Tuesday, June 2, 2009

Apple cider vinegar

There are two kinds of apple cider vinegar:
  1. The crap you get at the grocery store; and
  2. The kind that works.
Most, if not all, of the ACV you'll find at the grocery store is pasteurized. This includes Heinz and Meijer brand ACV. It might help a little, but it's not what you want (if you want to get rid of your Candida overgrowth).

What you want is organic, raw, unfiltered ACV.

Last night I found what I was looking for. I bought two quarts of Bragg ACV from Whole Foods Market. It's pretty expensive--$5.69 per quart, at least where I bought it--but it's an expense you can deal with because you need it.

Here's why I know there's a difference between the two varieties of ACV: I have tonail fungus. The pasteurized stuff I used yesterday didn't do anything visible to my toenails. But today, after adding a little of the Bragg ACV to the other vinegar, then soaking my feet in the mixture, my toenails were different. The most noticeable difference was that some of the crusty outer layer came off of a few nails.

This stuff (the Bragg ACV) is making a difference. The other stuff did not.

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