Vinny Pinto is list-owner of the live-food list and had the education 
and lab equipment to measure this acid-forming stuff.
He found that while cooked meat is highly acidifying, raw meat is only 
slightly acidifying. The numbers IIRC were something like 450 for cooked 
and 50 for raw, so raw meat can be easily pH balanced by eating a leaf 
of lettuce with it, or a wild green thing.
Bet it's the same for any protein-containing food, such as milk and eggs.
This explains the success of those who have cured terminal cancer by 
eating only raw liver or carrots etc.

L. Cordain sins again: he ignores the difference in acidity between 
cooked and raw.

William




Kathryn Rosenthal wrote:
> ----- Original Message ----- From: "Ashley Moran" <[log in to unmask]>
>> Hi Kath
>>
>> What was causing your body to be acidic?  What specifically is 
>> acidic, your blood?  (I don't know anything about this issue.)
>
> Hi, Ashley.  We've discussed it on this forum....3/07 may be a good 
> place to look in the archives.
> My body was acidic due to my diet at the time my cancer was growing.
>>
>> And what did you change in your diet to make it less acidic?
>
> I stopped all dairy & added more fruit & veg.  Basically, egg yolk & 
> hard cheeses are very, very acidic.  Meat, grains, dairy are all 
> acidic to some extent.  My ancestors are Frisian (from Holland) & we 
> ate some meat but a ton of cold water fish.  The objective is to 
> balance the body.
>