食物酸鹼度表

05-30

Balanced body chemistry is of utmost importance for the maintenance of health and correction of disease. Acidosis, or over-acidity in the body tissues, is one of the basic causes of many diseases, especially the arthritic and rheumatic diseases.All foods are "burned" in the body--more commonly called "digested"-- leaving an ash as the result of the "burning", or the digestion. This food ash can be neutral, acid or alkaline, depending largely on the mineral composition of the foods. Some foods leave an acid residue or ash, some alkaline. The acid ash (acidosis) results when there is a depletion of the alkali reserve or the diminution in the reserve supply of fixed bases in the blood and the tissues of the body.It is, therefore, vitally important that there is a proper ratio between acid and alkaline foods in the diet. The natural ratio in a normal healthy body is approximately 4 to 1 -- four parts alkaline to one part acid, or 80% to 20%. When such an ideal ratio is maintained, the body has a strong resistance against disease. In the healing of disease, when the patient usually has acidosis, the higher the ratio of alkaline elements in the diet, the faster will be the recovery. Alkalis neutralize the acids. Therefore in the treatment of most diseases it is important that the patient"s diet includes plenty of alkaline-ash foods to offset the effects of acid-forming foods and leave a safe margin of alkalinity.A healthy body usually keeps large alkaline reserves which are used to meet the emergency demands if too many acid-producing foods are consumed. But these normal reserves can be depleted. When the alkaline-acid ratio drops to 3 to 1, health can be seriously menaced. Your body can function normally and sustain health only in the presence of adequate alkaline reserves and the proper acid-alkaline ratio in all the body tissues and the blood.For optimum health and maximum resistance to disease, it is imperative that your diet is slightly over-alkaline. The ideal ratio, according to the world"s foremost authority on the relationship between the acid-alkaline ratio in the diet in health and disease, Dr. Ragnar Berg, is about 80% alkali-producing foods and 20% acid-producing foods.Below are tables of common foods with an approximate potential acidity or alkalinity, as present in one ounce of food.Alkali-Forming Foods Figs30.0Potatoes2.0Soy Beans12.0Pineapple2.0Lima Beans12.0Cabbage1.8Apricots9.5Grapefruit1.7Spinach8.0Tomatoes1.7Turnip/Beettops8.0Peaches1.5Raisins7.0Apples1.0Almonds3.6Grapes1.0Carrots3.5Bananas1.0Dates3.0Watermelon1.0Celery2.5Millet0.5Cucumber2.5Brazil nuts0.5Cantaloupe2.5Coconuts0.5Lettuce2.2Buckwheat0.5Watercress2.0Neutral (near/neutral) Ash FoodsmilkVegetable oilsButterWhite sugarAcid-Forming FoodsOysters5.0Rice2.5Veal3.5W.Wheat/Rye bread2.5Most Fish3.5Most nuts (X-almond/brazil nut)2.0Organ meats3.0Natural Cheese1.5Liver3.0Lentils1.5Chicken3.0Peanuts1.0Fowl3.0Eggs3.0Most Grains3.0Most grains are acid-forming, except millet and buckwheat, which are considered to be alkaline. Sprouted seeds and grains become more alkaline in the process of sprouting.All vegetable and fruit juices are highly alkaline. The most alkali-forming juices are: fig juice, green juices of all