ACID FOODS
Source of Recipe
Internet - posted to RC by Leone
Recipe Introduction
A good ratio is 80 percent alkaline to 20 percent acid.
Alcohol (high)
Beef (high)
Biscuits (high)
Bread;
Whole grain brown breads (low)
White (high)
Beans;
Kidney (low)
Lima (medium)
Pinto (medium)
Butter (low)
Buttermilk (low)
Cashews (medium to high)
Cheese (high)
Cherries, sour (medium)
Chicken (medium)
Chocolate (high)
Cocoa (low)
Coffee (medium)
Cold water fish (low)
Corn (medium)
Cottage cheese (low)
Cranberry (high)
Cream (low)
Custard (high)
Dairy (low)
Eggs (low)
Fruit, canned (medium)
Grains;
Buckwheat (medium)
Oats (medium)
Rye (medium)
Honey, processed (low)
Ice cream (high)
Jam (medium)
Juice, fruit, processed (low)
Juice, fruit, sweetened, (high)
Ketchup (medium)
Lard (low)
Lamb (medium)
Margarine (low)
Mayonnaise (medium)
Milk;
Homogenized (high)
Raw (medium)
Molasses (medium)
Mustard (medium)
Oil;
corn (low)
sunflower (low)
Oysters (low)
Pasta, white flour (high)
Pastries (high)
Peanuts (high)
Pecans (medium to high)
Pistachios (medium)
Plums (low)
Pork (high)
Potato, with skins (Medium)
Prunes (high)
Pumpkin seeds (low)
Rhubarb (medium)
Rice;
Brown (low)
White (medium)
Tea;
Black (
Turkey (medium)
Sesame seeds (low)
Shellfish (high)
Soft drinks (high)
Spinach, cooked (low)
String beans (low)
Sugar;
brown sugar (medium)
White sugar (medium)
Sunflower seeds (low)
Sweeteners;
Artificial (high)
Venison (low)
Vinegar (medium)
Walnuts (high)
Wheat and wheat products (high)
Wine (medium)
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