Guest guest Posted March 30, 2012 Report Share Posted March 30, 2012 also calcium and magnesium i expect. > > On a site listing ACV as a supplement (link below), i read the following note under the " side effects " tab: " Consuming 8 ounces of apple cider vinegar per day, long-term might lead to problems such as low potassium. There has been one report of a person who developed low potassium levels and weak bones (osteoporosis) after taking 250 mL apple cider vinegar daily for 6 years " . That doesn't seem like a very significant sample size, so i wonder if it is relevant. Since KT and ACV are similar i'd expect it to apply to KT also if this is true. Should we perhaps be looking at potassium rich foods to go with our KT? - Woody > > > http://www.webmd.com/vitamins-supplements/ingredientmono-816-APPLE+CIDER+VINEGAR\ ..aspx?activeIngredientId=816 & activeIngredientName=APPLE+CIDER+VINEGAR & source=2 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2012 Report Share Posted March 30, 2012 also calcium and magnesium i expect. > > On a site listing ACV as a supplement (link below), i read the following note under the " side effects " tab: " Consuming 8 ounces of apple cider vinegar per day, long-term might lead to problems such as low potassium. There has been one report of a person who developed low potassium levels and weak bones (osteoporosis) after taking 250 mL apple cider vinegar daily for 6 years " . That doesn't seem like a very significant sample size, so i wonder if it is relevant. Since KT and ACV are similar i'd expect it to apply to KT also if this is true. Should we perhaps be looking at potassium rich foods to go with our KT? - Woody > > > http://www.webmd.com/vitamins-supplements/ingredientmono-816-APPLE+CIDER+VINEGAR\ ..aspx?activeIngredientId=816 & activeIngredientName=APPLE+CIDER+VINEGAR & source=2 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2012 Report Share Posted March 30, 2012 I would imagine ideally people are eating lots of healthy whole foods and lacto fermented veggies which are full of magnesium, folic acid, b vitamins just to name a few. Or a whole food multi vitamin would take care of it. Thank you, Gresham sgoats.com > On a site listing ACV as a supplement (link below), i read the following note under the " side effects " tab: " Consuming 8 ounces of apple cider vinegar per day, long-term might lead to problems such as low potassium. There has been one report of a person who developed low potassium levels and weak bones (osteoporosis) after taking 250 mL apple cider vinegar daily for 6 years " . That doesn't seem like a very significant sample size, so i wonder if it is relevant. Since KT and ACV are similar i'd expect it to apply to KT also if this is true. Should we perhaps be looking at potassium rich foods to go with our KT? - Woody > > http://www.webmd.com/vitamins-supplements/ingredientmono-816-APPLE+CIDER+VINEGAR\ ..aspx?activeIngredientId=816 & activeIngredientName=APPLE+CIDER+VINEGAR & source=2 > > > > > TODAY(Beta) • Powered by Yahoo! > The unlucky 1% with $150K in student loans > A few graduates manage to leave school with debt equal to some people's home mortgages. > Privacy Policy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2012 Report Share Posted March 30, 2012 I would imagine ideally people are eating lots of healthy whole foods and lacto fermented veggies which are full of magnesium, folic acid, b vitamins just to name a few. Or a whole food multi vitamin would take care of it. Thank you, Gresham sgoats.com > On a site listing ACV as a supplement (link below), i read the following note under the " side effects " tab: " Consuming 8 ounces of apple cider vinegar per day, long-term might lead to problems such as low potassium. There has been one report of a person who developed low potassium levels and weak bones (osteoporosis) after taking 250 mL apple cider vinegar daily for 6 years " . That doesn't seem like a very significant sample size, so i wonder if it is relevant. Since KT and ACV are similar i'd expect it to apply to KT also if this is true. Should we perhaps be looking at potassium rich foods to go with our KT? - Woody > > http://www.webmd.com/vitamins-supplements/ingredientmono-816-APPLE+CIDER+VINEGAR\ ..aspx?activeIngredientId=816 & activeIngredientName=APPLE+CIDER+VINEGAR & source=2 > > > > > TODAY(Beta) • Powered by Yahoo! > The unlucky 1% with $150K in student loans > A few graduates manage to leave school with debt equal to some people's home mortgages. > Privacy Policy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2012 Report Share Posted March 30, 2012 One wonders whether the ACV they are talking about is the pasteurized kind or the raw kind with the Mother. Personally I believe the two products are two very different things. Modiste ________________________________ To: original_kombucha Sent: Friday, March 30, 2012 10:47 AM Subject: long term booch usage  On a site listing ACV as a supplement (link below), i read the following note under the " side effects " tab: " Consuming 8 ounces of apple cider vinegar per day, long-term might lead to problems such as low potassium. There has been one report of a person who developed low potassium levels and weak bones (osteoporosis) after taking 250 mL apple cider vinegar daily for 6 years " . That doesn't seem like a very significant sample