green vegetables and tops, carrots, beet, celery, pineapple and citrus juices. Vegetable broth is an extremely alkalizing drink.Most AlkalineAlkalineLowest AlkalineFOOD CATEGORYLowest AcidAcidMost AcidSteviaMaple Syrup, Rice SyrupRaw Honey, Raw SugarSWEETENERSProcessed Honey, MolassesWhite Sugar, Brown SugarNutraSweet, Equal, Aspartame, Sweet "N LowLemons, Watermelon, Limes, Grapefruit, Mangoes, PapayasDates, Figs, Melons, Grapes, Papaya, Kiwi, Blueberries, Apples, Pears, RaisinsOranges, Bananas, Cherries, Pineapple, Peaches, AvocadosFRUITSPlums, Processed Fruit JuicesSour Cherries, RhubarbBlackberries, Cranberries, PrunesAsparagus, Onions, Vegetable Juices, Parsley, Raw Spinach, Broccoli, GarlicOkra, Squash, Green Beans, Beets, Celery, Lettuce, Zucchini, Sweet Potato, CarobCarrots, Tomatoes, Fresh Corn, Mushrooms, Cabbage, Peas, Potato Skins, Olives, Soybeans, TofuBEANS VEGETABLES LEGUMESCooked Spinach, Kidney Beans, String BeansPotatoes (without skins), Pinto Beans, Navy Beans, Lima BeansChocolateAlmondsChestnutsNUTS SEEDSPumpkin Seeds, Sunflower SeedsPecans, CashewsPeanuts, WalnutsOlive OilFlax Seed OilCanola OilOILSCorn OilAmaranth, Millet, Wild Rice, QuinoaGRAINS CEREALSSprouted Wheat Bread, Spelt, Brown RiceWhite Rice, Corn, Buckwheat, Oats, RyeWheat, White Flour, Pastries, PastaMEATSVenison, Cold Water FishTurkey, Chicken, LambBeef, Pork, ShellfishBreast MilkSoy Cheese, Soy Milk, Goat Milk, Goat Cheese, WheyEGGS DAIRYEggs, Butter, Yogurt, Buttermilk, Cottage CheeseRaw MilkCheese, Homogenized Milk, Ice CreamHerb Teas, Lemon WaterGreen TeaGinger TeaBEVERAGESTeaCoffeeBeer, Soft DrinksAdditional Charts:ALKALIZING FOODSVEGETABLESGarlicAsparagusFermented VeggiesWatercressBeetsBroccoliBrussel sproutsCabbageCarrotCauliflowerCeleryChardChlorellaCollard GreensCucumberEggplantKaleKohlrabiLettuceMushroomsMustard GreensDulceDandelionsEdible FlowersOnionsParsnips (high glycemic)PeasPeppersPumpkinRutabagaSea VeggiesSpirulinaSproutsSquashesAlfalfaBarley GrassWheat GrassWild GreensNightshade VeggiesFRUITSAppleApricotAvocadoBanana (high glycemic)CantaloupeCherriesCurrantsDates/FigsGrapesGrapefruitLimeHoneydew MelonNectarineOrangeLemonPeachPearPineappleAll BerriesTangerineTomatoTropical FruitsWatermelonPROTEINEggsWhey Protein PowderCottage CheeseChicken BreastYogurtAlmondsChestnutsTofu (fermented)Flax SeedsPumpkin SeedsTempeh (fermented)Squash SeedsSunflower SeedsMilletSprouted SeedsNuts OTHERApple Cider VinegarBee PollenLecithin GranulesProbiotic CulturesGreen JuicesVeggies JuicesFresh Fruit JuiceOrganic Milk(unpasteurized)Mineral WaterAlkaline Antioxidant WaterGreen TeaHerbal TeaDandelion TeaGinseng TeaBanchi TeaKombuchaSWEETENERSSteviaSPICES/SEASONINGSCinnamonCurryGingerMustardChili PepperSea SaltMisoTamariAll HerbsORIENTAL VEGETABLESMaitakeDaikonDandelion RootShitakeKombuReishiNoriUmeboshiWakameSea VeggiesACIDIFYING FOODSFATS & OILSAvocado OilCanola OilCorn OilHemp Seed OilFlax OilLardOlive OilSafflower OilSesame OilSunflower OilFRUITSCranberriesGRAINSRice CakesWheat CakesAmaranthBarleyBuckwheatCornOats (rolled)QuinoiRice (all)RyeSpeltKamutWheatHemp Seed FlourDAIRYCheese, CowCheese, GoatCheese, ProcessedCheese, SheepMilkButter NUTS & BUTTERSCashewsBrazil NutsPeanutsPeanut ButterPecansTahiniWalnutsANIMAL