Re: Apple Cidar vs. Apple Juice???

Apple juice tends to make you gain weight. If you are diabetic or concerned about your weight, you should use ACV.

With apple juice, you drink 1 liter (4 8-ounce) glasses a day, for 6 days. The first day or two, it tastes great, but by the third day the taste palls. On the other hand, you can get it anywhere, and depending on it's quality, it can be quite cheap. Make sure you get unsweetened. Better quality apple juice is always cloudy.

With ACV, try to get unpasteurized product. Bragg's has a good reputation. I have to make do with an imported ACV which I like because it's unpasteurized ("raw") and still has some solids in it, leading me to think it is less processed than other ACVs. I mix 2 - 4 tablespoons in each of 2 500 ml (2 8-ounce cup size) water bottles (for a total of 4 - 8 tablespoons of ACV), and sip from them all day, for 6 days.

In the end, I find the ACV is cheaper. You can add to it to improve the flavour and malic acid content: A few tablespoons of apple juice or cranberry juice does wonders to improve the taste, and both increase the malic acid levels in the drink.


Telman's list of malic acid sources:

//www.curezone.org/forums/fm.asp?i=167713


A souce of sour cherry juice (high malic acid content):

//www.curezone.org/forums/fm.asp?i=170931#i


Telman's recommendations about malic acid and pectin if in supplement form:

//www.curezone.org/forums/fm.asp?i=181056#i


My comparison of malic acid sources:

//www.curezone.org/forums/fm.asp?i=868486#i

Note: please read Telman's response which follows in the same link)

Another link, which gives recommended dosages and some sources of malic acid substance:

//www.curezone.org/forums/fm.asp?i=852378#i



To be honest, I think that while malic acid is very helpful for softening stones, it probably works synergistically with other nutrients more effectively. So if you mix different malic-acid containing juices, their combined chemistries might be more effective. For example, I've also used pectin supplements successfully to soften stones. Apples contain both malic acid and pectin. So, as Telman says, the closer to the natural source (and the less refined) the better. In my opinion, the less refined juices or whole fruits contain a wider variety of elements which would probably work better than a single element, like malic acid or pectin.

Which one is better at softening stones? It would be difficult to say. I doubt that studies have been done on this, as allopathic medicine and pharmaceutical companies don't research this kind of thing. It would be impossible to report based on experience, as every Liver Flush has different results, even for the same person following the same diet and supplementation and exercise.

Both are beneficial, but I prefer the ACV.

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