Acidifying Foods
ACIDIFYING
VEGETABLES
Corn
Artichoke
Lentils
Olives
Pickles
Mushrooms
Sauerkraut
Winter Squash
ACIDIFYING
FRUITS
Blueberries
Canned or Glazed Fruits
Cranberries
Currants
Plums**
Prunes**
ACIDIFYING
GRAINS, GRAIN PRODUCTS
Amaranth
Barley
Bran, wheat
Bran, oat
Corn
Cornstarch
Hemp Seed Flour
Kamut
Oats (rolled)
Oatmeal
Quinoa
Rice (all)
Rice Cakes
Rye
Spelt
Wheat
Wheat Germ
Noodles
Macaroni
Spaghetti
Bread
Crackers, soda
Flour, white
Flour, wheat
ACIDIFYING
BEANS & LEGUMES
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Pinto Beans
Red Beans
Soy Beans
Soy Milk
White Beans
Rice Milk
Almond Milk
ACIDIFYING
DAIRY
Butter
Cheese
Cheese, Processed
Ice Cream
Ice Milk
ACIDIFYING
NUTS & BUTTERS
Cashews
Legumes
Peanuts
Peanut Butter
Pistachios
Pecans
Tahini
Walnuts
ACIDIFYING
ANIMAL PROTEIN
Bacon
Beef
Carp
Clams
Cod
Corned Beef
Eggs
Fish
Haddock
Lamb
Lobster
Mussels
Organ Meats
Oyster
Pike
Pork
Rabbit
Salmon
Sardines
Sausage
Scallops
Shrimp
Scallops
Shellfish
Tuna
Turkey
Veal
Venison
ACIDIFYING
FATS & OILS
When the oil is cooked, they become acidifying.
Cold pressed or raw oil from vegetable source is relatively alkalizing
Avacado Oil
Butter
Canola Oil
Corn Oil
Hemp Seed Oil
Flax Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil
ACIDIFYING
SWEETENERS
Carob
Sugar
Corn Syrup
Processed Sugar
Fructose
Sucrose
Sucralose
Saccharine
ACIDIFYING ALCOHOL
Beer
Spirits
Hard Liquor
Wine
ACIDIFYING
OTHER FOODS
Catsup
Cocoa
Coffee
Black Tea
Distilled Vinegar
Soy Sauce
Salt
Mustard
Pepper
Soft Drinks
ACIDIFYING
DRUGS & CHEMICALS
Aspirin
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Pesticides
Herbicides
Tobacco
ACIDIFYING
JUNK FOOD
Colas: pH 2
Beer: pH 2.5
Coffee: pH 4
** These foods leave an alkaline ash but have an acidifying effect on the body.