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…