Apple Cider Vinegar

[Guest guest]

Hi,

Well, my husband bought apple cider vinegar, but it is not the kind with

sediment. Does anyone know why the kind that is cloudy and has sediment is

better? Will the kind I got work?

Thanks,

Gloria

[Guest guest]

Ive never heard of a problem with the raw vinegar, it is made to be

consumed internally.

rheumatic Apple Cider Vinegar

>

>

> Is RAW Apple Cider Vinegar safe to drink? I thought that there have been

> many cases of E.Coli being found in this Apple Cider?

> Thanks,

> Carol*

>

>

> To unsubscribe, email: rheumatic-unsubscribeegroups

>

>

>

[Guest guest]

Has anyone tryed the Apple Cider Vinegar for addressing our kids bio issues? If

so please let me know. I think it is supposed to be a good yeast killer.

Carlson

[Guest guest]

--- In , " elionai30 " > : Prior to

bieng introduced to fermented food I

> : drank apple cider vinegar with raw honey in

> : some water " vinney " I drank it

> : because I was told it was good for many

> : things. I was wondering does anybody know if

> : it contains good bacteria, lactic acid etc.?

>

The bacteria in apple cider vinegar is acetobacter. That kind of

bacteria converts alcohol to acetic acid. It is not a normal

resident of the human gut, so while it is harmless, I don't think it

is likely to colonize and be useful. Acetic acid is a source of

energy, but there wouldn't be much energy in the amount you could

drink. Depending on how the vinegar was made, there may be leftover

yeast in it (Saccharomyces) from the fermentation of the apple juice

to produce the alcohol for the Acetobacter to feed on. The yeast

converts sugar to alcohol and then the Acetobacter converts alcohol

to acetic acid. I asked Bragg's (one company that makes raw apple

cider vinegar in the US) whether they filtered their cider between

the yeast stage and the Acetobacter stage. They would not or could

not tell me, either in emails or over the phone. They also would not

support some of their other loose claims from their webpage.

[Guest guest]

i'm really not into Bragg's brand, as an aside.

my understanding is that the apple cider vinegar/honey drink is prescribed

for someone whose system needs to become a bit more acidic. i don't think

it should be taken indefinitely, though - in my experience it was a

short-term thing...

ymmv

-katja

At 10:54 AM 2/24/2004, you wrote:

>--- In , " elionai30 " > : Prior to

>bieng introduced to fermented food I

> > : drank apple cider vinegar with raw honey in

> > : some water " vinney " I drank it

> > : because I was told it was good for many

> > : things. I was wondering does anybody know if

> > : it contains good bacteria, lactic acid etc.?

> >

>

>The bacteria in apple cider vinegar is acetobacter. That kind of

>bacteria converts alcohol to acetic acid. It is not a normal

>resident of the human gut, so while it is harmless, I don't think it

>is likely to colonize and be useful. Acetic acid is a source of

>energy, but there wouldn't be much energy in the amount you could

>drink. Depending on how the vinegar was made, there may be leftover

>yeast in it (Saccharomyces) from the fermentation of the apple juice

>to produce the alcohol for the Acetobacter to feed on. The yeast

>converts sugar to alcohol and then the Acetobacter converts alcohol

>to acetic acid. I asked Bragg's (one company that makes raw apple

>cider vinegar in the US) whether they filtered their cider between

>the yeast stage and the Acetobacter stage. They would not or could

>not tell me, either in emails or over the phone. They also would not

>support some of their other loose claims from their webpage.

[Guest guest]

> my understanding is that the apple cider vinegar/honey drink is

prescribed for someone whose system needs to become a bit more

acidic. i don't think > it should be taken indefinitely, though - in

my experience it was a short-term thing...

>

If you look at some of those acid/alkaline ash food lists (which by

the way are not my thing at all and I can't stand them) you'll find

that they list apple cider vinegar on the alkaline-producing side.

The reasoning is that once the acetic acid is metabolized it is

converted to CO2 and removed from the body. Before the acetic acid is

metabolized it would have an acidic effect on the blood but it would

be buffered so the change in pH would be almost nil. There is a

slight addition of cationic minerals from the apple juice part of the

vinegar, which are calculated to push the urine in a very slightly

basic direction. So the net effect (calculated) is slightly basic,

but my guess is that the effect is too small to take seriously.

