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…