The Acid And Alkaline Dimension Of Food, Part 2

Simple sugars, dairy, and most animal products (except fish) are omitted from the beginning "basic" and "centering" macrobiotic diets because of their extremely yin or yang qualities. (See Essential Guide to Macrobiotics, by Carl Ferre.) They mostly fall in the two acid-forming categories with a few exceptions, like eggs and honey.

Here is a list of foods, starting with the most yin at the top, that are not on the beginning macrobiotic diets, to which I’ve added their acid-forming or alkaline-forming properties. (See The Acid And Alkaline Dimension Of Food, Part 1 for the list of foods that are on the diets.) Foods marked in bold are from the original list in Zen Macrobiotics, by George Ohsawa. (See The Yin and Yang Spectrum Of Food, Part 2.)

Note: The c and k values listed below represent the overall average in a range where the specific food usually falls. Carl Ferre uses a numbering scale of 0-9 and the words slightly, mildly, fairly, generally, moderately, highly, strongly (or stronger), exceedingly, and severely (or extremely) to describe the ranges of acid-forming and alkaline-forming qualities.

References:
Acid Alkaline Companion, by Carl Ferre
Essential Guide to Macrobiotics, by Carl FerreAcid and Alkaline, by Herman Aihara


Comparison of Foods Omitted from the Beginning Macrobiotic Diets by their Yin, Yang, Acid-Forming, and Alkaline-Forming Qualities:

[MOST YIN]

Sweeteners
• Honey — 3 yin [omitted] [raw, k2—mildly alkaline-forming]
• Molasses — 3 yin [omitted] [c4—generally acid-forming]
• Molasses — 3 yin [omitted] [sulphured, c5—moderately acid-forming]

Beverages
• Drinks containing sugar substitutes — 3 yin [omitted] [c4 to c9—generally to severely acid-forming]
• Tea containing dye — 3 yin [omitted] [additives, c4 to c9—generally to severely acid-forming]
• Armoise (mugwort, yomogi) — 1 yang [omitted]
• Chicory — 1 yang [omitted]
• Haru tea — 2 yang [omitted]
• Dragon tea — 2 yang [omitted]
• Yang yang tea — 2 yang [omitted]

Dairy
[The entire category of dairy foods is omitted from the beginning basic and centering diets.]• Yogurt — 3 yin [omitted] [aged, c7—strongly acid-forming]• Yogurt — 3 yin [omitted] [dextrogyre, c7—strongly acid-forming]
• Yogurt — 3 yin [omitted] [frozen, c8—exceedingly acid-forming]• Yogurt — 3 yin [omitted] [live culture, c2—mildly acid-forming]• Yogurt — 3 yin [omitted] [plain, fresh, c2—mildly acid-forming]
• Yogurt — 3 yin [omitted] [soy, c4—generally acid-forming]• Yogurt — 3 yin [omitted] [sweetened, c6—highly acid-forming]
• Sour cream — 3 yin [omitted] [c3—fairly acid-forming]
• Sweet cream — 3 yin [omitted] [fresh, raw, kc0—neutral]
• Sweet cream — 3 yin [omitted] [fresh, processed, c3—fairly acid-forming]
• Cream cheese — 3 yin [omitted] [c5—moderately acid-forming]
• Butter — 3 yin [omitted] [processed, c3—fairly acid-forming]
• Butter — 3 yin [omitted] [fresh, unsalted, k1—slightly alkaline-forming]• Butter — 3 yin [omitted] [clarified ghee, k2—mildly alkaline-forming]

• Milk — 2 yin [omitted] [cow's, homogenized, pasteurized, c2—mildly acid-forming]• Milk — 2 yin [omitted] [cow's, raw, ck0—neutral]• Milk — 2 yin [omitted] [shakes, commercial, c8—exceedingly acid-forming]
• Camembert — 2 yin [omitted] [c5—moderately acid-forming]
• Gruyere — 2 yin [omitted] [hard cheeses, cow's milk, c8—exceedingly acid-forming]

• Roquefort — 1 yang [omitted]
• Edam cheese (Dutch) — 1 yang [omitted] [hard cheeses, cow's milk, c8—exceedingly acid-forming]

• Goat milk — 2 yang [omitted] [homogenized, c2—mildly acid-forming]• Goat milk — 2 yang [omitted] [raw, k2—mildly alkaline-forming]• Goat cheese [omitted] [c2—mildly acid-forming]

Oil
• Margarine — 3 yin [omitted] [hydrogenated, c6—highly acid-forming]• Margarine — 3 yin [omitted] [vegetable, nonhydrogenated, k1—slightly]

• Sunflower oil — 1 yin [omitted] [cold-pressed, ck0—neutral]
• Corza oil — 1 yin [omitted]
• Egoma (most yang sesame) oil — 1 yin [omitted]

