Fermented Foods Nourish Us!

Hello, I am recently changing my diet. I have a question about apple cider vinager if you do not mind. I asked some other nutritionist and here is how he responded to me, but there are also a flip side to his coin where a lot of people tout the benefits of it. What are your thoughts. I would love to hear. Thanks again

 

"Hi,

"Vinegar is a rotten food. Better to eat a fresh, ripe and raw apple than to drink the poisonous vinegar. I have that book as well, but it doesn’t take away from the fact that if you drank a whole bottle of Bragg’s at once you would most likely die. You could eat an equal amount of apples and not die.
 
"Raw apple cider vinegar or any vinegar produces, alcohol, gas and acetic acid. Acetic acid is poison and that is why you have to dilute it to only 5% potency. If it were higher it would burn a hole through the stomach. Next problem, raw vinegar or any plays major havoc with the thyroid. So if you want to risk thyroid problems keep on drinking the vinegar.
 
"We don’t need vinegar anymore, we can get fresh fruits all year round, we don’t need to preserve through fermentation. There are no health benefits from fermenting or rotting your food.
 
"Hope that helps, 

Roger"

Hello, thank you for writing.  I understand your confusion.  Those are very strong claims made by the person you wrote.  I do not know the truthfulness or not about some of it, but strongly feel differently about fermented food.  I think it is incredibly healthful and necessary.  I do not believe it was used simply to preserve food, but to make its nutrients more available for us to assimilate.  As well, raw fermented foods contain life that we need in our gut to help with our digestive processes.  

With that said, I personally use vinegar in small amounts.  I have heard the arguments both ways and have found for myself a tablespoon a day or similar amount feels uncomfortable.  

This is a very personal thing only you can decide for yourself.  However, I do eat great amounts of raw fermented vegetables.  And I think vinegar has helped me as I have used it to draw minerals out of herbs to ingest, in the forms of herbal vinegars, and put on cooked greens to make them more digestible for me.

 

If you are wishing to hear Susun Weed's opinion, here are some excerpts from articles she has written (she does not have internet in her home so is not able to correspond in this way):

 

http://www.susunweed.com/herbal_ezine/August04/healingwise.htm

Apple cider vinegar has been used as a health-giving agent for centuries. Hippocrates, father of medicine, is said to have used only two remedies: honey and apple cider vinegar. Some of the many benefits of apple cider vinegar include: better digestion, reduction of cholesterol, improvements in blood pressure, prevention/care of osteoporosis, normalization of thyroid/metabolic functioning, possible reduction of cancer risk, and lessening of wrinkles and grey hair.

 

http://www.susunweed.com/Article_Herbal_Vinegar.htm

Vinegar has many powers: it lowers cholesterol, improves skin tone, moderates high blood pressure, prevents/counters osteoporosis, and improves metabolic functioning. Herbal vinegars are an unstoppable combination: the healing and nutritional properties of vinegar married to the aromatic and health-protective effects of green herbs (and a few wild roots).

 

 

Blessings,

Karen Joy

wisewoman@herbshealing.com

www.wisewomanweb.com

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