RichCMH wrote:Tilly...
My point is if you want to KILL bacteria and fungus, hot water over 160F should be used.

christine wrote:I was wondering if it was gluten sensitivity, since you mentioned being able to use other vinegars and was going to mention Heinz is clearly gluten free, as are other distilled white vinegars. At least in the US, wheat is rarely if ever used to make distilled vinegar; I wish I could say the same for corn, which is what it is made from, along with being in just about everything from foods, to Kleenex and medications. Even worse is they can use corn starch to dust food conveyor belts or insides of packaging, but its not considered an ingredient. Adhesives are tough too with corn and there is only one type of medical tape I can use that is made in Germany- surprised my dermatologist when I had such bad welts I still have scars from the patch testing he did with several of the most hypoallergenic medical tapes. I was diagnosed with a corn allergy 10 years ago, but only recently have I went to as close to zero tolerance as possible because I kept wanting to believe the doctors who said I couldn't react to corn derivatives as they don't have corn protein left (if made perfectly...but they tend to forget that). I tried using some of left over distilled white vinegar for cleaning the toilet a while back, thinking I wouldn't have much contact so it would be okay, but it was just as bad as when I use commercial cleaners, affecting my breathing and sending me running from the bathroom until someone else could finish cleaning. Its amazing to me to actually be able to clean my bathroom now from start to finish for the first time in my life, using homemade cleaners from basic ingredients including Apple Cider Vinegar or White Wine Vinegar.

I've come across a lot of the stuff on Celiac disease/Gluten sensitivity and the vinegar debate and it looks like most of the experts are saying white distilled vinegar, at least in the US, is not an issue since it is made from corn. What I wonder about is something I've come across recently is powdered vinegar, including Powdered Apple Cider Vinegar, which may be what some people are reacting to in processed foods. Check out THIS SITE that makes powdered vinegars and 'flavorings'. They use corn based maltodextrin for their powdered vinegars, but I'm pretty sure I remember seeing some other brands powdered vinegars with wheat starches. Also, check out their powdered sweeteners like honey powder and molasses powder...its pretty much luck of the draw if it uses corn or wheat carrier.

RosemaryBee wrote:The corn allergy sounds difficult. I'm sorry to hear. I've just discovered the GS and it sure makes life difficult. Even with things like how to clean a CPAP. Corn is even more prevalent than wheat.

St. Remy wrote:Could you please share this with all of us? The recipe? Would appreciate it!! Thanks St. Remy

* 1 teaspoon borax sold in laundry detergent isle, usually near bleach, 20 Mule Team Borax is the most common brand
* 1 teaspoon Washing Soda * NOT BAKING SODA *, though its made by Arm&Hammer & packaged in a similar yellow box found near Borax, but not as widely carried (Kroger & Meijer both have it)
* 1-2 tablespoon liquid Castile soap (Dr. Bronners) or liquid dish soap
* 1/2 cup vinegar (kills mold/mildew) distilled white preferred, I have to use Apple Cider or White Wine due to allergies