in fact can be recognized using laser beam (where the colloidal particles tend to reflect light/shine/sparkle, a tyndall effect). On the other hand, ionic silver has a shell life of not more than 15 days; hence one should not store ionic silver beyond the stated period. Ionic silver can be accurately measured with TDS meter. Ionic Silver has more of silver ions and less of elemental silver.

There is a difference between physical properties of true colloidal silver and ordinary colloid (ionic silver). The outer shell of ordinary colloidal silver misses one electron and the outer shell of true colloids misses two electrons. The missing of electrons in the outer shell of the colloids plays an important role in fighting against bacteria, viruses, parasites and germs. The outer shell of the colloid missing one electron takes one electron from the bacteria, viruses etc in order to balance it, therefore the bacteria or viruses that loses one electron from their outer shell tend to suffocate and die. On the other hand, the colloid that loses two electrons in its outer shell tends to have catalytic potentiality where one electron from the two will remove one electron from the bacteria or viruses and the other electron will recharge. This phenomenon enables the colloid to destroy the bacteria or viruses and then instantly recharge and again destroy like a machine gun. The colloid which loses one electron in its outer shell seems to destroy the bacteria once and stands inactive. This is why there is a vast difference in the performance between true colloids and ordinary colloids.

The production of ordinary colloidal silver (ionic silver) is pretty simple as per the process described above using a 6 to 36 volt DC adapter. On the other hand, the production of true colloidal silver is very complicated and utmost dangerous since it is produced using 10000 volts HVAC (High Voltage Alternate Current). This process is not only difficult but also extremely risky since it carries 10000 volts, therefore it is recommended not to try this at home without proper electrical knowledge or guidance. Trying it without any electrical knowledge can cause mishap which may prove fatal.

The steps involved in this HVAC Colloidal Silver process are as follows:-

• Getting a 10000 volts (0.5amps) HVAC step up transformer and connecting to 20gms (negative & positive) 99.99% pure silver bars. Connecting to silver wire or density less than 10gms of silver bars will cause the silver to deteriorate.
•  Bigger & thicker glass bowl needs to be used in this process. Thinner glass bowl could crack as a result of extreme heat being generated during the process.
• Heat resistant material needs to be used as a lid for the bowl. Do not use plastic since it will melt due to extreme heat.
• For stirring the solution, bubbler machine can be used, however the tube needs to be made of heat resistant material coz polyethylene can melt due to extreme heat.
• Once the process is started, extreme heat will be generated from 10000 volts HVAC transformer. If the bowl is thick and is of superior quality, then it may not crack otherwise it will crack and cause spillage. If the glass is thin or of inferior quality, then process will have to be halted at least every 30 minutes until the solution is cooled.
• Running the HVAC process for 12 hours can give you 10 – 15 PPM of true colloidal silver (HVAC Colloidal Silver) which is missing 2 electrons in its outer shell and has a shell life of 4 to 5 months if stored properly.

Precautions to be observed while preparing HVAC Colloidal Silver:-

• Safety gloves are supposed to be used when dealing with 10000 volts step up transformer since such an electrocution may prove fatal.
• Secondary switch needs to be installed at the link between transformer and electrodes since transformer has a tendency to store some amount of current even after it is switched off from the mains. Installing secondary switch and turning it off shall prevent you from being electrocuted from the amount of current remaining in the transformer.
• The transformer needs to be insulated or enclosed properly so that one does not come in contact with the high voltage directly or indirectly.
• In no way the electrodes should be touched during the process even using rubber/safety gloves since extreme heat is generated during the process due to which safety gloves could melt causing hands to come in contact with High Voltage which may prove fatal.
• After the electrolysis process, the mains and secondary switch must be turned off and then the electrodes should be handled and that too using safety gloves as a precautionary measure. The hot glass bowl should also be handled using safety gloves.

NOTE: Regardless of the safety guidelines listed above, it is absolutely not recommended to try and make HVAC colloidal Silver on your own. It is always recommended to buy it from genuine companies who use such complex process.

There are few companies on the web who sell true colloidal silver, colloidal gold & colloidal copper. Just search on the web by using keywords "HVAC colloidal silver" or gold / copper and before you buy any, check whether they really use HVAC process for making colloidal Silver or not. HVAC colloidal silver is bit expensive but has miraculous properties.

