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
