The short answer: The list exists to make money for lawyers. Lots of drugs on it are effective for a variety of indications, but may have side effects that can be exploited in lawsuits (which mostly benefit attorneys). Of course, this is an herbalism forum and neither I nor anyone else has suggested that posters take prescription drugs for bladder infections. What's been pointed out is that ACV has no demonstrated effectiveness (or any mechanism by which one could imagine it being effective) against such infections. Cranberry juice, on the other hand, does have some evidence in its corner. "I have noted that tests for natural medicines printed in the peer reviewed journals use doses clearly below the theraputic dose recognized by the majority of herbalists for their studies. I noted this in tests printed in the New England Journal of Medicine, no less. This crap must stop. That it goes on at all is WHY there is a growing number of people using herbal methods. I have also noted that herbs that are usually used in a mixture with other herbs are tested alone, in a way they are not used. This happens with tests of Chinese herbs." This would be an interesting subject for a separate discussion, to include any examples of studies supposedly using suboptimal doses of herbal drugs. As to mixtures, there are in fact numerous studies looking at them. What can be problematic is when a mixture contains one herb believed to be the effective agent and the rest may or may not be filler. The only way to know if the purported effective component works is to test it separately (it could be, for example, that one or more other components of the mixture actually interfere with the active herb which might work better on its own). One old-time example is the folk remedy for heart failure that an 18th century British physician, William Withering studied, and discovered that while multiple elements in the herbal mix were unrelated to its actions on the heart, one herb (digitalis) was responsible for increasing heart contractility. That discovery paved the way for digitalis' use in general medicine (at a standardized, safer and more effective dose than one could count on in a home remedy). Chinese herbal mixtures are notorious for containing elements not listed on the label. "Contamination" (apparently deliberate) has included powerful prescription drugs (such as indomethacin and steroids) or toxic herbs like aristolochia, so that would be a major reason for being careful about using such mixtures. To get back to the cry of "They don't want you to know" (about supposedly cheap and effective home remedies): this hits close to home for me and many other health professionals who have experienced serious illness in ourselves or close family and friends. My mother (a physician) died of colon cancer. Does anyone doubt that she would have been willing to use a cheap home cure and enthusiastically promoted it to others if one existed?

From my files. I hand this out when I teach classes.: FRUIT SYRUPS I use this all the time with great results. Syrups made from blackberries, huckleberries, raspberries, boysenberries, loganberries, sour cherries, and Island Belle grapes as well as mixtures of berries are of good flavor, color, and consistency (thin like maple syrup, medium thick like corn syrup, or slightly jelled). Syrups can be made with or without pectin and lemon juice. Lemon juice may improve color. Use of pectin will vary consistency. To Prepare Fruit Puree: Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve. SYRUPS MADE WITH PUREE 4 cups puree 4 cups sugar 1/2 package or less powdered pectin (if desired) 3 or 4 Tbsp lemon juice (if desired) 1. Mix puree, sugar, pectin and lemon juice. 2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F). 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and cool. 6. Check lids, label, and store in cool, dry place. To Prepare Fruit Juice: Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain. SYRUPS MADE WITH JUICE 4 cups juice 4 cups sugar 1/4 cup lemon juice (if desired) 1/2 package or less powdered pectin (if desired) 1. Mix juice, sugar, lemon juice and pectin. 2. Bring to boil and boil 2 minutes. 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and let cool. 6. Check lids, labels, and store in cool, dry place.

Here is my T & T recipe for Wassail, which I have made for years. Each year I am asked to make it and bring it to parties. Everyone always wants this recipe. It came from a Christmas Home Tour by a local City's Womens' Club that I attended back in the 1980's. WASSAIL 1 gallon Apple Cider 3 cinnamon sticks broken up slightly 1 tsp Nutmeg 3 tsp Allspice 1/3 box brown sugar, or less, if desired 1 12 oz can Frozen Lemonade 1 12 oz can Frozen Pineapple or Pineapple/Orange Juice 1 to 2 cans (cans from frozen Lemonade) of water combine all ingredients and heat.(Place cinnamon sticks and spices in a bag and drop into liquid so you don't have to strain mixture) Float clove studded oranges in liquid. Also, oranges,thinly sliced make a nice presentation. This can be cooked in a slow cooker, on top of stove, or in a coffeemaker. I make this for Christmas Eve Services at church and triple the recipe (do not triple the frozen fruit. Leave it as shown)and use a 100 up coffeemaker that is seperately designated for Wassail only because it will leave a definite aftertaste in the coffeemaker. This year at a party in my home I made this in a 7 quart slow cooker which really worked well. Note: I have been using Sugar Twin Brown Sugar substitute so that Diabetics can drink this. I cannot tell the difference in the taste.

In your recipe you are looking for a citrusy flavour, you do not want an acid which is what vinegar is. You can substitute another citrus such as oranges, lime (which would be really nice ) or even pineapple juice. You could use white wine (not white wine vinegar but real white wine) but make sure it's a decent quality. Baked salmon often has a liquid in it depending on how it is being baked.