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fruits and vegetables

Balanced pH Foods

Foods With a pH Close to 7

 

Overview

Neutral foods are foods that have neither an acid nor alkaline ash. The have a pH of 7, or close to it.

The book Staying Healthy with Nutrition (SHWN) lists the foods in the table below as neutral foods. The next columns show how the foods, if they are specifically mentioned in the texts, are classified in Acid and Alkaline (A&A)* and Prescription for Nutritional Healing (PFNH).

   
SHWN
 
A&A
 
PFNH
Brown Rice  
neutral
 
acid
   
             
Corn  
neutral
 
acid
   
             
Soybeans  
neutral
 

alkaline

 
alkaline
             
Lima Beans  
neutral
 
acid
 
alkaline
             
Almonds  
neutral
 
acid
 
alkaline
             
Honey  
neutral
     
alkaline
             
Most dried beans and peas  
neutral
 
acid
 
acid
             
Tofu   neutral  
alkaline
 
alkaline

Variation of pH classification of foods based on data collected from 3 different health books

As you can see, there seems to be a wide variation in what are considered neutral, acid or alkaline foods. I just put this chart as a sample of some of the differences. I have a variety of books on the subject of the pH forming ability of foods and no two have identical information. As such, I suspect it is probably best to just use the information from the various books as general guides rather than assuming they have definitive answers. Since the data between them is conflicting, some of then have to be wrong. However it is difficult to know which ones are correct.



* The Acid and Alkaline book has charts for both the pH values of foods before and after consumption. For an accurate comparison, the acid and alkaline forming ability of the foods after consumption tables were used for this chart.

Sources

1. Haas, Elson, Staying Healthy with Nutrition, Celestial Arts, Berkeley, California, 1992.

2. Herman Aihara, Acid and Alkaline, 5th edition, George Ohshawa Macrobiotic Foundation, Oroville, California. 1986

3. Balch, James F. and Phyllis A., Prescription for Nutritional Healing, Third Edition, Avery, New York. 2000

 

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