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How Much Vinegar Every Day?

Consuming vinegar with a meal reduces the spike in blood sugar, insulin, and triglycerides, and it appears to work particularly well in those who are insulin resistant and on their way to type 2 diabetes. No wonder the consumption of vinegar with meals was used as a folk medicine for the treatment of diabetes before diabetes drugs were invented.

Many cultures have taken advantage of this fact by mixing vinegar with high glycemic foods. For example, in Japan, they use vinegar in rice to make sushi, and, in the Mediterranean, they dip bread into balsamic vinegar. Throughout Europe, a variety of sourdough breads can lower both blood sugar and insulin spikes. You can get the same effect by adding vinegar to boiled white potatoes then cooling them to make potato salad.

Adding vinegar to white bread doesn’t just lower blood sugar and insulin responses—it increases satiety, or the feeling of being full after a meal. As you can see in my video Optimal Vinegar Dose, a study found that if you eat three slices of white bread, it may fill you up a little, but in less than two hours, you’re hungrier than when you began eating. If you eat that same amount of bread with some vinegar, though, you feel twice as full and, even two hours later, still feel nearly just as full as if you had just eaten the three pieces of bread plain. But this remarkable increase and prolongation of satiety took nearly two tablespoons of vinegar. That’s a lot of vinegar. What’s the minimum amount?

It turns out that even just two teaspoons of vinegar with a meal can significantly decrease the blood sugar spike of a refined carb meal, a bagel and juice, for instance. You could easily add two teaspoons of vinaigrette to a little side salad or two teaspoons of vinegar to some tea with lemon. Or even better you could scrap the bagel with juice and just have some oatmeal with berries instead.

What if you consume vinegar every day for months? Researchers at Arizona State University randomized pre-diabetics to take daily either a bottle of an apple cider vinegar drink—a half bottle at lunch, and the remaining half at dinner—or an apple cider vinegar tablet, which was pretty much considered to be a placebo control: While the bottled drink contained two tablespoons of vinegar, the two tablets only contained about one third of a teaspoon. So in effect, the study was comparing about 40 spoonfuls of vinegar a week to 2 spoonfuls for 12 weeks.

What happened? On the vinegar drink, fasting blood sugars dropped by 16 points within one week. How significant is a drop of 16 points? Well this simple dietary tweak of a tablespoon of vinegar twice a day worked better than the leading drugs like Glucophage and Avandia. “This effect of vinegar is particularly noteworthy when comparing the cost, access, and toxicities” associated with pharmaceutical medications. So the vinegar is safer, cheaper, and more effective. This could explain why it’s been used medicinally since antiquity. Interestingly, even the tiny amount of vinegar in pill form seemed to help a bit. That’s astonishing. And, no: The study was not funded by a vinegar company.

What about long-term vinegar use in those with full-blown diabetes? To investigate this, researchers randomized subjects into one of three groups. One group took two tablespoons of vinegar twice a day, with lunch and supper. Another group ate two dill pickles a day, which each contained about a half tablespoon’s worth of vinegar. A third group took one vinegar pill twice a day, each containing only one sixteenth of a teaspoon’s worth of vinegar. I wasn’t surprised that the small dose in the pill didn’t work, but neither did the pickles. Maybe one tablespoon a day isn’t enough for diabetics? Regardless, the  vinegar did work. This was all the more impressive because the diabetics were mostly well controlled on medication and still saw an additional benefit from the vinegar.


Make sure to check out my other videos on vinegar’s benefits:

This vinegar effect seems a little too good to be true. There have to be some downsides, right? I cover the caveats in Vinegar Mechanisms and Side Effects.

There are a few other foods found to improve blood sugar levels:

The best approach, of course, is a diet full of healthy foods:

In health,
Michael Greger, M.D.

PS: If you haven’t yet, you can subscribe to my free videos here and watch my live, year-in-review presentations:

Discuss

Michael Greger M.D., FACLM

Michael Greger, M.D. FACLM, is a physician, New York Times bestselling author, and internationally recognized professional speaker on a number of important public health issues. Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, testified before Congress, appeared on The Dr. Oz Show and The Colbert Report, and was invited as an expert witness in defense of Oprah Winfrey at the infamous "meat defamation" trial.


