(Caveat: This post is not a substitute for medical advice. Please consult your doctor if you have any medical problems.)
Over the centuries, vinegar has been used for countless purposes: making pickles, killing weeds, cleaning coffee makers, polishing armour and dressing salads. It is also an ancient folk remedy, touted to relieve just about any ailment you can think of.
In recent years, apple cider vinegar (“ACV”) has been singled out as an especially helpful health tonic. ACV is sold in both the condiment and the health supplement aisles of the supermarkets. While many of the folk medicine uses of vinegar are unproven (or were disproved), a few do have a medical research backing them up. Some small studies have hinted that ACV could help with several conditions, such as diabetes and obesity.
So what is ACV?
ACV is a type of vinegar made by the fermentation of apple cider. During this process, sugar in the apple cider is broken down by bacteria and yeast into alcohol and then into vinegar. ACV contains acetic acid (like other types of vinegar) and some lactic, citric and malic acids.
Unlike white vinegar, ACV is a light yellow-brown color and is often sold unfiltered and unpasteurized with a dark, cloudy sediment called “mother of vinegar” (consisting mainly of acetic acid bacteria) settled at the bottom of the bottle. When mature, ACV contains a web-like substance called “mother” which becomes visible when the ACV is held to the light. Only when fresh, organic apples are used to make the ACV, you can then benefit from its life-stimulating enzymes and minerals. Only raw organic ACV has the “mother of vinegar” that makes the vinegar so beneficial. The “mother” is made up living nutrients and bacteria. You can actually see it settled in the bottom of the bottle like sediment.
Clear vinegar has none of the benefits of raw organic ACV. There is nothing beneficial about commercial distilled vinegars except for pickling, cleaning and disinfection - they have no health value. They do not contain the health values of organic, raw apple cider vinegar with the “mother” still intact and viable. Distilled white vinegar and cider vinegar sold in supermarkets are considered "dead" vinegars with none of the enzymes and other live factors that make raw, unpasteurized vinegars so valuable. Distilling removes the beneficial "mother" from the vinegar, thereby, destroying the powerful enzymes and life giving minerals such as potassium, phosphorus, natural organic sodium, magnesium, sulphur, iron copper, natural organic fluorine, silicon, trace minerals, pectin and other powerful nutrients. Also destroyed are natural malic and tartaric acids, which are important in fighting body toxins and inhibiting unfriendly bacteria growth.
ACV is very popular, partly due to alleged beneficial health and beauty properties. Although other types of vinegar (such as white vinegar, balsamic vinegar, red wine vinegar and rice wine vinegar) are used mainly in cooking, ACV is used primarily for health purposes. Hippocrates was said to have used it as a health tonic and American soldiers are said to have used it to combat indigestion, pneumonia and scurvy.
Apple cider vinegar has shown to be an extremely valuable constituent in the body's biochemical operations and an essential building block in the construction of many complex substances in the body. Vinegar is low in calories and carbohydrates but does contain small amounts of calcium, phosphorus, iron and, of course, lots of potassium. A cup of ACV is 98.8% water, has 34 calories, a trace of protein, and no fat. Acetic acid, the principal constituent in vinegar, plays an important role in the release of energy from fats and carbohydrates. It is of primary importance in the body's metabolism.
ACV can help fight infection, simply by keeping fluids where they belong - in body cells, not in bacteria. Bacteria need moisture to thrive. As bacteria multiply, they will pull necessary fluids from healthy cells in order to flourish, particularly during times of stress when resistance is low. Stress is a major agent in causing a previously sub-clinical problem to break into a full-blown illness. If the process goes unchecked illness will occur. In order to defeat bacterial infections and illness it is important to keep moisture in the cells and prevent germs from depleting that moisture. If there is enough potassium in each body cell, it will draw moisture from the harmful bacteria, instead of the bacteria taking moisture from the body cells. Therefore by providing natural sources of potassium in the diet (fruit, berries, sprouts, edible leaves, edible roots, etc.) and including ACV to that diet the body cells are provided with the necessary moisture-attracting potassium. Many traditional medicines used to combat bacterial illness also work by depriving bacteria of moisture and thus keeping fluids inside the cells.
