Acid forming foods

Our body likes to be in a state of steady balance (homoeostasis). We prefer our blood pressure to be within a certain safe range, same goes for blood sugar levels, hormone levels, temperature and pH levels.

pH is a measure of acid/base (alkali). Different parts of the body, need to have differing pH, for instance blood needs to hover around a pH of
7.4 (slightly alkaline) whereas stomach acid should be a corrosive 2-3, in order to kill bacteria and parasites that may have come along for
the ride alongside our food and drink.

Although there is little research so far in this interesting area, for decades natural health practitioners have recommended a diet that ‘alkalises’
the blood stream. Basically the premise is that many diseases including cancer, osteoporosis, rheumatoid arthritis, gout, and many others are
in fact influenced considerably by the dietary acid-alkaline balance. For example, in osteoporosis may be the result of a chronic intake of
acid-forming foods consistently outweighing the intake of alkaline foods leading to the bone being constantly forced to give up their alkaline
minerals (calcium and magnesium) in order to buffer the excess acid.

Establishing pH balance

In regards to proper pH balance, the dietary goal is quite simple – make sure that you have a higher intake of alkaline producing foods than acid
producing foods. Basically, an alkaline diet is one rich in vegetables, fruit, and legumes while avoiding over consumption of grains, meat,
dairy, and some nuts. There is a difference between between acidic foods and acid-forming foods. For example, while foods like lemons and citrus
fruits may taste acidic they actually have an alkalizing effect on the body. What determines the pH nature of the food in the body
is the metabolic end products when it is digested (sometimes called ‘metabolic ash’). For example, the citric acid in citrus fruit is metabolised
in the body to its alkaline form (citrate) and may even be converted to bicarbonate — also alkaline. I hope this is not too confusing;
it’s important to remember that, like everything in life…it’s about balance. We need to eat some acid forming foods too.

List of acid/alkali forming foods

Here is a brief food table based on the information provided by Professor Vormanne of the Institute for Prevention and Diet in Ismaning, Germany.
Foods with a negative value exert a base (B) or alkaline effect, foods with a positive value an acid (A) effect. The more ‘alkalising’ the
food, the lower the B value eg raisins have a -21 value. The more ‘acidifying’ the food the higher the A value eg Tiger prawns have a value
of 18.

Food Effect Potential acidic load
Apple juice, unsweetened B -2.2
Carrot juice B -4.8
Coca-Cola A 0.4
Coffee B -1.4
Orange juice, unsweetened B -2.9
Red wine B -2.4
Tomato juice B -2.8
Fats, Oil & Nuts
Almonds A 4.3
Hazelnuts B -2.8
Peanuts, plain A 8.3
Pistachio A 8.5
Walnuts A 6.8
Fish & Seafood
Halibut A 7.8
Salmon A 9.4
Shrimp A 7.6
Tiger Prawn A 18.2
Apples B -2.2
Apricots B -4.8
Bananas B -5.5
Figs, dried B -18.1
Grapefruit B -3.5
Grapes B -3.9
Kiwi fruit B -4.1
Orange B -2.7
Peach B -2.4
Pear B -2.9
Raisins B -21.0
Strawberries B -2.2
Grains & Flour
Barley (wholemeal) A 5.0
Corn (whole grain) A 3.8
Oat flakes A 10.7
Rice, brown A 12.5
Rice, white A 4.6
Wheat flour, white A 6.9
Wheat flour, wholemeal A 8.2
Pasta and Bread
Spaghetti, white A 6.5
Bread, wheat flour, whole meal A 1.8
Bread, white wheat A 3.7
Beans, green / French beans B -3.1
Lentils, green and brown, whole, dried A 3.5
Peas A 1.2
Soy beans B -3.4
Soy milk B -0.8
Tofu B -0.8
Meat & Sausages
Beef, lean only A 7.8
Chicken, meat only A 8.7
Turkey, meat only A 9.9
Veal, fillet A 9.0
Milk, Dairy products & Eggs
Cheddar-type, reduced fat A 26.4
Cottage cheese, plain A 8.7
Egg A 8.2
Egg, white A 1.1
Egg, yolk A 23.4
Emmental Cheese full fat A 21.1
Fresh cheese (Quark) A 11.1
Milk, whole, evaporated A 1.1
Milk, whole, pasteurised and sterilized A 0.7
Parmesan A 34.2
Processed cheese, plain A 28.7
Rich creamy full fat cheese A 13.2
Skimmed Milk A 0.7
Whey B -1.6
Yogurt, whole milk, fruit A 1.2
Yogurt, whole milk, plain A 1.5
Chocolate, dark A 0.4
Chocolate, milk A 2.4
Honey B -0.3
Asparagus B -0.4
Broccoli, green B -1.2
Brussel sprouts B -4.5
Carrots B -4.9
Cauliflower B -4.0
Celery B -5.2
Eggplant B -3.4
Fennel B -7.9
Kale B -7.8
Lettuce, iceberg B -1.6
Mushrooms, common B -1.4
Onions B -1.5
Peppers, green bell B -1.4
Potatoes B -4.0
Radish, red B -3.7
Ruccola B -7.5
Sauerkraut B -3.0
Spinach B -14.0
Tomato B -3.1
Zucchini B -4.6
Herbs & Vinegar
Apple vinegar B -2.3
Basil B -7.3
Chives B -5.3
Parsley B -12.0
Wine vinegar, balsamic B -1.6

Reference: Vormann J, Worlitschek M, Goedecke T, Silver B. Supplementation with alkaline minerals reduces symptoms in patients with chronic low
back pain. J Trace Elem Med Biol. 2001;15(2-3):179-83.