Raw unpasteurized unfiltered apple cider vinegar is classified by Aajonus Vonderplanitz as a must for all home remedy kits. He states explicitly: "APPLE CIDER VINEGAR, RAW, UNPASTEURIZED AND UNFILTERED is a must for all home remedy kits. This quality of vinegar promotes healing in a wide variety of ailments." This is not a casual dietary supplement, it is a medicinal anchor item that Aajonus keeps on hand at all times and recommends for an extraordinarily wide range of conditions.

Although tomatoes, apples, citrus fruit, and raw unpasteurized apple cider vinegar are considered acidic substances in conventional framing, Aajonus teaches that they alkalize the blood and body. This is a key paradox in his framework: an acidic food that produces an alkalizing effect systemically. He explains that raw fresh tomatoes, raw fresh figs, raw fresh pineapple, raw fresh lemons, raw fresh parsley, raw fruits, and raw fresh fruit puree are all alkalizing, and raw unpasteurized apple cider vinegar fits within this category of acidic-tasting but blood-alkalizing substances.

He places apple cider vinegar in the category of raw fruit puree, describing it as a substance that gradually breaks down and releases old storages of cooked fat that have bound to toxins and stored in the body. He says this alongside noting that raw fruits and raw vegetable juices accomplish the same thing.

He specifically uses apple cider vinegar as a medicine to alkalinize people, especially those who are hyperactive, and those who have candida, noting that it helps clear stored acidity from the body.

---

Aajonus identifies the core medicinal mechanism of raw apple cider vinegar as its amino acid content. He writes: "Raw unpasteurized apple cider vinegar has amino acids (proteins) that bind with toxic metals similar to lime juice. However, apple cider vinegar requires many more nutrients to be utilized properly. Therefore, I usually recommend smaller amounts of apple cider vinegar than lime juice."

He expands this point in multiple contexts: "The amino acids in raw apple cider vinegar are excellent for bonding with toxic metals, that is, with the help of berries and a combination of other foods." He repeats this when discussing his personal chelation experience: "The smoothie helped chelate with the metals from the forced injections. The amino acids in raw apple cider vinegar are excellent for bonding with toxic metals."

He also says: "The proteins in raw apple cider vinegar bind with heavy metals. So, that's your best chelation therapy. Don't take the DMSO or any of those other toxic chemical chelators, because they're very damaging. All you need is apple cider vinegar."

He goes on to qualify that: "It's the same amino acid, without the poison, except that you can demineralize yourself with too much vinegar too often. So, you have to have a balance there."

Aajonus describes raw apple cider vinegar as the primary tool for dissolving calcium buildups and plaque in the body: "If you have congestion in the body, you've got calcium buildups anywhere in your system, vinegar, raw unpasteurized apple cider vinegar is the way to dissolve it."

He discusses plaque dissolution in the arteries directly from personal experience: "I'm going to take vinegar and have it maybe 30 times over a year one tablespoon only at a time 30 times over the next year and I did that and I went back for my screening and it was completely gone." He is referring to a congestive carotid artery plaque he had carried since age 12, which he addressed in his 64th year. He states: "Ultrasound. So, you know, every year every time that I went to get it this was still that congestive artery so I said I'm going to try to remove it."

He also discusses arterial congestion and plaque in a broader clinical sense: "Well, the vinegar should stop. The vinegar in conjunction with those other foods will rip your body apart, dissolve your body. So you have to make sure it's fluid." And he continues: "Yeah, raw apple cider vinegar, only that. You have a lot of salt in your salt syrup, like kiwi, and about three and a half tablespoons of coconut cream, a tablespoon of dairy cream, a half tablespoon of honey. Blend that all together."

Despite being acidic itself, raw apple cider vinegar alkalizes the blood and body: "Although tomatoes, apples, citrus fruit and raw unpasteurized apple cider vinegar are considered acidic, they alkalize the blood and body."

Aajonus says he usually uses apple cider vinegar as a medicine to alkalinize somebody, especially if they are a hyperactive person, and if they have candida, or have stored a lot of acidity in their body.

He states: "basically the apple cider vinegar is all on an acid side. So it's good for the digestive tract and it does help the blood go alkaline."