Fruits, Nuts, and Seeds
[Fruits are the most yin, then Nuts, and then Seeds are the most yang of the three categories] [Most fruits contain high amounts of acid and can be acid-forming for some people]
• Lime — 2 yin [omitted] [k8—exceedingly alkaline-forming]

Seaweed (Sea Vegetables)

Vegetables and Beans
• Coltsfoot — 2 yang [omitted]
• Dandelion root — 2 yang [omitted] [k4—generally alkaline-forming]

• Jinenjo potato — 3 yang [omitted] [k5—moderately alkaline-forming]

Fish
• Eel — 1 yin [omitted]

Salted Cheese
[The entire category of Salted Cheese is omitted from the beginning macrobiotic diets. See also the more-yin category "Dairy," above]
• Cheeses, hard [c8—exceedingly acid-forming]
• Cheeses, soft [c4—generally acid-forming]

Animal Products
[The entire category of Animal Products is omitted from the beginning macrobiotic diets.]
• Snail — 2 yin [omitted]
• Frog — 2 yin [omitted]
• Pork — 2 yin [omitted] [c7—strongly acid-forming]
• Beef — 2 yin [omitted] [hamburger, c8—exceeding acid-forming]
• Horsemeat — 2 yin [omitted]
• Hare — 2 yin [omitted] [rabbit, c6—highly acid-forming]

• Chicken — 1 yin [omitted] [c5—moderately acid-forming]

• Pigeon — 1 yang [omitted]
• Partridge — 1 yang [omitted]
• Poultry [ c5—moderately acid-forming]
• Duck — 1 yang [omitted] [wild, c5—moderately acid-forming]
• Turkey — 1 yang [omitted] [c5—moderately acid-forming]

• Egg — 2 yang [omitted] [chicken, whole, c2—mildly acid-forming]• Egg — 2 yang [omitted] [chicken, whites, c1—slightly acid-forming]• Egg — 2 yang [omitted] [chicken, yolks, k1—slightly alkaline-forming]
• Egg — 2 yang [omitted] [duck, ck0—neutral]
• Egg — 2 yang [omitted] [quail, k1—slightly alkaline-forming]
• Pheasant — 3 yang [omitted] [c7—strongly acid-forming]

[MOST YANG]
Related Blog Articles:
The Acid And Alkaline Dimension Of Food, Part 1
The Yin And Yang Of Acid And Alkaline
Four Basic Food Groups — YIN—YANG—ACID—ALKALINE
The Yin and Yang Spectrum Of Food, Part 1
The Yin and Yang Spectrum Of Food, Part 2
The Yin and Yang Spectrum Of Food, Part 3
What Is The Macrobiotic Centering Diet?
My Notes On The Macrobiotic Centering Diet

Julia's Holiday Fudge

I made some of Julia Ferre's "Carob Nut Fudge" yesterday. This has got to be one of the BEST candy recipes I have ever tried! When my husband took a bite of the fudge, he said "This can't be good for you!" But it is — by far — the most delicious and nutritious pleasure food I've ever tasted.

The ingredients include raisins instead of sugar, peanut butter and coconut oil instead of butter, and carob powder instead of chocolate. The recipe also includes walnuts, coconut, and rolled oats, as well as vanilla and sea salt. It goes without saying that I used all organic, and unrefined products whenever possible. (I found Sun-Maid's California Organic Raisins in my grocery store, but not on the web.)

In terms of yin and yang, this recipe is so much more balanced than your typical fudge, which contains butter, milk, and loads of extremely yin sugar!

Here is Julia Ferre's delicious recipe for:

Carob Nut Fudge

325ºF oven
15-20 minutes
9x9-inch baking dish (I used an 8x8-inch glass dish)

Step 1: Simmer in a small saucepan for 5 minutes and allow to cool:
1 cup raisins
1 cup water
1 teaspoon sea salt (unrefined)

Step 2: Using a blender (or food processor), grind into a coarse meal:
1 cup walnuts.

Step 3: Remove the ground walnuts from the blender, sprinkle half of them evenly over the bottom of the baking dish, and set aside the remaining half.

Step 4: Blend the cooled raisin mixture in the same blender and set aside.

Step 5: In a large skillet or frying pan, saute for 3 minutes:
2 tablespoons coconut oil and
1 cup of rolled oats
and then add to the pan, and saute for another 2 minutes:
1/3 cup coconut (shredded, unsweetened)
plus the remaining half of ground walnuts.
Turn off the heat and set aside.

