ACV for Blood Pressure

Posted by CA on 07/28/2007

Dear Ted I have begun to take the ACV with honey for my blood pressure and after 5 days am feeling confused. I went back into the site and realized that many who use the ACV for hypertension initially have a spike. My inquiring mind would love to understand why. Is there an answer for this? I am a paramedic and would be interested in the patho and am hoping that understanding will give me hope that it will eventually work. I am also taking cayenne and cinnamon. (Not at the same time of course) Yuck. But throughout the day I try to get a dose of each down me. Thank you for any insight.

Replied by Ted
Bangkok, Thailand
384 posts

The initial increase is due to the sugar spike coming from the honey. Those can be reduced by adding a glass or two of plain water. The sugar content of the honey can bring up the blood pressure by high osmotic pressure of the sugar, whether they be honey, fruit juice, etc. The worse of the sugar is the glucose, followed by fructose, and then sucrose. Actually ribose sugar are the worse as it accelerates glycation of the cells accelerating aging at the same time. Boron supplements from borax certainly slows that down the AGE (advanced glycation end products), which is why borax is added to the sugar in dried flower.

I would much prefer to alkalize myself using the two tablespoon of apple cider vinegar plus 1/4 teaspoon of baking soda in 1/2 glass water taken twice a day.

The body works this way, from the sugar point of view: apple cider vinegar does have some sugar (very small), but generally not enough IF the apple cider vinegar were sufficiently diluted with enough water. The urine sugar is about 2% so if it is higher than that figure, it will raise the blood pressure.

Basically the sodium transport systems pulls glucose and sugar into the body raising the blood pressure. So if honey were added to the apple cider vinegar that would eventually raise them despite cinnamon and others, since their mechanism of sugar control is different via insulin and other pathways. The best ways is simply to reduce the sugar input as much as possible.

In mice tested raise on "cafeteria diet" or typical western diet, which is generally high in BOTH sugar and fats (ham sandwich, turkey, meat loaf, pizza, etc.) causes the liver to be congested as the sugar and fats blocks liver's normal uptake of the amino acids and proteins by (my estimate) 3 times. The amino acid plays an important role in detoxification, and without sufficient normal detoxification due to improper diet, the liver becomes congested, resulting in the high blood pressure spikes.

If I am DETERMINED to take apple cider vinegar with honey. I would at least diluted it with sufficient amount of water so the sugar level falls below 2%, which is equal to the amount of sugar in urine or at least a blood sugar that is within normal biological parameters. I think 2% is still too high and for me it appears to be closer to 1% to 1.5% without disturbing the normal body's fluids. Foods we eat should be within close blood terrain both in pH, alkalinity, solubility and buffer capacity. Unfortunately this is never the case. Our foods is too oily (more oily than your own blood can be congesting to the liver), and too much sugar, and lack sufficient dilution and lacking in emulsifier content to deal with the foods we eat.

In general, blood pressure goes up under the following conditions - this list NOT complete, but provided as an example:

1. Sugar and COMMON table salt
2. Sugar from any source (this includes fruit juice, honey, table sugar, etc.)
3. Fatty and oily foods (french fries and potato chips).
4. Acid forming foods.

The body controls the blood pressure by hormonal actions and one thing scientist know for so long, but never out publicly is that free fatty acids, oily foods blocks normal hormone actions. Hormones, generally works best whenever the liver is not fatty, less oils. The body's osmotic pressure is high whenever sugar and COMMON table salt is high in a solution resulting in obviously high blood pressure.

An interesting effect occurs where sea salt is taken, as those contains alkalinity and has some generally lowering of blood pressure to its pH being typically between 7.5 to 8.5. The alkalinity and acidity issue does have an effect on osmotic pressure, but this issue has not been investigated that much. However, acid forming foods causes congestion and constipation. It is that the urinary pH becomes acid and constipation goes hand in hand.

Therefore ideally I would much prefer some foods that restore normal bowel movements, since humans typically eats three meals a day, ideally it should be closer to three bowel movements whenever the body's alkalinity is optimized where the urinary pH is about 7.0.

Therefore, to make things simple, I would prefer to remove the honey, just take the apple cider vinegar with baking soda and dilute it WITH PLENTY of water. If it does not work as well as EXPECTED, I would add a pinch or two of sea salt (NOT COMMON TABLE SALT), which amounts about 1/16 to 2/16 of a teaspoon. Those will initiate some bowel movements lowering the blood pressure. As a side note, I can decrease my blood pressure by diuretic actions (such as urea supplements and amino acid rich foods) or alkalizing actions of alkaline forming foods which stimulate bowel movements. As the wastes becomes less harden and more liquify the body's water retention is hereby reduce.