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Re: Is Apple Cider Vinegar With The Mother In It Good For Us To Take Internally?
#31391
04/18/04 11:39 PM
04/18/04 11:39 PM
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Hot pepper?? "In this fast age, the less exciting the food, the better. Condiments are injurious in their nature. Mustard, pepper, spices, pickles, and other things of a like character, irritate the stomach and make the blood feverish and impure. The inflamed condition of the drunkard's stomach is often pictured as illustrating the effect of alcoholic liquors. A similarly inflamed condition is produced by the use of irritating condiments. Soon ordinary food does not satisfy the appetite. The system feels a want, a craving, for something more stimulating."
{MH 325.2}
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Re: Is Apple Cider Vinegar With The Mother In It Good For Us To Take Internally?
#31392
04/25/04 08:34 AM
04/25/04 08:34 AM
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Dedicated Member
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Joined: Feb 2001
Posts: 1,061
Australia
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quote:
Ulcers are caused by a bacteria: Helicobacter pylori. Kill the bacteria and the ulcers are gone.
No, only some ulcers are caused by this bacteria. Others are caused by a variety of things, including sudden emotional trauma and chronic alcohol use.
Ellen White was very clear on the harmfulness of vinegar. Adventists put too much faith in Naturopaths and herbalists. We should be using the information we already have, as well as proper medical research. Herbalists and Naturopaths make many incorrect claims, based on tradition and not on facts. Hence the leaning towards belief in these harmful things as being life-enhancing.
I think John and Linda's posts are accurate, and can't agree with them more.
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Re: Is Apple Cider Vinegar With The Mother In It Good For Us To Take Internally?
#31393
05/03/04 03:04 AM
05/03/04 03:04 AM
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Regular Member
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Joined: Mar 2004
Posts: 62
USA
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Daryl, Does this bottle of vinegar you have look any different that other bottles of vinegar without the mother?? Sometimes bottles like that have things in them that can be seen with the naked eye, besides the liquid. So am wondering if this bottle has anything like that. ![[Confused]](images/icons/confused.gif) EDIT: Ok, so I didn't visit the website posted by John above BEFORE asking my question. quote:
When mature, it contains a web-like substance, called "mother", which becomes visible when the rich brownish liquid is held to the light. The mother can be used to add to other vinegar to hasten maturity for more Apple Cider Vinegar.
What is the nature of the Mother?
The mother is the dark, cloudy substance in the ACV ú formed from naturally occurring pectin and apple residues - it appears as molecules of protein connected in strand-like chains. The presence of the mother shows that the best part of the apple has not been destroyed. Vinegars containing the mother contain enzymes and minerals that other vinegars may not contain due to overprocessing, filtration and overheating.
So Daryl, you don't need to answer this unless you wish ![[Smile]](images/icons/smile.gif)
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