Quentin Grady wrote:
> On 16 Jul 2008 07:16:27 GMT, Nick Cramer >
> wrote:
>
>> Chris Malcolm > wrote:
>>> Quentin Grady > wrote:
>>>> [ . . . ]
>>> Not necessarily. Acetic acid is a very simple form of fatty acid, and
>>> its acetyl component plays a part in fat metabolism. I've forgotten
>>> the details.
>>> [ . . . ]
>> Some 15 or 20 years ago, my friend, RonL, who was a heavy cannabis smoker,
>> was told that he would be having a drug test in a week. For one week, he
>> drank a cup of apple cider vinegar a day. He passed the test, but I don't
>> know how he was able to get that much vinegar down.
>
> A lot of people swear by drinking diluted cider vinegar. Quite why it
> must be cider vinegar since it is diluted escapes me.
>
> Best wishes,

xposted to news:alt.food.diabetic

Hi Quentin

Cider vinegar is just another way of preserving apples. Here's an
offering from this month's edition of Eating Well magazine in an article
called 'Renewing America's Food Traditions: A Search For Forgotten
Delicacies'.

I suggest cutting the molasses last in the carb lowering quest. It has
lots of flavour and some nutritional value. A drop or two of maple
extract will add another layer of flavour.

---

Haymaker's Ginger Switchel

Before the days of Gatorade, folks across the Northeast made switchel, a
light, refreshing punch, during haying season to quench the farmhands'
fierce summer thirst. The original recipe calls for ground ginger
(brought to the Colonies via the spice trade), but fresh ginger delivers
a bigger punch of flavor and is known to help aid digestion.

9 cups water, divided
1/4 cup minced fresh ginger
1/4 cup honey or pure maple syrup
1/4 cup molasses
1/4 cup lemon juice
1/4 cup cider vinegar

1. Combine 3 cups water with ginger in a small saucepan. Bring to a boil
over medium heat. Boil for 2 minutes. Remove from heat, cover and let
infuse 15 minutes.

2. Strain the ginger-infused water into a pitcher, pressing on the
ginger solids to extract all the liquid. Add honey and molasses, stir
until dissolved. Stir in lemon juice, vinegar and the remaining 6 cups
water. Chill until very cold, at least 2 hours or overnight.

3. Stir the punch and serve in tall glasses over ice cubes. Garnish
generously with berries, mint sprigs or lemon slices, if desired.

Yield: 8 servings

---

Per serving (as shown, without garnish)

73 Cal, 0 protein, fiber, fat, cholesterol, 20g carbohydrate, 195mg
potassium. 18% RDA vit C