When you hear about pH, you may think of chemistry class, but pH actually has a lot to do with your health and is affected by your diet. In this case, what you eat can make or break your health. But you don’t have to be a chemistry major to understand pH. pH is a measure of acid-base balance and the pH scale is from 0 to 14. The body functions optimally at a narrow pH range of 7.35-7.45, just slightly on the alkaline side. A pH below 7.35 or above 7.45 can result in illness, even death. In the medical field, this is known as metabolic or respiratory acidosis and metabolic or respiratory alkalosis.

Acidosis (< 7.35 pH)

In metabolic acidosis, the pH is < 7.35 which means that there is too much acid waste in the blood and tissues of the body or the kidneys are not removing enough acid from the body quickly enough. Symptoms of metabolic acidosis include rapid breathing, confusion, and lethargy. Severe metabolic acidosis can lead to shock or death.
Respiratory acidosis is a similar condition that occurs when the lungs can’t remove all the carbon dioxide produced by the body. Symptoms include confusion, easy fatigue, lethargy, shortness of breath, and sleepiness.

Alkalosis (> 7.45 pH)

In contrast, metabolic alkalosis occurs when there is too much base or bicarbonate in the blood or a loss of hydrogen ions, resulting in a pH > 7.45. Symptoms are confusion (severe can result in coma), hand tremors, ışık- headedness, muscle twitching, nausea, vomiting, numbness or tingling in the hands, feet, or face, prolonged muscle spasms, and when severe, seizures.
Respiratory alkalosis is due to low levels of carbon dioxide in the blood due to breathing excessively. Symptoms include dizziness, light-headedness, and numbness of the hands and feet.

pH and Food

Amazingly, the foods we eat result in either an acid or alkaline residue after they’re digested. Foods that we normally think of as acidic, like lemons and limes, become alkaline in nature after they are digested. To maintain a healthy pH, we need to eat more alkaline-producing than acid-producing foods. In order to maintain this pH, it is recommended that we eat 80% of our diet from alkaline-forming foods and 20% from acid-forming foods.

ALKALINE-FORMING FOODS – 80% of the diet should consist of these foods

fruits & veggies Apples/cider ~ Apricots ~ Avocados ~ Bananas ~ Berries (most) ~ Cantaloupe ~ Carob (pod only) ~ Cherries ~ Citron ~ Currants ~ Dates ~ Figs ~ Grapes ~ *Grapefruit ~ Guavas ~ *Kumquats ~ *Lemons (ripe) ~ *Limes ~ Loquats ~ Mangos ~ Nectarines ~ Olives (ripe) ~ *Oranges ~ Papayas ~ Passion Fruit ~ Peaches ~ Pears ~ Persimmons ~ Pineapple (fresh) ~ Pomegranates ~ Melons (all) ~ Raisins ~ Sapotes ~ Tamarind ~ *Tangerines ~ Tomatoes (fully ripenedplease note that supermarket tomatoes are not vine-ripened, they are picked green and are vine-gased to make them turn orange-red therefore, home-grown tomatoes are best) *Those fruits marked with an * should not be eaten with other foods.



Alfalfa sprouts ~ Artichokes ~ Asparagus ~ Bamboo shoots ~Beans (green, lima, wax, string) ~ Beets ~ Broccoli ~ Cabbages ~ Carrots ~ Celery ~ Cauliflower ~ Chard ~ Chicory ~ Com ~ Cucumber ~ Dill ~ Dock ~ Dulse ~ Eggplant ~ Endive ~ Escarole ~ Garlic ~ Horseradish ~ Jerusalem artichokes ~ Kale ~ Leeks ~ Lettuce ~ Mushrooms ~ Okra ~ Onions ~ Oyster plant ~ Parsley ~ Parsnips ~ Peas ~ Peppers (bell) ~ Potatoes (skin is best part) ~ Pumpkin ~ Radish ~ Romaine lettuce ~ Rutabagas ~ Sauerkraut ~ Soybeans ~ Spinach ~ Sprouts ~ Squash ~ Turnips ~ Watercress ~ Yams ~ Sweet potatoes

Acidophilus milk ~ Buttermilk ~ Milk (raw onlyhuman, cow, or goat) ~ Whey ~ Yogurt

Amaranth ~ Quinoa ~ Buckwheat & millet are thought to be either neutral or alkaline.

Almonds ~ Chestnuts (roasted) ~ Coconut (fresh)

Agar ~ Coffee substitute ~ Honey ~ Kelp (edible) ~ Tea (herbal & Chinese) ~ Egg yolks

Flesh Foods
Beef Juice ~ Blood & bone (only bonemeal is alkaline)


* Bölüm 2 will provide acid-forming foods and diseases associated with the body becoming too acidic.