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Alkaline for Life®

ACID-FORMING FOODS
LOW	MEDIUM	HIGH
Fruits
Figs Dates Guava Plums/Prunes	Cranberries Pomegranates Olives, ripe
Vegetables
Tomatoes Swiss chard Green peas Rhubarb Spinach Lima beans Carrots, commercial Stringbeans with formed beans	Corn, fresh
Meats/Fish
Clams Gelatin	Salmon Haddock Duck Tuna Chicken Scallops Liver Mackerel Buffalo Catfish	Shrimp Mussels Lobster Steak Bacon Sausage Hamburgers Beef
Dairy/Eggs
Butter Yogurt Curd cheese Eggs, whites Cream	Cottage cheese Cream cheese Eggs, whole	Camembert cheese American cheese Ice cream
Oils
Sesame oil Safflower oil Canola oil Almond oil Sunflower oil	Soybean oil Peanut oil	Cottonseed oil
Nuts/Seeds/Legumes/Herbs/Spices
Baked beans Green peas Kidney beans Split peas White beans Curry powder Garbanzo beans	Peanuts Chickpeas	Walnuts Hazelnuts Soybeans White sugar Iodized table salt
Breads/Grains/Desserts
Brown rice Buckwheat flour Kasha	Whole wheat bread (100%) Rye bread (100%) Corn tortillas Cornmeal Barley White rice	White flour Bagels Croissants Saltine crackers
Sweeteners/Vinegars
Mayonnaise Maple syrup Stevia Balsamic/Rice vinegar		Red wine/White vinegar Sugar, brown or white Corn syrup
Beverages
Milk Black tea Tomato juice	Wine Dark beer Coffee Rice milk	Pale beer Espresso Colas/Soft drinks Soy milk Milkshakes

Our Personal Program is a great place to start

At the Center for Better Bones we promote an all-natural approach to bone regeneration and repair that includes nutrition, diet, exercise, and lifestyle guidance. Our Personal Program is a convenient, at-home version of this approach.

• To assess your fracture risk and the health of your bones, take our free, on-line Fracture Risk and Bone Health Profile.
• To learn more about the guided, at-home Program we have developed with America’s premier women’s health clinic, Women to Women, go to The Personal Program for Better Bones.
• For more information about the at-home program for Better Bones, please call The Personal Program toll-free at 1-877-200-1269.

 

Original Publication Date: 04/11/2000
Last Modified: 01/21/2009
Principal Author: Dr. Susan E. Brown, PhD