[Guest guest]

> --- In , " elionai30 " > : Prior to

> bieng introduced to fermented food I

> > : drank apple cider vinegar with raw honey in

> > : some water " vinney " I drank it

> > : because I was told it was good for many

> > : things. I was wondering does anybody know if

> > : it contains good bacteria, lactic acid etc.?

> >

>

> The bacteria in apple cider vinegar is acetobacter. That kind of

> bacteria converts alcohol to acetic acid. It is not a normal

> resident of the human gut, so while it is harmless, I don't think

it

> is likely to colonize and be useful. Acetic acid is a source of

> energy, but there wouldn't be much energy in the amount you could

> drink. Depending on how the vinegar was made, there may be leftover

> yeast in it (Saccharomyces) from the fermentation of the apple

juice

> to produce the alcohol for the Acetobacter to feed on. The yeast

> converts sugar to alcohol and then the Acetobacter converts alcohol

> to acetic acid. I asked Bragg's (one company that makes raw apple

> cider vinegar in the US) whether they filtered their cider between

> the yeast stage and the Acetobacter stage. They would not or could

> not tell me, either in emails or over the phone. They also would

not

> support some of their other loose claims from their webpage.

This is the brand that I've been most familiar with and thats

popularized apple cider vin. I'm not really aware of any other

brands that clam to even have this quality, do you have any other

suggestions of brands?

[Guest guest]

Hi there,

I tried taking it but it didn't do anymore than any other pill or

vitamin I took.

I think we get desperate and we are always looking...but sad to say that

it don't work.

I also read it is good for weight loss.....but nope not so. I have RA

and i am taking

Enbrel and i think it is my first time getting a little relief in 4

years....but still everyday I have

pain somewhere in my joints but easier to live with now....

kathryne_j wrote:

> Hi all!

>

> My husbands mom mentioned something about taking apple cider vinegar a

> couple times a day to help with RA. She said that one of her friends

> read it in a holistic healing book. Anyone heard of this before?

> Does it work?

>

> Also, thanks to everyone who responded about pregnancy and RA. Your

> responses were very helpful. I went to my doctor who said that taking

> Plaquenil during pregnancy was fine, but the Piroxicam was not okay.

> I have heard differing opinions on whether or not I can take the

> Plaq. Some Dr's and the pharmacist I spoke to have said it is not

> good to take, while the most recent doctor I visited said it would be

> fine. Should I just go with my gut and try stop taking the Plaq? I

> already stopped the Piroxicam. This is really confusing. I just want

> to do the right thing.

>

>

>

>

>

>

>

>

>

>

>

[Guest guest]

Brown vinegar is good for a lot of things. I use some every day, but not for

this. I don't know if it helps much or not. I know it helps with all kinds of

other stuff, tho,and that is why I use it. I sometimes combine it with honey for

some things. Remember to drink a full glass of water after drinking even a

spoonful of vinegar, so it doesn't eat up the enamel on your teeth and make them

hurt. If you try it, let us know if it helps.

Jane

kathryne_j <kathryne_j@...> wrote:

Hi all!

My husbands mom mentioned something about taking apple cider vinegar a

couple times a day to help with RA. She said that one of her friends

read it in a holistic healing book. Anyone heard of this before?

Does it work?

Also, thanks to everyone who responded about pregnancy and RA. Your

responses were very helpful. I went to my doctor who said that taking

Plaquenil during pregnancy was fine, but the Piroxicam was not okay.

I have heard differing opinions on whether or not I can take the

Plaq. Some Dr's and the pharmacist I spoke to have said it is not

good to take, while the most recent doctor I visited said it would be

fine. Should I just go with my gut and try stop taking the Plaq? I

already stopped the Piroxicam. This is really confusing. I just want

to do the right thing.

[Guest guest]

Hi,

I've heard of using apple cider vinegar for alot of things, but not for RA.

I'll check a few books and see what I can find.

Yanosz Descouedresz

[ ] Apple Cider Vinegar

> Hi all!

>

> My husbands mom mentioned something about taking apple cider vinegar a

> couple times a day to help with RA. She said that one of her friends

> read it in a holistic healing book. Anyone heard of this before?

> Does it work?

>

> Also, thanks to everyone who responded about pregnancy and RA. Your

> responses were very helpful. I went to my doctor who said that taking

> Plaquenil during pregnancy was fine, but the Piroxicam was not okay.

