Self Healing Empowerment Dr. David Klein

Vibrant Wellness Services
by David Klein, Ph.D.

Hygienic Doctor • Naturorthopathic Doctor • Hygiophysician
International Counseling by Phone, Skype & eMail

808-572-0861 • drdaveklein
dave@digestionperfection.com

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Acid-forming Food

© David Klein, Ph.D.

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.

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