LymeNet Flash: Organic Apple Cider Vinegar

This is topic Organic Apple Cider Vinegar - A Perfect Food in forum Medical Questions at LymeNet Flash.

To visit this topic, use this URL:
https://flash.lymenet.org/ubb/ultimatebb.php/topic/1/43497

Posted by GiGi (Member # 259) on :

Natural Apple Cider Vinegar One Mother Natures Most Perfect Foods

Fermenting sweet juice makes vinegar. The juice turns to wine or cider which is allowed to ferment a second time until the alcohol mixes with oxygen in the air, changing it into acetic acid and water.

Natural---that is, undistilled, organic, raw, apple cider vinegar is often called one of Mother Nature's most perfect foods. Apple cider vinegar should be made from fresh, organic, crushed apples that are allowed to mature naturally in wooden barrels

Natural apple cider vinegar, found in health food stores, should be a rich amber color with the ``mother'' quite visible as sentiment on the bottom. The strength of vinegar is important. All varieties of vinegar contain about 4 to 7 percent acetic acid, with 5 percent being the most common amount. Acetic acid is what gives vinegar its tart and sour taste.

There is nothing beneficial about commercial distilled vinegars except for pickling, cleaning and disinfection ---they have no health value! They do not contain the health values of organic, raw apple cider vinegar with the mother still intact and viable. Distilled white vinegar and cider vinegar sold in supermarkets are considered ``dead'' vinegars with none of the enzymes and other live factors that make raw, unpasteurized vinegars so valuable.

Distilling removes the beneficial ``mother'' from the vinegar, thereby, destroying the powerful enzymes and life giving minerals such as potassium, phosphorus, natural organic sodium, magnesium, sulphur, iron copper, natural organic flourine, silicon, trace minerals, pectin and other powerful nutrients.

Also destroyed are natural malic and tartaric acids, which are important in fighting body toxins and inhibiting unfriendly bacteria growth (Bragg 1- 4).

Apple cider vinegar has shown to be an extremely valuable constituent in the body's biochemical operations and an essential building block in the construction of many complex substances in the body. Vinegar is low in calories and carbohydrates but does contain small amounts of calcium, phosphorus, iron and, of course, lots of potassium. A cup of ACV is 98.8% water, has 34 calories, a trace of protein, and no fat. (Moore p.viii) Acetic acid, the principal constituent in vinegar, plays an important role in the release of energy from fats and carbohydrates. It is of primary importance in the body's metabolism.

Apple Cider Vinegar Can make Any Living Thing Healthier

Dr. D.C. Jarvis, MD who wrote ``Folk Medicine, A Vermont Doctor's Guide to Good Health'' and ``Arthritis and Folk Medicine'', is completely convinced that apple cider vinegar could make any living thing healthier. He believes, Potassium, which is found in just the right amounts in natural apple cider vinegar ``is so essential to the life of every living thing and that with out it there would be no life. Potassium is the most important of all minerals that are necessary for good health.'' Potassium's main function is to promote cell, tissue and organism growth. It is necessary to replace dead cells and tissue. There is no better source of potassium than vinegar---particularly natural apple cider vinegar.

Dr. Jarvis believes Apple cider vinegar can help fight infection, simply by keeping fluids where they belong---in body cells, not in bacteria. Bacteria need moisture to thrive. As bacteria multiply, they will pull necessary fluids from healthy cells in order to flourish, particularly during times of stress when resistance is low. Stress is a major agent in causing a previously sub-clinical problem to break into a full-blown illness. If the process goes unchecked illness will occur. In order to defeat bacterial infections and illness it is important to keep moisture in the cells and prevent germs from depleting that moisture.

According to Dr. Jarvis: ``If there is enough potassium in each body cell, it will draw moisture from the [harmful] bacteria, instead of the bacteria taking moisture from the body cells.'' Therefore by providing natural sources of potassium in the diet (fruit, berries, sprouts, edible leaves, edible roots, etc.) and including apple cider vinegar to that diet the body cells are provided with the necessary moisture-attracting potassium. It is interesting to note that many traditional medicines used to combat bacterial illness also work by depriving bacteria of moisture and thus keeping fluids inside the cells (O'Brien p40)

Acidic pH Balance Will Discourage Bacteria, Yeast & Fungal Growth

Apple cider vinegar destroys microorganisms, including bacteria, fungi, viruses and others, and prevents poisons from reaching the rest of the systems of the body. It has been proven to inhibit the growth of gram-negative bacilli, Pseudomonas, and Candida. The acid nature of vinegar makes the digestive tract environment unpleasant for germs and fungus. Apple cider vinegar has proven to be a natural treatment (and preventative) in simple cases of avian pediatric digestive disorders. Dr. Jarvis through his own research believes that apple cider vinegar will lower bloods natural alkalinity, bringing it closer to a natural healthy acid state.

