ACID ALKALINE FOOD CHART

Alkaline Foods versus Acid Foods or Uric Acid Foods


If you're wondering how your diet stacks up, check out the table below.
This table includes a listing of 114 commonly consumed foods and their PRAL scores.
A negative PRAL score indicates the food is basic/alkaline.
A positive PRAL score indicates the food is acidic.
A score of 0 indicates the food is neutral.

All food diets are either acid-forming or alkaline-forming. Although the body requires approximately 20% of the diet to be derived from acid-forming foods that can be properly digested to help maintain pristine health, high acid-forming diets that cannot be properly digested acidify body tissue and eventually lead to Low Chronic Acidosis that will drain and weaken the health and energy of every human cell in the body. The Acid Alkaline Food Chart (also referred to as the Alkaline Acid Food Chart or Alkaline and Acid Food Chart) has listed the various food groups below according to either a negative PRAL or positive PRAL score.

Food Group and Food PRAL Score

Meat and Meat Products Average
Lean Beef
Chicken
Canned, Corned Beef
Frankfurters
Liver Sausage
Lunch Meat
Lean Pork
Rump Steak
Salami
Turkey Meat
Veal Fillet

9.5
7.8
8.7
13.2
6.7
10.6
10.2
7.9
8.8
11.6
9.9
9.0

Fish Average
Cod Fillet
Haddock
Herring
Trout

7.9
7.1
6.8
7.0
10.8

Milk, Dairy, and Eggs
Milk and non-cheese average
Low protein cheese average
High protein cheese average

Buttermilk
Low Fat Cheddar
Gouda Cheese
Cottage Cheese
Sour Cream
Whole Egg
Egg White
Egg Yolk
Hard Cheese
Ice Cream
Whole milk
Whole Milk Pasteurized
Parmesan Cheese
Processed Cheese
Whole Milk Yogurt w/Fruit
Whole Milk Yogurt Plain

 
1.0
8.0
23.6
0.5
26.4
18.6
8.7
1.2
8.2
1.1
23.4
19.2
0.6
1.1
0.7
34.2
28.7
1.2
1.5

Sugar and Sweets Average
Milk Chocolates
Honey
Cake
Marmalade
White Sugar

4.3
2.4
-0.3
3.7
-1.5
-0.1

Vegetables Average
Asparagus
Broccoli
Carrots
Cauliflower
Celery
Chicory
Cucumber
Eggplant
Leeks
Lettuce
Mushrooms
Onions
Peppers
Potatoes
Radishes
Spinach
Tomato Juice
Tomatoes
Zucchini

-2.8
-0.4
-1.2
-4.9
-4.0
-5.2
-2.0
-0.8
-3.4
-1.8
-2.5
-1.4
-1.5
-1.4
-4.0
-3.7
-14.0
-2.8
-3.1
-2.6

Fruits, Nuts, and Juices Average
Apple Juice
Apples
Apricots
Bananas
Black Currants
Cherries
Grape Juice
Hazelnuts
Kiwi Fruit
Lemon Juice
Orange Juice
Oranges
Peaches
Peanuts
Pears
Pineapple
Raisins
Strawberries
Walnuts
Watermelon

-3.1
-2.2
-2.2
-4.8
-5.5
-6.5
-3.6
-1.0
-2.8
-4.1
-2.5
-2.9
-2.7
-2.4
8.3
-2.9
-2.7
-21.0
-2.2
6.8
-1.9

Grain Products
Bread Average
Flour Average
Noodles Average

Mixed Grain Rye Bread
Rye Bread
Mixed Grain Wheat Bread
Wheat Bread
White Bread
Cornflakes
Rye Crackers
Egg Noodles
Oats
Brown Rice
White Rice
Rye Flour
White Spaghetti
Whole Grain Spaghetti
Wheat Flour

 
3.5
7.0
6.7
4.0
4.1
3.8
1.8
3.7
6.0
3.3
6.4
10.7
12.5
1.7
5.9
6.5
7.3
8.2

Legumes Average
Green Beans
Lentils
Peas

1.2
-3.1
3.5
1.2

Fats and Oils Average
Butter
Margarine
Olive Oil
Sunflower Oil

0
0.6
-0.5
0.0
0.0

Beverages
Alkali Rich Average
Alkali Poor Average

Draft Beer
Pale Beer
Stout Beer
Coca-Cola®
Cocoa
Coffee
Mineral Water
Red Wine
Tea
White Wine

 
-1.7
0
-0.2
0.9
-0.1
0.4
-0.4
-1.4
-1.8
-2.4
-0.3
-1.2

*This table is adapted from the Remer and Manz study discussed above (1) and each PRAL score is based on a 100g portion of food.

Science & Physiology Of Specific Food Combinations For Peak Health & Energy!
Correct Food Combining
By Dr. Herbert M. Shelton

Physicians prescribe, cooks prepare and people eat all manner of combinations of food, without the slightest regard for the physiological limitations of man's digestive system. It is the general view that the human stomach should be able to digest about any number and variety of food substances that may be put into it at one time.

