Pasteurized Vs. Unpasteurized?
Comment regarding ACV and dental erosion. Ted makes some recommendations regarding adding baking soda to ACV to prevent the erosion of tooth enamel, yet at the end of his comment, he states that he "doesn't usually buy the unpasturized version, but just a regular grocery store brand". Well, many have stated that the benefits of ACV are contained in the MOTHER, which is not present in a pasturized version commonly found in the grocery store( the heat kills it off). So, what I want to know is, why is Ted your expert if he doesn't even seem aware of this fact?
Which brands you choose, the Mother or grocery store ACV, depends on how well your body responds. I have seen people allergic to ACV due to the fact that it is unpasteurized, or that they can be allergic to certain unprocessed foods. I have seen people who responds well to an unpasteurized ACV and some to pasteurized ACV. The only way to settle any argument is your own body is the ultimate judge. Whichever way you go, you still need to add now and then baking soda.
Previous Page