Step 6: In a large 2-quart sauce pan (this will be the final mixing bowl), melt
2 more tablespoons of coconut oil
and turn off the heat. Then immediately add and stir:
1/4 cup carob powder

Step 7: Add the following, one at a time, to the sauce pan and stir each time:
2 tablespoons water
1/2 of the raisin mixture, and then the other
1/2 of the raisin mixture
1 teaspoon vanilla extract
1 cup peanut butter (creamy or chunky)
and all of the oats/coconut/walnut mixture

Step 8: Only if necessary, add 1-2 tablespoons of more water — but the mixture should be thick. I guess it depends on how much you cook down the raisins in the first step, but I didn't need to add any more water to mine.

Step 9: Spoon carefully into the baking dish, on top of the walnuts. (The ground walnuts help keep the fudge from sticking to the bottom.)

Step 10: Bake for 15 to 20 minutes. I baked mine for 15 minutes and then tested the center with a toothpick, which came out too wet, so I put it back in the oven for 5 more minutes.

Step 11: Allow to completely cool before slicing into small one-inch squares, and then serve!

Julia says in her recipe that the fudge should last until the New Year. I guess she means as long as you don't eat it!

You can find Julia Ferre's recipe in her article on "Seasonal Energy: Winter" in the November/December 2011 issue of the magazine "Macrobiotics Today."


NOTE: Next time, I'll try adapting the recipe for my friends who are either allergic to nuts or require even less amounts of sugar from the fruit. For example, instead of 1 cup of Sun-Maid's California Organic Raisins, which contains 116 grams of fruit sugars, I could use 1 cup of Trader Joe's Unsweetened Unsulfured Dark Sweet Cherries, which contains only 48 grams of fruit sugars.

Dates and prunes also have less fruit sugars per cup (75 grams and 42 grams, respectively). Instead of peanut butter and walnuts, I could use regular cow's milk butter, more coconut oil, and more coconut for the bottom of the pan. I could also try substituting the carob with melted baking chocolate (unsweetened), which contains more fat.


Related Blog Articles:
Trying Out New Cookie Recipes
Black Bean Brownies #3
No More Sugar

The Acid And Alkaline Dimension Of Food, Part 1

Sometimes it's easy for me to forget that alkaline-forming food doesn't necessarily mean contracting or yang food. And vice versa, acid-forming foods are not always expanding, yin foods. I guess that's because I think of alkaline as being yang and acid as being yin. But alkaline-forming foods can be either yin or yang, and the same is true for acid-forming foods.

Herman Aihara and Carl Ferre have shown us in great detail which foods are actually alkaline-forming and which ones are acid-forming in their books, Acid and Alkaline, and Acid Alkaline Companion, respectively.

Here, in Part 1 of this two-part article, is a list of the foods used in the beginning "basic" and "centering" macrobiotic diets from Carl Ferre's book, Essential Guide to Macrobiotics. The list shows the yin and yang spectrum of foods, to which I’ve now added the acid-forming and alkaline-forming qualities from Carl Ferre’s food tables in Acid Alkaline Companion.

The most yin food groups start at the top of the list and the most yang food groups end at the bottom of the list. Foods marked in bold are from the original list in Zen Macrobiotics, by George Ohsawa. (See The Yin and Yang Spectrum Of Food, Part 2.)

Note: The c and k values listed below represent the overall average in a range where the specific food usually falls. Carl Ferre uses a numbering scale of 0-9 and the words slightly, mildly, fairly, generally, moderately, highly, strongly (or stronger), exceedingly, and severely (or extremely) to describe the ranges of acid-forming and alkaline-forming qualities.

(See also The Acid And Alkaline Dimension of Food, Part 2.)

Comparison of Beginning Macrobiotic Foods By Yin, Yang, Acid, and Alkaline Qualities:

[MOST YIN]

Sweeteners
• Mirin [extreme yin] [traditionally processed, c5—moderately acid-forming]
• Maple syrup [extreme yin] [organic, c2—mildly acid-forming]
• Fruit juice [extreme yin] [naturally sweetened, k2—mildly alkaline-forming]
• Fruit, cooked or dried [extreme yin] [conserves, homemade, no sugar—k2—mildly alkaline-forming]

• Amasake [more yin] [unsweetened, k1—slightly alkaline-forming]
• Barley malt [more yin] [sugar or syrup, c4—generally acid-forming]
• Brown rice syrup [more yin] [organic, k2—mildly alkaline-forming]

Beverages
• Coffee — 3 yin [extremely yin, avoided at first] [organic, fresh ground, c2—mildly acid-forming]
• Soy milk [extremely yin] [natural, fresh, k1—slightly alkaline-forming]
• Fruit juice — 3 yin [extremely yin] [k2—mildly alkaline-forming]
• All sugared drinks — 3 yin [extremely yin, avoided at first][c5 to c9—moderately to severely acid-forming]
• Wine — 3 yin [naturally fermented, extremely yin] [c6—highly acid-forming]
• Sake [naturally fermented, extremely yin] [c6—highly acid-forming]

