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The blame for the disappearance of natural raw apple cider vinegar from supermarkets lies on the shoulders of the general public, as well as the producers of vinegar. Most people buy food with their eyes, not thinking of good nutrition. Vinegar producers failed to enlighten the public on what powerful health qualities are locked within natural ACV. Why? Because they didn’t know the health values of natural, raw, organic, unfiltered, cloudy (to some, less attractive-looking) ACV with the “mother”. They produced pasteurized, refined, distilled vinegars because the public preferred it. Filling current supply and demand tragically removed the priceless miraculous “mother” health benefits.

To most people, becoming raw seems like a pretty half-baked idea. How many people would want to give up their stove, barbecue, microwave, and toaster in favor of a dehydrator, juicer, and high-powered blender? How could anyone survive eating just salads? More importantly, why would anyone want to? Becoming raw is unlikely to inspire a celebration within one’s social circle; it’s more likely to be a source of frustration for friends and family. How are you ever going to be able to enjoy a meal together again? What are they supposed to serve you when you come over?

It’s no secret that certain heavy metals are toxic. We all know to be careful of lead paint when renovating older homes, and we all learned at a certain point to switch over to mercury-free thermometers. What’s less well-known—and in some cases, a complete secret—is that toxic heavy metals are behind some of the most widespread health issues today: ADHD, autism, Alzheimer’s, infertility, Crohn’s, ulcerative colitis, Parkinson’s, depression, anxiety, cancers, seizures, and more. These metals are also fuel for the viral-related illnesses you’re going to read about next.