Vinegar and other fermented foods have been given a bad rap in candida circles, ever since the dark days of ignorance where nothing was known about this disease. Becuase of this the most conservative advice possible was given. This is understandable - we didn't know any better. Now we do.
How is vinegar made? Vinegar is *not* made from yeasts. It is actually made from bacteria - good bacteria known as Acetobacter which turn alcohol into acetic acid. Acetic acid is an essential part of the Krebs cycle - the cycle which produces energy in every cell in your body. Acetic acid is also produced by bifidobacteria in your colon - it is why your colon is slightly acidic. This is the body's main line of defense against pathogenic yeasts/bacteria. Yes - your body protects itself from yeasts by using vinegar producing bacteria!
Yeast hates vinegar and other acids. Anyone with candida who has ever taken a vinegar enema will atest to this.
Yeast turns the normally acidic colon alkaline, and allows all kinds of pathogens to proliferate.
Apple cider vinegar is widely regarded in alternative medicine communities as one of the most healthful foods available. The truth is that it is made using the same process as any other vinegar - albeit the starting alcohol is different.
Vinegar has traditionally been prized for its healthful properties. It has been used as a digestive tonic for thousands of years. If you have candida it may just be one of the best things you can take.