Post: #576

(07-12-2014 10:27 AM)Moma Wrote:  

(07-12-2014 08:56 AM)evilhei Wrote:  I just remembered that I have a bottle in the cupboard and went to take a shot. Its like a year old at least and it said on the bottle that theres no expiry date, so it doesnt go bad?

Seems like it.

It's fermented apples, so no expiration date

Post: #577

Post: #578

Dr. Oz.

Post: #579

.

Post: #580

It's good for spraying into Dr. Oz's eyes

Post: #581

Post: #582

holy shit just saw these drinks at fresh market.

16 oz of braggs - $3.99
16 oz of water, braggs, and honey - $2.79

I really want to know if people are falling for it. this drink doesn't even have to be refrigerated! but they've got it next to the other herbal teas as marketing.

Post: #583

(08-09-2014 03:51 PM)redbeard Wrote:  holy shit just saw these drinks at fresh market.

16 oz of braggs - $3.99
16 oz of water, braggs, and honey - $2.79

I really want to know if people are falling for it. this drink doesn't even have to be refrigerated! but they've got it next to the other herbal teas as marketing.

I am NOT sure if I understand the point that you are making?

You are referring to both Braggs products - being Braggs ACV - but there are two different prices, depending upon which section of the market you get it?

Post: #584

I thought Gupta was worse until he did the Weed documentary (shill job to pander to common folks whom know it's all good, but still)

Dr Oz gets a bad rap as he profits of shilling advice. He isn't 100% bogus but your a fool to take his word as gospel (as many women do). Since as other mentioned he's plugged into the mainframe and real legit health and wellness advice is not PC and can't be given on any mainstream platform. He sells you a shiny box with nothing inside, but he is the best out of the Oprah cabal of shills.

Alex Jones can be just as bad in shilling is pyramid marketed Youngevity supplements, to the point anytime he talks health its a shitty infomercial, but you have to be wise enough to find the truth in all the bullshit.

Post: #585

@JJG my mistake for making a shitty mobile post.

In the video JayMillz posted, they advertise for Bragg's premade drinks.

Fresh Market sells Bragg's ACV (like we've been drinking), in a 16 oz bottle, for $3.99. Just ACV, no funny business. This product is located with the other oils and vinegars in the dry section.

Then, they also sell the drink which is $2.79 and contains water, ACV, and honey. I understand the marketing behind it, but I think it's ridiculous that they are actually selling ACV with water and honey. The ROI on that must be out of this world. Anyways, this drink is in the refrigerated section with all the other herbal teas, despite having nothing in it that needs refrigeration.

Now, in their defense, I think that the grape flavor, ginger flavor, and others will bring in people who would not have drank it originally. But there's no way that any intelligent health-oriented person would buy it. Anyone "in the know" would walk down to the dry aisle and get some original Braggs.

This just speaks to the marketing that health/whole/organic foods carry. It's funny seeing obese people shop at Fresh Market, getting organic chocolate muffins. It doesn't matter how high quality the ingredients are...if you overeat and eat shitty macros you are going to have bad health.

Post: #586

(08-09-2014 09:02 PM)redbeard Wrote:  @JJG my mistake for making a shitty mobile post.

In the video JayMillz posted, they advertise for Bragg's premade drinks.

Fresh Market sells Bragg's ACV (like we've been drinking), in a 16 oz bottle, for $3.99. Just ACV, no funny business. This product is located with the other oils and vinegars in the dry section.

Then, they also sell the drink which is $2.79 and contains water, ACV, and honey. I understand the marketing behind it, but I think it's ridiculous that they are actually selling ACV with water and honey. The ROI on that must be out of this world. Anyways, this drink is in the refrigerated section with all the other herbal teas, despite having nothing in it that needs refrigeration.

Now, in their defense, I think that the grape flavor, ginger flavor, and others will bring in people who would not have drank it originally. But there's no way that any intelligent health-oriented person would buy it. Anyone "in the know" would walk down to the dry aisle and get some original Braggs.

This just speaks to the marketing that health/whole/organic foods carry. It's funny seeing obese people shop at Fresh Market, getting organic chocolate muffins. It doesn't matter how high quality the ingredients are...if you overeat and eat shitty macros you are going to have bad health.

hehehehe Now, I see what you mean, and I agree with all of that explanation - and one can hardly blame a company to attempt to take advantage of its brand in the name of profits to market additional products that are likely of a lesser quality that the original product.

Post: #587

Amen. You can never blame a company for wanting to make money. You can, however, be disappointed in "the people" who will fall for dumb shit.

Post: #588

I have some home-made wine vinegar ..

Could/Should it work?

(serious question, no sarcarsm)

Post: #589

(08-10-2014 05:47 AM)JoeMusashi Wrote:  I have some home-made wine vinegar ..

Could/Should it work?

(serious question, no sarcarsm)

I may NOT be knowledgeable enough to attempt to answer this, but you would need to compare your process to the raw ACV process.

Apparently, an aspect of raw ACV's specialty is the fermentation and the mother contained therein... in other words, the supposed retention of probiotics (or is it prebiotics) in the final raw ACV product. Accordingly, NO heating or otherwise processing of the vinegar.

Do you know anything about using mother in the vinegar process that you use and do you do that? Otherwise, you may need to research further into comparing the process that you follow as compared with the raw ACV process.

Post: #590

(08-10-2014 06:18 AM)JayJuanGee Wrote:  

(08-10-2014 05:47 AM)JoeMusashi Wrote:  I have some home-made wine vinegar ..