Importance of water for better health and living

As we all know that water is a universal solvent, and each and every thing in nature is incomplete without water. Water with a chemical formula of H2O, takes 2 atoms of hydrogen and 1 atom of oxygen, therefore the clamping of 2 atoms of hydrogen and 1 atom of oxygen constitutes water. Water plays a vital role in all living organisms. Our body contains 55% to 78% water depending upon its size/volume. The more the intake of water the better flushing of toxins from the body which in turn will lead to better health and hydration.

Besides consuming all those effective body supplements, alternative medications and nutrients, the water is essentially required to digest and absorb them and to flush out excess nutrients and toxins from the body. Absence of water will drastically affect the digestion and absorption process in the body. Besides, water is also vitally required for proper renal/kidney health and its functioning. The water cleanses the kidneys and detoxifies them. The absence of water will impact the health, function and life of kidneys. On the other hand it will become more prone to develop calculus/stones since excess nutrients like calcium, uric acid etc will not flush out efficiently and will keep on depositing and accumulating. The absence of water may also cause infection to the kidneys due to improper flush out of toxins thus seriously affecting renal/kidney health.

Other than kidneys, water is also essential for other vitals organs of our body such as liver, brain, heart and lungs. Water detoxifies and cleanses liver and eliminates all the toxins, chemicals left behind during purification. The liver uses water to produce substances which helps to break down fats, therefore the absence of water will affect the fat metabolism and develop more fat in the body. Moreover the absence of water to kidneys will throw excess load on liver thus causing liver to malfunction. The absence of water will also affect the protein synthesis required to repair or build muscles. Water contains dissolved oxygen which is required for efficient functioning of the organs in our body. Water is vital for efficient functioning of our brain, heart and lungs. Our brain gets refreshed when our body is hydrated otherwise it will turn dull, stressed and tired. Besides, water also helps in toning our skin and muscles, circulating nutrients and oxygen to our cells, regulating our body temperature, building healthy joints, maintaining body alkalinity and eliminating wastes and toxins from the body.

The recommended daily intake of water is minimum 2.5ltrs in order to ensure proper hydration and functioning of your body thus helping to maintain robust health. There is nothing called as overdose of water, therefore it is safe to consume as much water you want. There is no maximum limit of its intake since the excess is urinated. In fact it’s a good idea to intake as much water you can since it would be potent enough to flush out toxins and cleanse your body efficiently and effectively. Since the environment is polluted, it is also important to ensure the intake of water is clean and purified. The polluted water itself will toxify your body and seriously impact your health; therefore it will work exactly the reverse. The water purification is utmost important since it will eliminate bacteria, toxins, viruses, chemicals, germs and any other pollutants. Many do not intend to purify water since purifications also eliminates nutrients in water such as calcium, magnesium, phosphorous etc. Eliminating nutrients from the water makes no difference as they are available in water in low volume and these nutrients are readily available abundantly in food which we eat.

Water purification does not efficiently eliminate chlorine. Chlorine is added in the water by the treatment plants in order to kill bacteria, viruses and germs. The chlorine itself is a toxin and harmful for our body, therefore it should be eliminated. In order to eliminate chlorine, water should be aerated after the purification process. The aeration process eliminates the chlorine efficiently. The chlorine is present in water in gaseous form. The aeration process produces bubbles and when they burst, the chlorine gas is extracted from the water and is eliminated. The bursting of the bubbles also introduces oxygen into the water thus making the water oxygenated, therefore the aeration process benefits you in both the ways:- by eliminating chlorine and introducing oxygen in water. For water aeration a simple bubbler machine for aquarium should work perfectly.

Hence based on the above, we can understand how water is vital to our body and how its absence can cause several health complications.