PROTEINBeefCarpClamsFishLambLobsterMusselsOysterPorkRabbitSalmonShrimpScallopsTunaTurkeyVenisonPASTA (WHITE)NoodlesMacaroniSpaghettiOTHERDistilled VinegarWheat GermPotatoes DRUGS & CHEMICALSChemicalsDrugs, MedicinalDrugs, PsychedelicPesticidesHerbicidesALCOHOLBeerSpiritsHard LiquorWineBEANS & LEGUMESBlack BeansChick PeasGreen PeasKidney BeansLentilsLima BeansPinto BeansRed BeansSoy BeansSoy MilkWhite BeansRice MilkAlmond MilkALKALINE FRUITS ACID FRUITSApples and CiderApricotsAvocadosBananas (speckled only)BerriesBreadfruitCaciusCantaloupeCarob - pod onlyCharlmoyesCRANBERRIESCherriesCitronCurrantsDatesFigsGrapesGrapefruitGuavasKumquats Lemons - ripeLimesLoquatsMangoesMelons, allNectarinesOlives, sundriedPapayaPassionfruitPeachesPearsPersimmonsPineapplesPLUMSPomegranatesPRUNES & JUICEQuinceRaisinsSaponinsTamarindTangerinesTomatoes All preserved or jelliedCanned: sugaredDried, sulphuredGlazed FruitsRaw with sugarBananas if green tippedCranberriesOlives, pickled, greenALKALINE VEGETABLES ACID VEGETABLESVeggie-brothArtichokesAsparagus, ripeBamboo shootsBeans, green, lima, string, sproutsBeets and topsBroccoliCabbage, red & whiteCarrotsCauliflowerChardChayotesChicoryChivesCollardsCowslipCucumberDandelion greensDillDockgreenEggplantEndiveEscaloGarlicHorseradishJerusalem ArtichokeKainKolrabiLeekLegumes (except peanuts & lentils)LettuceMUSHROOMS most varietiesOkraOnionsOyster PlantParsleyParsnipPeppers red or greenPotatoes all varietiesPumpkinRadishSalsSauerkraut (lemon only)SorrelSOY BEANSSoy Bean ExtractSpinachSquashTurnipsWater ChestnutWatercressAsparagus tips, whiteBeans, all driedBrussel SproutsGarbanzosLentilsRhubarbALKALINE DIARY PRODUCTS ACID DIARY PRODUCTSAcidophilusButtermilkKournissMilk, raw (human, cow or goat)WheyYoghurtButterCheese, allCottage CheeseCreamCustardsIce Cream, icesMilk, boiled, cooked, driedALKALINE FLESH FOODS ACID FLESH FOODSNone(blood and bone only are alkaline forming)All meats, fowl & fishBeef TeaFish, Shellfish, allGelatineGraviesALKALINE CEREALS ACID CEREALSCorn, green (fresh)All flour productBuckwheatBarleyBread, all kindsCakesCorn, Cornmeal, corn flakesstarch and hominyCrackers, allDoughnuts DumplingsGrapenutsMacaroni and SpaghettiNoodlesOatmealPies and pastryRiceRye-crispALKALINE MISC. ACID MISC.AgarAlfafa productsGinger, dried, unsweetenedHoneyKelp (edible)Teas, unsweetenedYeast CakesAll alcoholic beveragesCandy and ConfectioneryCocoa & chocolateCoca-colaCoffeeCondiments as: Salt PepperCurry, Spices, etcDressings and thick saucesDrugs and aspirinsEggs, especially whitesGinger, preserved Jams and JelliesFlavouringsMarmaladesPreservatives as:BenzoateSulphurVinegarSalt, brineSmokeSago (starch)Soda waterTapioca (starch)Tobacco, juice, smell, smokeVinegarLack of sleepOverworkWorryALKALINE NUTS ACID NUTSAlmondsChestnuts, roastedCoconut, driedPeanuts All nuts, more so if roastedCoconut, driedPeanutsNEUTRALSugar, refined Oils, olive, corn Cotton Seed, Peanuts, Soy, Sesame Fats, Lards and other greasesNote: Because a fruit is "acid" is not an indication that it"s reaction is the same when it enters the body, because it really may be alkaline.Honey and raw sugar yield alkaline, but on account of high concentrate of sugar, become acid-formers.Rhubarb with raisins is very good.

