Table of Contents
- QUESTIONS & ANSWERS
- Ted's Recipe
- Acid Reflux
- Acidity Issues
- Asthma and Allergies
- Bladder Infection
- Blood Pressure
- Body Odor
- Burning Tongue
- General Feedback
- High Blood Pressure
- Kidney Infection
- Laryngopharyngeal Reflux
- Multiple Ailments
- Multiple Cures
- Myasthenia Gravis
- Nephrotic Syndrome
- Side Effects
- Sinus Infection
- Skin Ailments
- Thirst Quencher
- Throat Issues
- Weight Loss
01/09/2011: Cara from Cairns, Qld, Australia: "I noticed some people in their posts talk of adding baking soda to their daily ACV. What exactly is the reason for adding baking soda to apple cider vinegar. How does it benefit the body?"
12/26/2009: Mary from Mukilteo, Wa: "1. Thank you for Thieves Oil. My printer cooperated and I now have a hard copy.
2. Today I actually measured things and found that 1/4 teaspoon of baking soda does not get the apple cider vinegar up to 7. It is below 6.8 which is the lowest on the scale. I tried it twice and it was the same. What to do? Thanks if you know something."
12/15/2009: Pilarcita from Apple Valley, Ca: "hello and thanks for the great information on this website. I'm trying to deal with my sleeping problems and want to try the ACV and baking soda... can it be mixed with orange juice? I have already been taking the ACV with orange juice, it tastes better. Is it ok to mix with baking soda though? Thanks so much.... Pilarcita"
12/07/2009: Tanya from Vancouver, Bc: "I'm curious if ACV and baking soda can be mixed ahead of time, instead of measuring and mixing the two together 3 times a day? Thanks!"
EC: Ted mentioned in one of his Q&A posts that apple cider vinegar and baking soda should NOT be pre-mixed.
11/08/2009: Lee from Meredith, Nh, Usa: "Sure hope you can settle this for me. I'm sure I am way to acid to be healthy after having read all the things acidity causes. I was all set to go get apple cidar vinegar and baking soda but than I read a post by someone back in 2007 which scared me, Should I be taking this with the 3 medications I'm on to control the blood pressure? I'm 61 and would love to have more energy, lose 20 pounds and relieve the joints. Thanks in advance for your response."Replies
11/08/2009: Carolyn from Hobbs, Nm, Usa replies: "Response to Lee from Meredith: Lee, the ACV is wonderful for you to take. It will lower your blood pressure. I take it 3 times each day, 30 minutes before meals and I am on a blood pressure medication. I put my 85 year old friend on it and she took 3 blood pressure pills each day when she started. Now she is down to one. Take 2 t. ACV and 1 t. honey three times a day. It will do other wonderful things for you too.
Good Luck, Carolyn"
11/05/2009: Carol from Missouri City, Tx: "i cannot stand the taste of apple cider vinegar baking soda. I have tried adding honey and cranberry apple juice. Any ideas ?"
EC: Check the apple cider vinegar recipes page for more ideas: http://www.earthclinic.com/Remedies/acv_recipes.html
11/05/2009: Eve K from Houston, Tx replies: "I drink mine in the morning----ACV, some cinnamon or cayenne depending on my mood, some honey and boiling water....this works for me, drink it instead of coffee. The ACV tastes kindof lemony once mixed with other stuff...
I think you could drop in a teabag (flavor of your choice) if it helps...
Another way I use ACV is to make salad dressing. Just sub the ACV for the acid (vinegars, lemon juice, whatever) in your favorite salad dressing...
11/06/2009: Candy from Fort Madison, Ia replies: "just put a spoonful of the vinegar in a glass of v8 juice. can't even tell it's in there."
11/06/2009: Lita209 from Sanford, Fl, USA replies: "I take mine with grape juice and it is ok. I give it to my husband with unfiltered not from concentrate apple juice and you can hardly taste it. I haven't tried with lemon juice but that is another alternative. Hope this helps!!"
