Making Your Urine More Alkaline Naturally

This chart is for those trying to “adjust” their urine pH. The pH, scale is from 0 to 14, with numbers below 7 acidic and, numbers above 7 alkaline.

This chart is intended only as a general guide to alkalizing and, acidifying foods. The effect of some foods may differ for some people – it depends to an extent on the enzymes that your particular set of gut bacteria produce – so it’s worth testing your urine PH a few times over a couple of days if you suspect that a food is having a different effect on you.

ALKALIZING VEGETABLES, Alfalfa, Barley Grass, Beets, Beet Greens, Broccoli, Cabbage, Carrot, Cauliflower, Celery, Chard Greens, Chlorella, Collard Greens, Cucumber, Dandelions, Dulce, Edible Flowers, Eggplant, Fermented Veggies, Garlic, Green Beans, Green Peas, Kale, Kohlrabi, Lettuce, Mushrooms, Mustard Greens, Nightshade Veggies, Onions, Parsnips (high glycemic), Peas, Peppers, Pumpkin, Radishes, Rutabaga, Sea Veggies, Spinach, green, Spirulina, Sprouts, Sweet Potatoes, Tomatoes, Watercress, Wheat Grass, Wild Greens

ALKALIZING, ORIENTAL VEGETABLES, Maitake, Daikon, Dandelion Root, Shitake, Kombu, Reishi, Nori, Umeboshi, Wakame, ALKALIZING, FRUITS, Apple, Apricot, Avocado, Banana (high glycemic), Berries, Blackberries, Cantaloupe, Cherries, sour, Coconut, fresh, Currants, Dates, dried, Figs, dried, Grapes, Grapefruit, Honeydew Melon, Lemon, Lime, Muskmelons, Peach, Pear, Pineapple, Raisins, Raspberries, Rhubarb, Strawberries, Tangerine, Tomato, Tropical Fruits, Umeboshi Plums, Watermelon, ALKALIZING, PROTEIN, Almonds, Chestnuts, Millet, Tempeh (fermented), Tofu (fermented), Whey Protein Powder

ALKALIZING, SWEETENERS, Stevia

ALKALIZING, SPICES & SEASONINGS, Cinnamon, Curry, Ginger, Mustard, Chili Pepper, Sea Salt, Miso, Tamari, All Herbs, ALKALIZING, OTHER, Apple Cider Vinegar, Bee Pollen, Lecithin Granules, Molasses, blackstrap, Probiotic Cultures, Soured Dairy Products, Green Juices, Veggie Juices, Fresh Fruit Juice, Mineral Water, Alkaline Antioxidant Water

ALKALIZING MINERALS, Cesium: pH 14, Potassium: pH 14, Sodium: pH 14, Calcium: pH 12, Magnesium: pH 9, Although it might seem that citrus fruits would have an, acidifying effect on the body, except for oranges, the citric acid they contain actually has an alkalinizing effect in the system

ACIDIFYING, VEGETABLES, Corn, Lentils, Olives, Winter Squash,

ACIDIFYING, FRUITS, Blueberries, Canned or Glazed Fruits, Cranberries, Currants, Plums**, Prunes**

ACIDIFYING, JUICES, Cranberry, Orange, Nectarine

ACIDIFYING, GRAINS, GRAIN PRODUCTS, Amaranth, Barley, Bran, wheat, Bran, oat, Corn, Cornstarch, Hemp Seed Flour, Kamut, Oats (rolled), Oatmeal, Quinoa, Rice (all), Rice Cakes, Rye, Spelt, Wheat, Wheat Germ, Noodles, Macaroni, Spaghetti, Bread, Crackers, soda, Flour, white, Flour, wheat

ACIDIFYING, BEANS & LEGUMES, Black Beans, Chick Peas, Green Peas, Kidney Beans, Lentils, Pinto Beans, Red Beans, Soy Beans, Soy Milk, White Beans, Rice Milk, Almond Milk

ACIDIFYING, DAIRY, Butter, Cheese, Cheese, Processed, Ice Cream, Ice Milk

ACIDIFYING, NUTS & BUTTERS, Cashews, Legumes, Peanuts, Peanut Butter, Pecans, Tahini, Walnuts

ACIDIFYING, ANIMAL PROTEIN, Bacon, Beef, Carp, Clams, Cod, Corned Beef, Fish, Haddock, Lamb, Lobster, Mussels, Organ Meats, Oyster, Pike, Pork, Rabbit, Salmon, Sardines, Sausage, Scallops, Shrimp, Scallops, Shellfish, Tuna, Turkey, Veal, Venison, ACIDIFYING, FATS & OILS, Avacado Oil, Butter, Canola Oil, Corn Oil, Hemp Seed Oil, Flax Oil, Lard, Olive Oil, Safflower Oil, Sesame Oil, Sunflower Oil

ACIDIFYING, SWEETENERS, Carob, Sugar, Corn Syrup

ACIDIFYING, ALCOHOL, Beer, Spirits, Hard Liquor, Wine

ACIDIFYING, OTHER FOODS, Catsup, Cocoa, Coffee, Vinegar, Mustard, Pepper, Soft Drinks

ACIDIFYING, DRUGS & CHEMICALS, Aspirin, Chemicals, Drugs, Medicinal, Drugs, Psychedelic, Pesticides, Herbicides, Tobacco

ACIDIFYING, JUNK FOOD, Coca-Cola: pH 2, Beer: pH 2.5, Coffee: pH 4

** These foods leave an alkaline ash but have an acidifying, effect on the body.

So prove it!

Where’s the evidence that E.coli survive acidic environments, you may well ask. Really, a search on Google Scholar will provide plenty of examples. However, here are some to start with.

This example is interesting because most people eat meat, or vegetables that may be contaminated with bacteria from meat. It shows that E.coli can survive stomach acid and therefore populate the gut, from where, of course, they can get into the environment and up the urethra to your bladder, there to live in comfort. They might even build a home there…

http://www.news.cornell.edu/releases/Sept98/acid.relief.hrs.html

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The following one contains this:

“In humans, the normal stomach has a pH of 2, which is highly acidic. The acid environment kills most pathogens. However, if the pathogen is acid tolerant, the stomachdoes not produce enough acidity or the person is taking antacid tablets, the harmful organism can slip past the stomach acid barrier and cause disease. In humans, pathogenic E. coli can cause intestinal bleeding, severe diarrhea and kidney failure. ”

http://www.math.unl.edu/~jump/Center1/Labs/HighFiber2.pdf

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And this one about ‘extremeophiles’ contains the following:

“Gastrointestinal pathogens and human health Other microbes, while not acidophiles, are studied because their acid-resistance systems allow them to survive the low pH in our own stomachs and cause disease. Two such microbes are Escherichia coli, a well-known gastrointestinal pathogen, and Helicobacter pylori, which causes stomach ulcers.”

http://serc.carleton.edu/microbelife/extreme/acidic/index.html

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