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cider-vinegar02People often ask me if apple cider vinegar is OK.  The short answer is “no.” 

Here’s why:  One of the most important foods to eliminate on an anti-yeast diet is vinegar, all kinds of vinegar.   I have an entire video explaining why eating vinegar is bad for you. Click here to see it.   Yet, I am frequently asked if apple cider vinegar is different.   Somehow, apple cider vinegar has attained mythic proportions for healing, and many people consider apple cider vinegar as healthy.  Nothing could be further from the truth. Vinegar is vinegar, no matter what the source.

Why is this?

Let’s look at what vinegar actually is.  Webster’s dictionary defines vinegar as “a sour liquid with a pungent odor, containing acetic acid, made by fermenting dilute alcoholic liquids such as cider, wine, malt, etc.” The dictionary definition does not indicate much difference between cider vinegar and other vinegars.

The Vinegar Institute also says that vinegar is “ ‘sour wine’ or ‘a sour liquid obtained by acetic fermentation of dilute alcoholic liquids and used as a condiment or preservative.’”  According to the Vinegar Institute, vinegar is made through a fermentation process. It can be made from “any fruit,” or any material “containing sugar.”  The Vinegar Institute doesn’t distinguish between “regular” vinegar and apple cider vinegar.  The Vinegar Institute explains how vinegar is made  (this is directly from their website, and we would expect them to know):

  • Cider vinegar or apple vinegar is made from the two-fold fermentation of the juices of apples. Vinegar can be made from other fruits such as peaches and berries with the labels describing starting materials.
  • Wine vinegar or grape vinegar is made from the two-fold fermentation of the juice of grapes.
  • Malt vinegar, made by the two-fold fermentation of barley malt or other cereals where starch has been converted to maltose.
  • Sugar vinegar, made by the two-fold fermentation of solutions of sugar syrup or molasses.
  • Spirit or distilled vinegar, made by the acetic fermentation of dilute distilled alcohol.
  • Blended vinegar made from a mixture of spirit vinegar and cider vinegar is considered a combination of the products that should be labeled with the product names in the order of predominance. It is also the product made by the two-fold fermentation of a mixture of alcohol and cider stock.
  • Rice or rice wine vinegar (although not part of FDA’s Compliance Policy Guide) has increased in popularity over the past several years and is made by the two-fold fermentation of sugars from rice or a concentrate of rice without distillation. Seasoned rice or rice wine vinegars are made from rice with the “seasoning” ingredients noted on the label.
  • Balsamic vinegar (also not a part of FDA’s Compliance Policy Guide) continues to grow in market share and “traditional” and “commercial” forms are available. The products are made from the juice of grapes, and some juice is subjected to an alcoholic and subsequent acetic fermentation and some to concentration or heating.

In addition to consuming vinegar, the Vinegar Institute promotes vinegar as a great cleaning product. We agree; we use vinegar to clean our floors. 

So, why is vinegar a problem? Vinegar is the result of fermentation, as shown above, in which special yeast like bacteria grow inside the dilute alcoholic liquid such as wine or cider. During this fermentation process, the yeast-like bacteria make toxic chemicals. These chemicals kill other kinds of bacteria. Vinegar then contains all kinds of toxic chemicals which kill bacteria wherever vinegar goes, such as in the gut after a person eats or drinks vinegar. The toxic chemicals kill bacteria, which then leaves room for the yeast. The yeast then grows and makes more toxic chemicals, which make people feel extremely ill.  Problems like headaches stomach aches, ulcerative colitis, and many other problems can result.  Our website explains all of this.

Vinegar contains these toxic chemicals no matter where it comes from, cider or wine or somewhere else. All vinegar contains toxic chemicals that kill bacteria and make room for the yeast.

If you want to feel better, stop eating and drinking vinegar.  Apple cider vinegar is as bad for you as any other kind of vinegar.