10/20/2009: Vincent from Minneapolis, Mn/usa: "I am confused. I have been drinking ACV daily, and now I am reading that you should mix baking soda with it too. Can you please explain the difference? Thanks."Replies
05/18/2012: Sunbeam from Atlantic City, New Jersey replies: "FORGET THE ACV & BAKING SODA.... HERE'S THE REAL CURE...... ALOE VERA JUICE, WHATEVER YOU HAVE GOING ON WITH YOUR DIGESTIVE SYSTEM IT TAKES CARE OF IT... BELIEVE ME IT IS THE BEST!!!!"
[YEA] 07/29/2008: Geraldine from Fort Lauderdale, Florida: "Last year I was usng the apple cider vinegar - 1/4 tsp baking soda, and then began raw vegetable juices. I think that those who say that acv with baking soda gives them a stomach ache is because they do not wait a half hour-1 hour before having any food. This would cause the bubbling in the stomach which normally happens when the acv is added to the baking soda.
Dr. Jarvis states that sometimes a person also needs iodine from kelp, and recommends 2 tsp acv be taken with Lugol's solution in a glass of water (Or half-glass water.) One can also take kelp tablets or sprinkle dulse flakes on salads.
I'm still hoping for a cure of my almost three-year duration of shingles-PHN-Scoliosis which developed during hurricane Katrina. This problem also developed because of the electromagnetic fields within hurricanes, and electrical wiring within one's immediate household. EarthCalm has a wonderful website and products which protect electro-sensitive people from the harmful effects of such radiation and EMFs. Bless Ted, Earth/Clinic and EarthCalm!"
06/01/2008: A from Jersey City, USA: "I am posting this question for commentary from informed readers and Ted.
First of all, I am NOT an expert, and all my knowledge is really just based on what I've read. I have been grappling with the issue of whether combining ACV & Baking Soda diminishes its effectiveness in any way in the body. I've read practically all the comments on the Earthclinic website related to this in great detail. A nagging suspicion in my gut tells me that taking ACV with baking soda is NOT the same as taking ACV and/or baking soda alone. Unfortunately, I don't have enough expertise or knowledge to put together a plausible thesis; and all my exhaustive research has NOT provided me a convincing answer yet. Therefore, I am merely positing a hypothesis for question/commentary from informed readers.
Here it goes. My gut feel, and based on whatever information I can gather, taking ACV with Baking Soda (or Lime with Baking Soda), is probably NOT the same as taking either of those alone. The body needs to break down complexed minerals (such as sodium ascorbate, magnesium citrate, etc.) into ions before they can be absorbed. Therefore, when you react ACV with baking soda, that is no different than taking a complexed mineral of sodium acetate and sodium malate, together with whatever else might be in the ACV. Now, does the body absorb the sodium malate and sodium acetate the same way as it would the acetic acid and malic acid to be found in ACV alone? How easily does the sodium malate or sodium acetate breakdown in the body for absorption vs. just taking the ACV alone? That's the question? My nagging suspicion is that the body doesn't treat them the same way, in which case the effectiveness of ACV would get diminished by combining it with Baking Soda.
I understand Ted's point that the body is going to neutralize the acids anyways with its mineral buffers. But what comes first? Does the body absorb the malic acid and acetic acid first before neutralizing? If so, then is sodium malate or sodium acetate correspondingly harder to absorb by the body b/c it has to be broken down and ionized first?
I was reading Tim O'Shea's online book on how minerals get absorbed in the body (http://www.thedoctorwithin.com/minerals/Minerals.shtml). He says that acidic state is necessary for ionization of complexed minerals. In other words, for a sodium malate to breakdown into ionic sodium and malate to be absorbed by the body. I quote from his online book "If the pH is too alkaline, the ions won't disassociate from whatever they're complexed with, and will simply pass on through to the colon without being absorbed." So, my question is, does most of the ACV when combined with baking soda just gets passed through the body without getting absorbed? Is an ACV absorbed better by the body when it is by itself? If you want to alkalize, while also get the benefit from drinking ACV or limes, then is it better then to just take them separately some hours apart?
Also, I have read in many places that the absorption rate of complexed minerals is only about 1 - 20%, i.e., rather low. As per Tim O'Shea and others I have read, minerals get absorbed by two ways. (1) The body needs them in which case it sends protein messengers/transporters to the lining of the gut wall to absorb that particular mineral. (2) Diffusion. So, if your body doesn't need sodium, say for example, then is it just going to ignore the sodium malate or sodium acetate? In that case, would the malic and acetic acids in ACV alone be better absorbed by the body?
