- Balanced body chemistry is of utmost importance for the maintenance of health and correction of disease. Over-acidity in the body tissues, is one of the basic causes of many diseases, especially the arthritic and rheumatic diseases.
- All foods are "burned" in the body--more commonly called "digested"-- leaving an ash as the result of the "burning", or the digestion. This food ash can be neutral, acid or alkaline, depending largely on the mineral composition of the foods. Some foods leave an acid residue (Acidic Foods) or ash, some alkaline (Alkaline).
- The acid ash (acidosis) results when there is a depletion of the alkali reserve or the diminution in the reserve supply of fixed bases in the blood and the tissues of the body.
It is, therefore, vitally important that there is a proper ratio between acid and alkaline foods in the diet. The natural ratio in a normal healthy body is approximately 4 to 1 -- four parts alkaline to one part acid, or 80% to 20%. - When such an ideal ratio is maintained, the body has a strong resistance against disease. In the healing of disease, when the patient usually has acidosis, the higher the ratio of alkaline elements in the diet, the faster will be the recovery. Alkalis neutralize the acids. Therefore in the treatment of most diseases it is important that the patient's diet includes plenty of alkaline-ash foods to offset the effects of acid-forming foods and leave a safe margin of alkalinity.


- Below are tables of common foods with an approximate potential acidity or alkalinity, as present in one ounce of food.
- Most grains are acid-forming, except millet and buckwheat, which are considered to be alkaline. Sprouted seeds and grains become more alkaline in the process of sprouting.
All vegetable and fruit juices are highly alkaline. The most alkali-forming juices are: fig juice, green juices of all green vegetables and tops, carrots, beet, celery, pineapple and citrus juices.

High Alkaline Foods
I'm not expert on the subject, most of this I collected from the reliable sources and research data on Internet. For further details you must consult a educated dietician!
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Anurag