It's been a long time since my last post

I guess all my drinking vinegar friends are wondering what's happened to me! Well it's been quite an hectic few years with personal tragedies within the family circle, after all we do not get younger! But the thought of reaching old age with no constant health problems is a on going question we all have to deal with.
The prevention of illness and disease can be implemented with the old traditional folklore of drinking vinegar's, you just have to avoid all the vinegars that are not naturally brewed.

Remember that only pure brewed vinegar is 100% natural, through it's own fermentation process, with no additives or artificial colourings. I have been experimenting with a strong 5% Mango vinegar, and managed to make a recipe that was very tantalizing and refreshing, the sophistication of the Mango flavour was deep and intense, the exotic side of Asia was on my mind as i relaxed and enjoyed my home made brew, with crushed ice and a slice of lemon, with cherries.
My thoughts drifted on the unfortunate people that are adamantly naive of drinking vinegars, and acids, they just do not understand the bio chemistry and needs of the human body, strangely their ignorance of health is shortening their lives, as they turn their noses up at drinking vinegars with a premeditated arrogance.

Little do they know the mystic wonders behind drinking vinegars and just how far the beverages have developed in the last 35 years, with SARS outbreaks in the early days of 2003, vinegar sales in China rocketed through the roof, vinegar could not be found has people scrambled to purchase and store the precious mix, knowing the long history and legend's that abound with health stories.

2011 is a good year for drinking vinegar, has we see the return of consumers after the financial collapse, we realised it wouldn't be long before people used commonsense when it comes to protecting health. Drinking Pai Chia Chen Vinegar's do optimise the metabolism and immune system through the liquid flow of rich amino acids, and the data can be varified through the nobel prize winners Adolf Krebs and the Krebs Cycle, also known as the citric acid cycle.