Since modern science/information can be so corrupted, one thing I am learning to do whenever presented with a remedy, etc is to ask how this might have been done several thousand years ago, when perhaps things were less corrupted. Although I could be totally wrong, I don't imagine our ancestors and the Ayurveda folks mixing ACV with Baking Soda. They probably drank the ACV or baking soda alone.
On another note, I have tried ACV with Baking Soda for about 10 days now. I don't feel much effect, other than getting my urinary PH in the above 7 range. If the sodium malate and sodium acetate are simply getting passed through into the urine, surely they would make the urine PH alkaline. My salivary PH is still in the 6.25 range, which is another whole issue that I need to figure out. (I am scared of one of Ted's commentaries in one of these postings that suggested that a urinary ph higher than salivary is indicative of fungus or cancer. I am 35 years old, and believe I have Candida). This is another reason that made me really think hard about ACV & Baking Soda b/c I didn't feel that this remedy was alkalizing my salivary PH, therefore, I was wondering if it's just passing through in the urine? I am vegetarian, and have been trying to include more fruits and vegetables recently. So, I don't think I have a potassium deficiency issue per se.
I know that that the ACV and Baking Soda remedy has been tried by numerous readers with great success. Therefore, I am merely positing this inquiry in an effort at greater understanding, rather than pretending to know what I am talking about.
Many thx, and I look forward to engaging more with the Earthclinic community!"
06/01/2008: Salli from Madison, United States replies: "The information is very informative and thank you so much for it. On the ACV and Soda I learned that BSoda depletes Vit C from the body so we need to be careful about that. I also am of the opinion that water should not be taken during the meal as it can dilute the disgestive juices needed for digestion. Would some of you pls address this? I have very seldom Acid Reflux while eating so don't drink water during the meal & since then have had no problem. My PH level is a 6 (acidic) so am working to correct that; all bloodwork is within normal limits. Thank you, Salli"
06/04/2008: Ted from Bangkok, Thailand replies: "You got the information wrong. Cancer, fungus and candida occurs whenever the body has urinary pH below 6, not high urinary alkaline pH. Metabolic acidosis is the primary issue. This is why cancer treatment uses baking soda, such as Dr. Simoncini. The entire basis of Dr. Warburg in treatment of cancer is always alkalization.
As to the issue of ionization and mineral availability, I give you a simple example. Salt, or sodium chloride. A sodium and chloride will dissociate completely in a water solution.
If the person takes acetic acid, ascorbic acid, or apple cider vinegar, it will cause the body's urine pH to be acid. Ancient Tibetan medicine, Ayurvedic medicine and even Traditional medicine frequently mentions people to avoid sour and sweet foods when they are sick.
The biological degradation naturally occurs whenever the body is acid. This is how the bacteria, fungus, for example decomposes and organism. However, if a living organism is in acid state, then it causes the organism to be sick.
I have found that foods ideally should have a negative ORP, since they are antioxidant where it is measured in negative millivolts. Therefore, for this to occur, if you do have a Oxidation Reduction Potential meters, the values should be -100 millivolts to -200 millivolts. Antioxidation occur when it becomes an electron donor. However apple cider vinegar is acid, and hence, ORP is about +300 millivolts which causes the body to loose electrons, becoming oxidative.
As to the issue of raising saliva pH, this can only occur with adequate potassium levels such as potassium citrate or potassium bicarbonate. In which case if baking soda is 1/2 teaspoon than 1/8 teaspoon is potassium citrate in 1/2 glass of water. Urinary pH checks extracellular fluids which is the sodium element, while saliva pH checks intracellular fluids, which is the potassium and magnesium element.
As to the bioavailability of minerals in a acid or alkaline medium. The solution is really simple: If a person is already in an acid state and continues to take mineral, the mineral taken becomes a free radical, since the ORP is positive. If it is a free radical, it becomes a pro-oxidant instead of an antioxidant. The body's physiology in bicarbonate chemistry is pronounce in a human body. So whether you take it or not, with the baking soda, helps if the body has inadequate bicarbonate to begin with.
