Apple cider vinegar
sephia_wa
8 years ago
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Chi
8 years agoGeorgysmom
8 years agoRelated Discussions
AVC - Apple Cider Vinegar for migraines or weight loss
Comments (23)>> "No form of vinegar changes body pH or has any effect on toxins. The body's natural processes, mediated largely through the liver and kidneys, eliminate waste products and toxic substances." It's as if you are still rejecting the efficacy of Cinchona bark for treating malaria because the Amazonian Indians haven't discovered the formula for the quinine it contains. Instead, they say that the bark of the Cinchona tree contains the spirit of the God Xohopichulato, which destroys the evil spirit that causes malaria. If you want to rest in your beliefs that there is no Xohopichulato and therefore Cinchona cannot help with malaria, fine. Just don't pretend it is science. It is arrogant ethnocentrism, not scientific empiricism. Your arguments are based on an arbitrary and artificial definition of the word 'toxin'. You are ignoring the fact that ordinary substances can build up to toxic levels under many conditions - for example, glucose can build up to toxic levels when there is insulin resistance. In such a case, anything that reduces insulin resistance or lowers glucose levels would in fact be a 'detoxification' process. Likewise, immune hormones like the interferons and interleukins are necessary under certain conditions, but at higher doses (ie when there is infection or chronic inflammation) they often cause side effects that range from unpleasant to lethal. In SARS, H5N1 bird flu, and other killer influenzas, the body's immune system destroys the body. Immune hormones that might sometimes be beneficial are produced at toxic levels. This is quite different from your idea of metabolic toxins that are normally handled by the kidneys and liver. The short chain fatty acids present in vinegar (acetate, proprionate, butyrate) have been repeatedly shown to lower inflammatory cytokines (which have been implicated as a contributor to migraines). These simple compounds also affect levels of leptin, adiponectin and other compounds that regulate glucose, and there is research implicating this in the pathogenesis of migraines. You have stooped to pseudoscience by refusing to look at the evidence that vinegar can dramatically change certain chemicals in the body. You seem to take comfort in linguistic tautologies about 'toxins' that have little bearing on the underlying facts of the matter. Here is a link that might be useful: Glucose, Adiponectin, Immune Hormones and Migraine....See MoreApple Cider Vinegar and Bladder Infection
Comments (27)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?...See MoreHard Cider into Apple Cider Vinegar
Comments (13)I have been making hard cider for a couple of years now. First year I started fermentation in the carboy - and was getting the explosions. This year, I started fermentation in a large mouth 5 gallon tub. It came with a lid and a hole in which you put the bung and air lock. Use the champagne yeast, not brewer's yeast or baker's yeast as this will increase the alcohol content. Cider only takes about 2 weeks to get done - some people keep wine for 30 or 60 days. In the first few days, you'll see "head" and bubbles, you will also see the yeast in suspension. After a week, the bubbles will disappear but the yeast is still there. I tried drinking it - and it gave me a pretty bad hang over - the reason is that the organic products in suspension give off trace quantities of methanol. After a week more, the yeast will die and fall to bottom and the cider will clarify. You won't see the yeast in suspension. Now it's done and ready for bottling. I tried drinking it again - and no hangover. The taste is not quite cider - more like white wine. --- Regarding your question - you can add the sugar and the yeast. If the vinegar is not "strong" enough as a pickling agent - then the yeast will continue to ferment. If it is strong enough - then the yeast will not - which means it is a strong enough pickling agent. However, be sure to add champagne yeast - as that can tolerate the highest alcohol content and acidity - I believe around 18%. Also, you can just taste the vinegar and compare it to another product with a published acetic acid content of 5%. Is it more or less sour - if it is more sour - it should have higher vinegar concentration. It sounds to me like you vinegar is still oxidizing. You have to stir the vinegar and keep it open to air to allow oxygen to interact with the alcohol. If it is unstirred, in a large barrel it can take six months, with an automatic stirrer it could take a two or three weeks. The more surface area that is exposed to air and the frequent agitation will reduce the time to complete the process....See MoreApple cider vinegar is ready--now what?
Comments (0)I have a batch of ACV that I started about 10 weeks ago, and it finally smells like it's ready! It's actually 2 quart jars, started at the same time using organic macintosh, and the clear liquid is ~40% of the total volume: I would like to know the preferred method of draining it, and how to have a good part of the mother in the finished product. Cheesecloth? A sieve? I've used a plastic strainer lined with a coffee filter for draining curds before, but I would probably have to scoop a little of the solid remains into the finished product. Is there a use for the solids besides composting it? I'd love to hear what others do at this last stage of preparation. I have a 3rd jar that I started with apples from my neighbor's neglected yard and tree, and this has formed a solid translucent disc on top, which I understand is another form of 'mother', and desirable. This batch will be ready soon, so, same questions as before, and what to do with this disc, which looks nice and clean. When I first noticed it, I would stir the fermenting solids carefully so as not to damage the disc, and make sure that the surface was wet with the developing vinegar. I'm starting 2 more quarts today, maybe in a larger jar, and have considered transferring the 'disc' to the new batch, probably with a spoonful of the solids from the previous batch. I'm guessing this will help assure that I get the right fermentation/organisms going? (I had 1 batch that failed because it smelled bad.) I've been taking ~a tablespoon of Bragg's ACV almost daily 'just because', and have started fermenting other foods too--sauerkraut, yogurt, sourdough, etc. My kitchen smells great! Comments, please? Thanks! Rick in CT...See Moresephia_wa
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