On the question of whether raw apple cider vinegar feeds candida, Aajonus says: "Because it's pasteurized and a problem", meaning that the conventional warning about vinegar and candida applies only to pasteurized vinegar. When asked whether raw apple cider vinegar would feed candida, he says: "No, because it will go in and it's 'like attracts like'; it will start destroying it." He elaborates: "Eating up those pockets, pools of...", implying it addresses the accumulated reservoirs of candida activity in the body.

He concludes: "So that's another thing that a candida person should have, plenty of apple cider vinegar. It's in the book, I'm sure."

Aajonus notes a limiting factor of apple cider vinegar: "Apple cider vinegar in my experimentations have decreased bacteria levels and reduce the amount of vitality. It is a natural stimulant, like I said in the book, and it's for people who want...", the quote is cut off, but the implication is that it reduces bacterial populations generally and acts as a stimulant, which is both a benefit and a reason to be careful with dosage.

He also says when discussing throat remedies: "Vinegar, whether raw or distilled, strips mucus from the membranes but the distilled causes much destruction and havoc with live cells. Use only the raw unpasteurized apple cider vinegar."

Aajonus discusses the inability of the body to break down plastic fats, and identifies raw apple cider vinegar (at hot temperatures, combined with pineapple) as one of the only tools to accomplish this: "The only way I've found to be able to break it down is at hot temperatures by the use of vinegar and pineapple."

He explains why vinegar is added to bath formulas: "The vinegar is a beneficial acid, and the skin likes a beneficial acid, because the skin is acidic. So, that takes it back into a good acidic level." He adds: "Also, the proteins in raw apple cider vinegar bind with heavy metals. So, that's your best chelation therapy."

In a specific clinical context regarding arterial congestion and high blood pressure, Aajonus prescribes apple cider vinegar for thinning the blood, suggesting 1 tablespoon raw apple cider vinegar with 3 tablespoons unheated honey mixed into 2.5 ounces of naturally sparkling mineral water, 3 times daily.

Aajonus prescribes a mixture including raw unpasteurized apple cider vinegar to dissolve tars and tar crystals from membranes and blood: a blended mixture of unripe pineapple or apple, peeled cucumber, unheated honey, raw unpasteurized apple cider vinegar, and raw coconut cream, 3 days weekly.

Aajonus describes raw unpasteurized apple cider vinegar as a living, enzymatically active substance that changes and intensifies over time. When a student reported that a dressing made with raw unpasteurized vinegar tasted dramatically stronger and more intense on day three, much more than balsamic vinegar would, he explained: "You are talking about a vinegar that is pasteurized. This is an unpasteurized vinegar. It's alive and active. Any food that is alive with enzymes is always going to be active and working, doing something to change something. And if you are just having pasteurized vinegar, of course, it is not going to change much."

---

Aajonus explains what makes raw unfiltered apple cider vinegar medicinal versus flat: the mother. He describes it: "It's like a mycelium in a mold that just forms a center and a membrane, and that's called the mother. The mother seems to always be active and keep the vinegar active, the bacteria active in it. Once you take the mother out, it starts going flat. So most vinegars are filtered. And if they are not just filtered, they are also distilled."

He warns: "There will be a lot out there that are filtered, and then they go flat." A filtered vinegar has had the mother removed and is therefore enzymatically inactive and therapeutically flat.

The distinction between pasteurized and unpasteurized is the key determinant of whether apple cider vinegar is medicinal or harmful. He responds to a question about vinegar on a candida diet: "Because it's pasteurized and a problem." Pasteurized vinegar on a candida condition would be harmful; raw unpasteurized vinegar would be therapeutic.

He emphasizes: "This is an unpasteurized vinegar. It's alive and active. Any food that is alive with enzymes is always going to be active and working."

Aajonus is entirely clear: only raw, unpasteurized, unfiltered apple cider vinegar has the medicinal properties he describes. All therapeutic and culinary uses refer to this form exclusively. He says in the context of gargling for vocal cord/fibroid tumor treatment: "Use only the raw unpasteurized apple cider vinegar."

In at least one context, Aajonus specifies that raw apple cider vinegar should be aged in wood: "Apple cider? Yep, raw apple cider vinegar, preferably aged in wood. That's Bragg's or Solana Gold."

