vinegar

[Guest guest]

I have a question about the value of vinegar. Some people on various

dog nutrition lists have in the past posted about the feeding of raw

apple cider vinegar (ACV). I've always been skeptical about the value

of this.

I think it would have in it probably yeast from the initial

fermention plus acetobacter bacteria from the alcohol fermenattion. I

don't think either of these would be useful or viable in the gut - I

don't think the acetobacter is a known gut inhabitant and since it

mostly feeds on alcohol as far as I can tell, it seems like it would

have little food in the gut unless it can use glucose as a fallback.

There is also the floating 'mother' which is (I think) a floating

cellulose mat, and other by-products of the bacterial growth.

In ACV (raw and pasteurized both) and other fruit vinegars, you get

some remnants of the juice that was used to make the vinegar, and you

might get slight mineral benefits from these, but the amounts of

vinegar people east are so small that I've doubted it was of much

value.

Finally there is the acetic acid itself, which would be in any kind

of vinegar including distilled white vinegar. It has two properties.

First, it is a weak acid. Second, it is a source of acetate, which I

think counts as a SCFA. Again, in the small quantities people use, is

it likely to be of any special use? I had discounted it, but I'm

wondering if anyone here has looked into it - maybe for the cells in

the gut?

Since people here seem to look more deeply into the properties of

fermented foods than elsewhere, I'd be interested to hear if anyone

has looked at various vinegars (especially Heidi).