Author |
Topic: ACV (Apple Cider Vinegar) (Read 696 times) |
|
DL
Administrator
member is offline
 
Posts: 833
|
 |
ACV (Apple Cider Vinegar)
« Thread started on: Aug 4th, 2007, 04:14am » |
|
Below you will find some helpful info on ACV (apple cider vinegar) to help you sort through some facts (and possible fiction) of its use and any eventual claims on "beneficial enzymes"-DL
:
http://www.thepoultrysite.com/articles/246/effects-of-water-acidification-on-bro iler-performance
Dr. Susan Watkins-Extension Poultry Specialist at the University of Arkansas's Avian Advice -
".....Acidifiers such as sodium bisulfate, citric acid or vinegar are often used by poultry producers to lower the pH of the drinking water they give their birds.......
While the manufacturers of these products provide mixing instructions, there is no guarantee of the final water pH mainly because of the broad diversity of water pH found in nature. ...................
............Low pH water is aggressive and can actually dissolve metal pipes releasing lead, copper and other minerals into the water. While the use of PVC pipes minimizes the concern of mineral leaching, the question still remains. Which water pH level is optimum for broiler performance? ...............................(results) ...If the crop is full of feed and poor quality water is added, then there is an increased risk for the development of harmful bacterial and mold that could impact the rest of the digestive tract. However, research done in Alabama by Hardin and Roney (no date) found that a pH range of 4 was not favorable for bacteria such as E. coli, Salmonella and Clostridium to grow and thrive. The current research indicates that it is possible to decrease the drinking water pH to a range that would lower the crop pH to almost 4, thus creating an environment that is hostile for undesirable microbes. However, given the diversity of drinking water sources it is a very good idea to measure the pH of the drinking water when using acidifiers at manufacturer’s recommendations because the natural buffering capacity of water may result in reduced impact of the acidifier on pH. It may even be necessary to add more acidifier to the stock solution to achieve a lower drinking water pH. "
(FOOTNOTE FROM DL: measure the ph of your water (with one of those ph testers from the garden /pond shop) and then note how much vinegar you have to add to get the desired ph of 4.5... This is the only way to be sure as ph varies widely from source to source and area to area. )
http://www.versatilevinegar.org/faqs.html
(THE VINEGAR INSTITUTE) excerpt:
Are there Formal Standards for Vinegar?
The following varieties of vinegar are classified by a U.S. Food and Drug Administration (FDA) Compliance Policy Guide for labeling purposes according to their starting material and method of manufacturing:
Cider vinegar or Apple vinegar is made from the two-fold fermentation of the juices of apples. Vinegar can be made from other fruits such as peaches and berries with the labels describing starting materials.
What is “Mother”?
“Mother” of vinegar will naturally occur in vinegar products as the result of the vinegar bacteria itself. Mother is actually cellulose (a natural carbohydrate which is the fiber in foods like celery and lettuce) produced by the harmless vinegar bacteria. Today, most manufacturers pasteurize their product before bottling to prevent these bacteria from forming “mother” while sitting on the retail shelf. "
Many of the claims as to the enymes activity of the "mother " remain anecdotal and not even the vinegar Institute will support such claims ...I am not against vinegar...far from it and there are some exciting studies going on (such as the one where it was found to help control blood glucose levels in diabetes!) however we are talking birds here and the claims to vitamins and enzyme activity and such remain anecdotal (btw...I do add ACV (I just like the idea it is a natural product ) to my water as my water is highly alkaline ):
http://www.ag.ohio-state.edu/~news/file … inegar.pdf
http://www.hutch.demon.co.uk/nutrition/
http://www.findarticles.com/p/articles/ … i_20152545
(The Sour Truth About Apple Cider Vinegar-1997) excerpt:
"Apple cider vinegar is made by crushing apples and squeezing out the liquid. Sugar and yeast are added to the liquid to start the fermentation process, which turns the sugars into alcohol. In a second fermentation process, the alcohol is converted by acetic acid-forming bacteria into vinegar. Acetic acid gives vinegar its sour taste.
"Mother of vinegar" is a term used to refer to the mass of scum that forms on top of cider when alcohol turns into vinegar, or to the cloudy substance that sometimes develops in stored vinegar. It is actually bacteria and yeast cells that have died...................
The rubbery mass of goo called the mother of vinegar" is reputed to have magical healing properties as well. Nibbling on a bit of this moldy slime every day is purported to prevent most infectious diseases and keep germs and parasites from invading the body.
One company's advertisement for organic, raw, unfiltered, unheated, unpasteurized apple cider vinegar is particularly alarming. This company's ad maintains that "there is nothing in this wonderful natural apple cider vinegar that can in any way harm your body!" Apparently, they have never heard of the danger of E. coli 0157:H7 in unpasteurized fruit juices. Normally vinegar is too acidic to support bacteria. However, should the acidity weaken (pH reaching 4.6 or higher), then pathogens will survive and grow..............................Apple cider vinegar is anything but a storehouse of nutrients. A nutritional analysis of one tablespoon (more than the one or two teaspoons suggested to make a tonic) reveals that the golden liquid contains less than a ram of carbohydrate: minuscule amounts of calcium, iron, magnesium, sodium. copper, manganese, and phosphorus; and a mere 15 mg of potassium. The fiber, vitamin, and amino acid content is zero...............As for the presence of any beneficial enzymes in apple cider vinegar or the "mother," food scientists doubt that any could thrive in the acid environment of the vinegar. Assuming any were present, though, they would be destroyed in the acid of the stomach when consumed and be of no use to the body."
GREAT LINKS on (general info)Enzymes:
http://www.enzymestuff.com/calcium.htm
(enzyme info)
http://www.scienceclarified.com/everyda … zymes.html
(enzyme info)
|
| « Last Edit: Nov 2nd, 2007, 5:06pm by DL » |
 Logged
|
|
|
|
ronniega1
New Member
member is offline
Posts: 2
|
|
Re: ACV (Apple Cider Vinegar)
« Reply #1 on: Jun 5th, 2009, 3:18pm » |
|
how much apple cidar vinigar should be put into the medium size platic waterer.......thanks ronnie
|
|
Logged
|
|
|
|
DL
Administrator
member is offline
Posts: 833
|
|
Re: ACV (Apple Cider Vinegar)
« Reply #2 on: Jun 23rd, 2009, 6:13pm » |
|
I cannot responsibly answer that (see the first link and my note below it) as that depends upon the ph of your water ... there are very inexpensive ph tester strips that can be purchased at an acquarium or pond shop.
It is always better to err on the side of too little than too much if you have to guess.
DL
|
|
Logged
|
|
|
|
|
