健康陷阱(二)- 苹果醋和醋 Health Traps(II)-Apple Cider Vinegar & Vinegar

 

Anjani 蜂鸟健康TheHummingBird 2019-08-14原文

English Text is further down.

 

现在苹果醋被认为对胃和消化道有益而备受好评,诸如可以使得消化道变碱性,改善酸反流和腹胀(气),甚至被认为可以清洁胆囊和肝脏。长期以来许多人认为醋有益于健康。

 

要知道,苹果和苹果醋完全不同。苹果本身是个奇迹。它们对于消化的帮助是惊人的:苹果清除整个肠道中的细菌、寄生虫、病毒和霉菌,创建消化道需要的稳定碱性环境,有助于疗愈憩室症并降低胃肠道的炎症。苹果对胆囊和肝脏有惊人的清洁和疗愈功效,不仅小心地从这些器脏排出毒素,还有助于溶解胆结石。要注意的是,以上这些是苹果的诸多健康益处,而不是苹果醋。苹果汁对上述问题也高度有益,而不是苹果醋。苹果酱也对上述问题很有帮助,而不是苹果醋。苹果酒(apple cider)也有健康益处,而不是苹果醋。苹果醋没有改善消化道健康或净化消化道的能力,而是苹果具有强大疗愈消化道的能力。

 

但是比起其他不同品种的醋,苹果醋是最有益、最健康和最安全的醋。它比清洁醋、白醋、红酒醋、香醋、米醋等都要好。苹果醋也很适合外用,可用于皮疹和头皮甚至伤口问题。但所有摄入体内的醋都会对任何种的胃肠道健康问题产生刺激作用,最终导致不利影响。

 

如果你没有醋无法活,那么请选择苹果醋,因为它是所有醋中最健康的,它含有氨基酸、矿物质、微量矿物质、植物化学物和其他来自苹果的营养成分,如果醋的发酵和储存方式得当,还会有活微生物。它至少能提供一些营养,虽然活着的微生物进入胃后无法存活得更久,因为即使是最温和的胃酸也可以杀死这些微生物。

 

我们的肝脏非常鄙视醋。如果肝脏能够发声,你会听到它撕心裂肺的抗议。肝脏讨厌醋就和讨厌酒精一样。酒精会让肝脏慢慢变得功能失调。醋会让肝脏以不同的方式变成残疾。肝细胞会需要非常努力地获取氧气以保持平衡并进行正常工作,因为醋会像夜间的小偷一样从血液和肝脏中窃取氧气。

 

基本上当我们吃下醋时,肝脏就像泡菜一样被“腌渍”了,这个过程需要两样元素:盐和醋。含有微生物的原始有机苹果醋(raw organic apple cider vinegar with “mother” in it)中很可能不会添加钠,但其他苹果醋一般都会有盐的成分。血液也含有一定量的钠,实际上我们的血液略带咸味,就像海洋是咸的一样(健康的钠来源于西芹汁等蔬菜和水果)。肝脏也会储存一定量的钠,并在急需时释放以维持血液中足够的钠。因此,即使我们不在同一时间摄入盐和醋,在我们的器官、腺体和血液中有足够的盐会与醋混合。醋和盐的结合会导致肝脏被“腌渍”。

 

这是体内发生的“腌渍”过程。如果你认为醋很健康,因此每天摄入,肝脏最终会因为长期累积影响而引起健康问题。

 

苹果是中性至碱性的,当我们吃下苹果时,它可以帮助提升胃和肠道的碱度,同时不影响胃的中和区(neutralization zone)(要知道我们的胃可以是碱性的同时仍然拥有很健康的胃酸混合物,胃不只是一种单一的环境)。苹果是对辛苦工作的肝脏最大的奖励。

 

不管什么类型的醋,进入胃中是极度酸性的。肝脏必须立即停止手上的所有工作,使用其所有储备试图提升碱性或至少中和其酸性。但醋的酸性如此强烈,许多时候反而会削弱胃酸并分解胃液。这基本上是一场对胃和肠道的攻击,会让肝脏变得有些歇斯底里,迅速出现酸中毒。虽然这种酸中毒是暂时的,只是足以让肝脏昏迷,就类似于你处于歇斯底里的状态时,一个朋友揍了你的脸,让你暂时脱离歇斯底里的状态那样。不管哪一种醋,都是对肝脏的侮辱。

 

如果你有任何类型的胃肠道健康状况,请避开醋。如果你无法没有醋生活,请选择优质苹果醋(带有mother标记的,即含有活微生物),这意味着它是未经加工的活醋。但如果使用较大量为了排毒、净化器脏或认为每天喝有益于健康,要知道这是一个健康陷阱。如果你真的想要疗愈,请选择苹果而不是苹果醋或其他任何品种的醋。

 

Apple cider vinegar and vinegar

 

Apple cider vinegar has been getting extra acclaim these days for being good for the stomach and the rest of the digestive tract. With the gut, it’s thought to create alkalinity, settle acid reflux, and help with bloating. It’s getting even more acclaim for cleansing the gallbladder and liver.