size, so i wonder if it is relevant. Since KT and ACV are similar i'd expect it to apply to KT also if this is true. Should we perhaps be looking at potassium rich foods to go with our KT? - Woody http://www.webmd.com/vitamins-supplements/ingredientmono-816-APPLE+CIDER+VINEGAR\ ..aspx?activeIngredientId=816 & activeIngredientName=APPLE+CIDER+VINEGAR & source=2 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2012 Report Share Posted March 30, 2012 One wonders whether the ACV they are talking about is the pasteurized kind or the raw kind with the Mother. Personally I believe the two products are two very different things. Modiste ________________________________ To: original_kombucha Sent: Friday, March 30, 2012 10:47 AM Subject: long term booch usage  On a site listing ACV as a supplement (link below), i read the following note under the " side effects " tab: " Consuming 8 ounces of apple cider vinegar per day, long-term might lead to problems such as low potassium. There has been one report of a person who developed low potassium levels and weak bones (osteoporosis) after taking 250 mL apple cider vinegar daily for 6 years " . That doesn't seem like a very significant sample size, so i wonder if it is relevant. Since KT and ACV are similar i'd expect it to apply to KT also if this is true. Should we perhaps be looking at potassium rich foods to go with our KT? - Woody http://www.webmd.com/vitamins-supplements/ingredientmono-816-APPLE+CIDER+VINEGAR\ ..aspx?activeIngredientId=816 & activeIngredientName=APPLE+CIDER+VINEGAR & source=2 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2012 Report Share Posted March 30, 2012 Also consider this with ACV: - Why is ACV not pasteurized? Modiste ________________________________ To: original_kombucha Sent: Friday, March 30, 2012 10:47 AM Subject: long term booch usage  On a site listing ACV as a supplement (link below), i read the following note under the " side effects " tab: " Consuming 8 ounces of apple cider vinegar per day, long-term might lead to problems such as low potassium. There has been one report of a person who developed low potassium levels and weak bones (osteoporosis) after taking 250 mL apple cider vinegar daily for 6 years " . That doesn't seem like a very significant sample size, so i wonder if it is relevant. Since KT and ACV are similar i'd expect it to apply to KT also if this is true. Should we perhaps be looking at potassium rich foods to go with our KT? - Woody http://www.webmd.com/vitamins-supplements/ingredientmono-816-APPLE+CIDER+VINEGAR\ ..aspx?activeIngredientId=816 & activeIngredientName=APPLE+CIDER+VINEGAR & source=2 Pasteurization is the heating process intended to remove potential problem bacteria from consumable liquids such as milk, juices etc. However, this process will also remove delicate nutrients and enzymes that may constitute a major portion of the food value of that consumed. In the case of Bragg’s Raw Organic Apple Cider Vinegar, pasteurization would eliminate the " mother " , a major health giving factor of our vinegar. " from Bragg's site: http://www.bragg.com/products/acvFAQ.html#acv_faq2  I don't know why anyone would really want to consume a ton of ACV. Bragg's site recommends a couple of teaspoons several times a day.  Oh, I just found this:  " While users of pasteurized apple cider vinegar report the same beneficial effects, other experienced users claim that the act of pasteurization and filtrations destroys/removes some of the most important components of this natural cure: The enzymes created in the fermentation process. Also, processed ACV is not as easy to tolerate as its raw counterpart. While both raw and pasteurized ACV's contain acetic acid, only the raw version would contain any intact enzymes. "  And about ACV acid or alkaline:  " Apple Cider Vinegar in itself is alkaline because of its " ash " content, which means if the apple cider vinegar was burned, what is left over becomes ash. When you check for the pH of that ash and dissolve it with water, the content is alkaline. Whenever our body digests anything, it undergoes oxidation, which is similar to burning and the end result is that you can determine whether the end product was alkaline or acid. Apple Cider Vinegar has anti-fungal, anti-bacterial, and anti-viral properties, primarily coming from the malic acid and acetic acid portion of the vinegar. Apple cider vinegar acts as a buffer in the body because the acetic acid reacts with base or acid compounds to form an acetate, therefore rendering them chemically bioavailable for the body's utilization. Additionally, Apple Cider Vinegar can reduce the toxicity of certain compounds by converting the toxin into an acetate compound, which is less toxic. This is why they are ideal for insect bites and certain skin allergies. While Apple Cider vinegar in itself is considered alkaline, a chemically pure vinegar (acetic acid) is neither acid nor basic forming as it leaves no ash as the entire portion, when burned evaporates completely. "  Now about Kombucha, I don't know. Is it acidic or alkaline? How does it react in the body?  Need to do a bit more research on that. However, every book I have read on Kombucha from my library recommends periodic breaks from drinking it, I think just so the body doesn't get " used " to it, as with any supplement or herb.  Sorry for the long post!