http://www.alkaline-alkaline.com/ph_food_chart.html[列印 ][加入書籤 ]閱讀 ( 160) ┆評論(0)評論目前還沒有任何評論後才可評論.Balanced body chemistry is of utmost importance for the maintenance of health and correction of disease. Acidosis, or over-acidity in the body tissues, is one of the basic causes of many diseases, especially the arthritic and rheumatic diseases.All foods are "burned" in the body--more commonly called "digested"-- leaving an ash as the result of the "burning", or the digestion. This food ash can be neutral, acid or alkaline, depending largely on the mineral composition of the foods. Some foods leave an acid residue or ash, some alkaline. The acid ash (acidosis) results when there is a depletion of the alkali reserve or the diminution in the reserve supply of fixed bases in the blood and the tissues of the body.It is, therefore, vitally important that there is a proper ratio between acid and alkaline foods in the diet. The natural ratio in a normal healthy body is approximately 4 to 1 -- four parts alkaline to one part acid, or 80% to 20%. When such an ideal ratio is maintained, the body has a strong resistance against disease. In the healing of disease, when the patient usually has acidosis, the higher the ratio of alkaline elements in the diet, the faster will be the recovery. Alkalis neutralize the acids. Therefore in the treatment of most diseases it is important that the patient"s diet includes plenty of alkaline-ash foods to offset the effects of acid-forming foods and leave a safe margin of alkalinity.A healthy body usually keeps large alkaline reserves which are used to meet the emergency demands if too many acid-producing foods are consumed. But these normal reserves can be depleted. When the alkaline-acid ratio drops to 3 to 1, health can be seriously menaced. Your body can function normally and sustain health only in the presence of adequate alkaline reserves and the proper acid-alkaline ratio in all the body tissues and the blood.For optimum health and maximum resistance to disease, it is imperative that your diet is slightly over-alkaline. The ideal ratio, according to the world"s foremost authority on the relationship between the acid-alkaline ratio in the diet in health and disease, Dr. Ragnar Berg, is about 80% alkali-producing foods and 20% acid-producing foods.Below are tables of common foods with an approximate potential acidity or alkalinity, as present in one ounce of food.Alkali-Forming Foods Figs30.0Potatoes2.0Soy Beans12.0Pineapple2.0Lima Beans12.0Cabbage1.8Apricots9.5Grapefruit1.7Spinach8.0Tomatoes1.7Turnip/Beettops8.0Peaches1.5Raisins7.0Apples1.0Almonds3.6Grapes1.0Carrots3.5Bananas1.0Dates3.0Watermelon1.0Celery2.5Millet0.5Cucumber2.5Brazil nuts0.5Cantaloupe2.5Coconuts0.5Lettuce2.2Buckwheat0.5Watercress2.0Neutral (near/neutral) Ash FoodsmilkVegetable oilsButterWhite sugarAcid-Forming FoodsOysters5.0Rice2.5Veal3.5W.Wheat/Rye bread2.5Most Fish3.5Most nuts (X-almond/brazil nut)2.0Organ meats3.0Natural Cheese1.5Liver3.0Lentils1.5Chicken3.0Peanuts1.0Fowl3.0Eggs3.0Most Grains3.0Most grains are acid-forming, except millet and buckwheat, which are considered to be alkaline. Sprouted seeds and grains become more alkaline in the process of sprouting.All vegetable and fruit juices are highly alkaline. The most