Finally, I make really no real dividing line whether to take apple cider vinegar or baking soda and apple cider vinegar, for one good reason: if you can take apple cider vinegar without baking soda for years without problem then it is fine. However, in practice, people do have problems taking apple cider vinegar in the long run if the body cannot neutralize the acid.
As to ancient medicine, most herbal preparations are of alkaline in nature, which is why they taste to bitter. I have had a chance to measure many of these pH and found them to be alkaline in nature, while on the other hand the food we eat 90% are of acid in nature and ORP are often positive in nature of +300, instead of a negative ORP, which is more healthful as it doesn't steal electrons from healthy cells causing accelerated aging.
06/05/2008: Bret from Phoenix, Arizona replies: "It is nice to see a second person make the correlation between alkalinity and oxygen. The sodium thing kind of throws me though and I am intrigued by what Ted has written. The points I am having issues with are related to sodium. It is not a strong electron attractor, it does not cross cell membranes like potassium and heavier salts do. You can not change the ph of blood nor inside the cell with sodium. Even calcium carbonate does not enter or cross the cell membrane unless there is a higher energy state for a calcium ion. Please try to explain to me the correlation between sodium and CO2. I have taken organic chemistry in college and cell physiology. SO, I am one of those that needs to visualize the exact mechanisms before I can even comment.
Raising urine ph and/or saliva ph doesn't mean blood ph or intercellular ph has changed at all.
Also, Ted, when an antioxidant donates it's hydrogen and neutralizes a free radical, (-OH) what is left is a double bonded oxygen, which most people seem to forget about. Nice to neutralize free radicals but how come nobody mentions that antioxidants can actually donate this oxygen molecule? Thanks, Bret"
06/06/2008: Ted from Bangkok, Thailand replies: "Dear Bret: The issue is that you need to understand human physiology and the role in bicarbonates in regulating pH buffers. These roles are well explained in standard biochemistry, so if you are a student of biochemistry, please refer to textbook for more details because of limited time I have in explaining them. Basically a bicarbonate will absorb the CO2 which in water solutions become carbonic acid to keep the pH in a narrow range.
As to the sodium and potassium are extracellular and intracellular in which electrical charge differences between that is kept at a constant to help electrical potential differences are the key. The key is the role of bicarbonates in regulating pH buffer to be within an extremely narrow range of pH is the most critical mechanism there is. Calcium are generally toxic intracellularly, as are lactic acid and other organic acid.
The human physiology requires that potassium can't be exceed in a certain percentage in extracellular fluids, which is very small so that it doesn't disturb the electrical potential differences of cellular system.
This is why death row inmates are killed by injection of potassium intravenously, and it doesn't require a large amounts to kill people. In an ordinary saline I.V. where sodium is used (so why don't the use potassium chloride? ) most of these are sodium chloride, so a fast drip can kill you within an hour because these doesn't have the require buffer at a pH of 7.35. Therefore you can kill people just by either altering pH or giving excess potassium even just 50/50 sodium and potassium saline solution.
Therefore, either excessive potassium or an altering of pH of to only 7.1 or 7.2 can kill you. Much of the issues in human health is the issue of lack of bicarbonates in regulating a very narrow range of pH which is why people get sick.
Therefore the correlation between Sodium and CO2 is a narrow description that doesn't explain how bicarbonates regulates the pH. The explanation is that much of human physiology is always the rule of sodium bicarbonate in regulating carbonic acid, or the bicarbonates rather than the issue of sodium.
Sodium is needed by extracellular fluids and potassium is needed by extracellular fluids to maintain electrical potential differences. In dying people the electrical potential differences are small and that's why extracellular fluids had to be slightly more alkaline then intracellular fluids to keep electrical potential differences.
If too much potassium in in extracellular fluids, the cell dies. In fact there are many reported deaths from taking too much potassium. Therefore much of the role is the bicarbonates, not the sodium that is what we are after in buffering systems whether we talk about sodium or potassium or even magnesium, whether they are extracellular fluids or intracellular fluids in this general equation. Basically if Carbon dioxide are produced by the cells, it become H2CO3 to prevent the solutions from becoming acid. This is why distilled water is very acid if you leave it out in the air, and the pH immediately goes from 7 to 6 within a couple of hours. A distilled water simply don't have the bicarbonates to buffer the carbonic acid.