104 responses to “How Much Vinegar Every Day?

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    1. Forget the nasty vinegar and drink kombucha instead. Kombucha is sugar water (!) which has been fermented into alcohol, which itself is converted into acetic acid (vinegar.) Both bacteria and yeast are involved in the magic transformation. It may be drunk straight or mixed.

      Finished kombucha contains a plethora of anti-oxidants in addition to trillions of beneficial microbes. You can make it yourself for pennies; use the “constant brew” method. And rather than starting with green tea only, make it a 50/50 blend with hibiscus flowers.

        1. Nobody has ever died from drinking kombucha, and it has been used for millennia. If you are curious about its benefits, you may learn about them the same way I did.

          Do a little homework!

        2. I agree, kombucha fermented properly for a week or longer so it can convert the sugar, is a lot like vinegar, which I’m sure if you drank too much of could certainly cause acidosis too. Kombucha can get up to 3% acetic acid, while vinegar can be 5% or more. Those few rare exceptions Dr Greger reported on about acidosis were conditional and rather sensationalistic considering some people die just drinking too much water too, but nobody would suggest we stop drinking it.
          It’s a tonic, not a beverage, and should be drunk in small quantities. I take it to the next level and make it adding hibiscus tea to the green, I am not fond of drinking tea, so it’s a great alternative I do enjoy. Not suggesting it has any magical properties, but it does have all the combined benefits of vinegar and both teas, with the bonus of live probiotics, in a tasty medicinal brew you can make easily at home for pennies. I don’t know about any studies but I do know it’s a great way to get all of the above, and maybe more, because it not only satisfies but reduces appetite, boosts my mood, and seems to stave off whatever is going around, I rarely get sick when using it regularly. Even if it is only the placebo effect, it sure works for me, and tastes good too, so I see no downside.

          1. It is supposed to be very prone to contamination by bacteria, molds and fungal spores. In Iran, 20 people allegedly contracted anthrax from drinking this stuff.

            You might want to check it out for yourself if you that drinking kombucha tea has no potential downsides.

          2. It’s a tonic, not a beverage, and should be drunk in small quantities. I take it to the next level and make it adding hibiscus tea to the green, I am not fond of drinking tea, so it’s a great alternative I do enjoy. Not suggesting it has any magical properties, but it does have all the combined benefits of vinegar and both teas, with the bonus of live probiotics, in a tasty medicinal brew you can make easily at home for pennies.
            ——————————————————————————————-
            I really like the sound of your formula (including hibiscus) but I’m stretched too thinly to take on another project. But after learning the power of acetic acid, I’ve bought up a bunch of bottles of kombucha made commercially and in many flavors.

            My new regimen is balsamic vinegar in smallish amounts with my meals (adding it to food when cooking… hope that doesn’t destroy the acetic acid) and a swig of kombucha between meals, especially if eating something sweet like oatmeal or ginger snap cookies with my tea.

      1. my dentist remarked he sees damaged enamel in regular kombucha drinkers….it temporarily does soften teh enamel due to its acidity, so do not brush immediately after drinking. I assume the same is true with vinegar spiked drinks. He said to swish mouth with water and wait to brush for at least 30 minutes so the saliva has a chance to restore a more normal pH in the oral cavity.
        https://orawellness.com/how-to-drink-kombucha-and-not-destroy-your-teeth/

        1. In order for your saliva to be able to restore pH-levels you should make sure your body is alkaline enough by eating more fruit and less of acidic foods like meat.

    2. After a thorough search through PubMed data base, I could only find one research study specifically looking at vinegar and its effect on bone health: https://www.ncbi.nlm.nih.gov/pubmed/10380633
      Enhancing effect of dietary vinegar on the intestinal absorption of calcium in ovariectomized rats
      Unfortunately it is not a human study, but it does indicate just the opposite of what you were questioning- if vinegar could contribute to osteoporosis. Stick with the limits Dr. Greger suggested and this shouldn’t be a concern. (Other sources also indicate cider vinegar can promote bone health, but these were not published studies.)