• Beer — 2 yin [naturally fermented, extremely yin] [dark, c7—strongly acid-forming]• Beer — 2 yin [naturally fermented, extremely yin] [European, light, c6—highly acid-forming]• Green tea [more yin] [k2—mildly alkaline-forming]
• Black tea [more yin] [c6—highly acid-forming]
• Herb tea [more yin] [k2—mildly alkaline-forming]
• Amasake [more yin] [k1—slightly alkaline-forming]

• Mineral water — 1 yin [less yin] [carbonated heavy, c6—highly acid-forming]• Mineral water — 1 yin [less yin] [carbonated slight, c3—fairly acid-forming]
• Soda (carbonated water) — 1 yin [less yin] [c6—highly acid-forming]
• Water (deep well) — 1 yin [less yin] [k2—mildly alkaline-forming]
• Spring water [less yin]
• Carrot juice [less yin] [with pulp, k5—moderately alkaline-forming]• Carrot juice [less yin] [without pulp, c2—mildly acid-forming]
• Vegetable broth [less yin] [no tomato, k5—moderately alkaline-forming]
• Brown rice milk [less yin] [c5—moderately acid-forming]
• Bancha leaf tea [less yin] [k2—mildly alkaline-forming]

• Bancha (common, undyed Japanese tea) — 1 yang [Kukicha twig tea, less yang] [k4—generally alkaline-forming]
• Kokkoh (grain milk) — 1 yang [less yin]

• Kombu tea [less yang]
• Dandelion tea [less yang] [k2—mildly alkaline-forming]
• Roasted barley tea [less yang]
• Roasted brown rice tea [less yang]

• Mu tea — 2 yang [less yang] [k4—generally alkaline-forming]

• Yannoh (Ohsawa coffee) — 1 yang [grain coffee, yang] [k1—slightly alkaline-forming]
• Sho-ban tea [yang]
• Lotus root tea [yang] [k5—moderately alkaline-forming]
• Burdock root tea [yang]
• Umeboshi tea [yang]

• Ginseng root tea — 3 yang [yang] [k1—slightly alkaline-forming]

Dairy
[The entire category of dairy foods is omitted from the beginning “basic” and “centering” macrobiotic diets.]

Oil
• Coconut oil — 2 yin [extreme yin] [kc0—neutral]

• Peanut oil — 2 yin [more yin] [c2—mildly acid-forming]
• Corn oil — 2 yin [more yin] [c2—mildly acid-forming]
• Olive oil — 2 yin [more yin] [k1—slightly alkaline-forming]
• Soybean oil [more yin] [c5—moderately acid-forming]

• Canola oil [less yin] [rape seed oil, c3—fairly acid-forming]
• Mustard seed oil [less yin]
• Sesame oil — 1 yin [less yin] [unrefined, c1—slightly acid-forming]
• Safflower oil — 1 yin [less yin] [cold-pressed, kc0—neutral]

Fruits, Nuts, and Seeds
[Fruits are the most yin, then Nuts, and then Seeds are the most yang of the three categories] [Most fruits contain high amounts of acid and can be acid-forming for some people]
• Pineapple — 3 yin [avoid at first, extreme yin] [k4—generally alkaline-forming]
• Papaya — 3 yin [avoid at first, extreme yin] [k6—highly alkaline-forming]
• Mango — 3 yin [avoid at first, extreme yin] [k5—moderately alkaline-forming]
• Grapefruit — 3 yin [avoid at first, extreme yin] [k5—moderately alkaline-forming]
• Banana — 3 yin [avoid at first, extreme yin] [k5—moderately alkaline-forming]
• Kiwi [avoid at first, extreme yin] [k5—moderately alkaline-forming]
• Dates [avoid at first, extreme yin] [fresh, k3—fairly alkaline-forming]• Dates [avoid at first, extreme yin] [dried, k7—strongly alkaline-forming]
• Fig — 3 yin [avoid at first, extreme yin] [k5—moderately alkaline-forming]

• Grapes [extreme yin] [seedless, k5—moderately alkaline-forming]
• Raisins [extreme yin] [k6—highly alkaline-forming]
• Olives — 1 yin [Green Olives, extreme yin] [k1—slightly alkaline-forming]
• Olives — 1 yin [Black Olives, extreme yin] [c1—slightly acid-forming]
• Currants [extreme yin] [black, white, or yellow, k5—moderately alkaline-forming]
• Currants [extreme yin] [red, k2—mildly alkaline-forming]
• Currants [extreme yin] [Zante, k5—moderately alkaline-forming]
• Lemons [extreme yin] [k8—exceedingly alkaline-forming]
• Brazil nuts [extreme yin] [k1—slightly-alkaline-forming]
• Cashew — 2 yin [extreme yin] [c2—mildly acid-forming]

• Orange — 3 yin [more yin] [k4—generally alkaline-forming]
• Pear — 3 yin [more yin] [k5—moderately alkaline-forming]

