Lesson Sapoty Brooks CaPNaK Chart
One of the most interesting books I have read since becoming a rawfoodist is Sapoty Brook's EcoEating (a book Nature's First Law now imports from Australia and distributes in North America.)
Sapoty Brook is a longtime rawfoodist who developed a remarkable chart based on the concept of balancing the dominant minerals in foods: Calcium (Ca), Phosphorus (P), Sodium (Na), and Potassium (K), for optimal performance.
The CaPNaK chart is one of the best in existence. It objectively replaces some of the subjective classifications of foods coming from macrobiotics. Its value for us consists in the knowledge of which foods are acidforming (phosphorus dominant) and alkalineforming (calcium dominant) and which foods are yin (potassium dominant) and yang (sodium dominant), based on their minerals.
I have found Sapoty Brook's chart tremendously beneficial. I present the chart to you because I think his concepts, along with my Sunfood Triangle, provide an excellent understanding of how to use foods to stimulate the body to achieve certain effects or to balance.
Sapoty Brook's deductions are as follows:
That you must eat a healthy balance of foods so that the dominant four minerals (Ca, P, Na, or K) all balance against each other. Perfect balance would put you right in the center of the chart. You can move this balance around, producing different types of effects and stimulations. For instance, if you eat foods high in sodium and phosphorus (cooked animal foods), you need to balance that stimulation out with foods high in calcium and potassium (fruits and green vegetables)  this is right in line with the food combining principles Natural Hygiene has taught for decades. If you eat foods high in potassium and phosphorus (avocados and bananas), you tend to crave foods high in calcium and sodium (spinach and kale).
The chart exposes some of the rawfood myths. In general, most fruits are slightly acidforming, not alkalineforming. Almonds, we see, are phosphorusdominant foods, and are not an excellent source of calcium. Carrot juice, longrecommended for its alkalinity, is also found to be phosphorus dominant and thus acidforming to a certain degree.
Also, the chart helps us to understand cravings. I have known many new fruitarians eating too much potassiumrich foods without balancing with sodiumrich foods, such as kale or seaweed. They typically end up craving and eating salty cooked foods, such as corn chips or potato chips. Cravings for cooked foods may actually be cravings for minerals.
The importance of organic sodium, in particular is evidenced by the chart. I have worked with many people who have spent years eating a lowsodium rawfood diet; they have found that their digestion improved and endurance increase when they added more sodiumreside foods (kale, celery, dulse) into their diet.
Calcium, phosphorus, sodium, and potassium are not the only minerals in foods. Other alkalizing minerals include magnesium, iron, and silica. Other acidforming minerals include chlorine and sulfur. These are usually secondary and tertiary minerals in foods. Sapoty Brook's chart is still very accurate, because foods high in magnesium (such as olives) are usually high in calcium; foods high in chlorine (such as avocados) are usually high in phosphorus too.
To clear any confusion: Many alkaline fruits contain citric acid and other acids; thus they will have an acid pH reaction in digestion, but because of their high content of alkalineforming minerals (calcium, magnesium), their reactions can be alkaline in the body tissues. Thus, they usually alkalize the body and neutralize the acidforming mineral residues. However, if one is already deficient in alkaline minerals, citric acid will not be broken down properly and thus citrus fruits will be acidic because the alkaline minerals within the food cannot be accessed properly.
Ripe hot peppers are not directly and accurately identified in the chart. By experience, I classify them as alkaline fruits. They are acid in digestion (like citrus fruits), but alkaline in the tissues if broken down properly. I have found they balance against phosphorus foods, such as avocados and nuts.
The fact that Brook includes animal foods and cooked foods in his chart does not mean I endorse their use. But the chart is included to help people make the transition into a raw plantfood regime while feeling balanced and healthy.
The philosopher Spencer wrote that perfect correspondence always prevails in Nature  one thing is always balanced by another. You will find by incorporating The Sunfood Triangle in conjuction with the CaPNaK Chart that a great balancing occurs and an incredible health arises.
Not all foods are listed in the CaPNaK chart. If you would like a book with the pertinent information on natural foods to see where they fit into the chart I recommend the book, Whole Foods Companion, which Nature's First Law distributes. It is written by my friend Diane Onstad, whom I first met while doing research at the PricePottenger Nutrition Foundation many years ago. It is a wonderful book, and the best I have seen in the field.
