Alkaline foods: Alfalfa, Artichoke, Arugula, Asparagus, Basil, Bell peppers, Black radish, Broccoli, Brussels sprouts, Buckwheat, Carrot, Cauliflower, Celery, Chickpeas, Chives, Cilantro, Cucumber, Curly kale, Dandelion, Eggplant, Endive, Garlic, Ginger, Ginseng, Green beans, Green cabbage, Green chili peppers, Horseradish, Jicama, Kohlrabi, Leek, Lentils, Lettuce, Millet, Onion, Oregano, Parsnip, Peas, Pink radish, Potatoes, Pumpkin, Red cabbage, Red chili peppers, Red radish, Rhubarb, Savoy cabbage, Seaweed, Sorrel, Soybean, Soybean sprouts, Spinach, Sprouts, Sun dried tomatoes, Sweet potatoes, Thyme, Tomato pulp, Turnip, Watercress, White beans, White cabbage, White Daikon radish, Yams, Zucchini.
Low-alkaline foods: Brown rice, Bulgur, Cooked vegetables, Couscous, Frozen vegetables, Mushrooms, Oats, Rye bread, Sauerkraut, Vegetables in a jar, Wheat, White rice, Yeast.
Note: For the moment, a few grains of low alkaline value will be depicted together with the vegetables in this food section, but will regain their rightful place as soon as new sections of alkaline-acidic foods will be added.
Acidic foods: Pickles.
There are numerous benefits to a predominantly alkaline diet. Excessive acidity in the body can cause chronic health problems, whilst an alkaline diet can help prevent these health problems. According to the theory of alkaline eating, mintaining a healthy balance in our body can be achieved by having an intake of 75% alkaline foods and 25% acidic foods.