• Peach — 2 yin [more yin] [k4—generally alkaline-forming]
• Apricots [more yin] [ripe, k6—highly alkaline-forming]• Apricots [more yin] [unripe, k3—fairly alkaline-forming]
• Plums [more yin] [k2—mildly alkaline-forming]
• Prunes [more yin] [c1—slightly acid-forming]
• Tangerines [more yin] [k5—moderately alkaline-forming]
• Nectarines [more yin] [k5—moderately alkaline-forming]
• Lime — 2 yin [omitted] [k8—exceedingly alkaline-forming]
• Melon — 2 yin [Honeydew Melon, more yin] [k7—strongly alkaline-forming]
• Blueberries [more yin] [k3—fairly alkaline-forming]
• Watermelon [more yin] [k7—strongly alkaline-forming]
• Cantelope [more yin] [k7—strongly alkaline-forming]
• Mulberries [more yin] [k2—mildly alkaline-forming]

• Macadamia nuts [more yin] [c2—mildly acid-forming]
• Pistachios [more yin] [k2—mildly alkaline-forming]
• Filberts [more yin] [c5—moderately acid-forming]
• Peanut — 2 yin [more yin] [c2—mildly acid-forming]
• Peanut butter, unsweetened [c5—moderately acid-forming]• Pecans [more yin] [c1—slightly acid-forming]
• Hazel nuts — 2 yin [more yin] [c3—fairly acid-forming]

• Almonds — 2 yin [yin] [k2—mildly alkaline-forming]
• Almond butter [c1—slightly acid-forming]
• Chestnuts — 1 yang [yin] [k1-slightly alkaline-forming]
• Pine Nuts [yin] [c2—mildly acid-forming]
• Walnuts [yin] [black, c1—slightly acid-forming]
• Walnuts [yin] [English, c2—mildly acid-forming]

• Poppy Seeds [yin] [k5—moderately alkaline-forming]

• Strawberry — 1 yang [less yin] [k5—moderately alkaline-forming]
• Blackberries [less yin] [k4—generally alkaline-forming]
• Raspberries [less yin] [k2—mildly alkaline-forming]
• Cherry — 1 yang [less yin] [k3—fairly alkaline-forming]

• Apple — 2 yang [less yin] [organic, unwaxed, k6—highly alkaline-forming]
• Applesauce, unsweetened [k5—moderately alkaline-forming]

• Squash Seeds [less yin] [k4—generally alkaline-forming]
• Pumpkin Seeds [less yin] [k2—mildly alkaline-forming]
• Sunflower Seeds [less yin] [k2—mildly alkaline-forming]
• White Sesame Seeds [less yin] [hulled mechanically, k1—slightly alkaline-forming]• White Sesame Seeds [less yin] [hulled chemically, c5—moderately acid-forming]
• Black Sesame Seeds [less yin] [k3—fairly alkaline-forming]

Beans and Bean Products
• Soy Milk [extremely yin] [k1—slightly alkaline-forming]
• Bean Sprouts [extremely yin] [soybean, k5—moderately alkaline-forming]
• Bean Sprouts [extremely yin] [other dried beans, k3—fairly alkaline-forming]
• Soybeans [extremely yin] [dried, c5—moderately acid-forming]
• Soybeans [extremely yin] [green, edamame, c4—generally acid-forming]
• Black Soybeans [extremely yin] [c3—fairly acid-forming]
• Split Peas [extremely yin] [c2—mildly acid-forming]
• Tofu [extremely yin] [commercial, c5—moderately acid-forming]
• Tofu [extremely yin] [natural, nigari, kc0—neutral]
• Natto [extremely yin] [k2—mildly alkaline-forming]
• Blackeyed Peas [extremely yin] [c2—mildly acid-forming]
• Lima Beans [extremely yin] [k2—mildly alkaline-forming]
• Whole Dried Beans [extremely yin]
• White Northern Beans [extremely yin] [c2—mildly acid-forming]

• Tempeh [more yin] [c1—slightly acid-forming]
• Pinto Beans [more yin] [c2—mildly acid-forming]
• Kidney Beans [more yin] [c2—mildly acid-forming]
• Black Beans [more yin]
• Black Turtle Beans [more yin] [c2—mildly acid-forming]
• Bolita Beans [more yin] [c2—mildly acid-forming]
• Anasazi Beans [more yin] [c1—slightly acid-forming]
• Chickpeas (Garbanzos) [more yin] [c2—mildly acid-forming]
• Broad Beans [more yin]
• Mung Beans [more yin] [c2—mildly acid-forming]
• Lentils — 2 yin [Red Lentils, more yin] [c1—slightly acid-forming]

• Aduki Beans [less yin] [c1—slightly acid-forming]