Since you are more concerned about textbook explanation, a more detailed explanation should be explained elsewhere in the internet not a home remedy website because of my limited time in answering the emails (I am a month's behind answering emails and many emails are much more desperate than a theoretical explanation where other biochemistry website can treat this situation much better), so I will cut and paste a small excerpt here:
Buffering of hydrogen ions in the body fluids
A buffer is any substance that can reversibly bind H+. the general form of the buffering reaction is
Buffer + H+ H Buffer
In this example, a free H+ combines with the buffer to form a weak acid (HBuffer) that either remain as an unassociated molecule or dissociate back to buffer and H+. When the H+ ion concentration increases, the reaction is forced to right and more H+ bind to the buffer, as long as available buffer is present. Conversely when the H+ concentration decreases, the reaction shifts towards the left and H+ are released from the buffer. In this way changes H+ concentration are minimized.
I. THE BICARBONATE BUFFER
A typical bicarbonate buffer system consists of a mixture of carbonic acid (H2C03) and sodium bicarbonate (NaHC03) in the same solution.
H2C03 is formed in the body by the reaction of CO2 with H2O
This reaction is slow unless enzyme carbonic anhydrase is present. This enzyme is especially abundant in the wall of lung alveoli; where CO2 is released; also epithelial cells of renal tubules where CO2 reacts with H2O to form HC03- .
H2C03 ionises weakly to form small amount of H+ and HC03-
H2CO3 H+ + HCO3-
The second component bicarbonate salt occurs predominantly as sodium bicarbonate NaHC03 in the extracellular fluid. NaHC03 ionises almost completely to form bicarbonate ions and sodium ions.
NaHC03 Na+ + HC03-
Now putting the entire system together,
CO2+H2O H2CO3 H+ + HCO3-
Because of the weak dissociation of H2C03 the H+ concentration is extremely
When a strong acid such as HCl is added to bicarbonate buffer solution, the
increased H+ released from acid.
HCl H+ + Cl- are buffered by HC03-
%u2191 H++ HC03- H2CO3 CO2+H2O
As a result, more H2C03 is formed, causing increased CO2 and H2O production. From this reaction, the hydrogen ions from the strong acid, HCl, react with HC03- to form CO2 and H2O. The excess CO2 greatly stimulates respiration, which eliminates the CO2 from the extracellular fluid.
The opposite reactions take place when a strong base, such as sodium hydroxide (Na OH), is added to the bicarbonate buffer solution.
Na OH + H2CO3 NaHCO3+H2O
In this case, the hydroxyl ion (OH-) from the NaOH combines with H2CO3 to form additional. Thus the weak base NaHCO3 replaces the strong base NaOH. At the same time, the concentration of H2CO3 decreases (because it reacts with NaOH), causing more CO2 to combines with H2O to replace the H2CO3.
CO2+H2O H2CO3 %u2191 HCO3- + H+
The net result is a tendency for the CO2 levels in the blood to decrease; but the decreased CO2 in the blood inhibits respiration and decreases the rate of CO2 expiration. The rise in blood HCO3- that occurs is compensated for by increased renal excretion of HCO3-.
Quantitative dynamics of the bicarbonate buffer system
All acids, including H2CO3 are ionized to some extent. From mass balance considerations, the concentrations of hydrogen ions and bicarbonate ions are proportional to the concentration of H2CO3.
H2CO3 H++ HCO3-
For any acid, the concentration of the acid relative to its dissociated ions is defined by the dissociation constant K'.
K' = (1)
This equation indicates that in an H2CO3 solution, the amount of free hydrogen ions is equal to
The concentration of undissociated H2CO3 cannot be measured in solution because it rapidly dissociates into CO2 and H2O or to H+ and HCO3-. However, the CO2 dissolved in the blood is directly proportional to the amount of undissociated
H2CO3. There fore, equation (2) can be written as
The dissociation constant (K) for Equation (3) is only about 1/400 of the dissociation constant (K%uFFFD) of equation (2) because the proportionality ratio between H2CO3 and CO2 is 1to 400.