> I have heard differing opinions on whether or not I can take the

> Plaq. Some Dr's and the pharmacist I spoke to have said it is not

> good to take, while the most recent doctor I visited said it would be

> fine. Should I just go with my gut and try stop taking the Plaq? I

> already stopped the Piroxicam. This is really confusing. I just want

> to do the right thing.

>

>

>

>

>

>

>

>

>

>

>

[Guest guest]

illneverbecool (what a cool name!),

Vinegar has interested me for quite some time. I use it for many

purposes, however I do not use it with meals .... except sparingly with fish or

something questionable? I do like the taste of malt vinegar as in Long

Silvers. I would suggest to anyone that malt vinegar in moderation may be a good

idea when eating fast food.

Being an amateur wine maker, I have a quantity of homemade vinegar available

at all times. And I do some beer homebrewing , so the malt vinegar is there as

well whenever I make a batch that I do not really care for.

The vinegar that most are familiar with is made from wine. Malt vinegar is

made from beer. Either is good. I prefer the malt vinegar sparingly with meals

and the regular wine vinegar for use as an antiseptic, anti-deodorant, insect

repellent and occasionally as an internal antibiotic. As you can tell my

vinegars are not pasteurized. I think of them as wholesome additives for health

and

cleaning/disinfectanting agents. Good subject. I would like to hear from

others and their ideas concerning uses of vinegar and health.

--CR

In a message dated 8/4/2006 10:07:52 PM Central Daylight Time,

illneverbecool@... writes:

> Commercial vinegars are indeed very harsh. They are either made from

> crappy quality wine or industrially manufactured grain. They are also

> pasteurized. Unpasteurized organic apple cider vinegar is good for any

> number of reasons.

>

> If you make--or find a source for--good-quality raw wine vinegars,

> they would also be good.

>

[Guest guest]

>

> I just looked through a copy of Fit For Life by Harvey Diamond. He says

> that vinegar hinders digestion and shouldn't be eaten. I've also

read that

> in other sources. I've also read plenty on the health benefits of apple

> cider vinegar. So which is it? Should vinegar be avoided because it

hinders

> digestion? Should ACV be taken for it's benefits but not with food?

>

,

slow down, please, does Harvey say " vinegar " or " raw apple cider vinegar " ?

Commercial vinegars are indeed very harsh. They are either made from

crappy quality wine or industrially manufactured grain. They are also

pasteurized. Unpasteurized organic apple cider vinegar is good for any

number of reasons.

If you make--or find a source for--good-quality raw wine vinegars,

they would also be good.

[Guest guest]

A long time ago someone sent something in to the lyme group about

people with AIDS wasting taking raw apple cider vinegar, 4 tbsp a

day, and their wasting going away and some actually seroconverting

to HIV negative. Since then I've been interested in vinegars. I've

found other sites on the internet about people who were HIV positive

seroconverting; and info about vinegar cleansing the blood,

dissolving kidney stones, being helpful in the liver and kidneys,

and more.

For awhile I was drinking about a tablespoon of raw apple cider

vinegar a day in water, trying to straighten out some kidney

issues. It's very refreshing in hot weather.

I made some wheat mash and let it sit out to become vinegar, which

tasted good but sweet. It made a nice dressing for cucumber salad.

According to " The New Complete Guide to Homebrewing " about 1000

years ago most people made their own beer (ale?). That would mean

that those who ate bread also drank beer and had access to malt and

vinegar from grains. With the yeasts, enzymes, and beneficial

bacteria in the unpasturized malt, beer and vinegar, I do wonder if

today's gluten sensitivities are linked to the fact that most people

today only consume bread and not the other grain products.

I've heard in the " old days " they weren't so dependant on sugar (and

msg?) to make food appealing and used other flavors better than we

do today. I can definately see how vinegar would liven up the

menu! My dad has an old " recipe " for when he has a sore throat -

raw onion slices on bread with vinegar.

- Renate

>

> Being an amateur wine maker, I have a quantity of homemade vinegar

available

> at all times. And I do some beer homebrewing , so the malt vinegar

is there as

> well whenever I make a batch that I do not really care for.

