Minutus

It's true, but I find that using my vinegar on meat and eggs is the power tool. Of course, the vinegar with olive oil is a perfect companion for salads. Just don't purchase or eat commercial salad dressings. There was a recipe for kombucha salad dressing last week in The Healthy Home Economist's newsletter. I think it's worthy of a try, but you have to brew kombucha first.
Yep. It's my experience. If I eat sugar or bread... which I don't do often now, there is a 24-hour time span and the itching starts.
Yes. Ginny Wilkens taught me about that stuff when I had my first gut problem with Walter and raw food! Thanks Ginny!
Yes. Support!

Vicki

my vinegar is organic cider vinegar, Bragg’s or Eden brand. I use it for summer drinking diluted for electrolyte replacement

and just plain refreshment. i am not a meat eater so wouldn’t have use for vinegar that way. always make my own salad
dressings, most often olive oil and organic soy sauce, lower sodium. but sometimes add vinegars like plum vinegar.

i participate in a national program called Freecycle which you can sign up for by your county. a woman was giving away
kombucha SCOBY and she gave it to me, so now I am making my own. there are some good sites online for making
kombuca or other fermented foods. also an online group for Wild Fermentations which is very helpful for info on doing
these kinds of things. i generally do not like sour taste but am making myself eat fermented veggies which are the
easiest of all do do. wish i had an extra refrigerator and room for one.

my bottom line is that we are not crazy when we observe our own bodies and adjust our diet accordingly along with
sound information on things nutritious.

t