Could/Should it work?

(serious question, no sarcarsm)

I may NOT be knowledgeable enough to attempt to answer this, but you would need to compare your process to the raw ACV process.

Apparently, an aspect of raw ACV's specialty is the fermentation and the mother contained therein... in other words, the supposed retention of probiotics (or is it prebiotics) in the final raw ACV product. Accordingly, NO heating or otherwise processing of the vinegar.

Do you know anything about using mother in the vinegar process that you use and do you do that? Otherwise, you may need to research further into comparing the process that you follow as compared with the raw ACV process.

It's not me making it, sadly. I miss both the material and the skill to do that.

It's a relative who also makes his own wine every year from his own vineyard.

He sent me a bottle to try it out...
It's far better than regular wine vinegar as taste: it's less... "refined" than the industrial one you buy into shops here.
ACV is, obviously, not so easy to find in Italy: 95% of the vinegar is made from wine rather than apple cider.

I will go checking a big "bioshop" into the city center next weekend
and see if I can find the ACV.

Thanks for the answer - I will try to get some information out of him next time I'll meet him in person.

Post: #591

(08-11-2014 05:44 PM)JoeMusashi Wrote:  

(08-10-2014 06:18 AM)JayJuanGee Wrote:  

(08-10-2014 05:47 AM)JoeMusashi Wrote:  I have some home-made wine vinegar ..

Could/Should it work?

(serious question, no sarcarsm)

I may NOT be knowledgeable enough to attempt to answer this, but you would need to compare your process to the raw ACV process.

Apparently, an aspect of raw ACV's specialty is the fermentation and the mother contained therein... in other words, the supposed retention of probiotics (or is it prebiotics) in the final raw ACV product. Accordingly, NO heating or otherwise processing of the vinegar.

Do you know anything about using mother in the vinegar process that you use and do you do that? Otherwise, you may need to research further into comparing the process that you follow as compared with the raw ACV process.

It's not me making it, sadly. I miss both the material and the skill to do that.

It's a relative who also makes his own wine every year from his own vineyard.

He sent me a bottle to try it out...
It's far better than regular wine vinegar as taste: it's less... "refined" than the industrial one you buy into shops here.
ACV is, obviously, not so easy to find in Italy: 95% of the vinegar is made from wine rather than apple cider.

I will go checking a big "bioshop" into the city center next weekend
and see if I can find the ACV.

Thanks for the answer - I will try to get some information out of him next time I'll meet him in person.

Yes, it would be interesting to know if your friend knows the difference between his process and the processed used for raw ACV, such as Braggs.

Post: #592

Anyone still drinking this?

Post: #593

Daily.

Post: #594

Been adding it with some cinnamon to different juice combos since I bought an Omega juicer. Helps cover up the taste and go down smoother.

Post: #595

I use it as a marinade for chicken, then cook the chicken with some onions and peppers, maybe some garlic too to counter the acidity with a bit of sweetness.

Post: #596

(08-30-2014 01:12 AM)Trev Wrote:  I use it as a marinade for chicken, then cook the chicken with some onions and peppers, maybe some garlic too to counter the acidity with a bit of sweetness.

I have been going through about a quart every few months, and I added to various items salads and juices and dipping sauces, and it kind of varies depending on if I remember to add it.

I am pretty sure that YOU DO NOT want to heat the ACV because that will take away some of the benefits of its rawness and the fermentation process and heating it will cause the ACV to become like any NORMAL distilled vinegar.

Post: #597

I drink it mixed with water, honey, lemon juice and a bit of vitamin c crystals. It's amazing. Sometimes I add a bit of coconut vinegar, which has a bit more friendly taste.

Post: #598

(08-30-2014 05:47 AM)JayJuanGee Wrote:  

(08-30-2014 01:12 AM)Trev Wrote:  I use it as a marinade for chicken, then cook the chicken with some onions and peppers, maybe some garlic too to counter the acidity with a bit of sweetness.

I have been going through about a quart every few months, and I added to various items salads and juices and dipping sauces, and it kind of varies depending on if I remember to add it.

I am pretty sure that YOU DO NOT want to heat the ACV because that will take away some of the benefits of its rawness and the fermentation process and heating it will cause the ACV to become like any NORMAL distilled vinegar.

You're probably right, but I like the tangy flavour it adds.

So probably no health benefits, but worth it for the taste.

Post: #599

(08-30-2014 07:58 AM)Trev Wrote:  

(08-30-2014 05:47 AM)JayJuanGee Wrote:  

(08-30-2014 01:12 AM)Trev Wrote:  I use it as a marinade for chicken, then cook the chicken with some onions and peppers, maybe some garlic too to counter the acidity with a bit of sweetness.

I have been going through about a quart every few months, and I added to various items salads and juices and dipping sauces, and it kind of varies depending on if I remember to add it.

I am pretty sure that YOU DO NOT want to heat the ACV because that will take away some of the benefits of its rawness and the fermentation process and heating it will cause the ACV to become like any NORMAL distilled vinegar.

You're probably right, but I like the tangy flavour it adds.

So probably no health benefits, but worth it for the taste.

hehehehehe.. you are correct there, regarding flavor.. Various kinds of vinegars have different flavors, and some times I use red vinegar on certain kinds of food because of the specific flavor of red vinegar.

Post: #600

Bought a bottle with mother and a big box of baking soda. Thanks Roosh!