Healthy Diet Plan – Choosing the right nature of food (Acidic/Alkaline) for healthy diet

Besides buying dietary supplements and fitness medications, it is utmost important that you observe a healthy diet plan. Healthy diet plan basically means craving on the required nature of food, quantity of food, variety of food, combination of food and timing for consuming food in order to maintain a healthy, fit and toned body. You might be craving on delicious, expensive and quality 5 star foods but do you know most of the delicious and expensive food what you eat is unfit/unhealthy for your body? Rich food does not mean expensive food, in fact it actually means the richness in the nature of food, characteristics it possess and after effects it results. Most of the people in the world today survive on fast food due to lack of time. Many do not have specific timings for consuming food. Food timings are also utmost important in order to maintain proper digestion of food. Overeating and untimely eating habits may drastically affect the digestion and absorption process which may result in digestive disorders, gastro and several health complications.

Choosing the right food is very important to maintain a healthy lifestyle. The nature of food is basically divided into 2 categories namely Acidic food and Alkaline food. The acidity and alkalinity of a substance is measured on a PH scale. PH is a abbreviation for “Potential Hydrogen”. PH scale contains numerical from 0 to 14. Any substance that falls beyond 7.0 is said to be alkaline and the one that falls below 7.0 is said to be acidic. The substance that stays at 7.0 is said to be neutral which means neither acidic nor alkaline. The easiest and the oldest method to measure PH is by using a litmus paper. The PH is measured on the basis of color reaction on the paper strip. There are various color shades to identify the PH value. Following are the shades and their value.

Color	Color Name	PH Value	Nature
	Dark Red	0	Extremely Acidic
	Red	1	Highly Acidic
	Orangey Red	2	Most Acidic
	Orange	3	Too Much Acidic
	Yellowy Orange	4	Very Acidic
	Yellow	5	Acidic
	Greeny Yellow	6	Slightly Acidic
	Green	7	Neutral
	Greeny Blue	8	Slightly Alkaline
	Dark Greeny Blue	9	Alkaline
	Blue	10	Very Alkaline
	Dark Blue	11	Too Much Alkaline
	Purpley Blue	12	Most Alkaline
	Purple	13	Highly Alkaline
	Dark Purple	14	Extremely Alkaline

Now, you might be wondering what alkalinity and acidity has to do with the nature of food. As discussed above, nature of food is important in order to maintain a healthy diet plan. Therefore, in order to maintain a healthy diet, the nature of the food should be from Slightly Alkaline to Very Alkaline i.e. between 8 and 9. The pH value of food when falls below 6 (slightly acidic), it will definitely affect your health and will result in several health complications and problems. The healthy/normal pH value of blood is around 7.4 but if it falls below the prescribed value it tends to extract the alkaline nutrients from the bone and flesh such as calcium, magnesium, potassium, manganese, iron etc in order to balance the pH value of blood. This in turn leads to body imbalance, porous bones, osteoporosis, arthritis and so many disorders. Besides, extracting too much composition of minerals in the blood can also lead to strokes and brain hemorrhages. Other than blood, cells, tissues and body fluids too require alkaline nature in order to remain healthy and fit and to protect from the hazardous foreign bodies such as viruses, parasites, bacteria, disease causing microorganisms etc. The body fluids we are talking about are not stomach fluids that are acidic in nature. The stomach fluid normally is acidic in nature and is essential for ingesting the food. There is also a variation in certain foods like lemon which is basically acidic in nature but when it mixes up with the stomach fluids, it tend to become very alkaline; therefore lemon is not bad but in fact very good for health since it converts to very alkaline as a result of its after effect. Likewise there are several other food stuffs that are acidic in nature at the initial stage but due to their after effects, they leave an alkaline residue. When we are talking about eggs, meat, poultry etc, they are alkaline in nature at an initial stage until after digestion it leaves an acidic residue.

Our life span, resistance/immune power of our body and healthy life style is completely dependent on the nature of the food. Most of the food sold at the restaurants, hotels, fast food carts etc are seem to be acidic in nature. Similarly most packaged or tinned foods are also acidic in nature. Such food are expensive and in no way beneficial for health. They can only cut down your hunger and provide certain nutrients to your body while on the other hand making your body acidic. The acidic nature of the body tends to invite so many diseases and sicknesses and can damage healthy cells and tissues thus resulting in free radicals. The acidic nature of our body is prone to diseases and sicknesses such as cancer, osteoporosis, arthritis, tumors, strokes, obesity, diabetes, aging, hormonal imbalances and many other health problems. The person with alkaline body tends to live longer and enjoys a healthy life by eliminating diseases and sicknesses. In this era, people do not care about their health rather they care and concentrate more on their profession and work. What these people do not understand is that observing a healthy lifestyle could result in efficiency, effectiveness and competency in profession. The acidic nature of the body results in weakness, tiredness, poor concentration and attention towards work, as a result of which one may become incompetent and inefficient.

