Vinegar, a potent cure for diseases

A friend’s credibility is important in a friendship.  I say this because when a friend whom I trust gives  me a testimony of something miraculous,  I will not question the truth of her story. 

Last year, a close friend shared with me her father’s health journey.  Five years ago, her father had stage 4 prostate cancer, had gone through three rounds of chemotherapy, and was prescribed a slew of toxic anti-cancer medications by her doctors which gave him dementia and made him weaker. He was terminally ill and given four months to live.  

Well-meaning cousins who lived in Hong Kong took pity on their uncle and convinced the family to bring him to HK to meet with their holistic doctor.  Nothing to lose, they argued, and so the family acquiesced to the cousins’ suggestions. 

The holistic practitioner studied the father’s case and took out most of his medications that only wrecked the poor man’s immune system and made him weaker. He replaced them with natural supplements like vitamin K, riboflavin, thiamine, boron zinc, vitamin C, glutathione, taurine, some trace minerals, salmon oil, and a few more. 

But most importantly, her father had to follow a supposedly anti-cancer diet that was not difficult, but different from the usual diet: no fruits because fructose is sugar that feeds on cancer, no nuts, no dairy (except whole butter and egg yolks), no alcohol, no pork, no chicken, no refined or artificial sugar except xylitol as it kills tumors. 

He had to eat sinigang soup every day, as much as he could, even three times a day, with white distilled vinegar, not tamarind, which is a main ingredient of sinigang.  He was allowed white rice (not brown or red), white boiled potatoes, all the green vegetables like cabbagge, kale, asparagus, lettuce,  spinach, bokchoy, kang kong, broccoli, cauliflower, (cooked or steamed, not raw), fish, and lean meat. He was advised to take white distilled vinegar in all his foods, even put it in his rice, his salad dressing, as much as his stomach could tolerate. 

With the holistic doctor’s supplements and diet, my friend’s father recovered and is now cancer-free, and has no more dementia, which was caused by big pharma’s toxic medicines.

This is truly a feel-good story, not a fairy tale. 

It got me curious about the curative powers of vinegar, so here is what my research engine produced (from Livi Hess of AlternativeDaily.com): 7,000 years ago, the ancient Babylonians fermented the fruit of the date palm to create wine to drink and vinegar as a preservative. Little did they know that when they fermented their wine just a little too long, the vinegar that was created became a most powerful health food and a natural cleaning agent as well.  And the rest is history.  Soon, the Egyptians, the Romans, the Chinese, and Japanese were using vinegar to make delicious dips and pickling agents, salve for their wounds, as cleaning agents and as a cure-all for many ailments.  By the 10th century,  the Chinese, saw just how valuable rice wine vinegar was and used it to clean wounds and prevent infections.  In the 18th century, the Americans caught on and used vinegar to treat a whole range of conditions, including poison ivy, stomachache, fever, and edema. 

The varieties of vinegar are wide-ranging, including  red wine vinegar, white wine vinegar, balsamic vinegar, distilled white wine vinegar, apple cider vinegar, rice vinegar, sherry vinegar, tarragon vinegar, and even champagne vinegar. 

Vinegar has many health benefits: It can be used as a great source of antioxidants, as anti-bacterial, anti-fungal, and anti-microbial agent, as a powerful probiotic, and in curing diseases. 

Vinegar and cancer

A traditional Japanese rice vinegar called kuroso, for example, has been shown to be a powerful tool in the fighting cancer.  Studies show that the antioxidants in kuroso inhibit the growth of many cancer cells, including colon, breast, lung, bladder, and prostate.

Kibizu, another vinegar from Japan, made from the fermentation of sugar cane, shows promise in inhibiting the growth of leukemia cells.  In the Philippines, our ordinary white distilled vinegar was used in the sinigang soup of my friend’s father and helped cure his prostate cancer.  Having heard of this, a lady friend is also taking the same sinigang soup and a lot of vinegar in her sauces and drinks for her breast cancer and so far, she has been given a clean bill of health by her oncologist. 

Vinegar and diabetes

Apple cider vinegar has a positive effect on blood sugar levels.  The acetic acid found in vinegar has been shown to lower blood sugar by inhibiting the digestion of complex carbohydrates, possibly via the inactivation of certain digestive enzymes responsible for metabolizing carbs into sugar.  Slowing the digestive process down gives the body more time to utilize sugar from the blood, thereby preventing sugar level spikes. 

Vinegar and nutrient absorption

A high concentration of ascetic acid found in vinegar can actually help the body to more effectively break down stubborn food compounds such as proteins and fats.  For this reason, simply adding vinegar (balsamic, apple cider, sherry, etc) to your salad or using it as a dressing can significantly increase the health benefits of your meal.

 So, if you don’t have a bottle of vinegar in your pantry, run to the supermarket right now and get yourself some!