  1. As a diabetic, I didn’t even finish reading this before I prepared a drink with a tablespoon of fig vinegar in 16 ounces of water. I’m half through it now, and it’s a remarkably refreshing drink. It may well be my go-to drink after exercising in the future. So my question is: does the good effect occur when the vinegar is consumed between meals?

  2. And I was thinking that a cup of water with lemon juice in the morning was best!
    Switching to vinegar immediately.

    So great Dr.G provides real advice on how to incorporate this or that in your daily routine. Works so much better than jsut “eat more fruits and veggies”.

    Dmitriy P,
    Shilajit Secret

    1. Well, both are good.

      But it is fun to know what things are doing.

      Vinegar has the same lowering the next morning’s blood sugar similar to beans. I have been doing beans and lentils so often that I am not sure I need it, but there is vinegar in one of my bean dishes.

      Vinegar helps with lowering insulin resistance and that sounds like a pretty good thing.

      “And indeed, vinegar ingestion appears to enhance sugar disposal by lowering insulin resistance, which is the cause of type 2 diabetes, and indeed, vinegar ingestion does appear to improve the action of insulin in diabetics. The mystery of how vinegar works appears to have been solved, at least in part.”

      1. Lemon intake

        “In this study, we focus on the citric acid among the components contained in the lemon. Citric acid Δ% varied strongly by the lemon intake rather than by the number of steps in a result of multiple linear regression analysis (Table 3). Therefore, it is suggested that this blood citric acid is due to the lemon.

        Though the time-to-maximum blood concentration of citric acid is 0.8 hr and the half-life in blood is 2.3 hr, it is interesting that citric acid Δ% had a strong association with lemon intake and steps walked (Figure 1, Table 2) [17, 18]. That there was a cumulative effect with repeated administration is to be inferred.

        Citric acid Δ% correlated with Δ% of systolic blood pressure, pulse pressure, and red blood cell count (Table 2). It is not out of the realm of analogy at all about the mechanism of action of citric acid in the present study. One of the reported properties of citric acid is that it generates calcium citrate from inorganic salts, such as calcium phosphate or calcium carbonate, to promote absorption from the intestinal tract [19–21]. In addition, there is the report that the citric acid of citrus fruits promoted absorption of calcium and magnesium in food [22]. There is a possibility that calcium and magnesium which were absorbed efficiently are participating in blood pressure [23]. Also apart from the effect of citric acid in food, it is necessary to consider the effects of intracellular citric acid or the citrate in blood. The citric acid Δ% showed a positive correlation with the number of red blood cells Δ% but showed a negative correlation with lemon intake (Table 2). The mechanism is not clear, but this implies that the citric acid is involved in the blood composition. The lemon ingestion method in this research was not specified. It is believed that most subjects ingested only juice, but the ingestion of peels was not prohibited. Flavonoids of lemon are mainly contained in the peel and there are reports that the ingredient acts on the reduction in systolic blood pressure [4, 15]. It is possible that actions by ingredients other than citrate are also involved intricately.

        The number of steps showed a negative correlation with systolic blood pressure Δ% and a positive correlation with citric acid Δ% (Table 2). Blood pressure improvement through walking has been reported [9]. Even in the results of heavy regression analysis of the present study, it has been shown that systolic blood pressure Δ% has been affected more strongly by the walking than by lemon ingestion (Table 3). Because of the amount of walking having been proportional to the lemon intake, but not having been related to the number of red blood cells Δ%, and the result of the multiple regression analysis, it is believed that the amount of walking is not applied to the citric acid Δ% directly.

        These results suggest that the walking and lemon ingestion have the effect of lowering systolic blood pressure by, respectively, different action mechanisms. There may be an additive or synergistic effect in movement and lemon ingestion.”

        1. Thanks Deb, very informative! Bundling exercises with any type of healthy food would probably always be a good idea, and the article has the scientific substantiation as well.

          It’s amazing how simple dietary changes may help with some of the most prevalent today’s diseases.