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2012 Report Share Posted March 30, 2012 Also consider this with ACV: - Why is ACV not pasteurized? Modiste ________________________________ To: original_kombucha Sent: Friday, March 30, 2012 10:47 AM Subject: long term booch usage  On a site listing ACV as a supplement (link below), i read the following note under the " side effects " tab: " Consuming 8 ounces of apple cider vinegar per day, long-term might lead to problems such as low potassium. There has been one report of a person who developed low potassium levels and weak bones (osteoporosis) after taking 250 mL apple cider vinegar daily for 6 years " . That doesn't seem like a very significant sample size, so i wonder if it is relevant. Since KT and ACV are similar i'd expect it to apply to KT also if this is true. Should we perhaps be looking at potassium rich foods to go with our KT? - Woody http://www.webmd.com/vitamins-supplements/ingredientmono-816-APPLE+CIDER+VINEGAR\ ..aspx?activeIngredientId=816 & activeIngredientName=APPLE+CIDER+VINEGAR & source=2 Pasteurization is the heating process intended to remove potential problem bacteria from consumable liquids such as milk, juices etc. However, this process will also remove delicate nutrients and enzymes that may constitute a major portion of the food value of that consumed. In the case of Bragg’s Raw Organic Apple Cider Vinegar, pasteurization would eliminate the " mother " , a major health giving factor of our vinegar. " from Bragg's site: http://www.bragg.com/products/acvFAQ.html#acv_faq2  I don't know why anyone would really want to consume a ton of ACV. Bragg's site recommends a couple of teaspoons several times a day.  Oh, I just found this:  " While users of pasteurized apple cider vinegar report the same beneficial effects, other experienced users claim that the act of pasteurization and filtrations destroys/removes some of the most important components of this natural cure: The enzymes created in the fermentation process. Also, processed ACV is not as easy to tolerate as its raw counterpart. While both raw and pasteurized ACV's contain acetic acid, only the raw version would contain any intact enzymes. "  And about ACV acid or alkaline:  " Apple Cider Vinegar in itself is alkaline because of its " ash " content, which means if the apple cider vinegar was burned, what is left over becomes ash. When you check for the pH of that ash and dissolve it with water, the content is alkaline. Whenever our body digests anything, it undergoes oxidation, which is similar to burning and the end result is that you can determine whether the end product was alkaline or acid. Apple Cider Vinegar has anti-fungal, anti-bacterial, and anti-viral properties, primarily coming from the malic acid and acetic acid portion of the vinegar. Apple cider vinegar acts as a buffer in the body because the acetic acid reacts with base or acid compounds to form an acetate, therefore rendering them chemically bioavailable for the body's utilization. Additionally, Apple Cider Vinegar can reduce the toxicity of certain compounds by converting the toxin into an acetate compound, which is less toxic. This is why they are ideal for insect bites and certain skin allergies. While Apple Cider vinegar in itself is considered alkaline, a chemically pure vinegar (acetic acid) is neither acid nor basic forming as it leaves no ash as the entire portion, when burned evaporates completely. "  Now about Kombucha, I don't know. Is it acidic or alkaline? How does it react in the body?  Need to do a bit more research on that. However, every book I have read on Kombucha from my library recommends periodic breaks from drinking it, I think just so the body doesn't get " used " to it, as with any supplement or herb.  Sorry for the long post!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2012 Report Share Posted March 30, 2012 Oops! I don't know what happened in the last post, it seems like some got cut off. Here is the rest:  Also consider this with ACV: - Why is ACV not pasteurized?is the heating process intended to remove potential problem bacteria from consumable liquids such as milk, juices etc. However, this process will also remove delicate nutrients and enzymes that may constitute a major portion of the food value of that consumed. In the case of Bragg’s Raw Organic Apple Cider Vinegar, pasteurization would eliminate the " mother " , a major health giving factor of our vinegar. " Pasteurization from Bragg's site: http://www.bragg.com/products/acvFAQ.html#acv_faq2  I don't know why anyone would really want to consume a ton of ACV. Bragg's site recommends a couple of teaspoons several times a day.  