• Natural Soy Sauce [more yang] [k5—moderately alkaline-forming]
• Miso [more yang] [barley, k4—generally alkaline-forming]• Miso [more yang] [mello, k3—fairly alkaline-forming]

Seaweed (Sea Vegetables)
• Nori [less yin] [k8—exceedingly alkaline-forming]
• Agar Agar (Kanten) [less yin] [k8—exceedingly alkaline-forming]
• Irish Moss [less yin] [k8—exceedingly alkaline-forming]
• Dulse [less yin] [k8—exceedingly alkaline-forming]
• Sea Palm [less yin] [k8—exceedingly alkaline-forming]
• Arame [less yin] [k8—exceedingly alkaline-forming]
• Kelp [less yin] [k8—exceedingly alkaline-forming]
• Alaria [less yin] [k8—exceedingly alkaline-forming]
• Nekabu [less yin] [k8—exceedingly alkaline-forming]
• Mekabu [less yin] [k8—exceedingly alkaline-forming]

• Wakame [less yang] [k8—exceedingly alkaline-forming]
• Kombu [less yang] [k8—exceedingly alkaline-forming]
• Hijiki [less yang] [k8—exceedingly alkaline-forming]

Vegetables
• Eggplant — 3 yin [avoid at first, extremely yin] [k4—generally alkaline-forming]
• Tomato — 3 yin [avoid at first, extremely yin] [k1—slightly alkaline-forming]
• Sweet potato — 3 yin [avoid at first, extremely yin] [k6—highly alkaline-forming]
• Yams ——[avoid at first, extremely yin] [k6—highly alkaline-forming]
• Potato — 3 yin [avoid at first, extremely yin] [with peel, k5—moderately alkaline-forming]
• Shiitake mushroom — 3 yin [extremely yin] [k4—generally alkaline-forming]
• Pimento — 3 yin [c7—strongly acid-forming]
• Bell Peppers [avoid at first, extremely yin] [k5—moderately alkaline-forming]
• Beans (except azuki beans, which are more yang) — 3 yin [see Beans and Bean Products category below]
• Cucumber — 3 yin [k4—generally alkaline-forming]
• Asparagus — 3 yin [extremely yin] [k5—moderately alkaline-forming]
• Spinach — 3 yin [avoid at first, extremely yin] [raw, k5—moderately alkaline-forming]
• Spinach — 3 yin [avoid at first, extremely yin] [cooked, c2—mildly acid-forming]
• Swiss Chard [avoid at first, extremely yin] [k2—mildly alkaline-forming]
• Artichoke — 3 yin [extremely yin] [globe, k3—fairly alkaline-forming]
• Artichoke — 3 yin [extremely yin] [Jerusalem or Chinese, k2—mildly alkaline-forming]
• Bamboo sprout/shoots — 3 yin [extremely yin] [k3—fairly alkaline-forming]
• Mushroom — 3 yin [extremely yin] [white button, k2—mildly alkaline-forming]
• Mushroom — 3 yin [extremely yin] [bolete, k3—fairly alkaline-forming]
• Mushroom — 3 yin [extremely yin] [morels or truffles, c7—strongly acid-forming]
• Mushroom — 3 yin [extremely yin] [reishi, k4—generally alkaline-forming]• Mushroom — 3 yin [extremely yin] [shiitake, k4—generally alkaline-forming]
• Albi [extremely yin] [taro potato, k5—moderately alkaline-forming]
• Avocadoes [avoid at first, extremely yin] [k4—generally alkaline-forming]
• Zucchini [avoid at first, extremely yin] [k5—moderately alkaline-forming]
• Yellow Summer Squash [extremely yin] [k5—moderately alkaline-forming]
• Patty Pan Squash [extremely yin] [k5—moderately alkaline-forming]
• Alfalfa Sprouts [extremely yin] [k6—highly alkaline-forming]
• Okra [extremely yin] [k4—generally alkaline-forming]
• Jerusalem Artichokes [extremely yin] [k2—mildly alkaline-forming]
• Chives [extremely yin] [k5—moderately alkaline-forming]
• Brussels Sprouts [extremely yin] [k3—fairly alkaline-forming]

• Green pea — 2 yin [more yin] [k2—mildly alkaline-forming]

• Lentil — 2 yin [see Beans and Bean Products below]

• Purple cabbage — 1 yin [more yin] [red, k5—moderately alkaline-forming]
• Beet — 1 yin [more yin] [k5—moderately alkaline-forming]
• White Cabbage — 1 yin
• Chinese Cabbage [more yin] [k4—generally alkaline-forming]
• Escarole [more yin] [k5—moderately alkaline-forming]
• Kohlrabi [more yin] [k4—generally alkaline-forming]
• Snow Peas [more yin] [k4—generally alkaline-forming]
• Corn on the Cob [more yin] [k4—generally alkaline-forming]
• Radishes, round [more yin] [k5—moderately alkaline-forming]
• String Beans [more yin] [k5—moderately alkaline-forming]
• Yellow Wax Beans [more yin] [k5—moderately alkaline-forming]