alkali-forming juices are: fig juice, green juices of all green vegetables and tops, carrots, beet, celery, pineapple and citrus juices. Vegetable broth is an extremely alkalizing drink.Most AlkalineAlkalineLowest AlkalineFOOD CATEGORYLowest AcidAcidMost AcidSteviaMaple Syrup, Rice SyrupRaw Honey, Raw SugarSWEETENERSProcessed Honey, MolassesWhite Sugar, Brown SugarNutraSweet, Equal, Aspartame, Sweet "N LowLemons, Watermelon, Limes, Grapefruit, Mangoes, PapayasDates, Figs, Melons, Grapes, Papaya, Kiwi, Blueberries, Apples, Pears, RaisinsOranges, Bananas, Cherries, Pineapple, Peaches, AvocadosFRUITSPlums, Processed Fruit JuicesSour Cherries, RhubarbBlackberries, Cranberries, PrunesAsparagus, Onions, Vegetable Juices, Parsley, Raw Spinach, Broccoli, GarlicOkra, Squash, Green Beans, Beets, Celery, Lettuce, Zucchini, Sweet Potato, CarobCarrots, Tomatoes, Fresh Corn, Mushrooms, Cabbage, Peas, Potato Skins, Olives, Soybeans, TofuBEANS VEGETABLES LEGUMESCooked Spinach, Kidney Beans, String BeansPotatoes (without skins), Pinto Beans, Navy Beans, Lima BeansChocolateAlmondsChestnutsNUTS SEEDSPumpkin Seeds, Sunflower SeedsPecans, CashewsPeanuts, WalnutsOlive OilFlax Seed OilCanola OilOILSCorn OilAmaranth, Millet, Wild Rice, QuinoaGRAINS CEREALSSprouted Wheat Bread, Spelt, Brown RiceWhite Rice, Corn, Buckwheat, Oats, RyeWheat, White Flour, Pastries, PastaMEATSVenison, Cold Water FishTurkey, Chicken, LambBeef, Pork, ShellfishBreast MilkSoy Cheese, Soy Milk, Goat Milk, Goat Cheese, WheyEGGS DAIRYEggs, Butter, Yogurt, Buttermilk, Cottage CheeseRaw MilkCheese, Homogenized Milk, Ice CreamHerb Teas, Lemon WaterGreen TeaGinger TeaBEVERAGESTeaCoffeeBeer, Soft DrinksAdditional Charts:ALKALIZING FOODSVEGETABLESGarlicAsparagusFermented VeggiesWatercressBeetsBroccoliBrussel sproutsCabbageCarrotCauliflowerCeleryChardChlorellaCollard GreensCucumberEggplantKaleKohlrabiLettuceMushroomsMustard GreensDulceDandelionsEdible FlowersOnionsParsnips (high glycemic)PeasPeppersPumpkinRutabagaSea VeggiesSpirulinaSproutsSquashesAlfalfaBarley GrassWheat GrassWild GreensNightshade VeggiesFRUITSAppleApricotAvocadoBanana (high glycemic)CantaloupeCherriesCurrantsDates/FigsGrapesGrapefruitLimeHoneydew MelonNectarineOrangeLemonPeachPearPineappleAll BerriesTangerineTomatoTropical FruitsWatermelonPROTEINEggsWhey Protein PowderCottage CheeseChicken BreastYogurtAlmondsChestnutsTofu (fermented)Flax SeedsPumpkin SeedsTempeh (fermented)Squash SeedsSunflower SeedsMilletSprouted SeedsNuts OTHERApple Cider VinegarBee PollenLecithin GranulesProbiotic CulturesGreen JuicesVeggies JuicesFresh Fruit JuiceOrganic Milk(unpasteurized)Mineral WaterAlkaline Antioxidant WaterGreen TeaHerbal TeaDandelion TeaGinseng TeaBanchi TeaKombuchaSWEETENERSSteviaSPICES/SEASONINGSCinnamonCurryGingerMustardChili PepperSea SaltMisoTamariAll HerbsORIENTAL VEGETABLESMaitakeDaikonDandelion RootShitakeKombuReishiNoriUmeboshiWakameSea VeggiesACIDIFYING FOODSFATS & OILSAvocado OilCanola OilCorn OilHemp Seed OilFlax OilLardOlive OilSafflower OilSesame OilSunflower OilFRUITSCranberriesGRAINSRice CakesWheat CakesAmaranthBarleyBuckwheatCornOats (rolled)QuinoiRice (all)RyeSpeltKamutWheatHemp Seed FlourDAIRYCheese, CowCheese, GoatCheese, ProcessedCheese, SheepMilkButter NUTS & BUTTERSCashewsBrazil NutsPeanutsPeanut