Hence to overcome health problems and maintain a healthy diet and lifestyle we have categorized foods by their nature in the below food chart based on their level of acidity and alkalinity. These foods are actually categorized as per their nature based on their after effects like explained above the after effects of a lemon. It is strictly recommended that you follow the food habits as mentioned in the chart in order to live a long and healthy lifestyle and bypass all those diseases and sicknesses. So, here comes the food chart – your catalogue for healthy diet plan. (Note:- This is a complete list of nature of food items. It is probable that you might not get such detailed chart anywhere else on the web)

Legend
	Very Acidic
	Acidic
	Slightly Acidic
	Slightly Alkaline
	Alkaline
	Very Alkaline

Name of Food	Nature of food
Fruits
Apple	Slightly Acidic (pH 6.0 – 6.9)
Acai Berry	Slightly Acidic (pH 6.0 – 6.9)
Apricot (fresh)	Slightly Acidic (pH 6.0 – 6.9)
Apricot (dried)	Slightly Acidic (pH 6.0 – 6.9)
Banana (ripe)	Slightly Alkaline (pH 7.1 – 8.9)
Banana (unripe)	Slightly Acidic (pH 6.0 – 6.9)
Black currant	Slightly Acidic (pH 6.0 – 6.9)
Blackberries	Slightly Acidic (pH 6.0 – 6.9)
Blueberry	Slightly Acidic (pH 6.0 – 6.9)
Avocado (protein)	Alkaline (pH 9.0 – 9.9)
Cantaloupe	Slightly Acidic (pH 6.0 – 6.9)
Cherry (sweet)	Slightly Acidic (pH 6.0 – 6.9)
Cherry (sour)	Slightly Alkaline (pH 7.1 – 8.9)
Clementine	Slightly Acidic (pH 6.0 – 6.9)
Cranberry	Slightly Acidic (pH 6.0 – 6.9)
Coconut (fresh)	Slightly Alkaline (pH 7.1 – 8.9)
Fresh lemon	Slightly Alkaline (pH 7.1 – 8.9)
Currant	Slightly Acidic (pH 6.0 – 6.9)
Dates (dried)	Slightly Acidic (pH 6.0 – 6.9)
Dates (fresh)	Slightly Acidic (pH 6.0 – 6.9)
Fig juice powder	Slightly Acidic (pH 6.0 – 6.9)
Figs (raw)	Slightly Alkaline (pH 7.1 – 8.9)
Figs (dried)	Slightly Alkaline (pH 7.1 – 8.9)
Gooseberry (ripe)	Slightly Acidic (pH 6.0 – 6.9)
Goji berries	Slightly Acidic (pH 6.0 – 6.9)
Grapes (ripe)	Slightly Acidic (pH 6.0 – 6.9)
Grapefruit	Slightly Acidic (pH 6.0 – 6.9)
Italian plum	Slightly Acidic (pH 6.0 – 6.9)
Mandarin orange	Acidic (pH 5.0 – 5.9)
Limes	Slightly Alkaline (pH 7.1 – 8.9)
Mango	Slightly Acidic (pH 6.0 – 6.9)
Orange	Slightly Acidic (pH 6.0 – 6.9)
Nectarine	Slightly Acidic (pH 6.0 – 6.9)
Peach	Slightly Acidic (pH 6.0 – 6.9)
Papaya	Slightly Acidic (pH 6.0 – 6.9)
Pears	Slightly Acidic (pH 6.0 – 6.9)
Pomegranate	Acidic (pH 5.0 – 5.9)