>

> The vinegar that most are familiar with is made from wine. Malt

vinegar is

> made from beer. Either is good. I prefer the malt vinegar

sparingly with meals

> and the regular wine vinegar for use as an antiseptic, anti-

deodorant, insect

> repellent and occasionally as an internal antibiotic. As you can

tell my

> vinegars are not pasteurized. I think of them as wholesome

additives for health and

> cleaning/disinfectanting agents. Good subject. I would like to

hear from

> others and their ideas concerning uses of vinegar and health.

> --CR

>

[Guest guest]

I personally think Raw ACV is very beneficial by itself (diluted in

water of course). Not sure if vinegar hinders digestion but I would be

willing to say this is similar to the argument against milk. Most

negative aspects of milk only apply to pasteurized commercial milk.

I crave extremely sour things and kombucha is great for that, but I

can't drink too much kombucha as it gives me a bad reaction because it

can really move mercury around...so I drink Apple Cider Vinegar mixed

in with Gerolsteiner mineral water for a bubbly tonic that tastes great!

-

>

> I just looked through a copy of Fit For Life by Harvey Diamond. He says

> that vinegar hinders digestion and shouldn't be eaten. I've also

read that

> in other sources. I've also read plenty on the health benefits of apple

> cider vinegar. So which is it? Should vinegar be avoided because it

hinders

> digestion? Should ACV be taken for it's benefits but not with food?

>

>

>

[Guest guest]

>,

>slow down, please, does Harvey say " vinegar " or " raw apple cider vinegar " ?

>

>Commercial vinegars are indeed very harsh. They are either made from

>crappy quality wine or industrially manufactured grain. They are also

>pasteurized. Unpasteurized organic apple cider vinegar is good for any

>number of reasons.

>

>If you make--or find a source for--good-quality raw wine vinegars,

>they would also be good.

He just says vinegar. I have been using Braggs ACV but was wondering after

reading that if vinegar really did hinder digestion.

[Guest guest]

....Being an amateur wine maker, I have a quantity of homemade vinegar

available

> at all times. And I do some beer homebrewing , so the malt vinegar

is there as

> well whenever I make a batch that I do not really care for...

Hey CR,

Do you use cultures to make your vinegars? Where'd you get

them--Leeners? Do you end up with an extra culture when the vinegar

is made--like kombucha? What sort of wines do you make?

tb

[Guest guest]

tb and Renate,

I simply have a dedicated room with central air and a decent air

purifier with ozone and ion capabilities. I presently have a 3 gallon batch of

wild

muscadine and mixed grape wines in a five gallon jug that is becoming quite

bitter and is the process of forming the Mother on the surface. Note, three

gallons in a five gallon carboy, lots of surface area for the natural airborne

invigorators. I remove the breather cloth from the neck sometimes and shake it

really good. Put the dust towel back in the neck and leave it be. I also have a

750ml glass jug that has the mother of vinegar incorporated. It is pure

muscadine from one batch. This Mother was purchased for $2.50 at the homebrew

supply and simply put into the muscadine wine. I did incorporate lots of O2 when

I

put the Mother in (by shaking and pouring it back and forth, which is called

boxing).

The malt vinegar is another story. This is left overs from a couple

of batches of beer that was just too bitter (not enough malt) for my taste.

Again, vigorously incorporated into a five gallon carboy and left for the

vinegar

fly to do it's thing.

Nature has a way of taking your worst batches and with time giving back

a healthy brew that is just as valuable as the best ferments that come out

perfect the first time. Not an expert here, just a long time fermenter. Brewed

my first batch in 1963, my brother-in-law and I puked it up...

I take a jug of vinegar when I go fishing. Insect repellant,

astringent, body odor control, hand cleaner when handling fish and bait as well

as a

condiment.

Hope this helps. -- CR

In a message dated 8/5/2006 7:25:30 PM Central Daylight Time,

haecklers@... writes:

>

> Butting in here, in " Wild Fermentation " Sandor Katz says the bacteria

> that convert alcohol to vinegar are in the air and just about

> everywhere and all you need to do to make vinegar is leave alcohol out

> exposed to the air for a while and let it do it's thing. I tried it

> with a beer my hubby didn't finish - it sat well over a week and still

> tasted like flat beer so I added some raw apple cider vinegar and in

> another week it was very vinegary. I don't know if it would have done

> it on it's own eventually as I got impatient. I did call " Sam "

> brewery to ask them if they put anything in the beer that would

> prevent it turning to vinegar and the fellow who answered was a

> homebrewer and we had a nice talk, but he thought I'd have to buy a

> culture. He said they didn't put in anything that would prevent it

> turning to vinegar, tho - that's what the bottle cap was for.

