A closer look at vinegar

There have been different perspectives on vinegar posted, so I decided to look up why my doctor opposes it for persons with candida overgrowth. Here's a summary of the research:

Vinetar has large percentage of ethyl acetate. Ethyl acetate kills bacteria and is used in industrial food processing, such as bread making, to keep the bacteria down without touching the yeast (No wonder it was in all the bread at the store....). Bad for probiotics, then... - kills bacteria while leaving yeast alone. Dr. Semon gives the research studies but I'm not going to the med library so onward...

Also, vinegar contains a number of toxic alcohols including methanol - this is toxic to the brain and also kills bacteria.

Next, I looked up what Balch & Balch had to say about it their book, Nutritional Healing. They recommend about 13 things that are "very important" nutrients when treating candida, and three that are "important" and 16 that are "helpful." There is no vinegar and no pectin on this list, so so far I have only harmful things and no helpful things about it. Under "vinegar" it is only listed as one medium for using medicinal herbs...no positive benefit on it's own merit found here.

On to what Atkins says about candida- stay away from fermented foods...blah, blah.

Back to Dr. Semon & Kornblum... vinegar is highly fermented..contains toxic chemicals...blah, blah, blah.

OK, all I'm finding here is that vinegar is bad, bad, BAD when you have candida. I don't find anything to recommend it. I don't see how pectin helps. Jean Carper's books didn't mention vinegar or pectin either way...

I guess maybe if you can't heal from candida without pectin, why might that be? So now I look up pectin...

...slows the absorption of food after meals, good for people with diabetes. Removes unwanted metals and toxins, reduces side effects of radiation therapy, helps lower cholesterol and reduces risk of heart disease and gallstones.

Ah...so people who have diabetes or feel part of their candida problem is metals like mercury might like to try pectin. Well, let's see.. it's also found in... appes, bananas, beets, cabbage, carrots, citrus fruits, dried peas, and okra.

From all this, the conclusion I have so far, is that there is nothing good the vinegar offers that you can't get elsewhere. There also appears to be much harm done by the vinegar for people who have candida overgrowth.

My own health is so much better just cutting out malt and vinegar, and after what I just read, instead of just giving up that stuff for now I don't think I'll ever eat it again... too scary... I need my poor brain cells they have a hard enough time. LOL

as always.. your milage may vary but so far this looks like a very strong case against it...my #2 enemy.