Opinions on raw ACV for increasing alkalinity.

I have problems with acid uph apparently due to gluten sensitivity & maybe to taking tons of supplements. The acidity does not seem as bad, also, since I stopped taking an antidepressant.

For awhile I was taking baking soda & apple cider vinegar in my water just to get a temporary alkaline boost. However, I was craving milk & cheese like crazy & found out that baking soda binds calcium.

I have been experimenting with just the ACV in my drinking water. It is raw & organic with the "mother." Though it doesn't make me as alkaline, it gets me generally to 6.5. The only thing I've seen as a caution online is that vinegar can increase the need for postassium. So I am taking extra potassium.

I wonder how much ACV, if any, is too much? The studies out there don't say which kind of vinegar they are talking about, generally.

No doubt any hazards and benefits have to do with the overall acidity of the stomach & general health of the person.

Any feedback & opinions welcomed.

I'm happy to drink ACV in my water - a splash to each quart, but I don't want to do something that will have any bad long range effects.

In the meantime I am trying, thru diet, wheatgrass juicing, sprouts etc., avoiding gluten, Sugar (whether or not I have candida I don't know, no obvious signs) to get alkaline. But 'taint easy. So far. Tweet