THE TRUTH ABOUT VINEGAR
by Kenneth S. Jaffrey, Naturopath
from his book ³Natural Foods²
Published by Kenneth S. Jaffrey, 9 Mandalay Avenue, Nelly Bay, Qld. 4819
Vinegar is a poison and even when dignified by the addition of the words
³Apple cider² it is still a poison. Vinegar is diluted acetic acid. It is
obtained by conversion of alcohol into an acid by the bacterium Mycoderma
Aceti. Vinegar may be made from any saccharine solution and therefore any
fruit may be used as a base. There are many types of vinegar. The commonest
in this country is Malt or Beer Vinegar. Every country has its standard or
traditional vinegar. Malt vinegar is best known on Great Britain and
Australia and surrounding countries. Apple cider vinegar is the standard
vinegar in the United States of America. Some other types of vinegar are:
Raspberry, Guava, Pineapple, Raisin, Date, Brandy and Spirit Vinegar. Each
vinegar has a slightly distinctive flavour derived from tiny traces of
unfermented fruit which remain mixed with the acetic acid. In recent years
vinegar has achieved new popularity due to the publication of several books
by American doctors and others. As the writers are Americans they naturally
recommend the traditional Apple cider vinegar.
The Vinegar Cure can be traced back to many years before the American doctor
who re-started the Vinegar craze was born. It is widely used as a home
remedy for both internal and external use for at least tow hundred years.
It fell into disuse and then was resurrected about 1820 by Mr. Frank Coutts,
a Scottish vinegar manufacturer, who wrote a book called The Acetic Acid
Cure or the Spinal system of Treatment. Mr. Coutts believed that vinegar
would cure all ailments that mankind was heir to. Vinegar was administered
internally, massaged vigorously into the spine and washed gently over the
skin. But...the vinegar HAD to be a special type sold by Mr. Coutts which
had happened to be Malt Vinegar.
About one hundred years later, in 1958, Dr. Jarvis wrote in his book Folk
Medicine in which he recommended (among other things) the Vinegar Cure.
This time the vinegar HAD to be Apple Cider Vinegar. Malt or Wine Vinegar
would not do. As an added attraction he combined the Vinegar Cure with
Honey. The vinegar craze grew and spread all over the world.
Vinegar, no matter what its origin may be, is still acetic acid and is most
unsuitable for human consumption. The highly corrosive and irritating acid
hardens the liver, unduly stimulates and irritates the digestive glands,
interferes with the formation of red blood corpuscles and, through its
constant irritating effect upon the mucus membranes, of the intestinal
canal, is one of the chief causes of ulceration, catarrh, and indirectly,
cancer. IT is also a prime cause of stomach ulceration.
Vinegar is useless as a cure for disease. It is harmful and should be
rigidly excluded from the diet. It acts like a counter-irritant but does
not have any beneficial effect. Like every other drug, it does have the
effect of altering the course of a disease by suppression, but does not
cure. Vinegar has caused many illnesses and even death. Post-mortem
examination reveals that vinegar produces scalded mouth and a greyish-white
condition of the stomach mucosa. Two deaths have recently been reported in
If you still persist in consuming vinegar, either as a food or a remedy,
remember -- you have been warned.
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