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Apple Cider Vinegar Drink Recipe for Fasting: Thomas DeLauer…
Apple Cider Vinegar
Cream of Tartar
Pink Sea Salt
Monk Fruit (optional)
Apple Cider vinegar contains acetic acid, which is a synthetic carboxylic acid with antibacterial and antifungal properties. It also reduces glycemic and insulin responses to foods such as a starchy meal by delaying gastric emptying. (1)
Apple cider Vinegar also contains polyphenols – Polyphenols act as a prebiotic-type substance, meaning that they increase the amount of healthy bacteria in the gut, such as Lactobacillus and Bifidobacteria strains. They also inhibit growth of potentially pathogenic bacteria. Catechin – a polyphenol – inhibits the proliferation of Clostridium histolyticum, a pathogenic bacteria (2)
Cream of Tartar:
Cream of tartar, also called potassium hydrogen tartrate, is an acidic natural byproduct of winemaking. Fasting can result in the loss of minerals, specifically potassium – low levels of potassium can result in high blood pressure problems. One teaspoon of cream of tartar = 495 mg of potassium. Potassium tends to decrease during longer period of fasting the fastest, especially if you’re working out. Cream of tartar provides a fairly bioavailable form of potassium rather than taking a potassium supplement.
Hypokalemia – low potassium:
Muscle weakness, fatigue and cramping are all associated with decreases in potassium, so essentially, by adding some potassium in to the mix, you can make your fast easier. (3)
Pink Himayalan Salt:
Consuming sea salt ensures that you maintain sufficient sodium levels, and this helps balance your sodium-potassium ratios. Sodium and potassium are two electrolytes that work together to ensure that there is proper fluid balance in your body’s cells as well as your blood plasma and extracellular fluid. They work together to make sure that the cell gets the water that it needs to continue the process of ion exchange between sodium and potassium in the cell utilizing Na/K ATPase to create energy. This will help maintain energy during your fast.
Limes contain flavonoid antioxidants known as flavonol glycosides. These antioxidants have been found to help protect against deadly bacteria such as cholera. Journal of Agriculture and Food Chemistry saw that Liminoids, one of the components of limes induced levels of glutathione s – transferase which is what essentially helps bind to free radicals, aiding in the detoxification process. (4)
The compounds that give it a sweet flavor (called mogrosides) are actually antioxidants.
Mogrosides are be able to protect tissues in the body from the damage of free radicals.
Monk fruit compounds actually exhibit beneficial anti-microbial properties that may help maintain proper bacterial balance. Extracts from the fruit and leaves have been shown to inhibit candida, streptococcus, and bacteria responsible for gum disease in the mouth.
1) acetic acid | CH3COOH – PubChem. (n.d.). Retrieved from
2) Interaction of dietary compounds, especially polyphenols, with the intestinal microbiota: a review. (n.d.). Retrieved from
3) Do Polyphenols Improve Your Gut Bacteria? (n.d.). Retrieved from
4) Electrolyte Fluid Balance. (n.d.). Retrieved from
5) Limonin Methoxylation Influences Induction of Glutathione S-Transferase and Quinone Reductase. (n.d.). Retrieved from
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