Gout: Oxalic Acid and Purines
Swiss Chard is high in oxalic acid. Therefore should be avoided by those who suffer from or are at risk for kidney stones, gout, rheumatoid arthritis, osteoporosis and those whose stomach is easily irritated. Read my notes on oxalic acid for more information.
Since Swiss Chard is high in oxalic acid, you should also avoid combining Swiss Chard with other vegetables that are high in calcium, such as broccoli. Oxalic acid combines with calcium to create an indigestible compound. You should also avoid eating calcium rich food immediately after eating or juicing Swiss Chard or any food high in oxalic acid. This includes foods like tofu.
High Oxalate Foods and Gouthttp://www.livestrong.com/article/426007-high-oxalate-foods-to-avoid/
Low-Oxalate Vegetables and Fruitshttp://www.livestrong.com/article/253639-which-foods-can-gout-sufferers-eat/
Extremely Alkaline Forming Foods - pH 8.5 to 9.0:
Lemons, Watermelon , Agar Agar , Cantaloupe, Cayenne (Capsicum), Dried dates & figs, Kelp, Karengo, Kudzu root, Limes, Mango, Melons, Papaya, Parsley, Seedless grapes (sweet), Watercress, Seaweed.
Moderate Alkaline Forming Foods - pH 7.5 to 8.0
Apples (sweet), Apricots, Alfalfa sprouts Arrowroot, Avocados, Bananas (ripe), Berries, Carrots, Celery, Currants, Dates & figs (fresh), Garlic , Gooseberry, Grapes (less sweet), Grapefruit, Guavas, Herbs (leafy green), Lettuce (leafy green), Nectarine, Peaches (sweet), Pears (less sweet), Peas (fresh sweet), Persimmon, Pumpkin (sweet), Sea salt , Spinach, Apples (sour), Bamboo shoots, Beans (fresh green), Beets, Bell Pepper, Broccoli, Cabbage, Carob , Daikon, Ginger (fresh), Grapes (sour), Kale, Kohlrabi, Lettuce (pale green), Oranges, Parsnip, Peaches (less sweet), Peas (less sweet), Potatoes & skin, Pumpkin (less sweet), Raspberry, Sapote, Strawberry, Squash , Sweet corn (fresh), Tamari , Turnip, Sour Dairy.