---

Aajonus mentions Bragg's apple cider vinegar multiple times as his primary brand recommendation. He says: "I have been using the Bragg's." He does not object to this. He also mentions Solana Gold as an equivalent: "raw apple cider vinegar, preferably aged in wood. That's Bragg's or Solana Gold."

He qualifies that Bragg's may have a filtered version but does not believe Bragg would allow that to happen to their product: "And they have Bragg's that's also filtered, but maybe not. I don't think Bragg even lets them do that to their...", quote is cut off.

When asked about Eden organic raw apple cider vinegar, "The label says it is raw and unpasteurized. I could get Bragg's, but it costs a bit more", Aajonus does not object to Eden in the source material, and the question is presented in the context of a recommendation for use, though no explicit endorsement of Eden over Bragg's is given.

Aajonus clarifies the vocabulary used on labels: "Well they call them unpasteurized usually." The key terms to verify on a label are: raw, unfiltered, and unheated (or unpasteurized).

Aajonus notes that apple cider vinegar exists in a legal space where raw versions remain purchasable in markets: "Cider vinegar is not considered a juice. It's got a high lactic acid. Apple cider. Yeah, you can buy apple, raw apple cider vinegar, but not apple cider." This is in contrast to raw juices and raw ciders, which in some jurisdictions must be pasteurized when pre-bottled.

---

Aajonus is emphatic that apple cider vinegar must be paired properly to avoid demineralizing the body. He says: "I know a lot of people that down a lot of vinegar and they get bone they get spinal disintegration so Not a good thing if you're having a lot of vinegar." He adds: "I watched their spines deteriorate. And I was always sure that it was the so much vinegar that they were having."

He describes people who used excessive vinegar to keep their blood clean and maintain energy: "it drives them, it gives them lots of energy. I've watched their spines deteriorate."

The primary protective buffer Aajonus recommends is raw milk: "I had mine in milk to prevent from mineral loss." He confirms this works: "And yet it went in clear in one year.", referring to the carotid artery plaque dissolving without causing mineral loss when vinegar was taken in milk.

Specific instruction: "You could have a tablespoon in some raw milk, like two ounces of raw milk. That's the way to get your vinegar and every day it'll clean." He adds: "Now we'll curdle So you can't leave it in there long you mix it together and sip it within about 10 or 15 minutes It's quite easy to take that way and nice and milk and you won't have to worry about it demineralizing the body as Vinegar normally does."

He also says: "Drink it in milk if you want to. But you have to drink it pretty soon after you mix it or else it will curdle. The vinegar will cause it to curdle."

He confirms: "I should drink it in milk if I'm going to drink it."

Within the sport formula, the raw apple cider vinegar is surrounded by other ingredients, cucumber puree, tomato puree, dairy cream, coconut cream, honey, lemon juice, which collectively provide the mineral and nutrient matrix needed to mitigate the demineralizing effect of the vinegar.

When using apple cider vinegar in the metal chelation smoothie, Aajonus adds: "Sometimes, to insure I harnessed as many toxins as possible, I consumed at least 1/2 inch cube of cheese while I sipped the smoothie." Cheese draws toxins from blood, nerves, and lymph as they circulate through the stomach and intestines.

Aajonus states that oils should not be used on salads unless combined with an equal portion of raw vinegar: "Unless combined with an equal portion of raw vinegar, avoid oils on salads because the nutrients in the salad foods will be bound by the oils and unable to alkalize the blood and body."

---

From We Want To Live: - 2–3 cups raw milk - 3 tablespoons raw unpasteurized apple cider vinegar - 2 tablespoons sun-dried sea salt

Added to bath water. Purpose: pulls toxins from skin, holds them in water so they are not reabsorbed, binds with toxins in municipal water, prevents them from entering skin and body.

• ½ cup sun-dried clay
• 2 ounces raw unpasteurized apple cider vinegar
• 3 tablespoons raw coconut cream (optional but beneficial, keeps skin from drying as a result of the clay)

Purpose: same as above, pull toxins from skin and hold them in water.

"You can add two ounces or three tablespoons of the raw apple cider vinegar. How much? Two tablespoons, it's about three tablespoons raw apple cider vinegar. Two tablespoons of sun-dried sea salt or Epsom salt. That's to make sure you're going to pull the poisons out of the body and they don't get into the body. Then, if you want to make your skin very nice, put a couple of tablespoons, two to four tablespoons of coconut cream in there."

