HIGHLY ALKALIZING

FRUITS AND VEGETABLES

Alfalfa Sprouts

Artichokes

Asparagus

Beet Greens

Beets

Broccoli

Cabbage

Carrot

Cauliflower

Celery

Chard Greens

Chlorella

Collard Greens

Cucumber

Dandelions greens

Daikon

Eggplant

Garlic

Grass – wheat, barley

Green Beans

Green Peas

Jicama

Kale

Kohlrabi

Leeks

Lemon

Lettuce (all)– i.e. arugula, spring mix, Bibb, endive

Lime

Mushrooms

Mustard Greens

Onions

Parsnips (high glycemic)

Peas

Peppers

Pumpkin

Radishes

Rutabaga

Sea Veggies

Spinach, green

Spirulina

Sprouts

Squash

Sweet Potatoes

Tomatoes

Turnips

Watercress

Zucchini

 

 

 

OTHERS

Alkaline Antioxidant Water

Apple Cider Vinegar

Bee Pollen

Fresh Fruit Juice

Green Juices

Lecithin Granules

Mineral Water

Molasses, blackstrap

Probiotic Cultures

Soured Dairy Products

Veggie Juices

 

 

 

 

LOW TO MODERATELY ALKALIZING

FRUITS AND VEGETABLES

Apple

Apricot

Avocado

Banana (high glycemic)

Berries

Blackberries

Cantaloupe

Cherries, sour

Coconut, fresh

Currants

Dates, dried

Figs, dried

Grapes

Grapefruit

Honeydew Melon

Kiwi

Lettuce, heads

Mango

Mushrooms

Nectarine

Orange

Papaya

Peach

Pear

Pineapple

Plum

Pomegranate

Raspberries

Strawberries

String Beans

Tangerine

Vegetables, cooked

Watermelon

Wax Beans

 

OILS

Avocado Oil

Butter

Canola Oil

Corn Oil

Evening Primrose Oil

Flax Oil

Hemp Seed Oil

Grapeseed Oil

Olive Oil

Sesame Oil

 

GRAINS, BEANS AND SEEDS

Amaranth

Lentils

Millet

Quinoa

Rice- Basmati, Brown, wild

Spelt

Teff

Braggs Amino Acids

Vegetable broth

Black-eyed Peas

Fava Beans

Raw Almonds

Brazil Nuts

Caraway Seed

Chia Seed

Flax Seed

Hemp Seed

Pecans

Poppy Seed

Pumpkin Seed

Sesame Seed

Sunflower Seed

Walnuts

 

SPICES & SEASONINGS

Chili Pepper

Cinnamon

Curry

Ginger

Herbs (all)

Miso

Mustard

Sea Salt