          Dmitriy P,
          Shilajit Secret

  3. How might this apply to a non-diabetic person who has digestive issues such as GERD/reflux? Would this additional acid be harmful or helpful? Is there a reliable way to determine if one needs to have more or less acid to aid in digestion?

    1. I would love to know the answer to this too. Dr. Axe and others tout Apple Cider vinegar (with the mother in it) in water before meals as a good tonic for curing GERD/reflux. It seems counterintuitive… to add something acidic to your stomach when all the other doctors will prescribe proton-pump inhibitors (PPIs) to DECREASE stomach acid production to remedy GERD/reflux. I would love an updated video on reflux!

      1. Daryl,
        Hopefully there will soon be an answer to this and it will come from Dr. Greger or one of his knowledgeable volunteers. I think gastroenterologists simply assume that it is too much acid that causes these issues when there is reason to think it may be the reverse. But I am reluctant to try adding any supplement that may have me howling in pain. I need the studies that Dr. Greger can provide.

        1. Lida, from what I can understand from the corresponding video,
          https://nutritionfacts.org/video/vinegar-mechanisms-side-effects/ vinegar isnt going to do anything for us non-diabetics eating a whole food plant based diet. In the trials, the response after eating a healthy meal was zero.

          If on the other hand we happen to be accidently caught in the Crispy Creme drive-through, it might be prudent to keep a jug of acv in the glove compartment.

          The lead and sulphites turns me off balsamic (organic included) and wine vinegars https://www.ncbi.nlm.nih.gov/pubmed/21550100

          1. Barb,
            I understand your concerns. I was just wondering if that was a gentler form of acid to add to those of us who may not be producing enough acid to aid in digestion. Hoping sometime soon that will be on Dr. Greger’s agenda. Would help those of us who may have digestive issues despite being WFPB.

            1. Yes Barb, you made me smile.

              Some of us get accidentally caught in birthday parties several times per year.

              A bean or lentil entree with vinegar before the cake and some nuts in the decorating of the cake maybe?

              1. Deb, funnily enough, I went to two 60th birthday parties within the last month and didn’t eat cake at either one. The 1st one was my brother’s, & he made me a special lentil dish that was delicious. His wife made halva for those of us who didn’t want cake. The 2nd was for a friend who made sure there were plant based dishes, including a yummy white bean dip with sage, & lots of fresh veggies & fruit.

                The cakes looked beautiful at both parties, & while I could stand there & ooh & ahh at how prettily they were decorated, I just can’t eat that stuff anymore. Don’t miss it. Don’t want it.

                1. That is pretty good!

                  I don’t crave it, but I do eat it at the birthday parties. Mostly just to be polite and to be part of the celebration.

                  I am not eating sweets most of the time. I don’t even do the date syrups sauces for food dishes or maple syrup ones. Though I have tried them.

              1. Laughing

                Yes

                They had them here years ago.

                When they opened, there were 1/2 hour lines. My friends used to get them.

                I never once accidentally ended up in a Krispy Kreme line.

                1/2 hour line for a donut wasn’t even tempting at all. I don’t know if they still exist around here or if they went out of business.

          2. Barb, thanks for the link to “Lead isotopes reveal different sources of lead in balsamic and other vinegars.” If grape wine vinegar contains so much lead, what about wine made from grapes? I will stick to apple cider vinegar and rice vinegar.

            1. hi Alvin, I didn’t know about lead, additives, or issues with vinegar at all until I started reading Dr Greger’s sources. There are strict limits on the amounts of lead or other metals allowed to pass in food products of course, but I think if I was going to consume vinegar daily as a therapeutic measure, I would stick to the apple cider or rice vinegars.. I would have to re watch the series to see if Dr Greger prefers another type.

              That being said, there are plenty of lovely flavors out there in the balsamic type, pommegranate being one of them. I won’t hesitate to enjoy them on salads etc, but will read labels to avoid sulfites.

                1. Ashley, there is arsenic in a wide variety of foods we eat, including vegetables and fruit. Consumer Reports did test 4 vinegars.You can see the rice and rice products tested yourself by down loading the link provided on this page https://www.consumerreports.org/cro/magazine/2012/11/arsenic-in-your-food/index.htm From my brief look, there appeared less in the vinegar samples than in Lundberg Rice Syrup. Perhaps someone in the know can offer an opinion.

