|Posted on Friday, May 06, 2011 - 1:11 pm: || |
Hi everyone! Would vinegar (any kind) be safe to use on the test diet? It would help making salad dressing easier.
|Posted on Friday, May 06, 2011 - 2:31 pm: || |
I found I probably react to all vinegars. Some have luck with organic apple cider. I tried it and also tried a couple of balsamic vinegars (one organic, one not) and ended up not using any for now. I think some suggest using lemon juice.
Oh I did the "test diet" back in early Dec I think it was and still trying to figure out what is and isn't safe. I am getting plainer and plainer all the time - plain chicken, plain potato (reacted to some I think), plain veggies etc.
|Posted on Friday, May 06, 2011 - 2:33 pm: || |
Vinegar is poison.
I use white vinegar to dissolve deposits in my steamer.
|Posted on Friday, May 06, 2011 - 2:43 pm: || |
I agree, vinegar is tough. Lemon works well as a replacement.
|Posted on Saturday, May 07, 2011 - 9:38 am: || |
jerry's comment is on target for "distilled white vinegar" aka (more truthfully) Acetic Acid- no one should be putting that stuff in their body:
..."For many years, the bulk of commercial acetic acid was produced by the oxidation of ethanol. Today, most
industrial production of acetic acid is by the Monsanto process, in which carbon monoxide reacts with methanol under
the influence of a rhodium complex catalyst at 180EC and pressures of 30–40 atm..."
YUMMY. no wonder the whole inside of my mouth peels if i accidentally eat anything made with conventional "vinegar"! (ie potluck potato salad-oops)
works great as a degreasing cleaner tho- my those glasses are sparkly
i would also recommend using caution with Balsamic Vinegars, both red & white are derived from wine grapes which (tho delicious) are too frequently EXTREMELY high in Fluorides due to toxic modern farming practices. i have discovered that more than to msg, i am highly sensitive to fluorides- my body no longer tolerates any grape products unless homegrown in clean soil.
plus, recently a lot of the 'flavored' vinegars are no longer actually flavored with spices but with so-called "natural flavoring"... don't believe the label, that stuff is politically protected poison. nothing natural about it except the word.
there are 2 vinegars i have found consistently safe and even beneficial for everyone in my family: Rice Vinegar provided it is made the old-fashioned way (so far we do well with trader joes & i also used to buy nakano) and "With the Mother" (=raw/unfiltered) Apple Cider Vinegar (ie Braggs and a few other OG brands)
of course not everyone on this board is able to tolerate even those... as we all have highly individual body chemistry & sensitivities... you will need to experiment carefully to find your own tolerance level.
and di's suggestion to skip it & just use lemon is good too.
|Posted on Monday, May 09, 2011 - 12:35 pm: || |
I do fine with organic apple cider vinegar and of course, fresh lemon juice...which you can freeze in ice cube trays, remove and put in freezer bags, if you decide to squeeze a lot.
|Posted on Tuesday, May 10, 2011 - 5:55 pm: || |
I reacted to even Bragg's ACV in the beginning, but as I began to heal, I found I could tolerate it just fine. It is still the only vinegar that I can eat and just being in the same room with white vinegar will make me react.
Posted From: 220.127.116.11
|Posted on Friday, March 01, 2013 - 7:58 pm: || |
What about vinegar in mustard?
|Posted on Tuesday, March 05, 2013 - 7:52 am: || |
If the mustard is organic, the vinegar will not contain sulfites and will be organic, too.
|Posted on Monday, March 11, 2013 - 12:44 pm: || |
I've read that even organic wine has sulfites, because the grapes pull it out of the soil. It doesn't have nearly as much because they aren't allowed to add extra. So organic vinegar will have some sulfites, just not very much.
I react to organic wine, particularly white which has the most sulfites naturally. It could be the flouride, I never knew about that!
That said, I've never reacted to vinegar like I do to even a 1/2 glass of wine.
|Posted on Monday, March 11, 2013 - 10:22 pm: || |
That's funny you mention that Lisa, because I had just been on a quest to find low fluoride wine. What I came up with is that we should be buying organic varieties, preferably NOT from California in order to reduce fluoride exposure. I bought some organic wine from Italy from Trader Joe's for just $5.99 a bottle.
|Posted on Thursday, March 14, 2013 - 7:26 am: || |
Though I would love to have a wine that I don't react to ever (part of the issue is that I sometimes react and sometimes don't which really hurts the willpower, because my brain seems to be an eternal optimist), I've basically switched my (already low) alcohol consumption to Skyy Vodka.
