Fast-5 Diet and Lifestyle: Re: [fast5] Re: A couple of things... (ACV)

Tuesday, October 13, 2009

Re: [fast5] Re: A couple of things... (ACV)

That's a good article, and a good example of how kids need to LEARN
to think and research. My kids love Mythbusters!

The author missed out though, on the studies that DO show that vinegar
has some neat properties. Vinegar (or yogurt, or pretty much anything
sour) has the effect of flattening the blood sugar curve after a meal,
and apparently promoting satiation (eating less in the meal).

Also I was rather surprised to see some more mainstream scientific
papers talking about the alkalinity of foods ... they do NOT mean
the OH- or H+ level, but the specific cations and anion minerals
that are absorbed as the food gets digested. These don't actually
change your blood acidity (like everyone says, it's tightly controlled)
or the acidity of your stomach, but the American diet tends to
be skewed.

Some of the so-called "acid" foods are bread/starch products
though, and sometimes these can slightly influence acid
levels because they promote certain bacterial growth that
can produce a lot of acid. This doesn't generally do anything
to humans, but it can kill ruminants: they get acidosis and die
if they eat too much starch that digests too fast. In some
people with compromised guts the digesting starch can
make them ill too, for the same reason. When the
people who believe in "alkalinity" test urine after someone
eats the starch though, they are likely to see more acid
in the urine, because the kidneys are filtering out the
acid produced by the digesting starch. This can happen after
eating yogurt too: one isomer of lactic acid isn't usable
by humans and gets filtered out by the kidneys.

On Tue, Oct 13, 2009 at 1:06 PM, thentor <bherring@fast-5.com> wrote:
> I agree with Heather...the amount of acidity contributed by a tablespoon of vinegar is trivial, and a generous serving or two of Italian dressing would be in the same ballpark, acidity-wise. Vinegar of all sorts has a pH of 2-5. If we say it's really strong stuff at a pH of 2, then adding a tablespoon (15ml) in 8 oz of water (236 ml) would raise the pH to about 3.2, creating a beverage less acidic and smaller in volume than most carbonated beverages.
> Direct exposure of tooth enamel to undiluted vinegar may be an issue, but ACV in tablespoon quantities mixed as you describe won't be acidifying (or alkalinizing) anyone's blood, the pH of which is tightly regulated and buffered to prevent pH changes. The vinegar will, as Heather pointed out, be mixing with stomach acid, which has a pH of about 1.5, meaning its hydrogen ion (H+) concentration is almost 100 times higher than the diluted vinegar. Any influence ash might have on the acidity of the vinegar would be included in the pH measurement.
>
> An interesting description of ACV can be found here:http://junkfoodscience.blogspot.com/2008/04/houston-we-have-problem-apple-cider.html
>
>
> --- In fast5@yahoogroups.com, "RickS" <rstewart@...> wrote:
>>
>> I suppose if you don't eat enough leafy greens and fruits the alkalinization may cause some amount of calcium/potassium leaching. Drinking beverages that contain caffeine will do the same thing, as caffeine binds with calcium. My understanding is that of all the calcium in your body, roughly 1% of it circulates in your bloodstream. This is essential for proper functioning of cells. In fact, it's so essential that if you don't take it in through your diet, your body will take it from your bones. This is why calcium intake is important. It's not for your bones, but for your blood. If you are calcium deficient in your blood, you will remove it from your bones, thus eventually giving you brittle bones. Load bearing exercise is the only non-drug way of restoring bone density. Taking in large amounts of calcium won't fix your bones, but it will stop your blood from stealing it from your bones.
>>
>> And guess what else I just remembered? One tbsp of blackstrap molasses contains 20% of the USDA of calcium. So if you take the blackstrap molasses and the ACV together, I don't see how calcium leaching is an issue.
>>
>> Thanks for bringing this up, it's a great question!
>>
>> Dr Bert, thoughts on this?
>>
>> -Rick
>>
>>
>>
>> --- In fast5@yahoogroups.com, motappin <no_reply@> wrote:
>> >
>> > From what I've read, ACV alkalizes you by stealing calcium from your bones. It's so acidic that it forces your body to want to alkalize itself, and the way it does that is by leeching calcium from the bones. Could be wrong but I read that somewhere. ?
>>
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