Pineapple	Acidic (pH 5.0 – 5.9)
Raspberry	Acidic (pH 5.0 – 5.9)
Rose hips	Acidic (pH 5.0 – 5.9)
Red currant	Slightly Acidic (pH 6.0 – 6.9)
Strawberry	Slightly Acidic (pH 6.0 – 6.9)
Watermelon	Slightly Acidic (pH 6.0 – 6.9)
Yellow plum	Slightly Acidic (pH 6.0 – 6.9)
Tangerine	Slightly Acidic (pH 6.0 – 6.9)
Vegetables
Alfalfa	Alkaline (pH 9.0 – 9.9)
Alfalfa grass	Very Alkaline (pH 10.0 – 10.9)
Tomato	Slightly Alkaline (pH 7.1 – 8.9)
Tomato (raw)	Slightly Alkaline (pH 7.1 – 8.9)
Tomato (puree)	Slightly Alkaline (pH 7.1 – 8.9)
Tomato (sundried)	Slightly Alkaline (pH 7.1 – 8.9)
Asparagus	Slightly Alkaline (pH 7.1 – 8.9)
Artichokes	Slightly Alkaline (pH 7.1 – 8.9)
Aubergine/Egg plant	Slightly Alkaline (pH 7.1 – 8.9)
Basil	Slightly Alkaline (pH 7.1 – 8.9)
Barley grass	Very Alkaline (pH 10.0 – 10.9)
Bell peppers /capsicums (all colors)	Slightly Alkaline (pH 7.1 – 8.9)
Bok Choy	Slightly Alkaline (pH 7.1 – 8.9)
Blue-Green Algae	Slightly Acidic (pH 6.0 – 6.9)
Cabbage lettuce, fresh	Alkaline (pH 9.0 – 9.9)
Brussels sprouts	Slightly Alkaline (pH 7.1 – 8.9)
Canned vegetables	Acidic (pH 5.0 – 5.9)
Cayenne pepper	Alkaline (pH 9.0 – 9.9)
Cauliflower	Slightly Alkaline (pH 7.1 – 8.9)
Chives	Slightly Alkaline (pH 7.1 – 8.9)
Celery	Alkaline (pH 9.0 – 9.9)
Cilantro	Alkaline (pH 9.0 – 9.9)
Comfrey	Slightly Alkaline (pH 7.1 – 8.9)
Cooked vegetables (all kinds)	Slightly Acidic (pH 6.0 – 6.9)
Dandelion	Very Alkaline (pH 10.0 – 10.9)
Cucumber (fresh)	Very Alkaline (pH 10.0 – 10.9)
Dog Grass	Very Alkaline (pH 10.0 – 10.9)
French/green beans	Alkaline (pH 9.0 – 9.9)
Endive (fresh)	Alkaline (pH 9.0 – 9.9)
Frozen Vegetables	Acidic (pH 5.0 – 5.9)
Ginger	Alkaline (pH 9.0 – 9.9)
Garlic	Alkaline (pH 9.0 – 9.9)
Horse radish	Slightly Alkaline (pH 7.1 – 8.9)
Cabbage (green)	Slightly Alkaline (pH 7.1 – 8.9)
Ginseng	Slightly Alkaline (pH 7.1 – 8.9)
Kamut Grass	Very Alkaline (pH 10.0 – 10.9)
Kale	Very Alkaline (pH 10.0 – 10.9)
Jicama	Very Alkaline (pH 10.0 – 10.9)
Lettuce	Slightly Alkaline (pH 7.1 – 8.9)
Leeks (bulbs)	Slightly Alkaline (pH 7.1 – 8.9)
Lamb’s lettuce	Slightly Alkaline (pH 7.1 – 8.9)
Oregano	Alkaline (pH 9.0 – 9.9)
Onion	Slightly Alkaline (pH 7.1 – 8.9)
Mustard greens	Slightly Alkaline (pH 7.1 – 8.9)
Mushrooms	Acidic (pH 5.0 – 5.9)
Thyme	Slightly Alkaline (pH 7.1 – 8.9)
Straw grass	Very Alkaline (pH 10.0 – 10.9)
Squash (raw)	Slightly Alkaline (pH 7.1 – 8.9)
Sprouted seeds (all types)	Very Alkaline (pH 10.0 – 10.9)