>

>

> >

>

> > Hey CR,

> > Do you use cultures to make your vinegars? Where'd you get

> > them--Leeners? Do you end up with an extra culture when the vinegar

> > is made--like kombucha? What sort of wines do you make?

> > tb

> >

>

>

>

>

>

[Guest guest]

Butting in here, in " Wild Fermentation " Sandor Katz says the bacteria

that convert alcohol to vinegar are in the air and just about

everywhere and all you need to do to make vinegar is leave alcohol out

exposed to the air for a while and let it do it's thing. I tried it

with a beer my hubby didn't finish - it sat well over a week and still

tasted like flat beer so I added some raw apple cider vinegar and in

another week it was very vinegary. I don't know if it would have done

it on it's own eventually as I got impatient. I did call " Sam "

brewery to ask them if they put anything in the beer that would

prevent it turning to vinegar and the fellow who answered was a

homebrewer and we had a nice talk, but he thought I'd have to buy a

culture. He said they didn't put in anything that would prevent it

turning to vinegar, tho - that's what the bottle cap was for.

>

> Hey CR,

> Do you use cultures to make your vinegars? Where'd you get

> them--Leeners? Do you end up with an extra culture when the vinegar

> is made--like kombucha? What sort of wines do you make?

> tb

>

[Guest guest]

I've got three vines of muscadines (that were supposed to be seedless

table grapes, and No, I did not prune below the graft!) all FULL of

grapes that are too tough-skinned and seedy to eat many of that I'm

thinking of turning into vinegar (don't drink wine). How is the

muscadine vinegar? Good? Is it fruity? Is there a good way to get

the juice out without a lot of fancy equipment?

>

> tb and Renate,

> I simply have a dedicated room with central air and a decent

air

> purifier with ozone and ion capabilities. I presently have a 3

gallon batch of wild

> muscadine and mixed grape wines in a five gallon jug that is

becoming quite

> bitter and is the process of forming the Mother on the surface.

[Guest guest]

In a message dated 8/6/2006 8:16:12 AM Central Daylight Time,

haecklers@... writes:

> I've got three vines of muscadines (that were supposed to be seedless

> table grapes, and No, I did not prune below the graft!) all FULL of

> grapes that are too tough-skinned and seedy to eat many of that I'm

> thinking of turning into vinegar (don't drink wine). How is the

> muscadine vinegar? Good? Is it fruity? Is there a good way to get

> the juice out without a lot of fancy equipment?

>

Renate, I use a conical shaped collander that has a conical wooden pestle. If

it has a real name, I can't think of it at the moment. If you choose to crush

the grapes by hand, use rubber gloves. The acid in the grapes will make you

itch like stinging nettles. As far as muscadine vinegar being different from

other grapes or apples for that matter, I think vinegar is pretty much just

vinegar, myself. I believe all natural vinegars are healthy and even. I don't

fancy pastuerized, however. If you don't heat the juice or use camden tablets

the

natural yeasts on the grapes will ferment it without adding anything.

Good luck and let me know how you fare with it. CR

[Guest guest]

I think a better question is " what happened to my gall bladder in the first

place? " If you think of the body as a whole system and not about each

individual organ, it is easier to understand why something works. But

specifically, ACV helps by providing digestive enzymes. When digestion

improves, the gall bladder does not have to work as hard. Additionally, ACV

provides all over benefits to the body, especially helping inflammation and

preventing toxin build up. I was just at Bragg's site earlier and saw this

page: http://bragg.com/products/acv.html You can also see lots of

testimonies online. Sometimes it doesn't matter why something works, just

that it does! I'm glad it's helping you.just keep on using it!

Posted by: " Kay "

<mailto:heatherkay08@...?Subject=%20Re%3AApple%20Cider%20Vinegar>

heatherkay08@... <heathermkay>

heathermkay

Wed Feb 25, 2009 3:12 am (PST)

I have had pain in the gall bladder area for about two weeks but it is

slowly getting better. I started taking 1-2 tsp. of apple cider vinegar each

day. It seems like it is helping.

My question is how does it help the gall bladder? I found a lot of info on

it helping other issues but not the gall bladder.

Also, should I keep taking it even after the symptoms are gone?

