Anyone know what Thom Hartmann said about apple cider vinegar recently?

[ProfessorGAC]

5. My Complaint About That Study...

...is that it tested ACV with other intervention (Rx I presume) to just the intervention.
I didn't see anything about other vinegars being compared.
With the exception of a few low MW aldehydes, all vinegars are compositionally the same.
I found a couple of junk science citations about ACV being high in prebiotic because "apples" or something.
Thing is, the antimicrobial properties of food concentrations of acetic acid (what the real worl calls VINEGAR) have been known for many, many decades. People pickled food with vinegar for centuries without even knowing why it worked.
I don't see why all vinegars wouldn't be equal. Unless, of course some extra free simple sugars remain in ACV, giving it a more pleasant taste to many people.
In that article, it's pretty clear that the primary effect on serum cholesterol is the acetic acid, which is by far, the dominant organic component in vinegar. So, I need more than the search I did to convince me that ACV is superior to other vinegars.
BTW: Here's an NIH study confirming the efficacy of vinegar as a disinfectant, though it wouldn't meet the definition by EPA standards. (Not 99.9% minimum kill & not fast enough.) But, still quite effective.