Spinach (other than march harvest)	Alkaline (pH 9.0 – 9.9)
Spinach (march harvest)	Slightly Alkaline (pH 7.1 – 8.9)
Soy sprouts	Very Alkaline (pH 10.0 – 10.9)
Sourkraut	Acidic (pH 5.0 – 5.9)
Sorrel	Alkaline (pH 9.0 – 9.9)
Shave grass	Very Alkaline (pH 10.0 – 10.9)
Seaweed (laver, kelp, dulse)	Slightly Alkaline (pH 7.1 – 8.9)
Sea vegetables	Slightly Alkaline (pH 7.1 – 8.9)
Savoy cabbage	Slightly Alkaline (pH 7.1 – 8.9)
Rhubarb stalks	Slightly Alkaline (pH 7.1 – 8.9)
Red cabbage	Slightly Alkaline (pH 7.1 – 8.9)
Raw onions	Slightly Alkaline (pH 7.1 – 8.9)
Pumpkins (raw)	Slightly Alkaline (pH 7.1 – 8.9)
Vegetables (Pickled)	Very Acidic (pH 4.0 – 4.9)
Peppers	Slightly Alkaline (pH 7.1 – 8.9)
Peas (ripe)	Slightly Alkaline (pH 7.1 – 8.9)
Peas (fresh)	Slightly Alkaline (pH 7.1 – 8.9)
Parsnips	Slightly Alkaline (pH 7.1 – 8.9)
Zucchini	Slightly Alkaline (pH 7.1 – 8.9)
Yeast	Slightly Acidic (pH 6.0 – 6.9)
White cabbage	Slightly Alkaline (pH 7.1 – 8.9)
Wheat grass	Very Alkaline (pH 10.0 – 10.9)
Water cress	Slightly Alkaline (pH 7.1 – 8.9)
Seeds
Flax seeds	Slightly Acidic (pH 6.0 – 6.9)
Fennel seeds	Slightly Alkaline (pH 7.1 – 8.9)
Cumin seeds	Slightly Alkaline (pH 7.1 – 8.9)
Caraway seeds	Slightly Alkaline (pH 7.1 – 8.9)
Barley	Slightly Acidic (pH 6.0 – 6.9)
Wheat kernel	Acidic (pH 5.0 – 5.9)
Sunflower seeds	Slightly Acidic (pH 6.0 – 6.9)
Sesame seeds	Slightly Alkaline (pH 7.1 – 8.9)
Pumpkin seeds	Slightly Acidic (pH 6.0 – 6.9)
Nuts
Walnuts	Slightly Acidic (pH 6.0 – 6.9)
Pistachios	Acidic (pH 5.0 – 5.9)
Pine nuts (raw)	Slightly Alkaline (pH 7.1 – 8.9)
Peanuts	Acidic (pH 5.0 – 5.9)
Peanut butter (raw or organic)	Acidic (pH 5.0 – 5.9)
Macadamia nuts (raw)	Slightly Acidic (pH 6.0 – 6.9)
Hazelnut	Slightly Acidic (pH 6.0 – 6.9)
Filberts	Slightly Acidic (pH 6.0 – 6.9)
Cashew nuts	Slightly Acidic (pH 6.0 – 6.9)
Brazil nuts	Slightly Acidic (pH 6.0 – 6.9)
Almonds	Slightly Alkaline (pH 7.1 – 8.9)
Almond butter (raw)	Slightly Alkaline (pH 7.1 – 8.9)
Fats and Oils
Sunflower oil	Slightly Acidic (pH 6.0 – 6.9)
Sesame oil	Slightly Alkaline (pH 7.1 – 8.9)
Olive oil	Slightly Alkaline (pH 7.1 – 8.9)
Marine lipids	Slightly Alkaline (pH 7.1 – 8.9)
Margarine	Slightly Acidic (pH 6.0 – 6.9)
Flax seed oil	Slightly Alkaline (pH 7.1 – 8.9)
Evening primrose oil	Slightly Alkaline (pH 7.1 – 8.9)
Corn oil	Slightly Acidic (pH 6.0 – 6.9)
Cord liver oil	Slightly Acidic (pH 6.0 – 6.9)
Coconut oil (raw)	Slightly Alkaline (pH 7.1 – 8.9)
