This book has good information and much of the information is in line with other books on the same subject. However, he does not explain where he gets the ratings for whether a food is acid- or alkaline-producing. What is his system for determining this? Nearly all information about the pH-producing effect of various foods varies between books and authors, but most explain their system of determining the rating.
The listing is also quite limited. There is no resource guide either. In general, I had the feeling that he is telling me the way things are without back-up resources. He may have the resources, but it would be nice to know what they are.