ACV destroys microorganisms, including bacteria, fungi, viruses and others, and prevents poisons from reaching the rest of the systems of the body. It has been proven to inhibit the growth of gram-negative bacilli, Pseudomonas, and Candida. The acid nature of vinegar makes the digestive tract environment unpleasant for germs and fungus. ACV has proven to be a natural treatment (and preventative) in simple cases of avian pediatric digestive disorders. It is believed that ACV will lower bloods natural alkalinity, bringing it closer to a natural healthy acid state. A naturally acidic digestive tract digestive, with the correct pH balance, will discourage bacteria and is less likely to grow yeast and fungus. ACV can assist the natural process of breaking food in the stomach. The acidic qualities of ACV will help break down protein, in the digestive system, for absorption into the bloodstream.
ACV has been used as a health aid for thousands of years. For many of us it is a common item on our grocery list. ACV is rich in vitamins and minerals as well as enzymes, amino acids, potash, propionic acid and apple pectin. It can lower cholesterol by flushing fats, thins blood to help control blood pressure and ACV fiber helps to control glucose in the blood. While we are told to stay away from vinegar if we have a yeast infection, organic ACV aids in stopping the infection.
ACV has a powerful detoxifying and purifying influence and has been known for its ability to neutralise harmful bacteria that may be found in foods. By taking a tablespoon of ACV in glass of water before a meal, it could prevent upset stomach or diarrhoea (BD – I heard that you are suffering from diarrhoea today – you may like to buy a bottle of organic ACV and drink 2 teaspoonful of ACV with some warm water and honey).
ACV is believed to be beneficial in the treatment of arthritis, bladder problems, metabolism, sore throats, gallstones, kidney stones, stiff joints, detoxifying the body, weight loss, and is taken regularly for all over good health.
The health benefits of ACV listed below are widely acclaimed and experienced by many, although many of the health benefits have not been scientifically confirmed.
(1) Diabetes - Perhaps the most intriguing aspect of ACV’s possible health benefits is its effect on blood glucose levels. Several small studies suggest that vinegar (both ACV and other types) may help to lower glucose levels. Other studies have found that ACV can lower the post-meal rise in glucose. The acetic acid in vinegar is thought to slow starch digestion and reduce the glycemic index (commonly known as “GI”) of starchy foods.
(2) Weight Loss – ACV has become popular as a “fat-burner” and as a natural appetite suppressant. There is even an apple cider vinegar diet, which involves taking one to three teaspoons of ACV or ACV pills before each meal. It is possible that ACV may affect satiety by lowering the GI of carbohydrates eaten at a meal.
(3) Alkaline Acid Balance - Some alternative practitioners suggest ACV as part of a diet to restore alkaline acid balance. The theory behind the alkaline diet is that our blood is slightly alkaline, with a normal pH level of between 7.35 and 7.45. Our diet should reflect this pH level and be slightly alkaline. All foods we eat, after being digested and metabolized, release either an acid or alkaline base (bicarbonate) into blood. The foods that people tend to over eat –- grains, meat, dairy products -- all produce acid.
(4) Dandruff - A home remedy for dandruff is to mix 1/4 cup ACV with 1/4 cup water. The vinegar solution is thought to restore the restore the pH balance of the scalp and discourage the overgrowth of malassezia furfur, the yeast-like fungus thought to trigger dandruff. The vinegar mixture is usually poured into a spray bottle and spritzed on the hair and scalp, avoiding the eye and ear area. A towel is then wrapped around the head and left on 15 minutes to an hour. After that, the vinegar can be washed from the hair. Alternative practitioners often recommend it once to twice a week for dandruff.
