If we are unable to find measurements of the acid or alkaline forming characteristics of a food that we are interested in, it is possible to determine these properties by using the ratio of calcium and phosphorus content of the food in question. The disadvantage is that it works better for appromation of the acid forming quality of a food rather than the alkaline forming foods. The advantage is that the amount of calcium or phosphuris present can be found in many food composition books.
For the purpose of this discussion Calcium represents the alkaline forming elelements in food, and phosphorus represents the acid forming elements. The following table shows acid and alkaline forming charatcteristics of various foods based the ratio of calcium / phosphorus content.
Greater than 3 strong Alkaline forming
2.99 to 2.0 Alaklaine forming
1.99 to 1.0 weak alkaline forming
0.99 to .50 weak acid forming
.49 to .20 Acid forming
Less than.2 Strong acid forming
The values of calcium and phosphorus listed in the table below is taken from Composityion of Foods, published by the US Dep of Agriculture.