- When food is decomposed by the body, a mineral residue remains and is moved into waste. This residue is referred to as "ash," and foods are classified as "alkaline," "acidic" or "neutral" based upon the pH of the ash left behind.
- Most vegetables are high producers of alkaline ash, especially beet and dandelion greens, Swiss chard and baked potatoes, as well as cabbage, cauliflower, celery, carrots, turnips and gourds.
- Citrus fruits are the most notable producers of alkaline ash, but many other fruits are also alkaline, like apples, raisins, bananas, pineapples, nectarines, dates and blackberries.
- Most spices and seasonings are alkaline, including cinnamon, curry, mustard, ginger and chili pepper, as well as all herbs. Water, fresh juices, almonds, chestnuts and tofu are also alkaline.
- A healthy bodily pH can be gained through a diet rich in foods with a high alkaline content as opposed to a diet with a highly acidic content.
- A highly alkaline diet can prevent various types of degenerative and auto-immune diseases, like acidosis or acid reflux disease, which can be caused by an overabundance of foods with an acidic pH.