• Dandelion leaf and stem — 1 yang [more yin] [greens, k5—moderately alkaline-forming]
• Lettuce — 1 yang [more yin] [k4—generally alkaline-forming]
• Endive — 1 yang [more yin] [k6—highly alkaline-forming]
• Cilantro [more yin] [k4—generally alkaline-forming]
• Bok Choy [more yin] [k4—generally alkaline-forming]
• Parsley — 1 yang [more yin] [k5—moderately alkaline-forming]
• Mustard Greens [more yin] [k5—moderately alkaline-forming]
• Scallions [more yin] [green onions, k4—generally alkaline-forming]
• Collard Greens [more yin] [k5—moderately alkaline-forming]
• Turnip Greens [more yin] [k4—generally alkaline-forming]
• Beets [more yin] [k5—moderately alkaline-forming]
• Broccoli [more yin] [k6—highly alkaline-forming]
• Cauliflower [more yin] [k4—generally alkaline-forming]

• Kale — 1 yang [less yin] [k5—moderately alkaline-forming]
• Green Cabbage [less yin] [k4—generally alkaline-forming]
• Celery — 2 yin [less yin] [k5—moderately alkaline-forming]
• Butternut Squash [less yin] [k5—moderately alkaline-forming]
• Buttercup Squash [less yin] [k5—moderately alkaline-forming]
• Hubbard Squash [less yin] [k5—moderately alkaline-forming]
• Acorn Squash [less yin] [k5—moderately alkaline-forming]
• Hokkaido Pumpkin — 2 yang [Kabocha, less yin] [k5—moderately alkaline-forming]
• Turban Squash [less yin] [k5—moderately alkaline-forming]
• Leeks [less yin] [k3—fairly alkaline-forming]
• Radish, daikon — 1 yang [less yin] [k5—moderately alkaline-forming]
• Garlic — 1 yang [more yin] [k6—highly alkaline-forming]
• Onions — 1 yang [less yin] [k4—generally alkaline-forming]
• Watercress — 2 yang [less yin] [k6—highly alkaline-forming]

• Turnips [less yang] [k4—generally alkaline-forming]
• Rutabaga [less yang] [k5—moderately alkaline-forming]
• Salsify [less yang] [k4—generally alkaline-forming]
• Parsnips [less yang] [k4—generally alkaline-forming]
• Carrots — 2 yang [less yang] [organic, k4—generally alkaline-forming]
• Burdock — 2 yang [less yang] [k7—strongly alkaline-forming]
• Cress — 2 yang [less yang] [k3—fairly alkaline-forming]
• Lotus Root [less yang] [k6—highly alkaline-forming]

• Jinenjo potato — 3 yang [omitted]

Grains/Cereals and Flour Products
• Ramen Noodles [less yin] [whole grains, c4—generally acid-forming]
• Somen Noodles [less yin] [whole grains, c4—generally acid-forming]
• Udon Noodles [less yin] [whole grains, c4—generally acid-forming]
• Long-grain Brown Rice [less yin] [c3—fairly acid-forming]
• Whole-Wheat Crackers [less yin] [c4—generally acid-forming]
• Couscous [less yin] [whole wheat flour—c5—moderately acid-forming]
• Tortillas [less yin] [corn, c5—moderately acid-forming]
• Chapatis [less yin]
• Cornmeal [less yin] [c4—generally acid-forming]
• Corn Grits (Polenta) [less yin] [c5—moderately acid-forming]
• Corn — 1 yin [less yin] [blue, c1—slightly acid-forming]
• Corn — 1 yin [less yin] [yellow or white, c4—generally acid-forming]• Corn — 1 yin [less yin] [sweet, on the cob, k4—generally alkaline-forming]• Rolled Oats (Oatmeal) [less yin] [c4—generally acid-forming]
• Unsalted Rice Cakes [less yin] [c3—fairly acid-forming]

• Oats — 1 yin [whole oat groats, less yang] [c3—fairly acid-forming]
• Pearl Barley [less yang] [c4—generally acid-forming]
• Wild Rice [less yang] [k1—slightly alkaline-forming]
• Basmati Rice [less yang] [c3—fairly acid-forming]
• Barley — 1 yin (Pot, hulled barley) [less yang] [c4—generally acid-forming]
• Buckwheat Noodles [less yang] [whole grains—c4—generally acid-forming]
• Medium-Grain Brown Rice [less yang] [c4—generally acid-forming]
• Mochi [less yang]
• Rye Flakes [less yang] [c4—generally acid-forming]
• Wheat Flakes [less yang]
• Sweet Brown Rice [less yang] [c4—generally acid-forming]
• Bulghur [less yang] [cracked wheat—c5—moderately acid-forming]
• Brown Rice Cream [less yang] [c4—generally acid-forming]
• Sourdough Whole Wheat Or Rye Bread [less yang] [c5—moderately acid-forming]
• Unyeasted Whole Wheat Or Rye Bread [less yang] [c5—moderately acid-forming]
• Rice Kayu [less yang]
• Cracked Rye [less yang]
• Lightly Salted Rice Cakes [less yang]
• Cracked Wheat — 1 yin [lightly salted, less yang] [bulgur—c5—moderately acid-forming]

