RE aminos +

[Guest guest]

For what it is worth, why not just get the right information, eat healthly,

juice daily preferably organic and you do not need to supplement except for

zinc and a few others. It must be that our society has to " take a quick fix

pill " instead of letting the body do it naturally the way it was intended.

What a crime against ourselves!

Jane

" Man is the only member of the animal kingdom who, notwithstanding his

supposedly higher intelligence, indulges his appetites at the expense of his

body, and pampers these deliberately, without using common sense or good

judgment, listening to the silly voice of deception telling him that food has

nothing to do with the condition of his body.

With such a lack of knowledge it is not surprising that just when we have

reached the age when our knowledge and experience are of value to us, for us

to use to advantage, we are really anxious to begin to LIVE, we find

ourselves handicapped with a physical body which is ready for the discard, if

not for the grave. "

Dr. Norman Walker

 

* * * * * * * *

 

SOURCE: http://www.celtic-seasalt.com/valofautvin.html

 

The Value of Authentic Vinegar

by Cheryl Player

 

Vinegar has long had its place in the household kitchen cupboard.

Unfortunately, the most commonly used vinegar is white distilled vinegar. The

process of distillation renders it nutrition-less, removing minerals such as

potassium, and important acids which ward off bodily toxins and unfriendly

bacteria. This highly processed vinegar can be demineralizing when ingested,

therefore it should not be used internally. It does however, work well in all

kinds of household cleaning chores.

 

There are much better choices of vinegar which meet culinary approval and

have medicinal integrity. One that has gained in popularity over the years is

apple cider vinegar. The taste is tart and fruity and complements many

dishes. The best choice would be an organic, naturally brewed, unfiltered and

unpasteurized apple cider vinegar made with whole crushed apples. Because of

the concern people may have about E. Coli due to the outbreak in

unpasteurized apple juice, I was able to find out from the Vinegar Institute

that “E. Coli cannot survive in the low (acidic) pH of vinegar” and test

results were negative. If it contains “mother,” then all the better. Mother

is the name for the stringy protein molecules that form in authentic vinegar.

If this is unappealing to you, it can be removed by gently filtering through

an unbleached coffee filter or other appropriate method.

 

Apple cider vinegar has long been used in folk remedies. Hippocrates, the

father of medicine, used it in 400 B.C. to treat his patients. Dr. Jarvis,

the author of the book, Folk Medicine, states “One reason for the versatility

of apple cider vinegar as a remedy in Vermont folk medicine is that it

associates minerals with potassium. These are phosphorous, chlorine, sodium,

magnesium, calcium, sulfur, iron, flourine, silicon and many trace minerals.”

He also stresses the importance of the mineral potassium in particular as he

states “potassium is to soft tissues what calcium is to hard tissues.”

 

Another illustration of the importance of potassium is stated by Paul Bragg,

N.D., Ph.D. in his book Apple Cider Vinegar, about an experiment conducted in

1912. He states “Research scientist Dr.Alexis Carrel kept the cells of an

embryo chicken heart alive and healthy for over 30 years by daily monitoring

its complete nutrition, cleansing and elimination. The normal life span of an

average chicken is 7-8 years.” The chicken embryo was given apple cider

vinegar daily for its supply of potassium. Dr. Carrel could have gone on with

the experiment, but he felt he had proved his point that healthy cells can

continue to rejuvenate with proper maintenance.

 

Also explained by Dr.Paul Bragg is the body’s amazing ability to constantly

rejuvenate itself. He explains that every three months a new bloodstream is

built, every eleven months we build a new set of billions of body cells, and

every two years new sets of bones and hard tissues are built. This constant

state of renewal is indicative of the body’s fight to stay young, healthy and

full of life with proper nutrition, minerals and elimination of toxins. Apple

cider vinegar provides important minerals and also has a detoxifying effect

on the liver.

 

Brown rice vinegar has been called the eastern version of apple cider

vinegar. The flavor has about half the sharpness and a subtle sweetness. When

shopping for brown rice vinegar, Kyushu is a particular type that stands out

from the rest. It accounts for less than one percent of Japan’s annual 100

million gallon production of vinegar. Unlike other brown rice vinegars,

Kyushu is buried in the ground outdoors in glazed crocks where it is allowed

to ferment. This keeps the temperature constant which is very important

because variations in temperature can ruin a batch very quickly. This process

includes high quality ingredients and is much more tedious than conventional

brown rice vinegar, but the end result yields superior flavor and five times

the amount of amino acids.

