You must have heard the buzz about Apple cider vinegar? And if you wonder what the buzz is all about, read this!
Apple cider vinegar aka ACV is turning out to be very popular in the health community, recently. But the history of Apple cider vinegar can be traced back two thousand years when Hippocrates (the father of modern medicine) prescribed apple cider vinegar for its antibiotic properties and used it to clean wounds. Since then it has been valued as a natural remedy for many ailments by many cultures right up till this day.
What exactly is the chemical composition of Apple cider vinegar?
Apple cider vinegar is the fermented juice of crushed apples. It contains acetic acid, malic acid, Vitamin C and multiple B vitamins. Being made from apples it contains pectin and potassium, which promotes cell and tissue growth. ACV also contains almost all the minerals, vitamins and trace elements that our bodies need.
Uses of ACV:
Why should we use Apple cider vinegar?
Apple cider vinegar has anti-bacterial, anti-fungal and anti-viral properties.
Among the ailments it is said to cure are allergies, acne, high cholesterol, joint pain, weight loss, rheumatism, arthritis, gout, dandruff, chronic fatigue, candida, sore throat, gum infection, sinus infection, flu, acid reflux, leg cramps and ear infections. It has also been effective to lower high blood pressure and help with type 2 diabetes by improving insulin sensitivity. Many of these results are backed by scientific research.
My use of ACV:
ACV or any white vinegar is one of the best natural agents for removing top layer pesticides and bacteria from your fresh produce. I mix 2 cups of ACV/ white vinegar to a gallon jug of water and leave it besides my sink for ease. Briefly soak your veggies/ fruit in the solution, swish it around and rinse thoroughly. Don’t use this process on fragile fruits (like berries), since they could be damaged in the process or soak up too much vinegar through their porous skins.
Acidity relief drink:
The next time that you have indigestion/stomach pain try an experiment that gives your stomach the acid that it needs. Take 2 tsp of ACV and mix it with a glass of water. All stomach churning and pain should subside within minutes, unless the problem is ulcers in which case more acid is a no no. For more detailed read on acid reflux visit my post @ https://familyhealthsos.org/2015/04/27/heartburn-myth/
Mix 2 tsp of ACV, freshly squeezed 1/2 lemon and 1 tbsp honey to a cup of water and drink it first thing every morning. Try it once, it does not taste bad. How this works can be an article in itself so explaining it in brief here. Even though vinegar is acidic, when we take ACV it has an alkaline effect in our bodies. The fact is that it causes our pH levels to become more alkaline leads to allergy relief. It also reacts to some toxins in our bodies, converting them into less toxic substances. Our bodies need a slightly alkaline pH balance to be healthy. The typical Western diet creates an acidic pH in our bodies and many health problems are attributed to this. Taking a tonic containing apple cider vinegar can help restore alkalinity and hence assist in getting some relief.
ACV has long been used as a natural hair care product. Its acidity is close to that of human hair. It is a good conditioner and cleaning agent, as well as an effective anti-fungal. You can visit @ http://www.apple-cider-vinegar-benefits.com/natural-hair-care-product.html for information on how to make a vinegar hair rinse and more detailed information.
PS: To protect your tooth enamel consume the ACV drink with a straw and make sure you rinse off the remains with a water gargle.
Which ACV to buy?
When purchasing ACV, you might want to avoid the perfectly clear, sparkling ACV sold in plastic bottles you commonly see on grocery store shelves. Instead, you want to buy organic, unfiltered, unprocessed and unpasteurized ACV made from whole organically grown apples and sold in glass bottles. It is the best type to use for both health and cooking purposes.
Raw organic ACV will be murky and brown (like Bragg’s and Dynamic health) and when you try to look through it, you will notice a cobweb-like substance floating in it. This is known as “mother,” and it indicates your vinegar is of good quality. As with everything else, the more processed a food is, the less nutritious, and this holds true for ACV too. Once opened, an an ACV bottle with 5% acidity does not need to be refrigerated and has a minimum shelf life of 5 years.
My personal favorite is: http://bragg.com/products/bragg-organic-apple-cider-vinegar.html
How is Apple cider vinegar (ACV) made?
Vinegar is made in a two-step process, related to how alcohol is made. The first step exposes crushed apples (or apple cider) to yeast, which ferments the sugars present in apples and turn them into alcohol. In the second step, bacteria’s are added to the alcohol solution, which further ferments the alcohol and turns it into acetic acid. In French, vinegar means “sour wine”. The first vinegar was the result of an ancient accident. Long ago, someone stored a keg of wine too long (presumably a poorly sealed one that allowed oxygen in). When the drinkers opened it, they found a sour liquid instead of wine- that was ACV.