Oh, I just found this:  " While users of pasteurized apple cider vinegar report the same beneficial effects, other experienced users claim that the act of pasteurization and filtrations destroys/removes some of the most important components of this natural cure: The enzymes created in the fermentation process. Also, processed ACV is not as easy to tolerate as its raw counterpart. While both raw and pasteurized ACV's contain acetic acid, only the raw version would contain any intact enzymes. "  And about ACV acid or alkaline:  " Apple Cider Vinegar in itself is alkaline because of its " ash " content, which means if the apple cider vinegar was burned, what is left over becomes ash. When you check for the pH of that ash and dissolve it with water, the content is alkaline. Whenever our body digests anything, it undergoes oxidation, which is similar to burning and the end result is that you can determine whether the end product was alkaline or acid. Apple Cider Vinegar has anti-fungal, anti-bacterial, and anti-viral properties, primarily coming from the malic acid and acetic acid portion of the vinegar. Apple cider vinegar acts as a buffer in the body because the acetic acid reacts with base or acid compounds to form an acetate, therefore rendering them chemically bioavailable for the body's utilization. Additionally, Apple Cider Vinegar can reduce the toxicity of certain compounds by converting the toxin into an acetate compound, which is less toxic. This is why they are ideal for insect bites and certain skin allergies. While Apple Cider vinegar in itself is considered alkaline, a chemically pure vinegar (acetic acid) is neither acid nor basic forming as it leaves no ash as the entire portion, when burned evaporates completely. "  Now about Kombucha, I don't know. Is it acidic or alkaline? How does it react in the body?  Need to do a bit more research on that. However, every book I have read on Kombucha from my library recommends periodic breaks from drinking it, I think just so the body doesn't get " used " to it, as with any supplement or herb.  Sorry for the long post!!  Modiste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2012 Report Share Posted March 30, 2012 Oops! I don't know what happened in the last post, it seems like some got cut off. Here is the rest:  Also consider this with ACV: - Why is ACV not pasteurized?is the heating process intended to remove potential problem bacteria from consumable liquids such as milk, juices etc. However, this process will also remove delicate nutrients and enzymes that may constitute a major portion of the food value of that consumed. In the case of Bragg’s Raw Organic Apple Cider Vinegar, pasteurization would eliminate the " mother " , a major health giving factor of our vinegar. " Pasteurization from Bragg's site: http://www.bragg.com/products/acvFAQ.html#acv_faq2  I don't know why anyone would really want to consume a ton of ACV. Bragg's site recommends a couple of teaspoons several times a day.  Oh, I just found this:  " While users of pasteurized apple cider vinegar report the same beneficial effects, other experienced users claim that the act of pasteurization and filtrations destroys/removes some of the most important components of this natural cure: The enzymes created in the fermentation process. Also, processed ACV is not as easy to tolerate as its raw counterpart. While both raw and pasteurized ACV's contain acetic acid, only the raw version would contain any intact enzymes. "  And about ACV acid or alkaline:  " Apple Cider Vinegar in itself is alkaline because of its " ash " content, which means if the apple cider vinegar was burned, what is left over becomes ash. When you check for the pH of that ash and dissolve it with water, the content is alkaline. Whenever our body digests anything, it undergoes oxidation, which is similar to burning and the end result is that you can determine whether the end product was alkaline or acid. Apple Cider Vinegar has anti-fungal, anti-bacterial, and anti-viral properties, primarily coming from the malic acid and acetic acid portion of the vinegar. Apple cider vinegar acts as a buffer in the body because the acetic acid reacts with base or acid compounds to form an acetate, therefore rendering them chemically bioavailable for the body's utilization. Additionally, Apple Cider Vinegar can reduce the toxicity of certain compounds by converting the toxin into an acetate compound, which is less toxic. This is why they are ideal for insect bites and certain skin allergies. While Apple Cider vinegar in itself is considered alkaline, a chemically pure vinegar (acetic acid) is neither acid nor basic forming as it leaves no ash as the entire portion, when burned evaporates completely. "  Now about Kombucha, I don't know. Is it acidic or alkaline? How does it react in the body?  Need to do a bit more research on that. However, every book I have read on Kombucha from my library recommends periodic breaks from drinking it, I think just so the body doesn't get " used " to it, as with any supplement or herb.  Sorry for the long post!!  Modiste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2012 Report Share Posted March 30, 2012 Hey Modiste, thanks for the interesting post, lots of good info. I wasn't suggesting anyone consume a lot of ACV, i was just thinking the effects may be similar to consuming a lot of KT (or vice-versa, since they share a lot of similarities). I drink about a half liter to a liter of KT per day. Regarding whether KT has an alkaline or acid effect on the body, my guess is the former (because of its similarity with ACV). - Woody Subject: Re: long term booch usage To: " original_kombucha " <original_kombucha > Date: Friday, March 30, 2012, 2:25 PM I don't know why anyone would really want to consume a ton of ACV. Bragg's site recommends a couple of teaspoons several times a day. ..... Quote Link to comment Share on other sites More sharing options...
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