Thanks,

Have a blessed day!

Evie Maddox

[Guest guest]

I didn't realize that ACV had digestive enzymes. That makes a lot of sense. I

am definately going to keep taking it.

Thanks,

Re:Apple Cider Vinegar

I think a better question is " what happened to my gall bladder in the first

place? " If you think of the body as a whole system and not about each

individual organ, it is easier to understand why something works. But

specifically, ACV helps by providing digestive enzymes. When digestion

improves, the gall bladder does not have to work as hard. Additionally, ACV

provides all over benefits to the body, especially helping inflammation and

preventing toxin build up. I was just at Bragg's site earlier and saw this

page: http://bragg.com/products/acv.html You can also see lots of

testimonies online. Sometimes it doesn't matter why something works, just

that it does! I'm glad it's helping you.just keep on using it!

Posted by: " Kay "

<mailto:heatherkay08@...?Subject=%20Re%3AApple%20Cider%20Vinegar>

heatherkay08@... <heathermkay>

heathermkay

Wed Feb 25, 2009 3:12 am (PST)

I have had pain in the gall bladder area for about two weeks but it is

slowly getting better. I started taking 1-2 tsp. of apple cider vinegar each

day. It seems like it is helping.

My question is how does it help the gall bladder? I found a lot of info on

it helping other issues but not the gall bladder.

Also, should I keep taking it even after the symptoms are gone?

Thanks,

Have a blessed day!

Evie Maddox

[Guest guest]

yes, keep taking, it helps with digestion.

From: Kay <heatherkay08@...>

Subject: Apple Cider Vinegar

gallstones

Date: Wednesday, February 25, 2009, 3:12 AM

I have had pain in the gall bladder area for about two weeks but it is slowly

getting better. I started taking 1-2 tsp. of apple cider vinegar each day. It

seems like it is helping.

My question is how does it help the gall bladder? I found a lot of info on it

helping other issues but not the gall bladder.

Also, should I keep taking it even after the symptoms are gone?

Thanks,

[Guest guest]

Hi ! ACV doesn't help the gall bladder at all( I don't think?), like you

said in your other email, it has digestive enzimes which add to what the

pancreas is creating. If the GB is lacking in bile production then the ACV will

help out with your digestion.Some days you will find that you have enough acid

in your stomach and the ACV will burn a little. If your gall bladder isn't

working properly, some days it will produce bile and some days it won't. Even

people with no gallstones can have a gall bladder that isn't working as it

should. If the ACV  gives you heartburn/burns, then skip a dose, this might be

that your GB is operating good that day and if you add more acid to the mix,

you'll wind up with the heartburn. I'm glad it works for you. Coffee/tea/citrus

fruits/tomato products are things you might want to stay away from for a while

as they are real acid makers and could cause you discomfort.I drink 2 coffees in

the morning but I mix them

light on coffee.Make sure to chew your food as well, especially steak and meat

in general. Meat is probably the most difficult for the stomach to digest and

can cause you to feel bloated if it is not chewed properly or you eat too fast.

Sorry to write so much but I'd like to help out as much as I can.

From: Kay <heatherkay08@...>

Subject: Apple Cider Vinegar

gallstones

Date: Wednesday, February 25, 2009, 6:12 AM

I have had pain in the gall bladder area for about two weeks but it is slowly

getting better. I started taking 1-2 tsp. of apple cider vinegar each day. It

seems like it is helping.

My question is how does it help the gall bladder? I found a lot of info on it

helping other issues but not the gall bladder.

Also, should I keep taking it even after the symptoms are gone?

Thanks,

[Guest guest]

I do not agree with your assumption (I don't think... " that you should not take

ACV.  It will not 'burn' one day and not the next.  ACV is a beneficial additive

and will be a helpful supportive addition to people's diet.  The people who say

they have GERD will benefit also.

From: Kay <heatherkay08@ comcast.net>

Subject: Apple Cider Vinegar

gallstones@gro ups.com

Date: Wednesday, February 25, 2009, 6:12 AM

I have had pain in the gall bladder area for about two weeks but it is slowly

getting better. I started taking 1-2 tsp. of apple cider vinegar each day. It

seems like it is helping.

My question is how does it help the gall bladder? I found a lot of info on it

helping other issues but not the gall bladder.

Also, should I keep taking it even after the symptoms are gone?

Thanks,