Madeline Mason posted this:

>>I am curious about exactly the effect that vinegar has on the "tight
>>junctions". Is it because it is made from grains, or something else entirely?
And what about apple cider vinegar?

Reply:
I believethe problem with vinegar has to do with the acetic acid they
contain, regardless of whether it is made from grain or fruit, raw or
pasteurized.  I was using raw apple cider vinegar....

Yes, you can find sauerkraut in health food stores that is free of vinegar
(I used to use that as well); however it is still terribly high in sodium.
Now that I've cut my salt intake, I find that if I taste a bite of something
salty that I used to eat-- olives, salted, canned fish, a pickle, the salted
(Bear) sausage a hunting friend gave us as a gift---it tastes way too salty,
even unpleasant.  My husband reports the same experience!

It would probably be best to use even health food store naturally aged
pickles very infrequently. For a sour taste, there is always lemon, lime,
grapefruit (whole or juiced), sour plums, etc. Depends upon the health
challenges you are dealing with and the degree of paleo purity to which you
aspire.  Btw:  even mayo from health food stores contains highly refined
canola oil and almost invariably sugar.  You are best of using homemade mayo
for daily use, if you want mayonnaise.  (Try olive oil + flax oil to soften
the flavor.)

I'll get Cordain's input on the vinegar and let you know!

Cheers,
Rachel