>Surprisingly almonds, though high protein, are classified as low acid.

> http://www.islandnet.com/~emorgan/articles/PH.html
>with a table at the bottom.
>Some interesting acid- info too.
>Surprisingly almonds, though high protein, are classified as low acid.

> http://www.islandnet.com/~emorgan/articles/PH.html
>with a table at the bottom.
>Some interesting acid- info too.

yes indeed, after reading that;

<<. And note that legumes, seeds and grains are proteins, but when sprouted
they also leave Alkaline Ash. >>


<<All vegetables and fruits are alkaline-forming in their raw state

Cooked and fried foods are acid-forming. All diary products, meat, fish
poultry, sweets (except raw honey) and unsprouted flour products are
acid-forming. >>

i am curious to know if raw proteins are acid forming too ( you noted the
almonds , what about the meats, other nuts,  eaten them in their really raw
state ,is not usual occurence.)
curious that the raw honey is not acid forming as other sweets ( allways
cooked)
In the chart they see cooked seed as acid forming ,
the sprouted seeds grains and pulses are alcaline forming ( because raw?)
they classified raw sugar as being acidic. i  suppose they mean the white or
golden  powder that is in fact allready cooked big time.


jean-claude