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Seems to be very detailed but it lists say a product that is only very slightly acidic or alkaline. Does that mean I can't even combine these. For example blueberries are slightly acidic, and almonds slightly alkaline and yet I have been told they are both alkaline forming.
Please help as this seems like a minefield even though I have read two books on it. There sems to be a lot of web material but also a lot of contradicting lists of food and advice etc etc.
I don't have any helps for you, only my opinion. Probably the best thing would be to get one person's info (book) and just stick with it and try not to get so deep in it all. Too much info sometimes is too overwhelming and discouraging. So, how are you doing Alfonce?