FOOD AND YOUR IMMUNE SYTEM A food leaves an acidic or alkaline ash after digestion.

This may
Source: be different from the food before it is eaten and digested. Foods
http://www.rense.com/1.mpicons/acidalka.htm that leave a slightly alkaline ash are better for your immune
system than those that leave an acidic ash. Please see
ALKALIZING VEGETABLES http://www.rense.com/1.mpicons/acidalka.htm
for recommendations about the best percentages of acidic
and alkaline foods to eat.

Beet Greens Maitake Almonds

Beets Nori Millet
Broccoli Reishi Tempeh (fermented)
Cabbage Shitake Tofu (fermented)
Carrot Umeboshi Whey Protein Powder
Cauliflower Wakame
Celery ALKALIZING SWEETENERS
Chard Greens ALKALIZING FRUITS Stevia
Collard Greens Apple
Cucumber Apricot ALKALIZING SPICES &
Eggplant Avocado SEASONINGS
Garlic Banana (high glycemic) Chili Pepper
Green Beans Berries Cinnamon
Green Peas Blackberries Curry
Kale Cantaloupe Ginger
Kohlrabi Cherries, sour Herbs (all)
Lettuce Coconut, fresh Miso
Mushrooms Currants Mustard
Mustard Greens Dates, dried Sea Salt
Nightshade Veggies Figs, dried Tamari
Onions Grapes
Parsnips (high glycemic) Grapefruit ALKALIZING OTHER
Peas Honeydew Melon Alkaline Antioxidant Water
Peppers Lemon Apple Cider Vinegar
Pumpkin Lime Bee Pollen
Radishes Muskmelons Fresh Fruit Juice
Rutabaga Nectarine Lecithin Granules
Sea Veggies Orange Mineral Water
Spinach, green Peach Molasses, blackstrap
Spirulina Pear Probiotic Cultures
Sprouts Pineapple Soured Dairy Products
Sweet Potatoes Raisins Veggie Juices
Tomatoes Raspberries
Watercress Rhubarb ALKALIZING MINERALS
Wheat Grass Strawberries Calcium: pH 12
Wild Greens Tangerine Cesium: pH 14
Tomato Magnesium: pH 9
ALKALIZING ORIENTAL Tropical Fruits Potassium: pH 14
VEGETABLES Umeboshi Plums Sodium: pH 14
Daikon Watermelon
Dandelion Root
Kombu ALKALIZING PROTEIN
Acidic foods
ACIDIFYING VEGETABLES Soy Beans Corn Oil
Corn Soy Milk Flax Oil
Lentils White Beans Hemp Seed Oil
Olives Lard
Winter Squash ACIDIFYING DAIRY Olive Oil
Butter Safflower Oil
ACIDIFYING FRUITS Cheese Sesame Oil
Blueberries Cheese, Processed Sunflower Oil
Canned or Glazed Fruits Ice Cream
Cranberries Ice Milk ACIDIFYING SWEETENERS
Currants Carob
Plums** ACIDIFYING NUTS & Corn Syrup
Prunes** BUTTERS Sugar
Cashews
ACIDIFYING GRAINS, Legumes
GRAIN PRODUCTS Peanut Butter ACIDIFYING ALCOHOL
Peanuts Beer
Barley Pecans Hard Liquor
Bran, oat Tahini Spirits
Bran, wheat Walnuts Wine
Bread
Corn ACIDIFYING ANIMAL ACIDIFYING OTHER FOODS
Cornstarch PROTEIN Catsup
Crackers, soda Bacon Cocoa
Flour, wheat Beef Coffee
Flour, white Carp Mustard
Kamut Clams Pepper
Macaroni Corned Beef Soft Drinks
Noodles Fish Vinegar
Oatmeal Lamb
Oats (rolled) Lobster
Quinoa Mussels ACIDIFYING DRUGS &
Rice (all) Organ Meats CHEMICALS
Rice Cakes Oyster Aspirin
Rye Pork Chemicals
Spaghetti Rabbit Drugs, Medicinal
Spelt Salmon Drugs, Psychedelic
Wheat Germ Sardines Herbicides
Wheat Sausage Pesticides
Scallops Tobacco
ACIDIFYING BEANS & Shellfish
LEGUMES Shrimp ACIDIFYING JUNK FOOD
Almond Milk Tuna Beer: pH 2.5
Black Beans Turkey Coca-Cola: pH 2
Chick Peas Veal Coffee: pH 4
Green Peas Venison
Kidney Beans
Lentils ACIDIFYING FATS & OILS
Pinto Beans Avocado Oil
Red Beans Butter
Rice Milk Canola Oil