In a message dated 7/24/02 4:44:55 PM, [log in to unmask] writes:
>Every food we eat has either an acid or alkaline (basic) ash. >Meat,grains,
>
>legumes, dairy products, sugar, salt, and >processed foods all have acid
>
>residues.
>
>which minerals apart from phosphorus are considered acidic?
>
>and which apart from calcium considered alkaline?
>
>how does pure sugar leave any ash?
I have this list of acid-alkaline foods -- don't know how accurate it is, but
you're welcome to it. Tried to send it yesterday but came back because it
exceed some line limit.
The waste products created from the body's own process of metabolism are all
acid. Protein metabolism produces sulfuric and phosphoric acid. Carbohydrate
and fat metabolism produces acetic and lactic acid. These acids are poisonous
and must be washed out of the system continually. First, however, the acids
must be neutralized by carbonic salts, which are composed of alkaline mineral
compounds. We must have a reserve of these alkalizing compounds available at
all times to assist the body in balancing and cleansing itself efficiently.
Acidosis is a condition where the pH of the intestinal tract and the blood
become excessively acidic. This can promote the growth of pathogenic fungi
like candida and exacerbate yeast infections. Eventually this can lead to
many forms of chronic and degenerative diseases.
To raise pH, avoid acid-ash foods, overuse of antibiotics, and monitor the pH
of the saliva (6.4-6.5), urine (5.5-5.6), and blood (7.3-7.6). The ideal
alkaline/acid ratio for good health is 75-80% alkalizing foods.
Relative Acid (-) / Alkaline effects of 1 oz of food.
Sorted by effect (most alkaline to most acid):
Lecithin, pure (soy) 38.0
Wheat grass 33.8
Cucumber, fresh 31.5
Soy sprouts 29.5
Alfalfa grass 29.3
Barley grass 28.7
Chia, sprouted 28.5
Radish, sprouted 28.4
Kamut grass 27.6
Nut soy (soaked) 26.5
Dandelion 22.7
Cayenne pepper 18.8
Radish, red 16.7
Avocado (protein) 15.6
Endive, fresh 14.5
Lettuce, Fresh cabbage 14.1
Tomato 13.6
Celery 13.3
Garlic 13.2
Spinach 13.1
Soy beans (cooked) 12.8
Beans, White 12.1
Beans, Lima 12.0
Beet, fresh red 11.3
Beans, French cut 11.2
Lemon, fresh 9.9
Carrot 9.5
Chives 8.3
Limes 8.2
Turnip 8.0
Watercress 7.7
Leeks (bulbs) 7.2
Horseradish 6.8
Rhubarb stalks 6.3
Cabbage, red 6.0
Zucchini 5.7
Kohlrabi 5.1
Peas, fresh 5.1
Banana (unripe) 4.8
Cabbage, savoy 4.5
Cabbage, green 4.0
Almond 3.6
Cherry, sour 3.5
Flax seed 3.5
Borage 3.2
Tofu 3.2
Cauliflower 3.1
Rutabaga 3.1
Onion 3.0
Caraway 2.3
Lettuce 2.2
Potatoes, stored 2.0
Artichokes 1.3
Buttermilk 1.3
Fennel 1.3
Asparagus 1.1
Olive oil 1.0
Lentils 0.6
Buckwheat groats 0.5
Coconut, fresh 0.5
Millet 0.5
Sesame seeds 0.5
Brazil nuts -0.5
Milk, homogenized -1.0
Watermelon -1.0
Flax seed oil -1.3
Brussel sprouts -1.5
Grapefruit -1.7
Filbert -2.0
Bread, rye -2.5
Cantaloupe -2.5
Liver -3.0
Meats, organ -3.0
Cherry, sweet -3.6
Butter -3.9
Cream -3.9
Bread, whole grain -4.5
Date -4.7
Plum -4.9
Oysters -5.0
Raspberry -5.1
Blueberry -5.3
Strawberry -5.4
Sunflower seeds -5.4
Pumpkin -5.6
Biscuit, white -6.5
Bread, whole meal -6.5
Corn oil -6.5
Cranberry -7.0
Margarine -7.5
Grapes, ripe -7.6
Honey -7.6
Walnuts -8.0
Currant -8.2
Juice, natural fruit -8.7
Mango -8.7
Rice syrup, brown -8.7
Orange -9.2
Barley malt syrup -9.3
Cashews -9.3
Papaya -9.4
Apricot -9.5
Fructose -9.5
Turbinado -9.5
Peach -9.7
Pear -9.9
Bread, white -10.0
Banana (ripe) -10.1
Wheat -10.1
Wheat germ -11.4
Mandarin orange -11.5
Macadamia nuts -11.7
Fish, fresh water -11.8
Ketchup -12.4
Mayonnaise -12.5
Rice, brown -12.5
Pineapple -12.6
Peanuts -12.8
Molasses -14.6
Beet sugar -15.1
Rose hips -15.5
Wine -16.4
Pistachios -16.6
Sugar, refined white -17.6
Cheese, hard -18.1
Mustard -19.2
Chicken -20.0
Eggs -20.0
Fish, ocean -20.0
Coffee -25.1
Sweeteners, artificial -26.5
Beer -26.8
Tea (black) -27.1
Juice, sugar sweetened -33.4
Liquor -33.7
Beef -34.5
Veal -35.0
Pork -38.0
Namaste, Liz
<A HREF="http://www.csun.edu/~ecm59556/Healthycarb/index.html">
http://www.csun.edu/~ecm59556/Healthycarb/index.html</A>
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