pH Test Results on Common Foods

Carrots	5.88 - 6.40
Carrots, canned	5.18 - 5.22
Carrots, chopped	5.30 - 5.56
Carrots, cooked	5.58 - 6.03
Carrots, pureed	4.55 - 5.80
Carrots, strained	5.10 - 5.10
Cauliflower	5.6
Cauliflower, cooked	6.45 - 6.80
Celery	5.70 - 6.00
Celery Knob, cooked	5.71 - 5.85
Celery, cooked	5.37 - 5.92
Cereal, strained	6.44 - 6.45
Chayote, cooked	6.00 - 6.30
Chicory	5.90 - 6.05
Chives	5.20 - 6.31
Corn	5.90 - 7.30
Corn, canned	5.90 - 6.50
Corn, Crabapple Jelly	2.93 - 3.02
Corn, frozen, cooked	7.33 - 7.68
Corn: Baby	5.20 -
Corn, Peaches & Cream, cooked on cob	6.22 – 7.04
Cream of Corn, condensed	5.70 - 5.80
Cucumbers	5.12 - 5.78
Cucumbers, Dill pickles	3.20 - 3.70
Cucumbers, pickled	4.20 - 4.60
Eggplant	5.50 - 6.50
Escarole	5.70 - 6.00
Fennel (Anise)	5.48 - 5.88
Fennel, cooked	5.80 - 6.02
Greens, Mixed, chopped	5.05 - 5.22
Greens, Mixed, strained	5.22 - 5.30
Hearts of Palm	5.7
Hominy, cooked	6.00 - 7.50
Kale, cooked	6.36 - 6.80
Kelp	6.3
Leeks	5.50 - 6.17
Leeks, cooked	5.49 - 6.10
Lentils, cooked	6.30 - 6.83
Lettuce	5.80 - 6.15
Lettuce, Boston	5.89 - 6.05
Lettuce, Iceberg	5.70 - 6.13
Lotus Root	6.90 -
Mushrooms	6.00 - 6.70
Mushrooms, cooked	6.00 - 6.22
Okra, cooked	5.50 - 6.60
Olives, black	6.00 - 7.00
Olives, green, fermented	3.60 - 4.60
Olives, ripe	6.00 -7.50
Onion white	5.37 - 5.85
Onions, pickled	3.70 - 4.60
Onions, red	5.30 - 5.80
Onions, yellow	5.32 - 5.60
Oyster mushrooms	5.00 – 6.00
Palm, heart of	6.7
Parsley	5.70 - 6.00
Parsnip	5.30 - 5.70
Parsnips, cooked	5.45 - 5.65
Peas, canned	5.70 - 6.00
Peas, Chick, Garbanzo	6.48 - 6.80
Peas, cooked	6.22 - 6.88
Peas, dried (split green), cooked	6.45 - 6.80
Peas, dried (split yellow), cooked	6.43 - 6.62
Peas, frozen, cooked	6.40 - 6.70
Peas, pureed	4.90 - 5.85
Peas, strained	5.91 - 6.12
Peppers	4.65 - 5.45
Peppers, green	5.20 - 5.93
Pickles, fresh pack	5.10 - 5.40
Pimento, canned, acidified	4.40 - 4.60
Pimiento	4.40 - 4.90
Potato: Mashed	5.1
Potato: Sweet	5.30 - 5.60
Potatoes	5.40 - 5.90
Pumpkin	4.90 - 5.50
Radishes, red	5.85 - 6.05
Radishes, white	5.52 - 5.69
Red Ginseng	5.5
Red Pepper Relish	3.10 - 3.62
Rhubarb	3.10 - 3.40
Rhubarb Canned	3.4
Rhubarb, California, stewed	3.20 - 3.34
Rice Krispies	5.40 - 5.73
Rice: Brown Cooked	6.20 - 6.80
Rice: White Cooked	6.00 - 6.70
Romaine	5.78 - 6.06
Scallion	6.20 -
Shallots, cooked	5.30 - 5.70
Soy bean curd (tofu)	7.2
Spinach	5.50 - 6.80
Spinach, chopped	5.38 - 5.52
Spinach, cooked	6.60 - 7.18
Spinach, frozen, cooked	6.30 - 6.52
Spinach, pureed	5.50 - 6.22
Spinach, strained	5.63 - 5.79
Squash, acorn, cooked	5.18 - 6.49
Squash, Kubbard, cooked	6.00 - 6.20
Squash, white, cooked	5.52 - 5.80
Squash, yellow, cooked	5.79 - 6.00
Straw mushroom	4.9
Sweet Potatoes	5.30 - 5.60
Swiss Chard, cooked	6.17 - 6.78
Tofu (soybean Curd)	7.2
Tomatillo	3.83
Tomatoes	4.30 - 4.90
Tomatoes, canned	3.50 - 4.70
Tomatoes, Juice	4.10 - 4.60
Tomatoes, Paste	3.50 - 4.70
Tomatoes, Puree	4.30 - 4.47
Tomatoes, Strained	4.32 - 4.58
Tomatoes, Wine ripened	4.42 - 4.65
Truffle	5.30 - 6.50
Tubers	5.7
Tubers	5.7
Turnip, greens, cooked	5.40 - 6.20
Turnip, white, cooked	5.76 - 5.85
Turnip, yellow, cooked	5.57 - 5.82
Turnips	5.29 - 5.90
Water Chestnut	6.00 - 6.20
Watercress	5.88 - 6.18
Wild Rice: Cooked	6.00 - 6.50
Yams, cooked	5.50 - 6.81
Zucchini, cooked	5.69 - 6.10

News

	Launch of Eternity Medicine Institute LLC (“EMI”): Eternity Medicine Institute will host a launch event at the Four Seasons Resort – Las Vegas to celebrate with doctors, strategic partners and select vendors. See more
	Eternity Medicine Institute Summit: EMI is gathering leading physicians and business leaders to discuss current health issues February 10-12 in Las Vegas. See more
	Formation of Eternity Medicine Institute (“EMI”): Eternity Medicine Institute is founded by doctors and business advisors who understand the current health care model is in need of change. See more

Events

12/09/09	Anti-Aging Conference & Exhibition-Las Vegas
09/26/09	Clinical Applications for Antiaging Medicine
04/30/09	Clinical Applications for Antiaging Medicine
02/10/09	Eternity Medicine Institute Summit
12/11/08	17th World Congress on Antiaging

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