(5) High Cholesterol – A study found that rats fed acetic acid (the main ingredient in vinegar) had significantly lower total cholesterol and triglyceride levels. Large, human trials are needed to see if the same results occur in humans.
(6) Acid Reflux – ACV in water is a popular home remedy for acid reflux. It is based on a theory by some alternative medicine practitioners that heartburn and reflux are actually symptoms of insufficient stomach acid caused by aging, poor diet or overusing antacids or other medications. Alternative practitioners usually rely on laboratories that conduct alternative tests to assess stomach acidity prior to any treatment. Critics say that insufficient stomach acid, or hypochlorhydria, is not a common condition and that it is not a known cause of acid reflux or heartburn. ACV is not recommended as a home remedy for acid reflux or heartburn, because it may damage the delicate lining of the digestive tract and it could possibly worsen the problem. A person with acid reflux or heartburn should see a qualified health practitioner for a proper diagnosis and treatment.
(7) Acne – ACV is a home remedy for acne. A typical application is one part ACV to three parts water and the solution is dabbed onto the pimple. Although some people swear by it, caution should be used because there have been case reports of skin damage and burns from using full-strength vinegar on the face.
(8) Blood Pressure - Preliminary studies suggest that the acetic acid in vinegar may help to lower blood pressure. How it might work is unclear, although studies suggest that it may increase levels of nitric oxide, a compound in the body that relaxes blood vessels, or it might inhibit an enzyme called “angiotensin-converting enzyme” from producing angiotensin II, a hormone that causes blood vessels to constrict or narrow. A study found that people who ate oil and vinegar dressing on salads five to six times a week had lower rates of heart disease than people who did not. However, it is not clear whether the vinegar was the reason.
(9) Cancer – Some laboratory studies have found that vinegar may be able to kill cancer cells or slow their growth. Epidemiological studies of people have been confusing. One found that eating vinegar was associated with a decreased risk of esophageal cancer. Another associated it with an increased risk of bladder cancer.
(10) Premature ageing – When acid crystals harden in the joints and tissues of any animal, the joints become stiff and the tissues hardened. The meat becomes tough and tasteless. However, when the animals are given ACV regularly, the precipitated acid crystals enter into a solution and pass out of the body, thus making the body tissues healthier and tender. This applies to human flesh also. When body tissues hold all the precipitated acid crystals they can, the crystals then appear in the bursae and the joints of the body, resulting in arthritis and bursitis. 1 to 2 tsp of ACV with 1 to 2 tsp of raw honey in a glass of distilled water daily will help relieve the stiff aching and prematurely old joints.
Due to its acidity, ACV can be very harsh, even burning the throat. If taken straight (as opposed to usage in cooking), it should be diluted (e.g. with fruit juice) before drinking. Some people dilute it with warm water and add some honey. On the whole, the risks of taking occasional, small amounts of ACV seem low. But using ACV over the long term, or in larger amounts, may have risks. Some side effect and safety concerns are set out below:-
(1) Undiluted ACV, in liquid or pill form, may damage the esophagus and other parts of the digestive tract.
(2) ACV drinks may damage tooth enamel if sipped.
(3) One case report linked excessive ACV consumption with low blood potassium levels (hypokalemia) and low bone mineral density.
(4) People with osteoporosis, low potassium levels and those taking potassium-lowering medications should use caution.
(5) People with allergies to apples should avoid ACV.
(6) ACV tablets may become lodged in the throat or esophagus and cause serious damage to those tissues.
(7) Vinegar applied to the skin may cause burns and scarring.
(8) Excessive doses of ACV have been found to cause damage to the stomach, duodenum and liver in animals.
(9) Theoretically, prolonged use of ACV could lead to lower potassium levels, which could increase the risk of toxicity of cardiac glycoside drugs such as Lanoxin (digoxin), insulin, laxatives and diuretics such as Lasix (furosemide).
(10) As ACV may affect blood glucose and insulin levels, it could theoretically have an additive effect if combined with diabetes medications.