A naturally acidic digestive tract digestive, with the correct pH balance, will discourage bacteria and is less likely to grow yeast and fungus. Apple cider vinegar can assist the natural process of breaking food in the stomach. The acidic qualities of ACV will help break down protein, in the digestive system, for absorption into the bloodstream.

Posted by 5dana8 (Member # 7935) on :

Thanks Gigi [Smile]

for posting this informative article. I love natural treatments.

Still not sure why vinager is contradicted on a yeast control diet?

Posted by pq (Member # 6886) on :

Thanks Gigi! [Wink]

Posted by Michelle M (Member # 7200) on :

Thanks, Gigi.

I bought some based on your advice.

I take a spoonful a couple times a day, or whenever I think about it.

It's "Bragg" organic, raw, unfiltered, aged in wood, and tastes surprisingly delicious.

VERY unlike processed vinegar.

Very apple-y!

Thanks for the tip.

Michelle

Posted by monkeyshines (Member # 6406) on :

I have a friend who swears by this. I tried it a while back but I couldn't tolerate a teaspoon in a large class of water...felt like it was burning a hole in my stomach.

Does anyone have advice as to how to take apple cider vinegar if one has a sensitive stomach? I'd really like to try again.

monkeyshines

Posted by Troup Brazelton (Member # 6297) on :

My 90 year old mother, who drives to her bridge games 2 -3 times a week, uses it in water and honny. I use a splash or so every morning in my V8.

Posted by Reno'sBack (Member # 7367) on :

Hiya GiGi!

A Million Thanx! [bow]

Hope all is well with you & Hubby!

At Reno Clinic, Rich & I did HBOT 1st thing in A.M., Chelation I.V.'s next & 1/2 Jug APPLE CIDER VINEGAR in the baths @ nite! They didn't call for that much, but it clears the TOXINS & it made the joints feel awesome--I'd soak for hours! [Big Grin]

Posted by sofy (Member # 5721) on :

5dana8
I may be mistaken but I dont think the kind of vinegar Gigi is talking about is contradictory to an anti yeast diet.

USAGE= i use about 1/8 to 1/4 cup every day in my salad dressing.

I take 1/2 rock hard organic avacado and cut it up into small thin bite size slices. Mix vinegar, olive oil & usually raw crushed garl;ic and add to the avacado.

Let it sit for at lease 30 min but I usually do it for about an hour or more.

Then add your greens and I love lots of raw thin sliced red onions.

AAVACADO tip = the reason I use rock hard green avacadoes is cuz the organic ones are expensive and I eat so many of them

If you let them sit until they get soft I usually have quite a bit inside you have to discard.

By letting the sit in the vinegar I seldom have to throw any avacado away and it makes a salad dressing I lov

I came up with this to save a buck

Posted by madhattan (Member # 9760) on :

I am confused. I thought we were supposed to be making our bodies alkaline, not acidic. Why then the statement "Acidic pH Balance Will Discourage Bacteria, Yeast & Fungal Growth" ???

Lemon juice becomes alkaline in the body (counterintuitive) and is recommended for people with Lyme, so why should we be making our bodies acidic? I thought acidic pH causes disease, almost everything I read claims this.

Posted by 5dana8 (Member # 7935) on :

hey madhattan

good question. I know it would seem contrary but

apple cider vinager is listed as an alkalizing food [Smile]

here is a webb site of alkinine/acidic foods:

www.thewolfeclinic.com/acidalkfoods.html

Posted by madhattan (Member # 9760) on :

Thanks, Dana, for the clarification. I am still confused about the "Acidic pH Balance Will Discourage Bacteria, Yeast & Fungal Growth" statement. ACIDIC or ALKALINE?