 

Authentic vinegar is very useful to the body and research suggests the amino

acids are partly responsible for the medicinal effect. John and Jan Belleme,

authors of the book, Culinary Treasures of Japan, state in their book “Dr.

Yoshio Takino, of Shizuka University, Japan, has confirmed the importance of

vinegar’s amino acids. According to Takino, the twenty amino acids and

sixteen organic acids found in authentic rice vinegar help prevent the

formation of toxic fat peroxides. He explains that when unsaturated fatty

acids from vegetable oils and other foods are heated and exposed to light in

cooking or oxidized during metabolism, fat peroxides can form, which

contribute to aging and to cholesterol formation on blood vessel walls.”

 

Both apple cider vinegar and brown rice vinegar are used medicinally for

various ailments. There are, however, other types of vinegar which are used

all around the world to add taste and appeal to all types of dishes. Modena,

Italy is known for its great tasting balsamic vinegar. It is made by gently

crushing wine grapes and then boiling the juice in a vat. After several more

steps it is poured into wooden casts to ferment. The method of making

“Tradizional” or the “real thing” takes years and is very expensive. The end

product is a nice balance of sweet and sour and lends full, rich flavor to

all it is sprinkled on.

 

Wine vinegar differs according to the source of wine. Red wine vinegar adds a

robust flavor and goes well with pungent greens, as well as meats and cheese,

much like red wine itself. White wine vinegar has a more delicate flavor and

is excellent with tender, young greens and pasta dishes.

 

The research that has been done on apple cider vinegar and brown rice vinegar

speaks for itself concerning the health benefits. I was unable to find health

related information supporting other vinegar types. This is not to say,

however, that this research is not in the works. Something to look for when

shopping for either wine vinegar or balsamic vinegar is a type of

preservative called sulfites. Marcio Bontempo, a medical doctor in Brazil has

stated “one in five people is sulfite-sensitive,” and that “five percent of

those who have asthma are also at risk of suffering an adverse reaction to

the substance.” Whichever types of vinegars you decide to experiment with, by

all means add them to your dishes to impart fresh, zingy flair to all your

culinary creations.

 

References Pitchford, P. Healing With Whole Foods. Berkely, CA. North

Atlantic Books. 1993. Belleme, John & Jan. Culinary Treasures of Japan.

Garden City Park, NY. Avery Publishing Group Inc. 1992 Jarvis, D.C., M.D.,

Folk Medicine. Fawcett Crest, NY. Ballantine Books. 1958 Bragg, Paul C.,

N.D., Ph.D. & Bragg, Patricia N.D., Ph.D. Apple Cider Vinegar. Santa Barbara,

CA. Oberbeil, Klaus. Lose Weight with Apple Vinegar. McKinney, TX. The Magni

Group. 1998. Somerville, Annie. Field of Greens. Broadway, NY. Bantam Books.

1993.

 

The Grain & Salt Society currently carries organic apple cider vinegar from

Omega Nutrition. This vinegar is made from fresh picked apples instead of the

typical windfall apples. Omega Nutrition makes the apple cider vinegar

without heat or preservatives. Folklore has it that it can be taken with

water as a restorative tonic. We also carry organic Kyushu brown rice vinegar

by Chi Cuisine (our line) which can be used in place of apple cider vinegar

in various folklore remedies.

[Guest guest]

Humans do not make Vitamin C. Goats are (I am told) very

similar t humans. If goats weighed 150 pounds, they would produce

10-15 grams of vitamin C a day, much more under stress or illness.

That's more oranges or rose hips than I want to eat in a day.

 

Without intensive farming, most of the world's 6 billion

people would starve to death. Intensive farming depletes minerals

from the soil. Without mineral supplementation, people do not do

well. I eat organic produce & meat when I can afford to do so, but

others I know cannot afford organic. Even organ foods come from

mineral depleted soils.

 

Supplementation makes sense to me. Not as a substitute for

healthy eating. But as an adjunct.

 

Alobar

 

 

-

<DaRocksMom

<undisclosed-recipients:>

Wednesday, October 30, 2002 3:22 AM

RE aminos +

 

 

For what it is worth, why not just get the right information, eat

healthly,

juice daily preferably organic and you do not need to supplement

except for

zinc and a few others. It must be that our society has to " take a

quick fix

pill " instead of letting the body do it naturally the way it was

intended.

What a crime against ourselves!

Jane

[Guest guest]

You sound just like my doctor. Which by the way did nothing

to help me get well with diet and exercise. It is a fact

that with the introduction of many toxins, they block the bodies

ability to perform the way it is supposed to. So supplementation

is needed. It should be limited to the need of the individual.

