If the body is acidic rather than alkaline, it may be too much for the noni juice to counteract, depending on the level of acidity. Noni juice is highly alkaline-forming but taking only one to two ounces each day may not be sufficient when the body is acidic. Drinking insufficient water will also undermine the good that noni does. The body is a machine and needs at least 8–10 glasses of water per day. The North American diet tends to be high in foods that are acid-forming, such as cereal products, bread, cookies, pastries, meat and dairy products, pasta, soft drinks, etc. All fresh fruits and vegetables are alkaline-forming but when canned or cooked, become acid-forming. Our bodies become sluggish when they become acidic. Proteins do not function well in an acidic environment. Muscles begin to stiffen and break down, energy levels drop, and we experience bone density loss due to the body’s need to reduce the level of acidity in the body. (If the bloodstream becomes acidic, it is fatal, so the body will do whatever it takes to keep the bloodstream alkaline. Calcium, taken from the bones, is alkaline). Also, bacteria, viruses and fungi thrive in an acidic environment, causing disease. If the body is acidic, we may experience frequent indigestion and not feel good, even though taking alkalizing noni juice. Whereas, when the body is kept close to an alkaline state, these problems can be avoided.


Noni does not work well as a crutch for poor health habits.

In developing countries, whether intentionally or not, their diets are higher in fresh fruits and vegetables than many of ours in the West, and we sometimes don’t get the good results from noni juice as quickly as those on the more natural diet. Introduce yourself to the Chinese style of preparing vegetables. Stir-frying or lightly steamed, the vegetables retain their enzymes, they don’t become acid-forming and the flavor is so much nicer than when they are cooked in water.

You can check to see whether your body is acidic or alkaline by using litmus paper. Use a paper with a pH range of 4.5 – 8.0 and using saliva or urine, to do a test. The ideal pH range is between 7.38 and 7.45.

Here are three ways to increase the alkalinity of your body, if needed:
1. Remove or reduce the foods in the diet that are acid-forming.
2. Increase the amount of raw fruits and vegetables eaten. Lightly steam or stir-fry vegetables, where possible.
3. Take a good calcium supplement. Pasteurized milk is largely ineffective as a source of calcium.

A general rule of thumb is to have 75% of your diet made up of alkaline-forming foods and 25% from acid-forming foods.

Some alkaline-forming foods:

Asparagus, string beans, wax beans, beets, beet leaves, broccoli, cabbage, carrots, cauliflower, celery, coconut, fresh corn, cucumbers, eggplant, garlic, leeks, lettuce, millet, mushrooms, okra, ripe olives, onions, pure honey, all berries, apples, apricots, avocados, cantaloupe, cherries, cranberries, currants, bananas, sweet potatoes, white potatoes, pumpkin, squash, parsnips, fresh peas, sweet peppers, radishes, rutabagas, soybean products, spinach, sprouts, summer squash, dates, figs, grapes, grapefruit, lemons, limes, oranges, peaches, pears, persimmons, pineapple, plums, prunes, raisins, rhubarb, and tomatoes.

Some acid-forming foods:

All meat, dairy products, eggs, canned fruit, bread, cereals, nuts, raw sugar, barley, lima beans, white beans, dried corn, crackers, gluten flour, lentils, macaroni, oatmeal, peanuts, dried peas, rice, sauerkraut, tapioca, coffee, tea, and smoking.

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