AlkalineYang
100X
Alkaline 2X
Ca Calciumresidue 1X ox +ix
Alkaline
100X
P Phosphorusresidue
AcidYin
1000X 100X AcidYang
Logarithmic r«glon Acid
P Phosphorusresidue
AcidYin a
Food Index
Acerola 1X0.0V
Alfalfa Sprout IX 0.3V
Almond See NUTS 10X1.0Y
Apple 1X O.OY
Apricot 3X0.1Y
Artichoke 3X 0.3Y
Asparagus 3X 0 3Y
Avocado 3X 0.3Y
Bacon100X1.0Y
Bamboo Shoot 10X 0.3Y
Banana 3X0.1Y
Barley, Pearl 1X1.0Y
Bean See Green Bean
Beef Steak 3X 1.0Y
Beer 1X03Y
Beet Green 10X 1.0Y
Beetroot 3X 0.2Y
Blackberry 2X 0.1Y
Blueberry OX 0 OY
Bok Choy 2X 0 1Y
Brazil Nut See NUTS 10X 10 OY
 Rye 100X 1.0Y
 White100X0.1 Y
 Whole Wheat100X1.0Y
Breadfruit 3X 0.1Y
Broccoli 2X 0.3Y
Brussels Sprout 2X 0.3Y
Buckwheat 10X1.0Y
Bunito. Bean 100X 0.1Y
Burrito, Beef 100X 0.3Y
Bumto, Cheese 100X 0.2Y
Butter100X 0.0Y
Cabbage OX 0.2Y
Candy. Mars Almond 10X 1.0Y
Cantaloupe Melon 2X 0.1Y
Capsicum See Green Pepper
Carambola 1X 0.1Y
Canssa 2X O.OY
Carob 3X 1.0Y
Carrot 2X 0 0Y
Carrot Juice 2X 0 3Y
Casaba Melon 1X 0.0Y
Cashew 3X 10.0Y
Caulinower 1X 0.3Y
Celery 10X 0 1Y
Chard (Silverbeet) 10X 0 3Y
Cheese, Cheddar100X 1 0Y
Cheese, Collage 100X 1 0Y
 Ricolta 10X 0.3Y
 Swiss 10X 10.0Y
Cherimoya Insufficient Data
Cherry 2X 0 0Y
Chestnut 3X 1.0Y
Chicken Drumstick 10X 1.0Y
Chickpea 3X1 0Y
Chilli See Green Chilli
Chive 3X 0.3Y
Chocolate, Milk10X O.OY
Coconut OX 1.0Y
Coconut Water2X 0.1Y
Coffee. Black OX O.OY
Collard 1X 1.0Y
Com 2X1.0Y
Com Chips 100X 1.0Y
Crabapple 2X O.OY
Cranberry 1X 0.0Y
Cream 3X 0 1Y
Cress 3X O.OY
Cucumber 1X 0 OY
Currant 3X O.OY
CustardApple 3X0.1Y
Dandelion Green 3X 1.0Y
Dock (Sorrel) 3X 0.3Y
Dunan 3X 0.3Y
Eggplant (Aubergine) 2X 0.1Y
Elderberry 2X O.OY
Endive 1X 0.3Y
Feijoa 1X O.OY
Fig 2X 0.2Y
Flounder10X 1.0Y
French Fries & Salt 10X 1.0Y
Gai Choy See Mustard Green
Garlic 1X1.0Y
Gluten OX1.0Y
Gooseberry 2X O.OY
Grape 2X O.OY
Grapelruit 1X 0 OY
Green Bean 2X0 1Y
Green Chilli IX 0 1Y
Green Pepper (Capsicum) IX 0.
