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.
In the next topic we will discuss on acidic/alkaline food balancing and finding its properties based on the PRAL value…
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 | |
3 | Too Much Acidic | ||
Yellowy | 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) |