 

Also what is lacking is a hearing physician and one that has

the ability to run test to find what the imbalance is, and where

to correct it. Having mercury poisoning in your body prohibits

the full function of the liver and this becomes a domino effect

as in my case. Supplementing is necessary until I can weed out

and correct the problem. Finding a doctor that will give the

patient the time of day to look for these imbalances is frightfully

depressing because I have been paying out for 15 years and got

nothing back. Only reading books and trying supplements got me

out of bed.

 

Liz D.

 

 

 

Gettingwell, DaRocksMom@a... wrote:

> For what it is worth, why not just get the right information, eat

healthly,

> juice daily preferably organic and you do not need to supplement

except for

> zinc and a few others. It must be that our society has to " take a

quick fix

> pill " instead of letting the body do it naturally the way it was

intended.

> What a crime against ourselves!

> Jane

> " Man is the only member of the animal kingdom who,

notwithstanding his

> supposedly higher intelligence, indulges his appetites at the

expense of his

> body, and pampers these deliberately, without using common sense or

good

> judgment, listening to the silly voice of deception telling him

that food has

> nothing to do with the condition of his body.

> With such a lack of knowledge it is not surprising that just

when we have

> reached the age when our knowledge and experience are of value to

us, for us

> to use to advantage, we are really anxious to begin to LIVE, we

find

> ourselves handicapped with a physical body which is ready for the

discard, if

> not for the grave. "

> Dr. Norman Walker

>

> * * * * * * * *

>

> SOURCE: http://www.celtic-seasalt.com/valofautvin.html

>

> The Value of Authentic Vinegar

> by Cheryl Player

>

> Vinegar has long had its place in the household kitchen cupboard.

> Unfortunately, the most commonly used vinegar is white distilled

vinegar. The

> process of distillation renders it nutrition-less, removing

minerals such as

> potassium, and important acids which ward off bodily toxins and

unfriendly

> bacteria. This highly processed vinegar can be demineralizing when

ingested,

> therefore it should not be used internally. It does however, work

well in all

> kinds of household cleaning chores.

>

> There are much better choices of vinegar which meet culinary

approval and

> have medicinal integrity. One that has gained in popularity over

the years is

> apple cider vinegar. The taste is tart and fruity and complements

many

> dishes. The best choice would be an organic, naturally brewed,

unfiltered and

> unpasteurized apple cider vinegar made with whole crushed apples.

Because of

> the concern people may have about E. Coli due to the outbreak in

> unpasteurized apple juice, I was able to find out from the Vinegar

Institute

> that " E. Coli cannot survive in the low (acidic) pH of vinegar " and

test

> results were negative. If it contains " mother, " then all the

better. Mother

> is the name for the stringy protein molecules that form in

authentic vinegar.

> If this is unappealing to you, it can be removed by gently

filtering through

> an unbleached coffee filter or other appropriate method.

>

> Apple cider vinegar has long been used in folk remedies.

Hippocrates, the

> father of medicine, used it in 400 B.C. to treat his patients. Dr.

Jarvis,

> the author of the book, Folk Medicine, states " One reason for the

versatility

> of apple cider vinegar as a remedy in Vermont folk medicine is that

it

> associates minerals with potassium. These are phosphorous,

chlorine, sodium,

> magnesium, calcium, sulfur, iron, flourine, silicon and many trace

minerals. "

> He also stresses the importance of the mineral potassium in

particular as he

> states " potassium is to soft tissues what calcium is to hard

tissues. "

>

> Another illustration of the importance of potassium is stated by

Paul Bragg,

> N.D., Ph.D. in his book Apple Cider Vinegar, about an experiment

conducted in

> 1912. He states " Research scientist Dr.Alexis Carrel kept the cells

of an

> embryo chicken heart alive and healthy for over 30 years by daily

monitoring

> its complete nutrition, cleansing and elimination. The normal life

span of an

> average chicken is 7-8 years. " The chicken embryo was given apple

cider

> vinegar daily for its supply of potassium. Dr. Carrel could have

gone on with

> the experiment, but he felt he had proved his point that healthy

cells can

> continue to rejuvenate with proper maintenance.