(11) ACV may also lower blood pressure, so it may have an additive effect if combined with high blood pressure medications.
At the end of the day, as in all other things that we consume, ACV should be taken in moderation.
You can also find ACV in tablet or capsule form. These are not recommended sources because they are a dried source and not living as the liquid is.
The easiest way to consume ACV is by making it as a drink known as “Honegar”. It is not necessary to add honey to ACV. However, the mixture of ACV and honey makes it a refreshing beverage.
Ingredients250 ml water
1 to 2 tsp ACV
1 to 2 tsp honey
Tips(a) Make sure that the water is warm enough to melt the honey but not too hot as it would destroy the healing properties in the honey.
(b) It would be preferable to buy organic ACV.
(c) Manuka honey contains high amounts of antioxidant.
(d) Always drink ACV diluted. Use a straw or rinse your mouth with water directly after drinking to avoid enamel erosion on teeth. You should always consult your doctor before making changes to your treatment or if you have concerns about your health.
You can also use the ACV to make salad dressings. Here is a simple recipe for a cucumber dressing:-
Ingredients1 cup dairy sour cream
2 tbsp ACV
1 tsp granulated sugar
¾ tsp salt
1/2 cup diced peeled cucumber
Method1. Combine the ingredients.
2. Cover and chill to blend flavors.
Tips1. Makes 1 ½ cups of dressing.
2. The cucumber dressing can be served over tomato and lettuce salads, sliced chicken or chilled salmon.
You can also make your own ACV. A recipe for homemade ACV is as follows:-
IngredientsFully ripe, worm-free, unbruised apples
1 square of yeast
Method1. Wash enough apples to end up with 19 litres of strained juice.
2. Quarter the apples, then crush them and strain the pulp through a piece of cloth.
3. Save the apple juice for the next step.
4. Remove 1 litre of the apple juice from the rest. Place a square of the yeast into the 1 litre of juice and mix thoroughly. Thereafter, stir the starter mix into the remaining litres of juice and mix well.
5. Place the yeast/apple juice mixture into several glass bowls or lid-less containers. Each bowl or container should be approximately three quarters full. Cover the tops with cloth so air can reach the mixtures. Then, set them where they can be left undisturbed out of the direct sunlight. The ideal location will have a temperature of 15 to 25 degrees celsius. Leave the mixture to ferment.
6. One time a day, you will need to use a plastic or wooden long-handled spoon to stir the yeast/apple juice mixture in each of the bowls or containers. It will take approximately 3 to 4 weeks for the mixture to properly ferment. After 3 weeks, taste test the mixtures to see whether the vinegar is strong enough.
7. When your ACV is ready, use several layers of small-holed cloth placed on top one another to strain the ACV.
8. Heat the ACV in a stainless steel pot on your stove top over a low to medium temperature and stir it occasionally till it reaches a temperature of 60 degrees celsius, Once it reaches that temperature, immediately remove it from your stove top.
9. Pour the ACV into clean bottles that have air-tight lids. Place the bottles into a hot water bath. Allow them to cool down. Then, store the ACV in a cool, dry place away from direct sunlight.
Tips
1. Fuji apples contain high amounts of fruit sugar.
2. Do not use metal utensils or containers when you are making or storing home-made ACV. The acid in the vinegar will react to the metal. Instead, use plastic or glass.
3. Using yeast to make homemade ACV will help hasten the fermentation process. Do not use the yeast that is for making bread. Instead, buy the yeast that is used to make wine.
Sources(1) Wikipedia
(2) www.Health-Doc.com
(3) Associated Content
(4) Care2.com
(5) Organically New Zealand
(6) zimbio.com
(7) gourmetsleuth.com
(8) heinzvinegar.com
(9) about.com
(10) NewLife
(11) WebMD
(12) Earth Clinic
(13) celestialhealing.net
(14) Healthmad
(15) GHChealth
