Casie Becker wrote:Here's a couple questions for those of you having good results with the apple cider vinegar. Could another high acid food be substituted? I didn't like the flavor of the vinegar, but I am fond of citrus. Lime juice is actually more acidic than stomach acid, so if the the vinegar works by increasing stomach acid content, I suspect lime water might be a good alternative.
Also, if I add honey, then I have limeade that will also help ameliorate my season allergies. That would be my second question, would adding honey destroy the good effect of the acid?
I can't explain the health benefits from using applecider vinegar. I read a book years ago about Vermont folk medicine and have been using apple cider vinegar ever since.
I believe in using what works for you so if the lime juice works, then great.
I wish you would try this: take a small amount of apple cider vinegar, maybe a 1/2 teaspoon and mix it with the same amount of honey. then taste it. I find that the taste is much better than some medicines. I keep a jar on my kitchen counter that is apple cider vinegar and honey mixed 50/50 and just take a swig when I have a cough or allergies.
Maureen Atsali wrote: I don't know what switchel or ACV is,
ACV is apple cider vinegar and switchel is a drink made from it. In the old days farm wives took switchel to their men in the field while working. It probably helps replace electrolytes.
I never have had acid reflux but that maybe due to my long term use of apple cider vinegar. DH has a hiatel hernia and eats lots of spicy food, but he is on medications for this. DH would never try a home remedy.
Like I said above, I wish I knew how to explain the benefits of apple cider vinegar.
Invasive plants are Earth's way of insisting we notice her medicines.
Everyone learns what works by learning what doesn't work.
Maureen Atsali wrote: But I am with Casie... I really don't like fermented foods, particularly drinks. I feel bad that I miss out on all that probiotic goodness, but the only ferment I like is yogurt.
I hear this quite a lot and I can sympathize with the sentiment. I'd like to suggest that it's worth building a taste palate for fermented stuff. A while back I had a run-in with my own mortality and I had to be on antibiotics for about a month. Aside from the illness almost killing me, the medicine of course killed all of my body's good and bad bacteria to damn near extinction. I was a mess, but at least I was alive. Cures don't come without a cost. Fortunately, I also knew that I had a lot of healing work to do with my inner biome and that a lot of that could be accomplished by reestablishing all of my bacterial colonies.
I bought every fermented- live cultured- food or drink that I thought I could stomach. At the time I was not much of a fan of fermented things either, but I had work to do and I wasn't going to get my health squared away until I found a way to swallow it. Over the next month or so I incorporated a little something "alive" into every meal and tried to drink at least one beverage with the good guys inside, per day. I don't like to waste food. Especially the expensive foods from the hippy store. (all due respect to the hippies out there) So after a couple of months of doing this, I was feeling back to my old self. . .mostly. What I found out was that I really do like a lot of fermented foods, and some of them are very powerful boosts to my body and brain health. I also found that a lot of them are very easy to make for at home. I've really gotten hooked on doing my own fermentation at home. I've got at least 5 jars of "stuff" on my counter all bubbling away right now.
I think there's a couple of lessons I learned through this experience.
- fermented foods are powerful helpers in health.
- some of them smell or taste like ass at first, but once you consume them a few times, you start to crave them. The gut knows what it wants/needs and it will convince your tongue to oblige...sometimes.
- learning the process of fermenting foods allows you to have more control over the recipes and tastes of what you make. There's nothing like homemade. A lot of commercial stuff is garbage.
- Starting with things like switchel or apple cider vinegar is a good primer before you get into things like kimchi or sauerkraut. All of these things are very easy to make.
Now everyone in my house has a favorite fermented side dish that they like to eat with dinner. It just took a little experimenting and persistence to find what we all like.
I'd encourage everyone to try to eat more live foods, even if it's a little bit at a time. Your tummy with thank you. Maybe start with a Ginger Bug.
So I've mixed up a batch of switchel today. It seems a lot stronger than I remember it being at Jocelyn's table. It seems like some additional water will be in order, but I am liking the flavor more than I remember.
I used local wildflower honey, which I've noticed in the past is darker and more flavorful than most honey I see for sale. Even the honey from the Texas Gulf coast isn't as dark as that we produce in the hill country. I suspect this a large part of the flavor difference today.
I don't need it to be fizzy. In my mind it tastes close enough to lemonade that I'm not expecting fizz. I do wonder how important using filtered water is when making it, though. Typically I use tap water around the house. Filtered water would be bottled water or waiting for ice to melt from our fridge.
At the strength it has right now I bet it would make great popsicles. Which also probably gives you an idea of how strong I'm finding it.
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