The Health Benefits of Apple Cider Vinegar

Mar 20, 2019

Apple cider vinegar has been touted as a healthy elixir. This is, as long as you use it correctly.  For decades, it has seen claims that it can cure anything from hiccups to whiten teeth.  Whether or not it's capable of all of living up to its claims, there is some solid research to back up apple cider vinegar as a healthy elixir.

What is in apple cider vinegar?

Apple cider vinegar is mostly apple juice, however the added yeast turns the fruit sugar into alcohol, which is fermentation. Bacteria turns the alcohol into acetic acid, which is what gives it it?s sour taste and potent smell.

How Is It Used?

Apple cider vinegar can be used in cooking, baking, salad dressings, as well as a preservative. As an elixir, most people recommend adding one to two tablespoons to water or tea.

The Benefits

Since the days of Hippocrates, apple cider vinegar has been used as a healthy remedy or elixir. The ancient Greek doctor treated wounds with it. However, in recent years, researchers have explored apple cider vinegar as a way to in other areas of health.

Many of these claims aren?t supported by modern research. But some studies have found that acetic acid, which gives vinegar its distinctive taste and smell, may help with a variety of conditions:

  • Japanese scientists found that drinking vinegar might help reduce obesity.
  • One small study found that vinegar improved blood sugar and insulin levels in a group of people with type 2 diabetes.
  • Organic apple cider vinegar contains more enzymes because it hasn't been filtered. The enzymes purportedly relieve gas and related digestive issues.
  • If you've got a good bottle of apple cider vinegar, you should see some strand-like sediment floating at the bottom. This is the most important part of apple cider vinegar and is called "the mother". It contains raw enzymes and gut-friendly bacteria that promote healing.

Vinegar also has chemicals known as polyphenols. Polyphenols are antioxidants are found in certain foods and may prevent some of the damage caused by free radicals by neutralising them. These include the nutrient antioxidants, vitamins A, C and E, and the minerals copper, zinc and selenium.

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