• Rye — 1 yin [more yang] [c4—generally acid-forming]
• Wheat — 1 yin [whole wheat berries, more yang] [c4—generally acid-forming]
• Quinoa [more yang] [k1—slightly alkaline-forming]
• Rice (whole, brown rice) — 1 yang [short-grain, more yang] [c4—generally acid-forming]
• Amaranth [more yang] [k1—slightly alkaline-forming]
• Teff [more yang] [c1—slightly acid-forming]
• Millet — 1 yin [more yang] [k1—slightly alkaline-forming]

• Buckwheat — 2 yang [more yang] [c3—fairly acid-forming]

Fish
• Oyster — 1 yin [less yang] [c4—generally acid-forming]
• Bluefish [less yang] [c7—strongly acid-forming]
• Clam — 1 yin [less yang] [c3—fairly acid-forming]
• Octopus — 1 yin [less yang]
• Tuna [less yang] [c5—moderately acid-forming]
• Carp — 1 yin [less yang] [c6—highly acid-forming]
• Scallops [less yang] [c6—highly acid-forming]
• Mussel — 1 yin [less yang] [c6—highly acid-forming]

• Halibut — 1 yin [yang] [c5—moderately acid-forming]
• Lobster — 1 yin [yang] [c8—exceedingly acid-forming]
• Trout — 1 yin [yang] [c4—generally acid-forming]
• Flounder [yang] [c4—generally acid-forming]
• Mackerel [yang] [c5—moderately acid-forming]
• Sole — 1 yin [yang] [c3—fairly acid-forming]
• Pike [yang] [c6—highly acid-forming]
• Perch [yang] [freshwater, c4—generally acid-forming]
• Perch [yang] [sea (white), c5—moderately acid-forming]• Haddock [yang] [c5—moderately acid-forming]
• Cod [yang] [c3—fairly acid-forming]
• Swordfish [yang] [c8—exceedingly acid-forming]
• Smelt [yang] [c4—generally acid-forming]
• Scrod [yang] [c4—generally acid-forming]

• Salmon — 1 yang [more yang] [c5—moderately acid-forming]
• Shrimp — 1 yang [more yang] [c7—strongly acid-forming]
• Herring — 1 yang [more yang] [c5—moderately acid-forming]
• Sardine — 1 yang [more yang] [c4—generally acid-forming]
• Red snapper — 1 yang [more yang] [c5—moderately acid-forming]
• Small Dried Fish (Iriko) [more yang] [c4—generally acid-forming]

• Caviar — 2 yang [more yang]

Salted Cheese
[The entire category of Salted Cheese is omitted from the beginning macrobiotic diets.]

Animal Products
[The entire category of Animal Products, including pork, beef, chicken, and eggs, is omitted from the beginning macrobiotic diets.]

Miso
• Miso, barley [more yang] [k4—generally alkaline-forming]
• Miso, mello [more yang] [k3—fairly alkaline-forming]
• Miso, most kinds [more yang] [k4—generally alkaline-forming]
• Miso, pickles [more yang] [k8—exceedingly alkaline-forming]
• Miso, rice [more yang] [k4—generally alkaline-forming]
• Miso, soybean [more yang] [k4—generally alkaline-forming]

Soy Sauce
• Soy sauce [more yang] [natural, k5—moderately alkaline-forming]
• Soy sauce [more yang] [processed, w/sugar and additives, c4—generally acid-forming]

Sea Salt
• Salt, sea [more yang] [k7—strongly alkaline-forming]
• Salt, table [more yang] [iodized, c8—exceedingly acid-forming]
• Salt, table [more yang] [refined, c6—strongly acid-forming]

[MOST YANG]

Related Blog Articles:
The Acid And Alkaline Dimension, Part 2
The Yin And Yang Of Acid And Alkaline
Four Basic Food Groups — YIN—YANG—ACID—ALKALINE 
The Yin and Yang Spectrum Of Food, Part 1 
The Yin and Yang Spectrum Of Food, Part 2 
The Yin and Yang Spectrum Of Food, Part 3
What Is The Macrobiotic Centering Diet?
My Notes On The Macrobiotic Centering Diet