Re: Vinegar: is there an alternative for us High Purine folks?

Hi Suzanne,
Some comments from Aajonus Vanderplanitz, a highly respected raw food consultant,about using vinegar on meats.

"Seafood and fowl may be marinated in citrus juice. If red meats are marinated in lemon or lime juices or vinegar, often the protein is converted to fuel or solvent rather than for regeneration and cellular reproduction. We obtain more than enough fuel from fat. We should preserve our meat-protein for cellular reproduction. One or two tablespoons of lemon or lime juice or vinegar may be mixed with fat 10 minutes prior to mixing with red meats. Some people say that because fish and fowl look and taste heat-cooked when marinated that they are cooked. That is not true. Like digestive acids in our bodies, citrus juices partially break down the components of food for proper digestion but do not mutilate or destroy the nutrients."

Realize he is talking about all raw food here. He eats everything raw, and I mean everything.
Regards,
Linda