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Over the last five years, there has been an explosion of bestselling acid/alkaline based diets. These have ranged from weight loss to diabetes management. While hundreds of thousands of people have gone on this diet that balances the pH level of your body, they have had to put up with the limited food guides contained in each book. Now, health experts Dr. Susan Brown and Larry Trivieri have created a complete resource for people wanting to widen their food choices. The Acid/Alkaline Food Guide offers dieters an easy-to-follow guide to the most common foods that influence your body’s pH levels.

The book begins by explaining what the acid/alkaline of your body has to do with the acid/alkaline influence of foods. It then explains how the pH of foods, once eaten, may change in your body—as citric acid fruits, once digested, become alkaline. As complicated as this process is, the authors provide the guidelines for the analysis of the foods covered in the book. This section is then followed by a listing of thousands of foods and their acid/alkaline ranges. Included are insets and groups that can help the reader better direct their food searches.

This is the first complete acid/alkaline food guide to include today’s modern diet. It will quickly become the first resource to turn to when preparing meals or ordering food.


  • The Acid-Alkaline Food Guide is a complete
  • resource for people who want to widen their
  • food choices.The book begins by explaining how
  • the acid-alkaline environment of the body is
  • influenced by foods.Then lists thousands of foods.


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The Acid-Alkaline Food Guide: A Quick Reference to Foods & Their Effect on pH Levels


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78 Reviews
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423 of 433 people found the following review helpful:
5.0 out of 5 stars Great resource, January 9, 2007
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This review is from: The Acid-Alkaline Food Guide: A Quick Reference to Foods & Their Effect on pH Levels (Paperback)
This book gives a concise description of what pH balance is, how it affects your health, and the possible consequences of not keeping ones system "in balance". pH means "potential for hydrogen", a term used in chemistry, which indicates whether a solution, fluid or compound is acidic, alkaline, or neutral. pH can be measured in our bodies by testing saliva and urine or blood (pH strips are available for the first 2 tests), and if we have a heavy concentration of hydrogen in our systems, we are "acid based". The scale goes from 0 to 14; to be healthy, we should have slightly alkaline, oxygen-rich arterial blood (7.365 to 7.45 is ideal) - a reading of 7.0 is neutral.

Oxygen rich systems (alkaline based) neutralize formation of acids which might prove to be harmful. To help us stay in the neutral zone, our bodies use calcium and protein from bones, and possibly other places, to pump more alkaline to our systems in order to neutralize formation of acids, so as to keep us in... Read more
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100 of 100 people found the following review helpful:
4.0 out of 5 stars Fast Read-great guide!, February 11, 2008
By 
T. Kramer (Livermore, CA) - See all my reviews
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This review is from: The Acid-Alkaline Food Guide: A Quick Reference to Foods & Their Effect on pH Levels (Paperback)
I purchased this book for myself then bought two more copies for friends. I read the book cover to cover and used a highlighter pen. The book can get a little redundant so I highlighted my friends' copies and told them that would give them all the info they need. I love the food guide in the back. I have changed the way I eat and I have noticed a big difference. One thing I would recommend is purchasing narrow range pH strips in .2 increments at the same time as you order this book. This is because they walk you through tests that require these and, if you are like me, you will be anxious to get started as you are reading the book. they also sell them at Whole Foods Market.
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149 of 153 people found the following review helpful:
5.0 out of 5 stars Clear & Excellent, August 30, 2007
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This review is from: The Acid-Alkaline Food Guide: A Quick Reference to Foods & Their Effect on pH Levels (Paperback)
This little book is nearly perfect. Starts with 75 pages of theory & then 100 pages of tables of foods. It is short enough to be immediately useful, scientific enough to please fussy me, and complete enough to make me wish I hadn't read "The pH Miracle" (the pH Miracle fails on being scientific).

Not too hot, not too cold; just right!
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