My wife has a chronic, not-very-well-understood GI condition that includes hyper-sensitivity to certain foods.
We're looking to more information about the chemical composition of various foods for both healthcare and home-cooking purposes.
In particular, she has observed that:
- She can consume both apples and apple cider (hard or regular) about as well as a typically healthy adult.
- Apple juice causes her significant intestinal distress.
- Even a tiny whiff of apple cider vinegar sets off her gastric symptoms immediately. (She can, however, safely consume other vinegars, such as white, red wine, balsamic, or rice wine vinegar.)
Are there chemical differences between apple cider, apple juice, and apple cider vinegar – such as transformations of the sugars due to fermentation of heating – that could explain this?