Foods listed as being the Most Alkaline:

Acid/Alkalinity Diet's Home Study Course's Food Chart (Last Column)

(Soy and it's products are omitted due to it's now reported side effects... Once or twice a week with these are "OK" with the Sprouted Non-GMO (Genetically Modified) Soy being "Best" as far as Soy and it's products are concerned.)

Wheat Grass
Straw Grass
Sprouted Seeds
Shave Grass
Barley Grass
Fresh Cucumber
Dandelion
Dog Grass
Horse radish
Kamut Grass
Alfalfa Grass
Summer Black radish
Jimcama

(The Soy Products as well)

Followed by (next column over):


Avocado
Tomato
Lima beans
Navy beans
Fresh red Beet
Red radish
Alfalfa
Cabbage lettuce
Cayenne pepper
Celery
Cilantro
Endive
Green beans
Garlic
Ginger
Oregano
Sorrel
Spinach

(and Baking soda, however, no more than 2 teaspoons in a 24 hour period MAX, usually one teaspoon split up in 1/8 teaspoon in 8 ounces water will do fine)

Lemons are Alkalizing as well... attacks Uric Acids
Apple Cider Vinegar... attacks Uric and Lactic acids (Unprocessed with "Mother")
Both very therapuetic to the Adrenals and Lymph.


"All" Vegetables are Alkaline, include them 3:1 with other foods in your diet.

There is some confusion between the different charts used that define if a food is being classified alkaline or acidic based on their ASH VALUES. However there is also a consideration of PRAL VALUES (Potential Renal Acid Load = PRAL). The ash values are not very accurate because they are not physiological and do not take into account how the food is metabolized by the body. The PRAL values, however are more accurate and based on scientific research (Remer and Manz). Doctor Young and most of the other authors on alkaline diets may be off on classification of some of the foods because their classification is based on ash values and can be misleading and erroneous as we have come to know more.

PRAL =
0.49 * protein (g) +
0.037 * phosphorus (mg) -
0.021 * potassium (mg) -
0.026 * magnesium (mg) -
0.013 * calcium (mg)

For example, according to ash values some fruits can be acidic but according to PRAL values, almost all fruits are alkaline, and some of the most alkaline being bananas and avocados. According to ash values, coffee is acidic, but according to PRAL values it is mildly alkaline.

This formula can be applied to any food with it's known grams and milligrams (per 100 grams) of the total Protein, Phosphorus, Potassium, Magnesium, and Calcium values.
The following link is a comprehensive listing of foods according to their PRAL values based on the information from the USDA's database (from goutpal.com):

http://www.goutpal.com/foods-that-cause-gout.html


Do note listed are also foods that appear "alkaline" but can be misleading due to additional factors of trans fat, preservatives, additives, and other known alkaline and acidic elements are not figured into the formula. It's best used as a guideline. Cross reverence with charts being worked with and the guidelines themselves (ie. Whole grains, unprocessed foods, etc.) when deciding if a food should be included in the diet. Remember, just as there are acidic nutrients we need in proper balance, an alkaline PRAL rating doesn't necessarily mean it's good for you...

Another element being explored is NEAP, which takes into account more of the elements involved in Acidic Load. NEAP is a modified Remer and Manz model of PRAL, taking into account the higher sulfur containing amino acids (cystine and methionine) instead of the total protein amount, and the endogenous organic acid production. These NEAP values (Net Endogenous Acid Production) is considered more accurate and would be a better indication of the acid or alkaline forming potential of a food. The modified formula as per Sebastian et al would be as follows:

NEAP = potential sulfuric acid yied + fractional endogenous organic acid production - potential bicarbonate yield

Reference: http://www.ajcn.org/cgi/reprint/76/6/1308?ijkey=11f4bbcab73cff24adb0b3d46a926a54b378911f


However, there are no accurate charts to date with a complete listing, so use the PRAL with the Food Charts for now...

Note:
Need a Mathematician to help with NEAP values

If anyone has it all "Laid out" and/or likes Math and can post the complete formula, that would help in my efforts with my resources and/or capabilities in developing a better chart for our members...

NEAP = potential sulfuric acid yied + fractional endogenous organic acid production - potential bicarbonate yield


Extracted portions from the above link to assist the making of the Formula:

"Details of the computational model

"Computations were based on the model of Remer and Manz (24, 25), which was validated by measuring steady state renal net acid excretion rates (RNAEs) in subjects consuming different protein intakes (24). RNAE correlates linearly and positively with independently measured NEAP (r = 0.94), with a mean difference (measured NEAP - measured RNAE) of -1 ± 12 mEq/d (14). The absolute differences between computed NEAP and NEAP estimated from RNAE were similarly small (3–11 mEq/d) (24). We refined the model slightly, as described above, to account for differences in the sulfur content of proteins among foods and for the effect of the diet’s unmeasured anion content on endogenous organic acid production contributing to NEAP (36). Remer and Manz assumed that there was no difference in the sulfur content among food proteins and that body organic acid production was independent of diet composition.

"The potential sulfuric acid yield from a food item’s protein content (in g/100 g edible portion) was calculated assuming that that the fractional intestinal absorption of protein is 0.75 (24, 25) and that there was complete metabolism of the intestinally absorbed protein’s cystine and methionine sulfur content to sulfuric acid. Factoring by the energy content per 100 g edible portion, the result (expressed in mEq/1000 kJ) is referred to as the food item’s potential sulfuric acid yield (Table 1). The cystine and methionine contents were obtained from the US Department of Agriculture database (42).

"The potential bicarbonate yield from a food item’s organic acid salts was computed from that food item’s major inorganic ion composition as follows:

0.95 x [Na+] + 0.80 x [K+] + 0.25 x [Ca2+] + 0.32 x [Mg2+] - 0.95 x [Cl- ] - 0.63 x [Pi] (1)

"where the coefficients indicate average fractional intestinal absorption of the ion, ion concentrations are in mEq/100 g edible portion, and the valence of inorganic phosphorus (Pi) is taken as 1.8 (24, 25). Factoring by energy content per 100 g edible portion, the result, expressed in Eq/1000 kJ, is referred to as the food item’s potential bicarbonate yield (Table 1).

"The fraction of endogenous organic acid production that contributes to NEAP is quantifiable as the daily urinary excretion rate of organic anions (14). Organic anions that are not excreted yield bicarbonate on metabolism, which back-titrate the protons released during organic acid generation and, hence, do not contribute to NEAP. Because organic anion excretion (mEq/d) is predictable from the unmeasured anion content (mEq/d) of the diet (36), it is possible to estimate endogenous organic acid production from the composition of the diet:

"Diet organic anion excretion = 32.9 + 0.15 x diet unmeasured anion content (2) where the unmeasured anion content is taken as Na(+) + K(+) + Ca(2+) + Mg(2+) - Cl(-) - Pi, each expressed as mEq/d, with the valence of Pi taken as 1.8. An equivalent procedure is to allot 15% of the value of each diet food item as its contribution to systemic organic acid production, sum the contributions of the individual items, and add 32.9."