ACV apple cider vinegar--translucent disc is also mother?
rredbbeard
8 years ago
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zzackey
8 years agorredbbeard
8 years agoRelated Discussions
Apply Cider Vinegar - Why?
Comments (93)Hey! One thing to remember about ACV and other home remedies is that they have been effective for thousands of years, and in my book that's a lot of empirical evidence, AKA science. Think of "modern drugs," such as the lowly aspirin based on the biochemistry of Willow Bark, in many cases are pharmacological equivalents of these natural medicines.� As someone pointed out, modern medicines (and their drug company manufacturers) are motivated by profit. Synthesizing natural components allows these folks to use the empirical history of these common folk medicines to produce safe drugs that they can fancy up with a quasi Latin/Greek/Utopian name and call it a breakthrough: Avandia, Lyrika, etc � There's a wonderful book out there titled Anti-Cancer: A New Way of Life by David Servan-Schreiber. He explains the biology of cancer. Simply put, �the body becomes "inflamed" (think arthritis, infections, bad colds), weakening the body. In this environment, wild cancer cells which we all have (and more created all the time by environmental carcinogens as "free radicals") settle down in weak parts of the inflamed body. The microtumors then start to grow, especially helped by high blood sugar.� Servan-Schreiber explains the profound effect of diet in this process, namely that the Western high fat-high carb/sugar/high salt diet produces many of the preconditions of cancer and that eating foods that have anti-inflammatory and free radical-controlling properties can nip cancers in the bud and even reduce tumors' size. He explains the biochemistry of these factors and HOW they work.� My point is that these long-lived "home remedies" can work, including ACV, by balancing the body so that our diseases of excess can be mitigated.� Yes, everyone's results may differ. This goes with any allopathic medication as well.� For me, ACV has already (positively) affected my blood sugar and energy level. My daughter has been using it and it cleared up her acne. I'm hopeful about the weight loss and other benefits, realizing some of tge benefits may take a while.� On another note, the book Sugar Blues documents the transformation of beet/cane sugar from luxury item (1600s through ca. mid-1800s) to increasingly available (industrialization + British imperialism/trade) general food enhancer. In the late 1800s sugar was declared to be a poison, probably because of all those rotten teeth, diabetes, and other side effects. Then - surprise, surprise - the sugar lobby (probably one of the first with all those tropical perqs - cheap labor, rich tropical land, etc.) had thaw law reversed. Soon the Western world was awash in candy, cheap pastries (think: twinkles, those nasty artificial mass produced chocolate chip cookies) and sugar enhanced foods (ketchup, hot dogs, French fries, etc.).� So when in doubt grow your own food and make it yourself. Ever tasted a sun-warmed tomato? �There is absolutely no resemblance to the hard, flavorless things in the grocery store. I just made a (sooooo simple) batch of pickles, nothing like what Safeway has to offer.� The point is if you make it or grow, your food doesn't need all that sugar, salt, and fat to make it taste good. �Trust your own taste buds and don't trust those seductive dietary demons.� Sent from my iPod...See MoreOrganic Apple Cider Vinegar and Honey
Comments (6)I am trying the apple cider vinegar, garlic, and honey recipe, but I have a few questions. The recipe calls for 1 cup acv, 1 cup honey, and 8 cloves of garlic. Then it says to store in the refrigerator for 5 days and take 2 tsps daily. I have a container that holds 4 cups. this would leave the container half empty. Is this all right, even though it says the container should be air tight? Also, should I refrigerate it for 5 days before I start to take, and keep it stored it in the refrigerator while I am taking it? Any help would be greatly appreciated....See Moreapple cider vinegar mix
Comments (19)A couple of years ago I tried the vinegar/water thing and just couldn't get past the taste. I can't even remember WHY I tried it! LOL If it were my husband, I'd make an appointment with an endocrinolgist and see what they suggest. This is the type doctor who would specialize in diabetes. Many times they will have you meet with a nutritionist and/or others who help you come up with a plan which will hopefully keep your hubby from actually becoming a diabetic. As someone else mentioned, if you hubby has any weight to lose, doing that may make all the difference in the world. Flyleft, why is vitamin controversial? I must have missed something LOL. I do know that many are deficient in this. tina...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 Morehabjolokia z 6b/7
8 years agorredbbeard
8 years agohabjolokia z 6b/7
8 years agolast modified: 8 years agorredbbeard
8 years agolast modified: 8 years agohabjolokia z 6b/7
8 years agolast modified: 8 years agorredbbeard
8 years agohabjolokia z 6b/7
8 years agorredbbeard
8 years agohabjolokia z 6b/7
8 years ago
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