HOOOOW to make apple cider vinegar drinkable?

ACV Limeade

1 tbsp apple cider vinegar
juice of 1 lime
1 packet stevia
2 cups cold water

I'm 45 and have hypochlorhydria (low acid production). I discovered this after a car accident where the nsaid pain meds caused gastritis and the gastroenterologist mistakenly prescribed antacids which lead to the condition of achlorhydria (no acid production). This in turn caused food to be sitting in my stomach undigested as the pyloric sphincter needs a high acid level (about 2) to function properly and I was at a high alkaline level 7-8, where nothing was happening and the food was fermenting causing pressure and weakening the lower esophageal sphincter, which also needs a high acid level to function properly. Our stomach loses acid production ability as we get older and if we are not consuming high acid foods, we cannot eat like we did when we were younger. My Mother also found out that she is hypochlorhydric and was misdiagnosed 30 years ago when her acid levels were likely decreasing and the doctors gave her proton pump inhibitors to lower the acid levels to take for over 30 years! The instructions are only to take them up to 8 weeks max. Now she has Barrett's esophagus and needs monthly monitoring for cancer progression If she were to have just addressed increasing acid rather than decreasing it, she would be in better shape now The seven gastroenterologists at the practice I went to had no treatments to suggest for hypochlorhydria, and I suspect it is because they don't profit at all by telling you to go get some Betaine HCL from the health food store or start adding apple cider vinegar to your daily intake. My next step after the endoscopy with the gastroenterologist would have been fundoplication surgery to close the cardiac sphincter with sutures...very expensive and very unnecessary as I am now realizing. I'm grateful to have figured this out before developing something like Barrett's esophagus as I am a fairly new mother of two and need to be able to stick around for awhile for them. I guess it's easy for someone to assume that the ACV claims are hogwash, but then again, you never know til you really need it and do the research using yourself as the subject through trial and error. I also performed a ph test in order to track my acid production daily every morning, first thing in the morning, before you have a chance to influence your acid producers with stress or the anticipation of food. 1/4 baking soda in 4-6 ounces of water. The amount of time it takes to burp (base interacting with acid) is an indication of how much acid you are naturally producing. 1-3 minutes = normal acid production. 3-5 minutes = low acid production. 5 minutes = very low acid production. They say to stop the test after 5 minutes. I kept tracking and went to an hour and 45 minutes before burping the first day. Then I quit taking the Proton Pump Inhibitors (Nexium) and the next day was one hour 15 minutes, the day after that was less than a minute (because of the rebounding of the parietal cells after quitting the Nexium). Then it started to level out at what I guess was my natural production with 3 minutes 47 seconds the next day and over 11 minutes the day after that. So I still had very low acid after stopping the medications, even though there was a couple of days where it raised after the cessation of the PPI medicaiton. So in a case like mine, I really needed something more powerful than ACV to start with and took Betaine HCL with pepsin and gentian bitters ($8 at the health food store vs the $60 prescription medication and $80 probiotic recommendations). Now that I have started to make my own hydrochloric acid again, I can just supplement with apple cider vinegar and get the same results. The only issue I had with drinking it was when my esophagus was already irritated from the esophagitis caused by reflux. If you are dealing with an inflammed esophagus from reflux, it's better to take the encapsulated supplements so that it bypasses the sensitive areas. Once the esophagus is no longer inflammed, it can handle the acid from the vinegar. When people say the esophagus can't handle acid like the stomach, it's mainly that it can't handle the extended exposure that comes from having reflux. There are also other irritants in the stomach besides acid, so reflux is really a combination of chemicals. Oh boy I could keep going here as I've been dealing with this almost a year now and this is not really a reflux forum Well, whoever reads this, I hope it helps

I put it in my deviled eggs recipe but that's 100% the only time I ever have it.

skyekeeper wrote: »

Not to be rude by any means, but if you need to read such articles, can't you look them up? I'm sure the benefits from just an apple is fine, I love apples and eat them regularly as well. I just thought the information from the website of the maker of this ACV would be helpful.

The burden of proof is on the person who made the claim.
That is how this works.

If you claim a magic teapot is orbiting the moon it is not my job to prove it does not.

mmmmm.....brainzz.......

ndj1979 wrote: »

third, this i a three year old thread

My bad. Sorry for the necromancy!

It popped up in my feed because of the 3 previous posts today.
I didn't notice how old it was.

Necro post, I know. But...

How to make ACV drinkable, three words: pulled pork smoothie.

I make Switchel but I think the amount of honey needed would negate the benefits lol.

1/4 cup of ACV
Honey to taste ( probably 1/4 cup )
1 to 2 tablespoons Fresh grated ginger
3 cups of water
Ice

Mix up.

Also salad dressing . ACV and Honey, with olive oil.


ETA: Oh I just read that this is an ancient post. Dang. Well .. Still interesting ideas here lol.