Highly alkaline foods are foods with a pH value higher than 7, being considered the pH value of 7 a neutral, and lower than 7 considered acidic food. The distance between two points on the pH scale represents a tenfold difference in the acidity or alkalinity of a substance.
Food’s pH value (pH) affects directly the number of free hydrogen ions present in that food. The higher the pH value the less acidity is present in the food, and consequently, the more alkaline the food is. The hydrogen ions give acid foods their distinctive sour flavor.
High alkaline foods are considered to reduce inflammation.
Foods With the Alkaline pH Value of 10
| Raw Spinach | Raw Brocolli | Artichokes |
| Carrots | Brussel Sprouts | Raw Celery |
| Alfalfa Grass | Red Cabbage | Potato Skins |
| Cucumbers | Cauliflower | Collards |
| Seaweeds | Lemons & Limes | Asparagus |
Foods With the Alkaline pH Value of 9
| Olive Oil | Borage Oil | Mangoes |
| Sweet Potato | Sweet Potato | Raw Zucchini |
| Raw Eggplant | Raw Peas | Sprouted Grains |
| Blueberries | Alfalfa Sprouts | Raw Green Beans |
| Papayas | Pears | Tangerines |
| Melons | Figs & Dates | Grapes |
| Kiwi | Most Lettuce |
Foods With the Alkaline pH Value of 8
| Apples | Oranges | Grapefruit |
| Avocados | Peaches | Tomatoes |
| Mushrooms | Bananas | Turnip |
| Soybeans | Almonds | Bell Peppers |
| Rhubarb | Fresh Corn | Pineapple |
| Millet | Olives | Wild Rice |
| Apricots | Radish | Cantaloupe |
| Cherries | Strawberries | Honeydew |
It is important to point out that most foods get more acidic when cooked.