Non-acidic foods list

baked potatoes image by Maria Brzostowska from

Non-acidic foods, although they may taste acidic, are those that have an alkalising effect on the body. After digestion, non-acidic fruits and vegetables leave alkalising minerals in your body that remove hydrogen ions and decrease blood acidity. Be familiar with a list of non-acidic foods to ensure that your diet is not predominately acid-forming.

Non-Acidic Fruits

Bananas and apples, like most fruits, are non-acidic and produce an alkalising effect on your blood. They are healthy foods that help balance out excessive blood acidity due to toxins and stress, and they are often recommended for acid reflux and acidosis. An ideal diet, according to the Wolfe Clinic, consists of 75 percent non-acidic foods. This includes citrus fruits that taste acidic, such as grapefruit, lemons, limes, oranges, and tangerines. All berries, with the exception of blueberries and cranberries, are non-acidic. Other fruits that can help you combat excessive blood acidity include peaches, nectarines, pears, grapes, pineapple, cherries, melon, and dates. If you are going through periods of severe stress, it may be wise to avoid otherwise healthy prunes, currants, plums, glazed fruits, and canned fruits, which all produce acid in your blood.

Most Non-Acidic Fruits

Listed in the "Mayo Clinic Diet Manual" are four fruits that are the most alkaline, or non-acidic, of all fruits. These are dried apricots, watermelon, cantaloupe, and dried figs. These particular foods are good snack choices if you feel stressed, because they are potent in helping to alkalise your blood. Christiane Northrup, M.D., gynaecologist and authority on women's health, reports in a June 2, 2010, article in "The Huffington Post", that to neutralize the acid one serving of animal protein makes in your body, you need three servings of non-acidic fruits or vegetables -- so be generous in your servings of these healthy foods.

Non-Acidic Vegetables

Most vegetables, with the exception of winter squash, olives, and corn, are non-acidic. Design a diet for yourself that ensures you eat non-acidic vegetables frequently and in generous amounts. Although winter squash is acidic, summer squash is not. Other non-acidic vegetables include cabbage, eggplant, beets, green beans, asparagus, spinach, broccoli, cauliflower, and peas. Bell peppers, tomatoes and avocados are really fruits, but they, too, are non-acidic. Oriental vegetables are alkalising, such as reishi, dandelion root, daikon radish, and shiitake mushrooms. Garlic and fermented vegetables are non-acidic, as are salad vegetables, such as alfalfa, cucumber, carrots, salad greens, onions, lettuce, watercress, and radishes.

Most Non-Acidic Vegetables

According to the “Mayo Clinic Diet Manual,” the most non-acidic, alkalising vegetables are baked potatoes, Swiss chard, beet greens, and dandelion greens.

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