Guava 2X 0 1Y
Hazelnut See NUTS 10X 1 OY
Hijiki 100X 10 OY
Honey OX 0 OY
Honeydew Melon 2X O.OY
Ice Cream 10X 0 3Y
Jackfruit 3X O.OY
JavaPlum 1X 0 OY
Jujube 2X O.OY
Kale 10X 1.0Y
Kelp (Kombu) 100X 10.0Y
Kidney Bean 3X 1.0Y
Kiwifruit 3X 0.1 Y
Kohlrabi 3X 0.1 Y
Kumquat 1X 0.3Y
Lamb Chop 3X1.0Y
Leek 3X O.OY
Lemon 1X 0.1Y
Lentil 3X1.0Y
Lettuce 2X 0 3Y
Lime 1X 0.2Y
Loganberry 1X O.OY
Longan 3X 0.2Y
Lychee 2X 0.3Y
MammyApple 1X O.OY
Mandarine (Tangerine) 1X 0.2Y
Mango 1X0.0Y
Mangosteen OX O.OY
Margarine100X 0.1 Y
Milk, Breast 1X 0.2Y
Millet 10X1.0Y
Miso1,000X 10.OY
Mullberry 1X O.OY
Mung Sprout 2X 0.3Y
Mushroom 2X1.0Y
Mustard Green OX 1.0Y
Nectarine 2X 0 1Y
Nori Sheet 10X 1.0Y
Oatmeal 1X 0.3Y
Oheloberry OX O.OY Okra 2X 0 3Y 1Y Olive Oil See OILS OX O.OY Olives. Canned 100X 1.0Y Onion OX 0 1Y Orange 2X 0 3Y Orange Juice 2X 0 1Y Orange Peel 2X 1 OY Papaya 2X 0 2Y Parsley 2X 1 OY Parsnip 3X 0.3Y PassionFruit OX 1 OY Pea 3X1.0Y Peach 2X 0 1Y Peanut See NUTS 10X 10.0Y Pear 1X0.0Y
Pecan See NUTS 10X 1.0Y
Persimmon 1X 0.1 Y
Pine Nut See NUTS 10X 10 OY
Pineapple 1X O.OY
Pistachio See NUTS 10X 10 OY
Pitanga IX 0 OY
Plantain 3X 0.3Y
Pomegranate 2X 0.1 Y
Potato 3X 0.3Y
Potato Chips 100X 1.0Y
Potato, Sweet 1X 0.1Y
Pricklypear 2X 0.3Y
Prune 10X0.3Y
Pummelo 2X 0.1 Y
Pumpkin 2X O.OY
Pumpkin Seed (Pepita) 10X 10.OY
Quince 1X0.1Y
Radish 1X O.OY
Raisin, Seedless 10X 0 3Y
Rambutan 1X 0.1Y
Raspberry 2X 0.1Y
Rhubarb 2X 1.0Y
 Brown 1X 1.0Y
 White Ennched OX 1.0Y
Rockmelon See Cantaloupe
RoseApple 1X 0.2Y
Roselle 1X 1.0Y
Salmon, Canned 100X 1 OY
Sapodilla 0X0.1Y
Sapote (Marmalade Plum) 2X 0 1Y
Sapote. Black Insufficient Data
Sapote, While Insufficient Dala
Sapote, Yellow nsufr,cient DaJ
oardine. Canned 100X 1 OY
Scallion(Spnng Onion)2X0lY
 Hulled1X10.0Y
 Unhulled OX 10 0Y
Snapper3X1.0Y
Sorrel See Dock
Soursop 1X 0.1 Y
Soybean 10X 10.OY
Soybean Sprout 2X 0.3Y
Spinach 3X 0.3Y
Spirulina NZ 100X 10.0Y
Spirulina USAIOOXO OY
Squash. Summer (Zucchini) 2X O.OY
Squash, Winter 3X 0.1Y
Strawberry 2X 0.1 Y
Sugar, Brown OX 1.0Y
Sugar, White OX O.OY
SugarApple 1X0.1 Y
Sum Choy 1X 1.0Y
Sunflower Oil See OILS OX O.OY
Sunflower Seed 10X 10.0Y
Tamarind 3X 0.3Y
Tangerine See Mandarine
Tea. Black OX O.OY
Tofu OX O.OY
Tortilla10X1.0Y
Turnip 3X0.1Y
Turnip Green 3X 1 OY
Wakame 1.000X 10.0Y
Walnut See NUTS 3X1.0Y
Watercress 3X 1.0Y
Watermelon 1X O.OY
Wheat 3X10.0Y
Wheal Bran 10X10.0Y
Wheat Germ 10X10.0Y
Wine OX O.OY
Yeast, Torula 10X 10.OY
Yogurt 3X 0.3Y
Zucchini See Squash, Summer
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