Or even white vinegar?
I know that the chances of getting e-coli infection from organic produce are next to nothing, and the vinegar may not do a thing to protect anyone from e-coli. I don't know, and it is of little concern. I am really just curious about the vinegar's effect on the enymes.
I read somewhere that vinegar can kill e-coli. I was just wondring, does anyone know if a capful of vinegar added to a fresh cup of raw vegetable juice would damage the enzymes?