Butter	Slightly Acidic (pH 6.0 – 6.9)
Borage oil	Slightly Alkaline (pH 7.1 – 8.9)
Dairy
Yoghurt (unsweetened)	Slightly Acidic (pH 6.0 – 6.9)
Yoghurt (sweetened)	Acidic (pH 5.0 – 5.9)
Quark	Acidic (pH 5.0 – 5.9)
Paneer	Acidic (pH 5.0 – 5.9)
Milk (pasteurized)	Acidic (pH 5.0 – 5.9)
Milk (unpasteurized)	Slightly Acidic (pH 6.0 – 6.9)
Milk (homogenized)	Slightly Acidic (pH 6.0 – 6.9)
Egg (whole)	Acidic (pH 5.0 – 5.9)
Egg (white)	Acidic (pH 5.0 – 5.9)
Cream	Slightly Acidic (pH 6.0 – 6.9)
Cheese (all varieties from milk)	Acidic (pH 5.0 – 5.9)
Buttermilk	Slightly Alkaline (pH 7.1 – 8.9)
Fish, Poultry and Meat
Wild salmon	Acidic (pH 5.0 – 5.9)
Veal	Very Acidic (pH 4.0 – 4.9)
Tune (canned)	Very Acidic (pH 4.0 – 4.9)
Sardines (canned)	Very Acidic (pH 4.0 – 4.9)
Pork	Very Acidic (pH 4.0 – 4.9)
Oysters	Slightly Acidic (pH 6.0 – 6.9)
Organ meats	Slightly Acidic (pH 6.0 – 6.9)
Ocean fish	Acidic (pH 5.0 – 5.9)
Liver	Slightly Acidic (pH 6.0 – 6.9)
Fresh water fish	Acidic (pH 5.0 – 5.9)
Duck	Acidic (pH 5.0 – 5.9)
Chicken	Acidic (pH 5.0 – 5.9)
Buffalo	Acidic (pH 5.0 – 5.9)
Beef	Very Acidic (pH 4.0 – 4.9)
Condiments
Soy sauce	Acidic (pH 5.0 – 5.9)
Mustard	Acidic (pH 5.0 – 5.9)
Miso	Acidic (pH 5.0 – 5.9)
Mayonnaise	Acidic (pH 5.0 – 5.9)
Ketchup	Acidic (pH 5.0 – 5.9)
Beverages
Wine	Acidic (pH 5.0 – 5.9)
Water (spring)	Slightly Acidic (pH 6.0 – 6.9)
Water (sparkling)	Acidic (pH 5.0 – 5.9)
Water (Fiji, Hawaiian, Evian)	Slightly Alkaline (pH 7.1 – 8.9)
Tea (herbal, green)	Slightly Alkaline (pH 7.1 – 8.9)
Tea (black)	Very Acidic (pH 4.0 – 4.9)
Soda/pop	Acidic (pH 5.0 – 5.9)
Liquor	Very Acidic (pH 4.0 – 4.9)
Fruit juice (sweetened)	Very Acidic (pH 4.0 – 4.9)
Fruit juice (natural)	Slightly Acidic (pH 6.0 – 6.9)
Coffee substitute drink	Slightly Acidic (pH 6.0 – 6.9)
Coffee	Very Acidic (pH 4.0 – 4.9)
Beer	Very Acidic (pH 4.0 – 4.9)
Grains and Legumes
White navy beans	Alkaline (pH 9.0 – 9.9)
Wheat	Acidic (pH 5.0 – 5.9)
Tofu	Slightly Alkaline (pH 7.1 – 8.9)
Spelt	Slightly Alkaline (pH 7.1 – 8.9)
Soybeans (fresh)	Alkaline (pH 9.0 – 9.9)
Soy nuts (soaked soy beans, then dried)	Very Alkaline (pH 10.0 – 10.9)
Soy lecithin (pure)	Very Alkaline (pH 10.0 – 10.9)
Soy flour	Slightly Alkaline (pH 7.1 – 8.9)
Rye bread	Slightly Acidic (pH 6.0 – 6.9)
Oats	Slightly Acidic (pH 6.0 – 6.9)
Lima beans	Alkaline (pH 9.0 – 9.9)
Lentils	Slightly Alkaline (pH 7.1 – 8.9)
Kamut	Slightly Alkaline (pH 7.1 – 8.9)
