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High-alkaline foods: Vegetable juice, raw spinach, celery, broccoli, garlic, barley, dried figs, raisins, herb tea and lemon water.

Alkaline: Carrots, green beans, lima beans, lettuce, courgettes, dates, berries, apples, pears, kiwi, almonds, green tea and maple syrup.

Low alkaline: Onion, asparagus, tomato, rhubarb, mushrooms, cauliflower, potatoes, olives, tofu, soy, beetroot, peas, coconut, cherries, avocado, strawberries, cherries, oranges, papaya, grapefruit, mango, lemon, limes, watermelon, goat milk, lentils, sweet corn, soy dairy and cheese, olive and flaxseed oil, raw honey, Brazil nuts, quinoa, millet, buckwheat, unrefined sugar.

Low acid: Sweet potato, cooked spinach, kidney beans, blueberries, cranberries, bananas, plums, rye, wholegrain bread, brown rice, oats, liver, cottage cheese, whole milk, butter, yoghurt, ice cream, sunflower seeds and oil, cocoa, white sugar.

Acidic: Pinto beans, canned fruit, white rice and bread, pasta, biscuits and pastries, fish, turkey, chicken and lamb, eggs, hard cheeses, pecan nuts, cashew nuts, pistachio nuts, wine and soda drinks such as lemonade and cola, chocolate, mustard, jam and mayonnaise.

High acid: Pickled vegetables, pork, shellfish, canned fish including tuna, peanuts, walnuts, black tea, coffee, beer and spirits and artificial sweeteners.
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Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Date:Sep 20, 2011
Previous Article:DAILY EATING PLAN.
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