A guide to the most acidic and alkaline ingredients

Natasha Corrett on alkaline eating

Natasha Corrett explains her thoughts on alkaline eating and which ingredients she includes in her diet...

Following an alkaline diet can be confusing at first, for instance, some foods such as lemons are acidic but once digested by the body they become alkaline. ”Our bodies function at their best when the blood is at a pH of 7.35 on the scale” says Natasha, ”this is considered an alkaline state.”

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I follow the 70/30 principle, which means eating the alkaline way 70% of the time, while eating a good, well-balanced normal diet the rest of the time. To keep on track, my tip is to cook plenty of pulses and grains, and roast some vegetables on a Sunday evening, so you have a full, healthily stocked fridge for the rest of the week. You can use these as a base for quick stir-fries, blend them into nourishing soups or add into winter salads. Take a look at the list below so you know what foods to stay away from, and those to enjoy and eat more of.”

Here is Natasha’s list of alkaline and acidic ingredients…

Really Alkaline ingredients:

Lemon

Lemons, limes, watermelons, cataloupe melon, mango, papaya, grapes, kiwi fruits, passion fruit, pineapple, watercress, asparagus, cayenne pepper, dates, raisins, figs, kelp and other seaweeds, agar agar, umeboshi  plums and all vegetable juices, green vegetables and leaves, carrots, celery, fennel, onions, garlic, spinach, apples, apricots, alfalfa sprouts, avocados, bananas, berries, grapefruits, guavas, nectarine, peaches, raspberry, strawberries, sweet corn ,broccoli, cabbage, cauliflower, kale, lettuce, okra, pumpkin, squash, spinach, bamboo shoots, beans, beetroot, bell peppers, daikon radish, kohlrabi  parsnip, turnip,  peas, potatoes, tamari, apple cider vinegar. Almonds, artichokes, Brussels sprouts, cherries, coconut, cucumbers, eggplant (aubergine), leeks, mushrooms, ripe olives, onions, pickles, radishes, tomatoes, chestnuts, raw goat’s milk, olive oil, millet, amaranth,  sesame seeds, soy beans, soy milk, sprouted grains, tempeh, tofu, barley malt, brown rice syrup, vinegar (other than apple cider which is the most alkaline of all vinegars) cacao powder & butter. 

Coconut

milk
Acidic:

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Red meat, including beef, lamb and pork,  game (venison). Poultry, including chicken, duck, partridge, pheasant and quail. Processed breakfast cereals (often low in nutrients and high in sugar and salt). Commercially produced biscuits, cakes and breads (often high in yeast, white flour, salt, sugar and additives – all acid forming components in their own right). Pizza, cows’ dairy products e.g – butter, milk, yogurt. Fried food. Alcohol especially wine, Champagne, beer. Cola drinks, diet colas, alcohol. Tea, coffee, chocolate (especially milk chocolate, which is high in sugar and dairy solids)