The pH Food Chart In dietry, there are always a lot of people trying to find the right food during their diet exercise to loose weight (or for some, gain weight). Since my mom is suffering gout, I do my best to do research upon what kind of food that she is most suitable to eat; thus she has gastric history, it is crucial to find "the right food group" during her SJS recovery process. |
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And by searching through the pages, I find out that there the group of food that causes gout, or spurs more release of uric acid from the body, are not just high purine content food group.
Some food like the Cauliflower, a vegetable, that is adviced to avoid for gout patients, is actually in the moderate alkaline based food group. Does this mean too much alkaline food would spur the body to produce more uric acid?
The mystery is: Cauliflower contains moderate purine content, it is not high risk to cause gout.
Therefore for gout patients who suffers gastric attacks at the same time, will need to filter out which are the sort of food that are more slightly more alkaline, and doesn't contain purine, is suitable for consumption.
Personal Note: At this moment, my mom's recovering from SJS and she is very sensitive to food. And since she has gout problem it is more crucial to take neutral PH level (or more towards neutral PH Level) foods in order to cater both Gout and Gastric.
Below is the general PH group food list and those in Red contains purine content and with bold ones whould be high purine content, not suitable to be consumed liberally by Gout patients.
| The PH Chart (From Alkaline To Acid) |
| Extreamly Alkaline - pH 9.1 and above |
| High Alkaline - pH 8.5 to 9.0 |
| Cantaloupe, Cayenne Celery, Dates (dried), Figs (dried), Kelp, Karengo, Kudzu root, Limes, Mango, Melons, Papaya, Parsley, Seaweeds, Seedless Grapes (sweet), Watercress. |
| Moderate Alkaline - pH 7.5 to 8.0 |
| Apples (sweet), Apricots, Alfalfa sprouts Arrowroot, Avocados, Bananas (ripe), Berries, Carrots, Celery, Currants, Dates & figs (fresh), Garlic, Gooseberry, Grapes (less sweet), Grapefruit, Guavas, Herbs (leafy green), Lettuce (leafy green), Nectarine, Peaches (sweet), Pears (less sweet), Peas (fresh sweet), Persimmon, Pumpkin (sweet), Sea salt , Spinach, Apples (sour), Bamboo shoots, Beans (fresh green), Beets, Bell Pepper, Broccoli, Cabbage, Cauliflower, Carob, Daikon, Ginger (fresh), Grapes (sour), Kale, Kohlrabi, Lettuce (pale green), Oranges, Parsnip, Peaches (less sweet), Peas (less sweet), Potatoes & skin, Pumpkin (less sweet), Raspberry, Sapote, Strawberry, Squash ,Sweet corn (fresh), Tamari, Turnip, Sour Dairy |
| Apples (sour), Beans (fresh, green), Beets, Bell Peppers, Broccoli, Cabbage, Carob, Cauliflower, Ginger (fresh), Grapes (sour), Lettuce (pale green), Oranges, Peaches (less sweet), Peas (less sweet), Potatoes (with skin), Pumpkin (less sweet), Raspberries, Strawberries, Squash, Sweet Corn (fresh), Turnip, Vinegar (apple cider) |
| Less Alkaline Towards Neutral pH 7.0 |
| Almonds , Artichokes (Jerusalem), Barley-Malt (sweetener-Bronner), Brown Rice Syrup, Brussel Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg plant, Honey (raw), Leeks, Okra, Olives (ripe), Onions, Pickles (home made with brown rice vinegar), Radish, Sea salt , Spices (Cinnamon, Ginger, Mustard, Chili Pepper, Sea Salt, Miso, Tamari, All Herbs), Taro, Tomatoes (sweet), Vinegar (sweet brown rice), Water Chestnut, Amaranth, Artichoke (globe), Chestnuts (dry roasted), Egg yolks (soft cooked), Goat's milk and whey (raw) , Horseradish, Mayonnaise (home made), Millet, Quinoa, Rhubarb, Sesame seeds (whole) , Soy beans (dry), Sprouted grains , Tempeh, Tofu, Tomatoes (less sweet) |
| Neutral pH Level |
| Butter (fresh, unsalted), Cream (fresh, raw), Cow's Milk and Whey (raw), Margine, Oils (except olive), Yogurt (plain) |
| Less Acid Towards Neutral pH 7.0 |
| Barley malt syrup, Bacon, Barley, Bran, Cashews, Cereals (unrefined with honey-fruit-maple syrup), Cornmeal, Fructose, Honey (pasteurized), Lentils, Macadamias, Maple syrup (unprocessed), Milk (homogenized) and most processed dairy products, Molasses organic , Nutmeg, Mustard, Pistachios, Popcorn (plain), Rice or wheat crackers (unrefined), Rye (grain), Rye bread (organic sprouted), Seeds (pumpkin & sunflower), Walnuts Blueberries, Brazil nuts, Butter (salted), Cheeses (mild & crumbly) , Crackers (unrefined rye), Dried beans (mung, adzuki, pinto, kidney, garbanzo) , Dry coconut, Egg whites, Goats milk (homogenized), Olives (pickled), Pecans, Plums , Prunes |
| Moderate Acid - pH 6.0 to 6.5 |
| Cream of Wheat (unrefined), Fish (salmon, trout), Fruit juices with sugar, Maple syrup (processed), Molasses (sulphured), Pickles (commercial), Breads (refined) of corn, oats, rice & rye, Cereals (refined), corn flakes, Shellfish, Wheat germ, Whole Wheat foods, Wine, Yogurt (sweetened), Bananas (green), Buckwheat, Cheeses (sharp), Corn & rice breads, Egg whole (cooked hard), Ketchup, Mayonnaise (commercial), Pasta (whole grain), Pastry (wholegrain & honey), Peanuts, Potatoes (with no skins), Popcorn (with salt & butter), Rice (basmati), Rice (brown), Soy sauce (commercial), Tapioca, Wheat bread (sprouted organic) |
| High Acid - pH 5.0 to 5.5 |
| Artificial Sweeteners, Beef, Beer, White Bread, Brown Sugar, Carbonated Soft Drinks, Cereals (refined), Chocolate, Cigarettes and Tobacco, Coffee, Cream of Wheat (unrefined), Custard (with white sugar), Deer, Drugs, Fish (Anchovies, sardines in oil, fish roes, herring), Flour (white wheat), Fruit Juices with Sugar, Jams, Jellies, Hotdog, Luncheon, Lamb, Liquor, Maple Syrup (processed), Molasses (sulphured), Mutton, Pasta (white), Pastries and Cakes from White Flour, Pickles (commercial), Pork, Poultry (Chicken, Goose, Turkey), Seafood (scallops), Sugar (white), Table Salt (refined and iodized), Tea (black), White Vinegar (processed), Whole Wheat Foods, Wine, Yogurt (sweetened) |
| ACID FORMING FOODS FATS & OILS |
| Heated oil can form acidic, according to some research
and so far, many types of oil does form acid such as below: Avocado Oil, Canola Oil, Corn Oil, Hemp Seed Oil, Flax Oil, Lard, Olive Oil, Safflower Oil, Sesame Oil, Sunflower Oil So far I haven't seen carotino oil, groundnut oil and palm oil in the No-No list. I guess they can be lightly used. |
| Mix and match your food for balance diet |
| Now that we know about the general list of food that
which are under the high acid category and which are under high alkaline category, even
though we can't really keep staying in the neutral zone (which is so little food) we can
mix with higher alkaline food with lower acid food in order to get a balance diet.
Gout patients who are under recovering process, like my mom, would at the moment should stay in the near neutral food category until the problem is almost healed. |
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