By Klaire Brown

Levels of pH (potential of hydrogen) are defined as the acidity or alkalinity in bodily fluids measured on a scale from 0 to 14. The neutral reading, according to, is 7.356. Foods with lower pH levels are considered to be high in acid, whereas those with higher pH levels are more alkaline, or basic.

Vegetables increase pH levels.

pH Imbalance

Acidosis occurs when the bodily fluids are overcome with too much acid. This is a dangerous condition, as it destroys all of the body's systems. In his 1933 book "A New Health Era," New York physician William Hay suggests, "All disease is caused by autointoxication (or self-poisoning) due to acid accumulation in the body." A pH imbalance can lead to diseases such as diabetes, arthritis and cancer.

Fruits and Vegetables

Broccoli has high alkaline value.

To increase the pH balance within the body, focus on eating raw fruits and vegetables, as cooking can destroy necessary enzymes. Watermelon, cantaloupe, mangoes, papayas, dried figs, dried apricots, prunes and raisins are some of the higher alkaline fruits. According to, "Nutritionists and scientists all over the world state that we should take in at least five dishes of vegetables and green foods per day, every day!" Higher alkaline vegetables include cucumbers, asparagus, broccoli, onions, garlic, lettuce, celery and cabbage.

Nuts and Dairy

Almonds have significant alkaline value.

Nut and dairy products don't have pH levels as high as most fruits and vegetables, but they do have significant alkaline values. Almonds and hazelnuts not only increase pH levels, but they provide ample amounts of protein to the diet. The most alkaline form of dairy is breast milk, which is ideal for nursing infants. Slightly lower pH levels are found in soy milk, goat milk and buttermilk. The worst types of dairy to be consumed are the processed cheeses.