Plavt wrote:Are you trying to make a quick sale ksl?..................

Ha! Ha! Not my department :lol My department will be when i've rebranded it, with a label for the UK, I've a lot of faith in it as a drink first of all, the medicational effects would only be a plus, and its only a good thing if it helps some people.
There is much research to be done, and i believe the big boys would like to see the vinegar on the bottom shelf, because it is a real threat to the drinks industry.
In fact coke USA have just had samples sent to them! So it just goes to show, that they take it serious, I believe that the famous USA nutritionist, who was researching diabetics, accidently discovered that vinegar reduces sugar spikes, and she is also on Cokes payrole. Although the vinegar culture is very important and not the same, this is were the taste differs and the quality of acids that are produced in the fermentation process.
There are in fact different kinds of gout and different factors, like genetics, that play a role too, it's very painful and disabling if its chronic like SMS must have it, the attacks will occur if he eats to much protien, hence the strict diet.
I was attacked in the big toe and it was the most painful experience I've ever had, the pain took a month to go away, and it left my toe immobile for over 15 years. I had no other attacks, although my uric acid levels were elevated for all the time, even with a strict diet.
It was pure chance, that the vinegar helped me, becuase I used to be a very heavy coke drinker, after my first experience of vinegar, I became addicted to a new life style of drinking it, and one day, i just noticed I had full movement in the big toe. OK one could also say, it was because of 15 years on a diet, who really knows? But it is my opinion and seems logical, that uric acid salts can be disolved by vinegar, and the more one drinks, the more one passes it out through the urine.
The body is very complexed, and my fatty liver, resulted in weight gain around the waist, because the liver wasn't metabolising the fat, due to alcohol damage, Since I stopped alcohol 4 weeks ago, I have lost 2 inches on my waist, and losing 1kg a week once again, although its the fat level of the liver that concerns me, I believe the vinegar will break it down, and I hope i can proof this with the blood test results in 3 months.
Fatty liver is nothing to do with eating fat, by the way! So cutting out fat is not the cure, Fatty acids are essential for the breakdown of fat, so a reduced fat diet helps, the thing to cut out is the dangerous diabetic cause, of high blood sugar, caused by quick carbohydrates, otherwise known as high glycemic foods and beverages, which all humans seem to abuse, because they taste good! Like french fries, rice, white bread, ice cream, there are really many! which leave you hungry, after a very short time.
So the art is finding the good tasting mid range glycemic foods, to reduce the blood sugar and to get the feeling of being not hungry, because the food sugar is released into the blood stream much slower, hence controlled sugar spikes.
My blood sugar count was quite high, and the doctor pointed out, that i was close to becoming a diatbetic, hence the little experiment to reduce blood sugar, quickly and effectively.
Of course the diet will help, but vinegar being an essential element for the metabolic system, will help to optimise the chemical process. When I look back to the time in Denmark, I do recall not having vinegar, because of not eating fish & chips, which was about the only time I had vinegar. what I am aware of is the difficulty I had in losing weight, for all those years in Denmark, while i was training for the triathlon, 4hrs a day and losing just .5 of a kilo a week, was a frustrating time.
Today I train only 3 days a week gym with a 30 minute run every other day, and burn a kilo a week, that I put down to vinegar drinking, along with a sensible diet, which i have always had, apart from the occassional binges of ice cream, and beer.
The older we get the less calories we need!