hhfarang wrote:Not that anyone's interested, but...
About three months ago I started taking daily doses (3) of Apple Cider Vinegar at the suggestion of some forum members as a sort of a cure-all for the three chronic health problems I have.
This stuff may work for some, but not for me in any way and may actually be doing more damage than the prescribed meds.

I'm sure many are interested in hearing both sides. I certainly am. I don't think I've ever heard of ACV causing kidney pain. What did your doctor say?
Chas wrote:I have long toyed with the idea of taking ACV and just last week I was cleaning the pantry and realized that I had an unopened bottle. I was contemplating anew starting on it and trying to figure out a way to mitigate the taste. .which is frankly horrible even in OJ!
I have trouble with it myself and I'm a fan. You can sweeten with honey or take with a small amount of Baking soda. This reduces the acidity and protects the gnashers.
Taking ACV is basically following the 'Apple a day keeps the doctor away' advice. Another way (I believe) to get some of the same benefits is to eat an apple after breakfast and dinner. Peel them first.
caller wrote:Interesting about the oil. Isn't one of the biggest problems in LOS the widespread use of very cheap palm oil in cooking?
In the early part of this century when cancer and cardio-vascular (CVD) were almost non-existent we cooked with animal fats and ate butter. Those in the tropics cooked with Coconut Oil and animal fats. For salad dressings we had access to extra virgin olive oil, genuine cold pressed flaxseed and sunflower seed oils, or none. Margarines didn't exist and oils were not commercially extracted with chemicals. I think in the 'MK' restaurants they will give you a few gobbets of pork fat to cook your own food.
When we moved away from these the incidence of CVD, cancer, asthma, chronic ear infection, arthritis and other ailments has gone through the roof. No thinking person can possibly ignore the connection.
I don't use butter but I do use 'Ghee'. I also use organic cold-pressed olive oil, sesame oil, rice bran oil and some other oils for different purposes but all of them are cold-pressed organic. You can obtain some of these in bulk from organic collectives in the North of Thailand. If people club together they could bulk order which would bring the price per ltr right down. Otherwise just buy the expensive stuff in the shops.
As always, buyer beware. Some manufacturers mix cheaper palm oils with the better oils to increase their profits but don't make it clear.
The subject of oils is too large to be covered here but to keep it simple, unless I know it is organic cold-pressed I won't touch it. Most of the oils we see in the stores have been extracted with petro-chemicals and then heated to excessive temperatures. This destroys them as a natural food source. Canola Oil is dreadful.
Not sure what problems you refer to but Thais seem to be able to break a lot of rules and get away with it. Maybe it's the amount of chili. Maybe it's the bitter greens, maybe it's the fermented fish dishes. If I could read Thai I would know more. There is a lot of cooking with palm oil by outside vendors and watch out for those who use and re-use oils cooked at high temperatures. The 'dim-sum' brigade are good at that.
Olive Oil is great but don't cook it at high temperatures, otherwise it is said to become toxic.
Do your own research.