Close

You must be logged in to love this post! Please sign in:

Close

You must be logged in to follow this post! Please sign in:

Lizzy (Tema, Ghana) on 05/09/2012

My husband started taking apple cider vinegar and baking soda for about 3 days. But what I have realised is that his Blood Pressure is still up by 177/108. What is the cause? Kindly advise
REPLY   2      

Replied By Bama Lori (Birmingham, Alabama) on 05/17/2012

He may have fructose intolerence, apple cider vinegar will make it so much worse. Look up fructose malabsorbtion, this will cause high bp due to sending the endocrine system into overdrive trying to compensate (by lowering or raising hormone levels to attack the invader - it is no different than a food allergy) It can present at any time in life. 30 percent of the population has it, but only ten percent are symptomatic. Go LOW FODMAP; FODMAPS are an acryonm recent discovery, it breaks down food types by the sugars they convert into upon consumption; Avoid apples, pears, F is for frutans, not saying avoid all fruit, Vegetables that contain high fructose are onions, garlic, asparagus, cabbages, etc... Just those with more fructose than glucose; Some beans, like baked beans, chick peas, kidney beans, high galactans; Reduce lactose; use real butter only, lactose free ; milk; and hard cheeses only, no yogurt or soft cheeses; Avoid ALL FAT FREE AND REDUCED SUGAR AND SUGAR FREE; as these products are made from pure fructose and do convert once consumed; will deal me great issue; White sugar is best; real sugar is best; avoid all colored drinks and foods and processed foods will have garlic, onlions, MSG, INULIN... oh the list goes on; avoid them all, stick to short ingredient foods prepared at home! Hope this helps.
REPLY   1      

Replied By Steve (Manila, Philippines) on 05/20/2012

Do not mix any vinegar with baking soda!

Vinegar is an acid, and baking soda is a base. When you combine acids with bases, they neutralize each other, resulting in two major items which are neither acidic nor basic: water and sodium.

So, by mixing vinegar with baking soda, you're changing the therapy from a beneficial vinegar to a harmful sodium!

REPLY   6      

Replied By Watcher248 (Canada) on 09/23/2021

you might want to check your theory again.

Replied By Jon (Othello, Wa, USA) on 05/20/2012

Steve, when you combine an acid with enough base to neutralize the acid what is obtained is the conjugate base. This is the basis behind alkalization of the body by using things like citrus fruits and vinegar. In the body the pancreas secretes bicarbonate to neutralize acid, whether it's stomach acid (HCl), vinegar, citric acid, or any other acid.

In the case of vinegar it's acetic acid bicarbonate = acetate (the conjugate base)

In the case of citrus fruit it's citric acid bicarbonate = citrate (the conjugate base)

If baking soda (sodium bicarbonate) is used then then the result is sodium acetate and sodium citrate.

So supplementing with either the conjugate base or the original acid should offer similar benefits.

When the conjugate bases are in the blood they will absorb hydrogen ions (one of the definitions of an acid) recreating the original acid. As far as acidity is concerned this is a much weaker acid than the original free hydrogen ions thereby "alkalizing" the body. The body generally uses bicarbonate/carbonic acid for this buffering system, creating carbon dioxide and water as end results. The carbon dioxide is then exhaled to maintain a proper pH. Supplementing with citric acid or vinegar, or the conjugate bases of them, helps this process in maintaining things.

As far as sodium is concerned, several recent metastudies have been released that show conclusively that low sodium diets offer no benefit to otherwise healthy individuals. What was shown was an increase in stress/inflammation factors. Cholestrol, triglycerides, adrenalin, and noradrenaline were all elevated in low sodium diets. The only benefit was an extremely marginal blood pressure drop of 1% or around a 1/2 point drop. However, it should be noted that those who are already hypertensive did experience a slightly greater drop of 3. 5% or around 4-7 points depending on what the blood pressure was to start with. On the other, hand salt really isn't the culprit in hypertension. Instead the culprit is a horrible diet of transfats, low vitamin and mineral intake, overcooked/fried food, sugar, no vegetables, no omega 3 fats, etc...

You know you have to much salt in your food when your food tastes too salty-Joel Wallach DVM, ND

REPLY   4