          3. I do really like to lightly water sauté kale with garlic and spices and then add just a splash of balsamic vinegar. It’s very good!
            Having it for dinner tonight with my version of vegan Eggplant ‘Parmesan’, and cannelloni beans fixed with mushrooms and onions.
            Cruciferous veggies and tomato sauce together, love the combo!
            Btw, Costco sells an organic no-salt seasoning that I put on most veggies.

            1. Thank you Marilyn ! Your ideas sound delicious – in fact, will give it a go tonight! I will have a look for the seasoning too. It might be just the thing to use on my buddha bowl of steamed veggies and grains.

          4. The lead and sulphites turns me off balsamic (organic included) and wine vinegars https://www.ncbi.nlm.nih.gov/pubmed/21550100
            ——————————————————————-
            The good news I take from this article is it was published in 2011. Hopefully methods of storage have changed in the last 8 years after this problem was identified.

            I have to believe that if that be a problem today these different vinegars would not be allowed to be sold in California and a manufacturer would not want to lose access to such a large market.

      2. As a recent sufferer (and still in recovery) of some serious GERD, there seem to be many causes of GERD. I narrowed my cause down to irritation of my stomach from a high-acid, low fat diet (black coffee, lots of tomatoes, hot sauce, vinegars, and IPA beer). I say low fat because the fat was not around to counter-balance my acid intake.

        There re other causes of GERD, like too much or insufficient acid production. Both require different approaches to heal or reduce symptoms.

        So first and foremost, you need to understand your cause before you develop your treatment plan.

        My treatment plan, because my cause was stomach irritation due to high acid intake, I am on a strict high-PH diet. PPIs didn’t do anything for me. Cutting back on “Some foods” didnt do anything for me. I am eating high-PH foods to avoid irritation, and allow my stomach to heal.

        My book of choice: The Acid Watcher Diet by Dr. Jonathan E Aviv.

        1. How was your condition validated?
          By testing or analysis of symptoms?
          I think most doctors just summarily assume that if you have reflux you need acid suppressing meds. I know mine did. I would prefer a more fact-based diagnosis.

          Also could you enlighten me as to what foods are high PH? Is that the same as an alkaline diet?

          Thanks!

          1. No it is not the same as the alkaline diet. the alkaline diet sort of looks to foods that make your body chemistry more alkaline. for example, eating citrus fruits is “alkalinizing”. In contrast, the high-Ph diet does not allow citrus fruits because they are acidic.

            High PH diet really just means only eat foods that are greater than 5 Ph. I had to buy the book I recommended in my post above to get the full list of foods. Its a diet plan that basically says “only eat these foods for 30 days. then gradually transition to slightly more acidic foods.” Its a great reference. It is healing my issue.

            My condition was validated by myself through a lot of research into my diet and reading many books. My doctor actually sucked, and my referral to a nutritionist took too long. So I had to dive deep into the issue and become an expert in my personal condition.

            The only fact-based diagnosis available is getting a tube/camera/ph sensor stuck down your throat. And I was able to discover my remedy through reading and minimal diet experimentation. Once i got on the high Ph diet, I saw results.

            1. A very successful approach in your case. Kudos to you for taking charge. I just don’t know if my issue is too little acid or too much acid but I guess taking charge could mean experimenting by cutting out the acidic foods and seeing if there are positive results. I will try to get a hold of that book; the author does have excellent credentials.

              Thanks for posting and for the thorough explanation, Leroy

              1. My personal opinion is that we heal ourselves.  Doctors can help point the way, but in the end it comes to our own personal mind-body connection.  Boil it all down, and its up to you.  Best of luck!!  =]

            2. Thanks for your reply. I have that book. Perhaps I need to revisit it. It’s one of the books that lead me to WFPB diet. I have only had 2 episodes of reflux since switching to this diet last summer. I think the first one was from eating a bean and cheese burrito from a local mexican place. They other was New Year’s Day lunch with my family. I made “Cowboy Caviar” with lots black-eyed peas, black beans, raw onions, peppers, and unfortunately Italian dressing. I also had mac-n-cheese and a tiny bit of ham (to be polite). I really think it was the fat and cheese that caused the reflux.