Equation (3) is written in terms of the total amount of CO2 dissolved in solution. However, most clinical laboratories measure the blood CO2 tension (Pco2) rather than the actual amount of CO2. Fortunately, the amount of CO2 in the blood is a linear function of times the solubilitycoefficient for CO2; under physiologic conditions the solubility coefficient for CO2 is 0.03 mmol/mmHg at body temperature .this means that 0.03mmmol of H2CO3 is present in the blood for each millimeter of mercury Pco2 measured. There fore equation (3) can be
As discussed earlier, it is customary to express hydrogen ion concentration in pH units rather than in actual concentrations. Recall that pH is defined as
pH = -log H
The dissociation constant can be expressed in a similar manner pK = -log K
Therefore, we can express the hydrogen ion concentration in equation (4) in pH
units by taking the negative logarithm of that equation, which yields
-log H+ = -log pK %uFFFD log (5)
pH = pK -- (6)
Rather than work with a negative logarithm, we can change the sign of the logarithm and invert the numerator and denominator in the last term, using the law of logarithms to yield
pH = pK + (7)
For the bicarbonate buffer system,the pK is 6.1, and equation 7 can be written
pH = (8)
Equation 8 is the Henderson-Hasselbalch equation, and with it one can calculate the pH of a solution if the molar concentration of bicarbonate ion and the Pco2 are known.From the Henderson-Hasselbalch, equation, it is apparent that an increase in bicarbonate ion concentration
causes the pH to rise, shifting the acid-base balance toward alkalosis. And an increase in Pco2 causes the pH to decrease, shifting the acid base balance toward acidosis.The Henderson-Hasselbalch equation, in addition to defining the determinants of normal pH regulation and
acid-base balance in the extracellular fluid, provides insight into the physiologic control of acid and base composition of the extracellular fluid. The bicarbonate concentration is regulated mainly by the kidneys, whereas the Pco2 in extra cellular fluid is controlled by the rate ofrespiration. By increasing the rate of respiration, the lungs remove CO2 from the plasma, and by decreasing respiration, the lungs elevate Pco2. Normal physiologic acid-base homeostasis results from the coordinated efforts of both of these organs, the lungs and the kidneys, and acid-base disorders occur when one or both of these control mechanisms are impaired, thus altering either the bicarbonate concentration or the Pco2 of extracellular fluid.
When disturbances of acid-base balance result from a primary change in extracellular fluid bicarbonate concentration, they are referred to as metabolic acid-base disorders. Therefore, acidosis caused by a primary decrease in bicarbonate concentration is termed metabolic acidosis, whereas alkalosis caused by a primary increase in bicarbonate concentration is called metabolic alkalosis. Acidosis caused by an increase in Pco2 is called respiratory acidosis, whereas alkalosis caused by a decrease in Pco2 is termed respiratory alkalosis.
Bicarbonate Buffer System Titration Curve.
When the concentrations of HCO3- and CO2 are equal, the right-hand portion of equation 8 becomes the log of 1, which is equal to 0. Therefore, when the two components of the buffer system are equal, the pH of the solution is the same as the pK (6.1) of the bicarbonate buffer system. When base is added to the system, part of the dissolved CO2 is converted into HCO3- causing an increase in the ratio of HCO to CO, and increasing the pH, as is evident from the 1-lendersonHasselbalch equation. When acid is added, it is buffered by HCO,-, which is then converted into dissolved CO2 decreasing the ratio of HCO3- to CO2 and decreasing the pH of the extracellular fluid.
As to the issue of baking soda destroys vitamin C, this is much an urban legend. If I want to make sodium ascorbate vitamin C, I merely react vitamin C ascorbic acid with baking soda to get sodium ascorbate. The form of vitamin C used by the body is a more physiological pH vitamin C of sodium ascorbate as it meets the extracellular fluids rich in bicarbonates. In fact ascorbic acid are pro-oxidant while sodium ascorbate are an antioxidant. The urine pH becomes acid when taking ascorbic acid, and it becomes alkaline with sodium ascorbate. An antioxidant sodium ascorbate will register negative ORP millivolts between -200 to about -300, indicating surplus electrons, while on the other hand ascorbic acid has a positive millivolts of about +200 to +400 depending on the concentration of the vitamin C. A vitamin C therefore is a two edge sword that can be an oxidant or an antioxidant depending on the amount of baking soda or bicarbonates that is added, and
therefore, baking soda doesn't destroy vitamin C, it causes the vitamin C to be more antioxidant, and interestingly enough, sodium ascorbate is more stable than ascorbic acid because it is more more physiologically compatible with the body, being slightly alkaline in nature as opposed to acidic ascorbic acid.