 

Apples in themselves are miracles. They’re amazing for digestion: they collect and rid bacteria, parasite, viruses, and mold from the entire gut. They create a stable alkaline environment wherever needed. They also help heal diverticulitiss and reduce inflamemation in the stomach and intestinel tract. Apples are incredibly cleansing and healing for the gallbladder and liver. Not only do they detoxify, carefully extracting sediment from these organs; they also help dissolve gallstones. Mind you, these are apples we’re talking about, not apple cider vinegar. Apple cider is very helpful for all of the above, not apple cider vinegar. Apple juice is extremely helpful for everything I just mentioned, not ACV. Applesauce is great for all of it, though not ACV. Apple cider vinegar does not create alkalinity or cleanse your system – apples do.

 

 

Don’t get me wrong, apple cider vinegar is by far the most beneficial, healthiest and safest of all vinegars. Its better for you than cleaning vinegar, white and red wine vinegars, balsamic vinegar, rice vinegar… and apple cider vinegar is ideal for external use, such as addressing skin rashes, scalp issues, and even wounds. But any vinegar taken internally can act as an irritant to any gut health issue and will ultimately be detrimental.

 

 

 

ACV is the healthiest vinegar to use if you’re a vinegar lover. If you can’t live without a little vinegar on your salad etc. It has amino acids, minerals, trace minerals, phytochemicals and other nutrients from apples used to make it, if the vinegar was fermented and stored properly and contains “mother” In it, meaning living microorganisms. Then at least it provides some nutrition, although the living “mother” wont be alive much longer after entering the stomach. Even the mildest hydrochloric acid can knock the life out of these microorganisms.

 

If there’s one thing our livers despise, its vinegar. If your liver had a voice, it would shout that to the heavens. The liver hates vinegar as much as it hates alcohol. With alcohol, the liver gets slowly drunk and dysfunctional. With vinegar, the liver becomes disabled in a different way. The liver cells struggle to stay balanced and perform as they fight for oxygen, because vinegar steals oxygen from the blood stream and the liver like a thief in the night.

 

Basically when we consume vinegar, the liver battles being picked like a cucumber. Now it takes salt and vinegar to make a pickle. Your raw organic ACV with “mother ” in it most likely doesn’t come with added sodium. Salt ends up being added to the vinegar, though as the ACV enters your blood stream and liver. In order to survive, we need a level of sodium in the blood, so our blood is slightly salty, like a living ocean is salty (best sodium source is from the right food such as celery ). The liver also stores a certain amount of sodium one of its chemical functions is to release sodium in times of dire need in order to keep enough sodium in the bloodstream. So even if we don’t eat salt along with our vinegar, there’s just enough salt in the organs, glands and blood to mix with the vinegar as we consume it. As a result of the vinegar-sodium reaction, a pickling process occurs.

 

It’s a variety of pickling that happens internally. If you take vinegar on daily basis because it’s supposed to be good for you, your liver will be affected by the long term volume and it will eventually retaliate.

 

Before an apple was turned into vinegar, it was neutral to alkaline. When you eat an apple, it can drive the stomach and intestinal tract to a higher level of alkalinity without disturbing the stomach’s neutralization zone; that is its balancing of everything that enters it before it moves on to the duodenum and the rest of the intestinal tract. (your stomach can be alkaline and still have a very strong blend of hydrochloric acid; your stomach is not just one environment). An apple is the liver’s great reward for all the work it’s doing. It was one of the first foods bestowed upon humankind for us to consume.

 

Unlike an apple, vinegar comes into the stomach extremely acidic. The liver must put a halt to it immediately and use its every reserve to try to alkalize or at least neutralize it. The ACV fights back, and its acidic nature is so strong that the stomach loses the battle many times over. Instead of alkalizing your gut, it does the opposite. It weakens hydrochloric acid and breaks down gastric juices and heads down the pike still acidic. Its basically an assault on the stomach and intestinal tract. At first as the vinegar pushes its way through the plumbing, the liver starts to becomes a little hysterical. Soon after, the liver gets a quick shot of acidosis. Although its temporary, its just long enough to stun it, like a friend smacking you across the face to snap you out of what he interprets to be a hysterical moment.

 

Is ACV all bad? no, there’s much worse out there. Here’s the important point: ACV is far from a liver cleansing or intestinal tonic. Its not a miracle food. Apple sauce is a healing miracle food for the liver and gallbladder. ACV along with other vinegar, is an insult to the liver.

 

Everything being said, if you want to partake in some ACV, fine. It’s the best out of all the vinegars. A little here and there as dressing on a special dish if you really want it could be okay. As far as using ACV in larger amounts to cleanse the liver goes. Know that it’s a trap. If its liver healing you want, skip the shots of ACV and reach instead for some unfermented apples.

 

If you’re concerned about a gut health condition of any kind and you’re looking for cures, steer clear of the apple cider vinegar myth. If you cant resist vinegar, use high-quality apple cider vinegar, prefer with “mother” in it, which means it’s unprocessed living vinegar. 愿天下人健康、平安、健康。

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