              The other reflux book I read was titled “Fast Tract Digestion” and I was really afraid that a new diet with lots of beans would make my problem worse. The author suggestions that certain high fiber foods like beans can take too long to digest in the small intestine and create SIBO – Small Intestine Bacterial Overgrowth. As these nasties take their sweet time digesting this tough food, they produce gas which sometimes pushes it’s way up through the stomach, picking up pepsin and depositing it on the esophagus (increased pressure weakens the LES). I haven’t noticed that to be the cause, but it made sense at the time.

              1. In terms of mitigating digestion issues in the small intestine, you could look into adding more probiotics to your diet, as well as prebiotics.
                Perhaps its an issue of bacteria overgrowth? Furthermore, when cooking beans, be sure to soak them to avoid that extra gassiness!

                1. I recently added a probiotic pill to my daily regimen after lunch. So far so good. My beans usually come out of the can when I eat them. I rinse them well to avoid excess sodium. Would soaked be better?

                  1. My rule of thumb: if I didnt cook it myself, I can’t know what’s in it.
                    (ingredient list aside, obviously). Soaking is the only way you’ll know if your indigestion is related to those sugars, or if simply beans are not good for you. The only way to find out is A/B Testing this hypothesis on Canned vs Soaked for yourself.

          1. Hi Will, as Linda mentioned GERD is gastroesophageal reflux disease (GERD). Acid reflux occurs when the sphincter muscle at the lower end of your esophagus relaxes at the wrong time, allowing stomach acid to back up into your esophagus. This can cause heartburn and other signs and symptoms. Frequent or constant reflux can lead to gastroesophageal reflux disease (GERD).

      3. Most cases of reflux are caused by too low stomach acid. Stomach acid decreases with age and if the ph is too low the sphincter at the top of the stomach allows the acid to pass up into the esophagus. I have had severe reflux for years and believe it was due to a combination of hiatal hernia (which I’ve been doing massage to move down) and gluten/dairy problems. When I aim for the daily dozen are Greger suggests, my reflux is dramatically better. Reflux can also be made worse by SIBO which creates upward pressure on the lower esophageal sphincter. Hope this helps some!

    2. I suggest you do as I did… try it and see. Apparently too little stomach acid can have very similar symptoms to too much. Not only did the vinegar not cause discomfort, it actually reduced reflux for me, but everyone is different.

    3. From many trials any acidic food and lemon is included makes me feel worse! So I would also love to hear from Dr Greger or volunteers comment on the use of vinegar with upper GI disorders.

      1. Marina,

        You may be someone who has an adequate or overabundant production of acid in their gut. You can try a simple test known as the Heidelberg capsule test (expensive) or you could experiment with a typical meal, add an HCL capsule and see if you get the worsening symptoms. See this site for a good overview of the three styles of testing you can do at home: https://scdlifestyle.com/2012/03/3-tests-for-low-stomach-acid/

        Dr. Alan Kadish moderator for Dr. Greger http://www.Centerofhealth.com

        1. Thank you, Dr. Alan!

          Do you apply SCD/GAPS principals for Autism Spectrum if I may ask?

          As far as my stomach acid- it is tough to tell – baking soda and Toms usually do not help with throat and reflux symptoms (but can help on a rare occasion of heartburn or stomach ache) , though lemon water is bad either.
          Starchy foods are still refluxing regardless of ph is being more then 5 that is needed for airway reflux or lpr. I did almost 4 years of GAPS protocol and was constantly badly refluxing…

          Thank you again, Marina

      1. I always get confused when I run across another Deb talking about something which I just bought yesterday. Bragg’s apple cider vinegar. Gonna make 5 Bean Casserole.

        Congratulations on getting cured.

    4. FYI: 30% of the population eating SAD suffers from GERD while virtually 0% suffer on an unprocessed plant based diet, and an unprocessed plant based diet has been found to be MORE effective than proton pump inhibitors in the treatment of GERD.

