Foods are determined to be acidifying/acid-forming or alkalizing/alkaline-forming on the basis of their metabolic end reaction in our body.
That means after the nutrients from a food are utilized in the cells, the resulting waste fluid pH is either acidic or alkaline.
This is a function of each food’s mineral composition.
Certain minerals create acidity in aqueous solution; others create alkalinity.
Foods with predominantly acid-forming minerals impart acidity to the cells and metabolic waste stream.
Foods with predominantly alkaline-forming minerals impart alkalinity to the cells and metabolic waste stream.
The primary acid-forming minerals are: phosphorus, sulfur, chlorine, iodine, bromine, fluorine, copper and silicon.
The acid-forming foods are mainly: meat, eggs, most grains (wheat, rice, oats, rye), legumes (beans, including tofu and peanuts), dairy (milk, cream, cheese, butter, yogurt) and most nuts and seeds.
All nuts and seeds are acid-forming, with this one possible exception: almonds.
Blueberries, cranberries, plums and prunes are the acid-forming fruits.
No vegetables, squashes or potatoes are acid-forming.