"If you've got municipal water, you need at least three things. You need vinegar, you need milk, and you need sea salt... it's about two tablespoons of sea salt, about three to four tablespoons of raw and pasteurized apple cider vinegar, and about a cup of milk... That will neutralize the toxins, the fluoride, the chlorine, all that stuff that's in the water."

He notes: "The vinegar is a beneficial acid, and the skin likes a beneficial acid, because the skin is acidic. So, that takes it back into a good acidic level. Also, the proteins in raw apple cider vinegar bind with heavy metals."

"3 tablespoons raw unpasteurized apple cider vinegar helps prevent muscle cramps, keeps muscles as relaxed as possible, and eases bruising. Remaining in the bloody warm bath, lying back and holding child for at least 45 minutes soothes and relaxes the mother and eases baby's entrance into the dry world."

• 2 ounces water
• 1 tablespoon raw unpasteurized apple cider vinegar

"Rinsing the skin with a mixture of 2 ounces water and 1 tablespoon raw unpasteurized apple cider vinegar provides the skin with nutrients to detoxify more easily so that large skin eruptions are not as necessary, if at all."

"A mixture of 1 tablespoon raw apple cider vinegar with 4 tablespoons unheated-above-below-96º Fahrenheit fermented coconut oil or stone-pressed olive oil or cold-pressed-below-96° Fahrenheit flax oil, and leaving it on thickly for several hours and then wiping excess (without washing) and leaving it on for twenty-four hours smothers lice and retards the eggs from hatching."

---

Aajonus says: "if you're a large person two tablespoons of vinegar a day small one tablespoon of vinegar a day In that sport formula or if you're not drinking the sport formula have one tablespoon and two to three ounces of milk."

"if you've got as much weight as you. You could use two tablespoons of vinegar. To help break it down."

"1 tablespoon raw apple cider vinegar (2 tablespoons maximum if you're an athlete; 1 tablespoon maximum, if not; if sedentary worker, maybe ½ tablespoon)."

"You've got about a tablespoon in the sport formula." The 2-tablespoon maximum is for athletes doing high-intensity sports.

• 1 tablespoon 3 times daily for 3 months (5 days weekly)
• Reduced to twice daily for another 3 months
• Then once daily ongoing

Only 30 total doses of 1 tablespoon each over an entire year, not daily. This is a distinctly low-frequency protocol for a serious condition.

Quarter teaspoon per juice (minimum, specific to person). This is described as a very small amount, "the size of a bean, large bean."

"Do not gulp it. Because it will go and irritate your kidneys." Always sip vinegar-containing formulas slowly throughout the day.

"I know a lot of people that down a lot of vinegar and they get bone they get spinal disintegration so Not a good thing if you're having a lot of vinegar." Mitigated by taking vinegar in raw milk.

"You have to drink it pretty soon after you mix it or else it will curdle. The vinegar will cause it to curdle." Consume within 10–15 minutes of mixing vinegar with raw milk.

"Drink 2 ounces every 4 hours for no more than 3 consecutive days." The formula here is 1 tablespoon raw apple cider vinegar in 4 ounces of naturally sparkling water.

"If the mucus members become too sore, please cease the remedy for 24 hours each time excessive soreness occurs."

---

"One suggested recipe is: Blend 1/3 cup of raw unpasteurized apple cider vinegar, 1/3 cup raw organic wine, all or a portion of 1 fresh hot pepper (red, yellow banana, red or orange or black jalapeño and chilies), ½–4 tablespoons unheated honey, and a slice of purple onion."

Notes: - "Use as much fresh hot pepper as desired but the dressing should have a little bite from the pepper." - Some people prefer less or no honey; others prefer more. - This dressing is "imperative for those people who lack enzyme-mutations and need to remove the accumulated toxic residues and resins from years of eating cooked green and cooked red foods." - Refrigerate up to one week only.

He adds regarding oils and salads: "Unless combined with an equal portion of raw vinegar, avoid oils on salads because the nutrients in the salad foods will be bound by the oils and unable to alkalize the blood and body."

