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As a TCM reader, you already know it’s healthy to drink warm lemon water, alkaline water, apple cider vinegar and fresh-pressed green juice. Sure, they all improve your body’s detox abilities, boost your immune system, and give you a mega dose of much-needed nourishment – but that’s because each of these drinks helps raise your body’s pH, turning your system from acid to alkaline.

When your body is in an alkaline state, it becomes more resistant to disease, inhibiting the growth of pathogenic organisms like bad bacteria, viruses, yeast, fungi and even cancer. The oxygen levels are raised in the tissues, blood and organs, allowing them to function more efficiently and effectively. Reducing acidity and maintaining an alkaline state also helps to encourage healthy cell turnover, energy production and regular toxin excretion.

While there are many factors that impact the pH levels in the body, the easiest way to influence the acid-alkaline balance is through your diet. By eating alkaline-forming foods and minimizing the consumption of acid-forming ones, your body can more easily maintain an alkaline state. Alkaline-forming foods are plant-based, and are rich in vitamins, minerals and antioxidants. They are typically easier to digest than acid-forming ones, improving immune function in the gut and helping to lower inflammation and mucus production.

Alkalizing foods are not always what you think, though – so we’ve taken a few notes from Natasha Corrett and Vicki Edgson, authors of Honestly Healthy for Life, to find out which ones to focus on. Turns out, you’ve got plenty of options! Make your list, and start filling your plate with these super nourishing foods:

The 80 Best Foods for Balancing Your pH

The Most Alkaline

Raw almonds, unpasteurized apple cider vinegar, broccoli, unrefined sea salt, pink salt, chard, cucumber, endive, fennel, wheatgrass, kale, parsley, alkaline water, kelp, nori, wakame, spinach, sprouts, sprouted beans

Very Alkaline

Arugula, avocado, basil, bee pollen, beets, cabbage, celery, chia, Chinese cabbage, chives, cilantro, eggplant, escarole, figs, garlic, ginger, green beans, lemon, lettuce, lima beans, lime, mustard greens, navy beans, okra, onion, peppers, quinoa, radish, red onion, scallion, spring greens, tomato


Almond milk, artichoke, asparagus, avocado oil, Brussels sprouts, buckwheat, carrot, cashew nuts, cauliflower, chestnuts, coconut (flesh, milk, water, oil), fava beans, flax oil, grapefruit, herbs, spices, leeks, lentils, new potatoes, olive oil, peas, pomegranate, pumpkin, rhubarb, summer squash, winter squash, sweet potato, watercress

These values are based on biochemical test results of foods once they are digested.

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