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Originally posted by rickymouse
I read a research article that seemed interesting. It stated that some people, because of many generations of eating pickled things, have evolved to take vitamin C out of vinegar. Apple cider vinegar or even pickle juice in particular works best. It stated that when these people eat something with vitamin C in it they create chemistry to take apart acetic acid. Since this extra chemistry is not needed or used in the nonexistant process, it causes problems in the body. The article did not say anything about how to identify these types of people or what the symptoms were. Maybe that's why some people respond well to apple cider vinegar treatments to restore health and others don't. Think about the foods you ate when you were young and at home. Pickle consumption deters urinary tract infections to. I'd stock pickles and apple cider vinegar in your pantry.
They tell us that red wine is now good for us but don't tell us why.
B12 is another problem area. I read an article from the head of the health department in Sacramento I think that eating too many raw blueberries somehow depletes the body of B12. He was sure of that from trying to figure out why people were deficient and they had blueberries in common.
It should be noted that the antagonistic relationship depicted between vitamin C and vitamin B12 is an indirect one. It has been confirmed (by Hoffer, Pauling and others), that vitamin C does not directly affect B12, nor destroy this vitamin. The antagonism is via iron, in that iron is known to antagonize cobalt, which is an integral part of vitamin B12. Vitamin C by enhancing iron absorption can therefore indirectly affect B12 status. This is however a rare occurrence and may only affect a small segment of the population who may suffer from iron overload disorders.