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Vinegar in bone broth and Candida

post #1 of 7
Thread Starter 
is anyone on a candida-diet or know anything about it
I am trying not to eat vinegar at all just as a preventative measure (we has a case of thrush that lasted a month), but wondered if it would be a big deal if I just put in a splash in our bone broths?

we're dealing with leaky gut and allergies and I just don't want to go backward

ideas?
post #2 of 7
I put a splash of raw apple cider vinegar into my stock. It is not the same as white vinegar. I don't know if it does the same thing to the broth, but it seems to work out fine.
post #3 of 7
I don't use any vinegar in my broth, and it comes out fine. I just cook it for a couple days until the bones are nice and mushy.
post #4 of 7
You could always use lemon juice if you're worried about the vinegar. From what I understand, it just has to be acidic.
post #5 of 7
Quote:
Originally Posted by changingseasons View Post
I don't use any vinegar in my broth, and it comes out fine. I just cook it for a couple days until the bones are nice and mushy.
Yup. We don't use anything acidic in our broth, because ds has so many sensitivities. I figure if the bones are mushy, they've given up a lot of minerals.
post #6 of 7
We have dealt with tons of yeast issues in the past, and we never felt there was any difference from using apple cider vinegar in bone broths. We were able to heal the yeast, and drank plenty of broth while doing so.
post #7 of 7
Thread Starter 
Thanks everyone. I do use apple cider vinegar as well. I think for now I'll continue to do so, and if we get any 'yeasty' symptoms we'll try without.
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