ButterPecansTahiniWalnutsANIMAL PROTEINBeefCarpClamsFishLambLobsterMusselsOysterPorkRabbitSalmonShrimpScallopsTunaTurkeyVenisonPASTA (WHITE)NoodlesMacaroniSpaghettiOTHERDistilled VinegarWheat GermPotatoes DRUGS & CHEMICALSChemicalsDrugs, MedicinalDrugs, PsychedelicPesticidesHerbicidesALCOHOLBeerSpiritsHard LiquorWineBEANS & LEGUMESBlack BeansChick PeasGreen PeasKidney BeansLentilsLima BeansPinto BeansRed BeansSoy BeansSoy MilkWhite BeansRice MilkAlmond MilkALKALINE FRUITS ACID FRUITSApples and CiderApricotsAvocadosBananas (speckled only)BerriesBreadfruitCaciusCantaloupeCarob - pod onlyCharlmoyesCRANBERRIESCherriesCitronCurrantsDatesFigsGrapesGrapefruitGuavasKumquats Lemons - ripeLimesLoquatsMangoesMelons, allNectarinesOlives, sundriedPapayaPassionfruitPeachesPearsPersimmonsPineapplesPLUMSPomegranatesPRUNES & JUICEQuinceRaisinsSaponinsTamarindTangerinesTomatoes All preserved or jelliedCanned: sugaredDried, sulphuredGlazed FruitsRaw with sugarBananas if green tippedCranberriesOlives, pickled, greenALKALINE VEGETABLES ACID VEGETABLESVeggie-brothArtichokesAsparagus, ripeBamboo shootsBeans, green, lima, string, sproutsBeets and topsBroccoliCabbage, red & whiteCarrotsCauliflowerChardChayotesChicoryChivesCollardsCowslipCucumberDandelion greensDillDockgreenEggplantEndiveEscaloGarlicHorseradishJerusalem ArtichokeKainKolrabiLeekLegumes (except peanuts & lentils)LettuceMUSHROOMS most varietiesOkraOnionsOyster PlantParsleyParsnipPeppers red or greenPotatoes all varietiesPumpkinRadishSalsSauerkraut (lemon only)SorrelSOY BEANSSoy Bean ExtractSpinachSquashTurnipsWater ChestnutWatercressAsparagus tips, whiteBeans, all driedBrussel SproutsGarbanzosLentilsRhubarbALKALINE DIARY PRODUCTS ACID DIARY PRODUCTSAcidophilusButtermilkKournissMilk, raw (human, cow or goat)WheyYoghurtButterCheese, allCottage CheeseCreamCustardsIce Cream, icesMilk, boiled, cooked, driedALKALINE FLESH FOODS ACID FLESH FOODSNone(blood and bone only are alkaline forming)All meats, fowl & fishBeef TeaFish, Shellfish, allGelatineGraviesALKALINE CEREALS ACID CEREALSCorn, green (fresh)All flour productBuckwheatBarleyBread, all kindsCakesCorn, Cornmeal, corn flakesstarch and hominyCrackers, allDoughnuts DumplingsGrapenutsMacaroni and SpaghettiNoodlesOatmealPies and pastryRiceRye-crispALKALINE MISC. ACID MISC.AgarAlfafa productsGinger, dried, unsweetenedHoneyKelp (edible)Teas, unsweetenedYeast CakesAll alcoholic beveragesCandy and ConfectioneryCocoa & chocolateCoca-colaCoffeeCondiments as: Salt PepperCurry, Spices, etcDressings and thick saucesDrugs and aspirinsEggs, especially whitesGinger, preserved Jams and JelliesFlavouringsMarmaladesPreservatives as:BenzoateSulphurVinegarSalt, brineSmokeSago (starch)Soda waterTapioca (starch)Tobacco, juice, smell, smokeVinegarLack of sleepOverworkWorryALKALINE NUTS ACID NUTSAlmondsChestnuts, roastedCoconut, driedPeanuts All nuts, more so if roastedCoconut, driedPeanutsNEUTRALSugar, refined Oils, olive, corn Cotton Seed, Peanuts, Soy, Sesame Fats, Lards and other greasesNote: Because a fruit is "acid" is not an indication that it"s reaction is the same when it enters the body, because it really may be alkaline.Honey and raw sugar yield alkaline, but on account of high concentrate of sugar, become acid-formers.Rhubarb with raisins is very good.