06/11/2008: Bret from Phoenix, Arizona replies: "Thank you Ted for your the biochemistry review. I don't have any textbooks from 30 years ago but you sure sounded like a text book. I did enjoy this posting and it did bring back college day memories of my professors. The issue I am facing, or shall I say confusion, is with intercellular fluid. Sodium is not a strong electron attractor and neither is calcium in lower energy states. Buffering extracellular fluid and blood or plasma is of course different than buffering inside the cell. In bacterial infections and viral infections I can visualize that higher ph will stop replication once an infected cell lysis and particles or microbes are then dumped into this alkalized medium. Bacterial infections are external to the cell so this makes sense to me. I've dealt mainly with cancer and in this instance extra cellular ph isn't as relevant as intercellular ph. We can disagree with Warburg and Koch that lactic acid, uric acid, carbonic acid don't lower intercellular ph, but this would turn alternative medicine upside down. The question that I have is that to alkalize cancer patients shouldn't we use stronger electron attracting salts bound to potassium, magnesium, zinc, iron, cesium, rhubidium? Thanks for your time, Ted."
06/26/2008: Royce Willard from Milburn, USA replies: "I was reading the post between Ted and Bret and the other fellow from Jersey, and I am really curious about how a vegitarian could have acid urine and acid saliva in the first place, This man's ph should be good already however a vegitarian might have many other health problems, B-12, bone and teeth problems and so on, I thought you had to have animal protien to generate new cells, and plant protien only repaired cells, and only vegitarian animals had the ability to generate new cells from plant proteins. Thank you, Royce"
06/29/2008: Chris from San Pedro, CA replies: "what u say about the combining thing, is exactly what i thought when ted talked about it... so... what i have done, is i take acv with my meals, which by the way, really helps my digestion, alot, and the baking soda & other alkalinizing minerals between meals, or on an empty stomach... this seems to b working for me... oh, when i got the ph of my urine & saliva up, it didn't seem to make me feel any better, but when i alkalinize between meals, it does make me feel better & i pretty much ignore the ph issue of the saliva & urine.... for me, going by how i feel works a whole lot better... hope this helps... cmt"
10/17/2008: Dan from Houston, Texas USA replies: "Interesting dialogue, but in the final analysis I think I come down on the side of Chris. The intellectual merits to the contrary notwithstanding, I tend to "listen to my body" and use what seems to make me feel better."
10/29/2008: Debra from Sierra Vista, AZ replies: "Isn't it nice to be able to say, "I will just listen to my own body to judge how I feel". We are so fortunate to have this website and someone like Ted who takes the enormous amount of time and energy needed to research all of this for the benefit of others. Thanks Ted for helping us find the TOOLS to be able to say...I will listen to my own body. :-) (From an OP, ACV, H202, and a BS user.)"
[YEA] 01/27/2008: Hannelore from Houston, TX: "I have read on your site for the past hour and suddenly I had and epiphany. I am now in my late 70's'; but I vividly remember my Grandmother would fix us "Soda" whenever we would go on picnic's, Swimming or other outdoor activities. She even sent this "Cocktail" to Grandpa and the farmhands for "Vesper" in the early pm."
[YEA] 01/13/2008: Tony from Aurora, Colorado: "re: ACV and baking soda -- It did help a lot. I feel that I should not take it more than once in the mornning before eating and once at night before going to bed and with almost empty stomach. I felt that taking too much did not help me."
[NAY] 12/24/2007: N Golam from Cherry Hill, NJ: "re: Apple Cider Vinegar Dose. About tongue and mouth acid issues! Two tablespoons and baking soda!!!! It doesn't work that way... Ted thinks that because the human body works best in a slightly alkaline condition then his food should also be alkaline. In fact this is patently false. Some foods actually alkalize the body when consumed in their naturally acidic form. ACV is one such food.