      Dr. Ben

    5. Hello Lida. Thanks for your comments :)

      Although apple cider vinegar might improve acid reflux symptoms, there’s very limited research, recommendations so far have been due to anecdotal evidence. I believe it hasn’t been conducted a study which supports health claims tied to apple cider vinegar.

      If you want to try apple cider vinegar ask your doctor and discuss with him/her about the potential risks and benefits to try apple cider vinegar.

      Hope it helps.

  4. Since straight vinegar, even diluted, can be rough on the teeth and is less than delectable, yesterday I crushed a Tums (CaCO3) in mug and added two tbsp of V. The mixture bubbled away for a while and then I added a bit of fruit juice and diluted with water. It tasted good. The Ca++ was in the form of Ca acetate and the acetate is the beneficial substance. This could be done with MgO as well and add some helpful magnesium.

    1. Yes, great idea. I do a similar thing by dissolving 1/4 tsp calcium carbonate powder in 1/2 cup of water. This is extremely alkaline and will immediately neutralize any acidity left in my mouth after consuming acidic foods and beverages. I used to get sensitive teeth after consuming acidic foods, but not anymore since using this method.

      The problem with swishing with plain water is that some water is weakly acidic, and even water with a neutral pH can’t get the mouth to alkaline near as fast as a calcium carbonate.

  5. I want to share my recent experience with Acid Reflux or GERD. I honestly believe it developed out of my regular consumption of pickled vegetables at lunch with my low-fat vegetarian meals. Usually followed with a cup of coffee at the office, my diet became too acidic for my stomach and i developed serious reflux issues.

    I thought, “Yes, I vinegar, and I love pickled veggies. They are healthy for me, so I should just eat them all the time.” WRONG. Too much of a good thing caught up to me!

      1. Thank you, Marilyn, I do appreciate that. My question was badly expressed: I want to know if the two vinegars have the same reaction as outlined in the article. Thanks!

  6. You mention vinegar (which I understand to be acidic). Does that make the blood acidic? If so, how does that work with kidney function where I believe it was said that you wanted foods that make your blood more alkaline. I’m probably confusing things, but wanted to better understand.

  7. I want to shout from the rooftops, my brother is water fasting!

    Hooray! Hooray! Hooray!

    I tried to give him 4 brazil nuts, but he said, “But I am almost 48 hours in my water fast.”

    So I took them back.

        1. Quite the opposite actually… I’ve been more active on the boards lately as I have been tied to the computer for other reasons.

          I noticed you were in a lull for a time… figured it was due to your winter of the discount tent. ‘-)

          (Said with apologies to Red Green. ‘-)

            1. That is such a hard diet to figure out though.

              The list of plant food and animal foods he wouldn’t be able to eat is a long list.

              soy, nuts, oats, grains, seeds, legumes. chicken, beef, lamb, pork, turkey, dairy, eggs

              So what does that leave? Fruits and vegetables other than soy.

              Not impossible, but harder than what we are doing.

              If they had a study where that worked fast, I would figure it out. Water fasting is the only thing which might work fast enough.

              1. I don’t think he is still water fasting this weekend.

                The woman helping has a list of vegetables and she asked about desserts and it is going to be berries every time.

      1. Thanks Marilyn!

        I have been praying my heart out!

        He didn’t want to do any of it.

        Hospital change and surgery being delayed has helped my cause, but I have so many people praying that he will water fast and eat better.

  8. I already take HCL capsules as a supplement with each meal. Hmm, maybe vinegar with meals instead is better? On a side note, I’m tired of the grossed out association I have with Bragg’s vinegar after a person insisted on a NutritionFacts.org Instagram convo re: vinegar that the Bragg’s has worms…because the internet said so! Ha!

  9. I posted this a day or so ago in an Eggs & Breast Cancer discussion. It is more appropriate for this discussion.
    ——————————————————————————————-

    I discovered something new last evening.

    After recently reading and viewing some of Dr. Greger’s remarks in re vinegar consumption, I broke out a bottle of balsamic. I have a lot of that stuff (bought a multi-gallon jug meant for sales to restaurants and poured it up into Biotta beet juice saved glass bottles.)

