Acetic acid is an organic chemical with the precise chemical formula.
CH3COOH If it deviates from that formula, at all, it's not Acetic
Acid...at all. Acetic Acid is Acetic Acid no matter where it comes
from or how it's made. Milk is not a specific organic chemical. Any
comparisons cannot hold water.
The analogy was 'vinegar' <-> 'milk', NOT 'acetic acid' <-> 'milk'...
But this must mean that you believe that petroleum based synthetic
analogs of natural vitamins - since they are chemically identical -
can/will provide the same benefit as the natural form - which has been
proven to be totally false.
If "Acetic Acid" is some sort of "culprit" and both vinegars have a
5% concentration, they will be equally harmful "DUE TO ACETIC ACID
CONTENT".
Not true - which you actually point out below...
This one cannot have "harmful concentrations" and that one not, if
the concentrations are the same.
True enough, as far as it goes - however, googling reveals numerous
references suggesting that concentrations vary widely from what is
claimed (both on the label and in marketing material).
Now, other materials present "might" help protect from negative
effects of "Acetic Acid" at a given concentration [ if there really
are any] ..BUT..that deviates from the subject of harm from consuming
-Acetic Acid-
Again, true enough...
*This* cannot be good and *that* bad, if they are exactly the same.
That was my point. Just because distilled vinegar and raw apple cider
vinegar both contain 5% acetic acid, doe *not* mean they are the same thing.
"This vinegar contains good Acetic Acid and that vinegar contains bad
Acetic Acid", makes no sense at all.
I agree - good thing thats not what I said (or meant).
The only *rational* arguments possible are: What does Acetic Acid
do, in what environment?
No, since we aren't talking *specifically* about acetic acid, but about
two very different forms of *vinegar*, the only rational argument
possible is: what does each form of vinegar do, in what environment, and
how do the behaviors *differ*?
Unrefined apple vinegar and distilled vinegar may be different
environments for the Acetic Acid , but that doesn't account for the
other environments included when either is being used.
True enough... but stand-alone pointless...
For instance: At 5% Acetic Acid concentration and a given equal
amount being consumed, is distilled vinegar consumed soon before or
after drinking apple cider any different from apple cider vinegar?
But of *course* they are different - since raw apple cider vinegar is
*not* the same thing as 'apple cider' (is this raw, organic apple cider?
or store bought crap?) + 'distilled vinegar', your comment is just as
much 'stand alone nonsense' as Dr Walkers...
But one thing is logically crystal clear:
Dr Norman Walkers statement, taken as presented without further
clarification, is
-stand alone nonsense-.
By ignorance, by carelessness, or by intentional attempts at
propaganda.....It's clearly illogical.
While the precise chemical composition of acetic acid in each vinegar
may be the same, their behaviors can be *very* different, due to the
nature of the *rest* of the *remaining* *95%* of each.
But I agree, his comment, with respect purely to acetic acid content,
doesn't make a lot of sense, so I'll be digging out his book sometime
this week when I have time and get the context.
Until then, the rest of your comments are pure fantasy based on nothing
but smoggy air, but feel free to continue, since you appear to be in
love with listening to yourself speak...
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