• 4 tablespoons unsalted raw butter
• 1 raw fertile egg
• 1 tablespoon fresh raw lemon juice
• ½ teaspoon unheated honey
• ½ teaspoon raw unpasteurized apple cider vinegar
• 4 tablespoons stone-pressed olive oil

"All ingredients should be room temperature. Blenderize all ingredients together in an 8-ounces jar on medium speed until smooth."

• 1 tomato
• 1 tablespoon unsalted raw butter
• 1 tablespoon stone-pressed olive oil
• 1 teaspoon unheated honey
• 1 teaspoon raw apple cider vinegar
• 1 teaspoon fresh red onion
• 1 slice fresh garlic
• Pinch freshly ground mixed peppercorns
• 1 teaspoon fresh fish eggs (optional, for salty taste)
• 1 teaspoon mustard or spice paste

"Place tomato and all ingredients in an 8-ounces jar and blenderize on medium speed for 10 seconds."

• 1 medium tomato
• ¼ to ½ fresh hot pepper (such as jalapeño)
• 4 tablespoons stone-pressed olive oil
• 1 teaspoon raw unpasteurized apple cider vinegar
• 1 teaspoon finely chopped fresh basil
• 1 teaspoon finely chopped fresh thyme
• ⅛ teaspoon minced fresh garlic (optional)
• 1 teaspoon diced fresh red onion

"Blenderize all ingredients, except onion, together in an 8-ounces jar for 7 seconds. Stir onion into sauce."

• 4 tablespoons whole yellow mustard seeds
• 4 tablespoons whole brown mustard seeds
• 3 ounces whey or natural mineral water
• 3 tablespoons raw unpasteurized apple cider vinegar
• 1–2 tablespoons unheated honey

"Place mustard seeds, vinegar and whey together in an 8-ounces jar. Pour in enough whey, or water, to fill jar. Cap and let it stand at room temperature in cupboard for 24 hours. Add honey and blenderize on medium speed for 15 seconds. It will keep in refrigeration for several months."

• 3 tablespoons whole yellow mustard seeds
• 3 tablespoons whole brown mustard seeds
• 2 tablespoons unheated honey
• 3 tablespoons raw apple cider vinegar
• 4 ounces whey or natural mineral water
• 2 pinches freshly grated nutmeg
• 1 teaspoon chopped fresh watercress

"Place mustard seeds, vinegar and whey together in an 8-ounces jar. Pour in enough whey, or water, to fill jar. Cap and let stand at room temperature in cupboard for 24 hours. Add honey, nutmeg and watercress. Blenderize on medium speed for 15 seconds. It will keep in refrigeration for several months."

• 6 tablespoons grated fresh wasabe or horseradish
• 2 ounces natural mineral water or whey
• 1 teaspoon unheated honey
• 1 teaspoon fresh lemon juice
• ⅓ avocado
• ¼ teaspoon raw apple cider vinegar

"Blenderize all together in an 8-ounces jar on medium speed for 15 seconds."

• 2 ounces pine nuts
• 2 tablespoons stone-pressed olive oil
• 2 tablespoons unsalted raw butter
• 1–3 teaspoons unheated honey
• ½ teaspoon raw apple cider vinegar
• ½ slice garlic (optional)
• 1 tablespoon fresh red onion, chopped (optional)

"Blenderize nuts into flour in a 4-ounces jar on medium speed. Warm butter and oil in an 8-ounces jar..."

• 3 tablespoons soft unsalted raw butter
• Pinch black pepper (optional)
• 1 section fresh orange
• 1 tablespoon unheated honey
• ¼ teaspoon raw apple cider vinegar
• ½ teaspoon lemon juice
• 1 fresh mint leaf
• 5–8 ounces raw duck

"Blenderize all ingredients, except duck and mint, in a 4-ounces jar on high speed for 5 seconds. Chop duck into small pieces. Cover with orange glaze. Marinate for 2 hours. Finely chop mint."

• 5–8 ounces raw chicken
• 1 egg
• ¼ teaspoon raw apple cider vinegar
• 1 teaspoon unheated honey (optional)
• 1 tablespoon stone-pressed olive oil
• 1 tablespoon unsalted raw butter
• 4 tablespoons raw milk
• 2 tablespoons raw cream
• 1 tablespoon spice paste
• 1 tablespoon raw sunflower seeds

"Add all ingredients to food processor and blend for 5–10 seconds. Pour into bowl."