Granulated soy (cooked, ground)	Alkaline (pH 9.0 – 9.9)
Couscous	Slightly Acidic (pH 6.0 – 6.9)
Bulgar wheat	Slightly Acidic (pH 6.0 – 6.9)
Buckwheat	Slightly Alkaline (pH 7.1 – 8.9)
Brown rice	Acidic (pH 5.0 – 5.9)
Basmati rice	Slightly Acidic (pH 6.0 – 6.9)
Roots
Yams	Slightly Alkaline (pH 7.1 – 8.9)
White radish (spring)	Slightly Alkaline (pH 7.1 – 8.9)
Turnip	Slightly Alkaline (pH 7.1 – 8.9)
Sweet potatoes	Slightly Acidic (pH 6.0 – 6.9)
Summer black radish	Very Alkaline (pH 10.0 – 10.9)
Rutabaga	Slightly Alkaline (pH 7.1 – 8.9)
Red radish	Alkaline (pH 9.0 – 9.9)
Potatoes	Slightly Alkaline (pH 7.1 – 8.9)
Kohlrabi	Slightly Alkaline (pH 7.1 – 8.9)
Fresh red beet	Alkaline (pH 9.0 – 9.9)
Carrot	Slightly Alkaline (pH 7.1 – 8.9)
Sweeteners
Xylitol	Acidic (pH 5.0 – 5.9)
Turbinado sugar	Slightly Acidic (pH 6.0 – 6.9)
Sugarcane	Acidic (pH 5.0 – 5.9)
Sugar (white)	Acidic (pH 5.0 – 5.9)
Molasses	Acidic (pH 5.0 – 5.9)
Milk sugar	Slightly Acidic (pH 6.0 – 6.9)
Maple syrup	Slightly Acidic (pH 6.0 – 6.9)
Honey	Slightly Acidic (pH 6.0 – 6.9)
Halva	Acidic (pH 5.0 – 5.9)
Fructose	Slightly Acidic (pH 6.0 – 6.9)
Dried sugarcane juice	Slightly Acidic (pH 6.0 – 6.9)
Chocolates	Acidic (pH 5.0 – 5.9)
Brown rice syrup	Slightly Acidic (pH 6.0 – 6.9)
Beet sugar	Acidic (pH 5.0 – 5.9)
Barley malt syrup	Slightly Acidic (pH 6.0 – 6.9)
Artificial sweeteners	Very Acidic (pH 4.0 – 4.9)
Alcohol sugars	Acidic (pH 5.0 – 5.9)
Agave nectar	Slightly Acidic (pH 6.0 – 6.9)
Breads
Whole meal bread	Slightly Acidic (pH 6.0 – 6.9)
Whole grain bread	Slightly Acidic (pH 6.0 – 6.9)
White bread	Acidic (pH 5.0 – 5.9)
White biscuit	Slightly Acidic (pH 6.0 – 6.9)
Sourdough bread	Acidic (pH 5.0 – 5.9)
Rye bread	Slightly Acidic (pH 6.0 – 6.9)
Corn tortillas	Acidic (pH 5.0 – 5.9)
Others
Whey protein powder	Slightly Acidic (pH 6.0 – 6.9)
Tempeh	Slightly Acidic (pH 6.0 – 6.9)
Soy protein powder	Slightly Acidic (pH 6.0 – 6.9)
Royal jelly	Slightly Alkaline (pH 7.1 – 8.9)
Rice milk	Slightly Acidic (pH 6.0 – 6.9)
Popcorn	Slightly Acidic (pH 6.0 – 6.9)
Microwaved foods	Acidic (pH 5.0 – 5.9)
Hummus	Slightly Acidic (pH 6.0 – 6.9)
Cereals (kelloggs etc)	Acidic (pH 5.0 – 5.9)
Canned foods	Acidic (pH 5.0 – 5.9)
Bee pollen	Slightly Alkaline (pH 7.1 – 8.9)
Baking soda	Alkaline (pH 9.0 – 9.9)
Apple cider vinegar	Slightly Acidic (pH 6.0 – 6.9)

In the next topic we will discuss on acidic/alkaline food balancing and finding its properties based on the PRAL value…