    I went to pour one up into another glass container that had an insert in the neck that allows one to sprinkle rather than pour… but when I tried to pour it into the new bottle from the Biotta one, the liquid was blocked by a really dark glob.

    Finally got the blob broken up somewhat and moving… and out came this long dark gelatinous substance that I presumed was vinegar “mother.” I saved it in a larger open mouth jar, put it in the fridge and forgot it.

    Last evening I pulled it out, added some to my oatmeal, quinoa, and blueberries all drenched in almond milk. The gelatinous mother was kinda like tough jello that had dried somewhat, so I could’t easily just break it up into small pieces. Figured it didn’t matter as it would melt in the bowl.

    Well, everything was going smoothly with my experiment as I would get an occasional small piece about the size of a wild blueberry in my spoon. Gave a tingly sensation followed by a contrasting sort of sweet sensation when I bit into one of the blueberries on my spoon.

    Long story shortened a bit, there was one spoonful that looked as though it contained a large blueberry, but when I bit down on it it released a strong vinegar sensation. Filling my mouth with additional spoons of oatmeal, quinoa, and blueberries got me through the “balsamic surprise” and I made a mental note to take a knife and chop up the gelatinous length of bottle neck core before adding to soups, oatmeal, etc.

    I’ve just gotta believe “mother of vinegar” is not only a great way to perk up a meal, but has to be a concentration of very good balsamic nutrition.

      1. There are other uses for the mother, such as creating a new batch of vinegar.
        —————————————————————————————————-
        I can see how that could be. I opened the jar to add some of the mother to a one pot dish of chicken (small amount) and hominy soup (to which I added pinto beans and another can of hominy + some other things.)

        Out came some very dark and strong liquid and I also let a measure of the gelatinous core to slip into the deep pan thinking the heat might dissolve it. I keep eating a bowl from the pot, adding more stuff and reheating before taking my next meal.

        So far the gelatinous vinegar has kept its shape while getting only a little bit smaller in size. Sorta like it was a time release bolus.

        I thought the formation of the gelatinous mother might be a consequence of transferring the balsamic from plastic to glass. When my mother was alive I would buy her the milk she requested and pour it from the carton or jug into glass… and if it was whole milk the “cream” would rise to the top. (Drinking that and other kinds of eating finally killed her at 101 of a stroke after recovering from a broken hip operation. To be fair, although he didn’t drink milk, similar eating to hers killed my Dad during an open heart surgery at the age of 65.)

        Whatever the cause, I’m happy to discover it as it gives me multiple ways to get my daily vinegar.

      1. I remember that movie as a kid but never went to see it. I had no idea that Steve McQueen was the lead. Was that his breakout role? ‘-)

        That trailer suggests a parody of horror movie genre.

      2. When I was in college, the dorms would sponsor movies and that was the type people would sponsor the most often.

        The Blob
        The Fog
        Attack of the Killer Tomatoes

        I can’t remember all of them.

    1. Barb, doesn’t look like a good diet to me. Milk ok? Ugh!
      And what’s with limiting starchy vegetables. In general, unless they cause your blood sugar to go too high, they are healthy foods.
      Doesn’t make sense since they think bread is ok.
      I suppose it’s an improvement though on the SAD diet, but unfortunately not nearly enough of an improvement.

      1. Yes, it is a moderation diet rather than an exclusion diet.

        My elderly relatives did live on moderation and it was healthier than the SAD diet everybody else ate.

        It would be leaps and bounds better than SAD and would get people eating beans and lentils and make them less dependent upon meat.

  10. According to Andreas Moritz in his book “The Amazing Liver & Gallbladder Flush” apple cider vinegar also makes makes any gallstones in your kidney softer and therefore easier to remove naturally if you have gallstones in your kidney.

    1. Livestrong says no. Says it doesn’t have digestive enzymes. Quotes someone who wrote a biochemistry book. Also says that the stomach is more acidic than vinegar.

      Other sites say yes. Say it has digestive enzymes.

      Internet information wars.

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