>

> Also explained by Dr.Paul Bragg is the body's amazing ability to

constantly

> rejuvenate itself. He explains that every three months a new

bloodstream is

> built, every eleven months we build a new set of billions of body

cells, and

> every two years new sets of bones and hard tissues are built. This

constant

> state of renewal is indicative of the body's fight to stay young,

healthy and

> full of life with proper nutrition, minerals and elimination of

toxins. Apple

> cider vinegar provides important minerals and also has a

detoxifying effect

> on the liver.

>

> Brown rice vinegar has been called the eastern version of apple

cider

> vinegar. The flavor has about half the sharpness and a subtle

sweetness. When

> shopping for brown rice vinegar, Kyushu is a particular type that

stands out

> from the rest. It accounts for less than one percent of Japan's

annual 100

> million gallon production of vinegar. Unlike other brown rice

vinegars,

> Kyushu is buried in the ground outdoors in glazed crocks where it

is allowed

> to ferment. This keeps the temperature constant which is very

important

> because variations in temperature can ruin a batch very quickly.

This process

> includes high quality ingredients and is much more tedious than

conventional

> brown rice vinegar, but the end result yields superior flavor and

five times

> the amount of amino acids.

>

> Authentic vinegar is very useful to the body and research suggests

the amino

> acids are partly responsible for the medicinal effect. John and Jan

Belleme,

> authors of the book, Culinary Treasures of Japan, state in their

book " Dr.

> Yoshio Takino, of Shizuka University, Japan, has confirmed the

importance of

> vinegar's amino acids. According to Takino, the twenty amino acids

and

> sixteen organic acids found in authentic rice vinegar help prevent

the

> formation of toxic fat peroxides. He explains that when unsaturated

fatty

> acids from vegetable oils and other foods are heated and exposed to

light in

> cooking or oxidized during metabolism, fat peroxides can form,

which

> contribute to aging and to cholesterol formation on blood vessel

walls. "

>

> Both apple cider vinegar and brown rice vinegar are used

medicinally for

> various ailments. There are, however, other types of vinegar which

are used

> all around the world to add taste and appeal to all types of

dishes. Modena,

> Italy is known for its great tasting balsamic vinegar. It is made

by gently

> crushing wine grapes and then boiling the juice in a vat. After

several more

> steps it is poured into wooden casts to ferment. The method of

making

> " Tradizional " or the " real thing " takes years and is very

expensive. The end

> product is a nice balance of sweet and sour and lends full, rich

flavor to

> all it is sprinkled on.

>

> Wine vinegar differs according to the source of wine. Red wine

vinegar adds a

> robust flavor and goes well with pungent greens, as well as meats

and cheese,

> much like red wine itself. White wine vinegar has a more delicate

flavor and

> is excellent with tender, young greens and pasta dishes.

>

> The research that has been done on apple cider vinegar and brown

rice vinegar

> speaks for itself concerning the health benefits. I was unable to

find health

> related information supporting other vinegar types. This is not to

say,

> however, that this research is not in the works. Something to look

for when

> shopping for either wine vinegar or balsamic vinegar is a type of

> preservative called sulfites. Marcio Bontempo, a medical doctor in

Brazil has

> stated " one in five people is sulfite-sensitive, " and that " five

percent of

> those who have asthma are also at risk of suffering an adverse

reaction to

> the substance. " Whichever types of vinegars you decide to

experiment with, by

> all means add them to your dishes to impart fresh, zingy flair to

all your

> culinary creations.

>

> References Pitchford, P. Healing With Whole Foods. Berkely, CA.

North

> Atlantic Books. 1993. Belleme, John & Jan. Culinary Treasures of

Japan.

> Garden City Park, NY. Avery Publishing Group Inc. 1992 Jarvis,

D.C., M.D.,

> Folk Medicine. Fawcett Crest, NY. Ballantine Books. 1958 Bragg,

Paul C.,

> N.D., Ph.D. & Bragg, Patricia N.D., Ph.D. Apple Cider Vinegar.

Santa Barbara,

> CA. Oberbeil, Klaus. Lose Weight with Apple Vinegar. McKinney, TX.

The Magni

> Group. 1998. Somerville, Annie. Field of Greens. Broadway, NY.

Bantam Books.

> 1993.

>

> The Grain & Salt Society currently carries organic apple cider

vinegar from

> Omega Nutrition. This vinegar is made from fresh picked apples

instead of the

> typical windfall apples. Omega Nutrition makes the apple cider

vinegar

> without heat or preservatives. Folklore has it that it can be taken

with

> water as a restorative tonic. We also carry organic Kyushu brown

rice vinegar

> by Chi Cuisine (our line) which can be used in place of apple cider

vinegar

> in various folklore remedies.