When I was reacting very badly to all alcohol but was going to a festival that I would feel a bit "unfairly left out", I decided to experiment. I talked to a liquor store owner about the vodkas. I tried a potato (awful reaction), a freeze-distilled cherry (bad reaction), and Skyy which claims to have the best filtration around. I didn't and never have reacted to the Skyy, plus they have awesome all-natural flavors without any sugar. I've tried plain, Dragonfruit and Ginger and both are good but I prefer the Ginger. I only drink at all a couple times a month at a women's group, but love being able to have something, and Skyy rocks.
|Posted on Thursday, March 14, 2013 - 12:47 pm: || |
Wow that is great to know! I order vodka sometimes at bars to try to reduce exposure to other, more unhealthy cocktails, so I'm stoked to know that Skyy is safe.
|Posted on Thursday, March 14, 2013 - 12:50 pm: || |
I do have a question though about flavored vodkas (or flavored anything, for that matter). The ingredients used to create the flavors are a big question mark--were you able to find out what exactly they use to make the dragon fruit and ginger flavors?
|Posted on Tuesday, March 19, 2013 - 7:40 am: || |
If Skyy is safe enough, it could be used to make a safer vanilla extract. I heard it's easy to make...just add the split vanilla beans and let steep for 3 months in a closet, I think. Don't know measurements, though.
Posted From: 18.104.22.168
|Posted on Tuesday, March 19, 2013 - 9:52 am: || |
greetings, I believe I have reacted to vinegar--it was the only "unsafe" item I'd eaten (other than the salad greens, which I admit are possibly suspect...rinsed with who knows what).
Is vinegar as a rule high in free-glutamate? I haven't seen it on any of the "hidden names lists" or otherwise referred to as "naturally high" (e.g., tomatoes, mushrooms, parmesan).
|Posted on Tuesday, March 19, 2013 - 2:37 pm: || |
Re: Skyy -- I only investigated to read on their website that they use all natural ingredients for flavoring. There is no coloring.
Re: vinegar, it's high in sulfites and many of us react to those similarly. Also, salad greens at some places, notably the Whole Foods Salad Bar, are sprayed with a sulfite solution so it could be the greens for sure.
|Posted on Wednesday, March 20, 2013 - 1:27 pm: || |
I was reading the other day in a Wine Country magazine for tourists (I happen to live in "Wine Country") that there is a difference between organic and 100% organic wine. 100% organic wine should have the label "No detectable sulfites". Organic wine may or may not have higher levels, but it's never added for preservation to the end product. I do OK with 100% organic, not as well with the regular organic. There is something about wine that packs a punch and two glasses are about all I can tolerate, and not because of the alcohol.
I also do well with Grey Goose vodka. It's top shelf and the flavor is almost tolerable. It's probably delicious as far as vodka goes.
My drink of choice is sake, but none of the plum or flavored versions. Unfiltered probably has glutamate or something in the residue, but reactions have been fairly mild.
|Posted on Thursday, March 21, 2013 - 12:47 pm: || |
Thanks, Lisa! Much appreciated...I haven't been exploring the sulfite aspect. I've been focused on high free glutamate.
|Posted on Friday, March 22, 2013 - 6:28 am: || |
Very interesting, Jennifer! I don't know as I've ever seen "100% organic" here; I'll have to look. Red wine is such a ritual around here in some of my groups. It would be nice to have some once in a while.
A while back I did find a reference that said free glutamate is part of the flavor profile for a really good red wine. Luckily my tastes are cheap
|Posted on Friday, March 22, 2013 - 1:57 pm: || |
Yes that is a great tip about 100% organic wine! I will have to look out for it as I have not seen anything like that since I started reading labels.
|Posted on Friday, March 22, 2013 - 8:30 pm: || |
Was the vinegar organic apple cider vinegar? I do best with that.
|Posted on Wednesday, March 27, 2013 - 10:09 am: || |
Has anyone tried raw coconut vinegar? I just bought some from Tropical Traditions (along with 2.5 gallons of unflavored coconut oil -- they had free shipping so I'm splitting a 5-gal bucket with a friend for deep frying
|Posted on Monday, April 15, 2013 - 8:46 am: || |
Even in the heart of wine country, there are only two brands I've seen in the grocery stores. I can only remember one brand, Frey, from Hopland, CA. Not the same as the more known alcohol-free wine with a similar name. I can't remember the other brand but I don't care for it.
I drive past a winery frequently called Deer Valley, or Deer something or other. On Highway 12 north of Sonoma, possibly located in Kenwood, CA. The sign says "organic". I haven't checked them out but they might have something also.
|Posted on Monday, April 15, 2013 - 8:52 am: || |
You can also make you own vinegar pretty easily. I made rice vinegar by adding a teaspoon of raw apple cider vinegar to leftover sake. It was interesting...not exactly "good". It was weak, but then I added vodka to it a few months later and it bumped the acetic acid level up enough to make it taste like vinegar. It takes a while to ferment. But you can make vinegar out of anything that contains alcohol. If you can find an alcoholic beverage you can tolerate, that would probably be the best base for a vinegar.