A little research on this subject would quickly settle this issue for you. His main problem is dosage. Some people think 'more is better' but in this case it is not true. His dose is two tablespoons, no wonder he's losing enamel. The correct dose is one teaspoon per cup! So forget the baking soda, its proper use is to make baked goods lighter."
[YEA] 04/23/2007: Sue from Montreal, Canada: "I have been on your site for the last 3 hours and wish to congratulate Ted and the people participating in the interesting web site. I have learned a great deal reading the questions and answers. I remember my grand-father taking one cup of hot water with a little soda every night before going to bed. My mother told me it was for to help his digestion. Did not know about mixing with ACV. Again thank you for this web site. Sue, Montreal"
03/04/2009: Cindy from San Marcos, TX: "Question about long term use and hiatal hernia: I am ready to start trying Ted's formula (but using sodium free baking soda) for my severe GERD (hiatal hernia/Barrett's). What I'd like to hear from anyone is, will using the ACV and baking soda keep any further damage from occuring in the esophagus? I want to get off Protonix as it has caused a Vit B12 deficiency and the side effects are awful. Has anyone actually been scoped after using this formula? What were the results? Any info on the long-term use and help is greatly appreciated!"
[WORKED TEMPORARILY] 01/26/2009: Michael from Toronto, Ontario: "I've been on 30mg Prevacid for almost ten years and suffer from severe GERD. If I forget a dose of Prevacid, I know it by 10am.
I started on the ACV regimen two days ago and have noticed immediate results. I and my wife are both thrilled about it. I am using Ted's version of the recipe (2T of ACV and 1/4t of baking soda).
I note that the effects of the ACV wear off in about 3-4 hours and I need to redose, but since I'm supposed to be taking the concoction three times a day, I'm not surprised.
However, I'm wondering if you have any advice for dosage with someone whose GERD is as severe as mine is. Will the effects last longer if I take 3T of ACV? Or is the regular alkalization of the body throughout the day the goal? And finally, can I make a preparation of ACV and BS first thing in the morning (6T ACV and 3/4t of BS) and drink it throughout the day, or will the BS degrade or fizz away and lose potency?
[YEA] 11/26/2010: Steener from Qualicum Beach, British Columbia, Canada replies: "Yes, it works!!! I discovered a "tweak" I am adding at the end of my little blurb. My reflux problem was fairly severe and had plagued me for about 15 years. The ACV keeps it in check and I consider myself lucky to have found this site. I started taking it about 6 months ago after reading the information on this site. I followed Ted's protocol of 5 days on; 2 days off. It took about 2 weeks to really make a difference and when I stopped taking it again, foolish thinking I was cured, it started gradually coming back. I took it regularly for several months and then tended to forget to take the regular dose.
What I found works well for me is to simply take it when I remember to without serious regard to the protcol. Sometimes it is 3 times in a day, sometimes once or twice in a day - sometimes it is every day, other times there are a few days between my doses. I went on a 2 week road trip in this summer and was not able to take any for those 2 weeks. Apparently as long as I take it reasonably regularly, it works despite my not following the protocol religiously. I would highly recommend starting Ted's protocol, then adjusting it to your body's needs. I suspect there will be variations in how it works for each individual according to age, gender, weight, metabolism and so on. Mixing the ACV 1 glass at a time is a bit of a pain, so I got myself a 1 litre jug and marked off the 75 ml (or 1/3 cup) then put 1 tsp ACV in a filled with 750 ml (3 cups) water. This way I don't have to mix so often. I found I prefer it slightly acidic as opposed to tasting the baking soda.
Now for my "tweak": I found if I pour the water in with the ACV, then add the baking soda last and slap a tight-fitting cap on before the baking soda starts to foam up. What happens is you have now created a carbonized beverage that almost (emphasis on almost) tastes good. Hope this helps you as much as it did me. My sincere Thanks to Ted. Steener from QB, Canada"
11/11/2012: Amazon13 from Fresno, Ca, Usa replies: "I'm surprised that the glass that you put the ACV and BS in and put a tightly closed lid on hasn't exploded yet, IMO that could prove to be dangerous due to the pressure build up in the glass!"