• 1½–2 tomatoes
• 2 drops organic vanilla extract
• 1½ teaspoons raw apple cider vinegar
• 1 tablespoon unheated honey
• 2 tablespoons stone-pressed olive oil

"Place all ingredients into food processor and blend for 5 seconds. Pour into bowl."

• 2 tablespoons fresh lemon juice
• 1½ teaspoons unheated honey
• ¾ cup cherry tomatoes
• 1 teaspoon vinegar
• 2 tablespoons olive oil
• ½-inch cube of no-salt-added raw Monterey cheese
• 1 teaspoon fresh red onion (optional)
• 1 slice fresh garlic (optional)

"Cut cheese into thin slices. Blenderize all ingredients together in a 12-ounces jar on high speed for 10–15 seconds. This dressing will keep in refrigeration for several weeks in closed jar."

Aajonus describes a personal recipe: juice blended with honey (so juice becomes 4 ounces from 2 ounces), then a half teaspoon to a whole teaspoon of raw apple cider vinegar blended in, then 1–2 ounces raw cream poured in, then approximately 4 ounces naturally carbonated water gently stirred in. He calls it "just a delicious drink" and says: "it makes it like a tangy root beer or something... like ginger ale."

"And that's just like the coffee substitute, only you put the vanilla extract in for the coffee substitute.", implying the tangy drink formula with vinegar can be adapted with vanilla extract to serve as a coffee substitute.

Aajonus mentions that raw unpasteurized apple cider vinegar has historically been used for pickling foods to break them down. However, he notes that he has moved toward using whey instead for pickling: "I use whey now. So I make some cottage cheese and I'll take the whey and use that to pickle things with, like mustard and whatever I want to break down to be able to utilize it differently." He frames whey as "much more beneficial for the body" for pickling, while noting the vinegar tradition is valid.

---

The "mother" is the primary living structure that makes raw unfiltered apple cider vinegar medicinal. Aajonus describes it: "It's like a mycelium in a mold that just forms a center and a membrane, and that's called the mother. The mother seems to always be active and keep the vinegar active, the bacteria active in it. Once you take the mother out, it starts going flat. So most vinegars are filtered."

The mother is not a separate product but the living culture present in raw unfiltered apple cider vinegar. Its presence is the defining feature of a therapeutically active vinegar. Without it, as in filtered or distilled vinegar, the vinegar goes flat and loses its medicinal properties.

---

Aajonus frames the near-universal pasteurization and filtration of commercial vinegar as an industry-wide problem. Most commercially available vinegars are filtered to remove the mother and then distilled (heated), rendering them enzymatically dead. He says: "most vinegars are filtered. And if they are not just filtered, they are also distilled."

He acknowledges that Bragg's is a notable exception: "I don't think Bragg even lets them do that to their...", meaning Bragg's, in his view, maintains commitment to keeping the product raw and unfiltered.

Aajonus acknowledges that the apple cider vinegar, honey, and water formula he prescribes is a very old healing remedy: "That's an old remedy too, an old healing remedy, apple cider vinegar, honey and water every day, a couple of tablespoons." He notes that Paul Bragg himself was heavily into this protocol, as was Dr. Christopher. His framework validates this traditional practice while distinguishing it from pasteurized formulations.

Conventional candida protocols universally prohibit all vinegar. Aajonus identifies this as erroneous, tracing the error back to the use of pasteurized vinegar: "Because it's pasteurized and a problem." He implies that the entire prohibition arose from observing pasteurized vinegar's harmful effects on candida sufferers and incorrectly applying that observation to raw unpasteurized forms. In his framework, raw unpasteurized apple cider vinegar does the opposite, it destroys candida.

Aajonus references his own 2003 water analysis of Los Angeles water: "192 toxins when I had it analyzed in 2003. When fluoride was added to the water, the chemical toxins rose from 157 to 192." He uses this as context for why apple cider vinegar in baths is essential for anyone using municipal water, to neutralize the fluoride, chlorine, and industrial chemical compounds that would otherwise enter the skin and body during bathing.

---