ACV kills botulism dead

i eat raw meat, but only if its been marinated in ACV for 24 hours. the low ph of the ACV kills the botulism bacteria. the reason botulism is so deadly to healthy people is that it thrives in a nuetral ph (6.5 - 7.0). and most healthy people have a nuetral ph. however, the botulism spores die at a ph of 4.6 or below. the ph of braggs raw apple cider vinegar is 3. thus a braggs 24 hr. marinade will kill the botulism bacteria, and many other types of bacteria. the enzymes in the acv also begin to pre-digest the meat. its important to cut the meat into very thin strips if you do this.



http://www.ext.colostate.edu/pubs/foodnut/09305.html

Several conditions must be present for the germination and growth of Clostridium botulinum spores. Acid level is a primary factor. Acidity is measured on a pH scale of 0 to 14, with 7 considered neutral, 0 to 7 acidic and 7 to 14 alkaline. A pH near 7 or neutral favors the growth of Clostridium botulinum, while growth is inhibited at a pH of 4.6 or lower. The pH of a food also has an influence on the amount of heat necessary to kill the spores of Clostridium botulinum. The higher the pH (lower the acid level), the greater the amount of heat needed to kill the spores. Tweet