Digestion is governed by Physiological Chemistry but the so-called Food Scientist continues to disregard this fact. He writes out his menus without the slightest thought of the decomposition that his jumbled mixtures are certain to cause in the digestive tracts of his patients. He never thinks of the fact that he is actually poisoning those who pay him for advice and instruction. This is why the food combining chart is still the best food chart to follow.

Certain physiological limitations of the digestive glands and of the digestive enzymes and juices should be considered when planning a meal. It is not what we eat but what we digest and assimilate that adds to our health, strength and usefulness. A stomach that is reeking with decomposition will not supply to the body the "calories" and "vitamins" originally contained in the food eaten. It appears to be utterly impossible to digest the conglomeration that makes up the usual meal of the average man or woman.

I append the accompanying chart as a guide to food-combining, which is fashioned after one designed by Dr. Weger. I have made certain additions to the chart, and have disagreed with him in a few minor particulars. My reasons for disagreement are based both, on physiological principles, and experience. His chart does not include melons and fats and does not differentiate between sour or butter milk and sweet milk. These have been added to my chart.

food chart

Combinations marked "good" are good for the weakest digestion.
Combinations marked "fair" are permissible if digestion is unimpaired.
Combinations marked "poor" should never be employed unless digestion is at its highest.
Combinations marked "bad" should not be employed by even the strongest digestion.

Salads should contain no starch, such as potatoes; no proteins, such as eggs or shrimp; no oils, such as olive oil or dressings containing oil; no acids, such as vinegar or lemon juice. Salt should also be omitted.

Sugar, Syrup, Molasses, and Honey have been left out of this chart, because they combine badly with all foods, and because they are best not eaten.

Common Foods Combine Best With Combine Badly With
Sweet Fruits Sour Milk Acid Fruits, Starches (Cereals, Bread, Potatoes), Proteins, Milk
Acid Fruits Other Acid Fruits, Fair with Nuts, Fair with Milk Sweets (all kinds), Starches (Cereals, Bread, Potatoes), Proteins (except nuts)
Green Vegetables All Proteins, All Starches Milk
Starches Green Vegetables, Fats & Oils All Protein, All Fruits, Acids, Sugars
Meats (all kinds) Green Vegetables Milk, Starches, Sweets, Other Proteins, Acid Fruits & Vegetables, Butter, Cream, Oils
Nuts (most varieties) Green Vegetables, Acid Fruits Milk, Starches, Sweets, Other Proteins, Butter, Cream, Oils, Lard
Eggs Green Vegetables Starches, Sweets, Other Proteins, Acid Foods, Butter, Cream, Oils, Lard
Milk Best Taken Alone, Fair with Acid Fruits All Proteins, Green Vegetables, Starches
Fats & Oils (butter, cream, oils, lard) All Starches, Green Vegetables All Proteins
Melons (all kinds) Best Eaten Alone All Foods
Grains Oils & Butter, Cooked Legumes Acid Fruits, All Proteins, All Sweets, Cream, Lard
Legumes, Beans & Peas (except green beans) Oils & Butter, Cooked Legumes Acid Fruits, All Protein, All Sweets, Cream, Lard
Legumes, Beans & Peas (except green beans) Green Vegetables, Cooked Grains, Oils & Butter All Proteins, All Sweets, Milk, Fruits all kinds), Butter, Cream, Lard

Second Food-Combining Chart

A second food-combining chart is presented, which may prove more helpful. By studying the two charts, it is easy to find the foods that do combine with each other. Making use of these facts of combination, the following plan of eating three meals-a-day is suggested:

Breakfast: Fruit. Any fruit in season may be used. It is recommended that, not more than three fruits be used at a meal, as, for example, grapes, well-ripened bananas and an apple.

It is acceptable to have an acid fruit breakfast one morning, and a sweet fruit breakfast on the next. In-season breakfast may be made of melons.

In the winter months, one or two dried fruits such as figs, dates, raisins, prunes, etc., may be substituted for the fresh fruits. A winter breakfast of grapes, figs and pears will be found to be ideal.

Noon Meal: A vegetable salad (omitting tomatoes from this salad), one cooked, green vegetable and a starch.

Evening Meal: A large, raw vegetable salad (if nuts or cottage cheese are to be used as the protein, tomatoes may be used in this salad), two cooked non-starchy vegetables and a protein.

Fat meats, sour apples, beans, peanuts, peas, cereals, bread and jam, or hot-cakes and honey or syrup, are notoriously slow in digesting and are frequent sources of discomfort and putrescent poisoning.

Much of this is well known to the layman, and all of it may be known to the careful observer. The intelligent person will not lightly cast aside such facts, but will use them as guides in eating.

See Correct Food-Combining Principles.

fruits and vegetables