POST #801
I have always loved apple cider vinegar.  When I was growing up, that was the only vinegar there was.  My grandfather made hot vinegar by adding tiny hot peppers he grew on his farm to the vinegar in cute cut-glass White House apple cider vinegar jars (I remember seeing the peppers in the jars sitting in the kitchen window).  I never even knew there was another kind of vinegar than apple cider vinegar until I started reading recipe books, in my 20s, and saw references to distilled vinegar and wine vinegar.  Since those were not in my culture when I was growing up (I am from the South– if you are not in America, that would be the Southeast Region of America), I have never tried them — apple cider vinegar works for me every time.  I don’t need “balsamic vinegar” or any other kind.  Lucky me — it turns out that apple cider vinegar is the most healthy vinegar.

There are a lot of health fads and miracle diets around, but one that has stood the test of time (okay, I learned of it and experienced its benefits back in the 1970’s) is apple cider vinegar.  Apple cider vinegar was first touted as a health booster by Dr. Paul Bragg, whose teachings were followed by Jack LaLanne..  Because apple cider vinegar works, many have taken up the habit of drinking one tablespoon of apple cider vinegar in a glass of water before each meal.

Raw organic apple cider if the best apple cider to use (although my grandmother said she had benefited from drinking the apple cider she bought in the supermarket)

When you look at the nutrition label on a a raw organic apple cider vinegar bottle,  it might seem there is no nutritional value. There are not even any calories. What raw organic apple cider does have is a “mother”.  If you look in the bottle, you’ll see a cloudy blob floating in there. That “mother” is a chain of proteins and enzymes, and contains trace trace minerals.  It forms in the process of fermentation of the apple cider vinegar.  As a result of the fermentation process, other valuable elements in apple cider vinegar include pectin (a soluble fiber), acetic acid, essential amino acids, potassium, and silicon.

The combination elements in apple cider vinegar improves the body’s metabolism and promotes a balanced alkaline-acidic state, to allow the body to metabolize nutrients properly.

Drinking an 8 oz. glass of water with 1 teaspoon to 1 tablespoon apple cider vinegar mixed in before meals helps individuals take off excess weight fairly effortlessly (of course, it is wise to observe a weight-reduction diet at the same time).  Users of apple cider vinegar generally also experience a decrease of tooth decay because of the increased calcium which apple cider vinegar promotes.

Consumption of apple cider vinegar also helps improve the body’s proper PH balance, which can help combat any number of toxic conditions.  (Acidic internal conditions are suspected in cancer; cancer cells cannot survive in alkaline conditions, and apple cider vinegar, promotes an ideal acidic-alkaline state in the body.

Apple cider vinegar supports liver function,as well. It assists the liver to detoxify poisons, and the pectin in apple cider vinegar helps the body eliminate the toxins.

Traditionally (for thousands of  years), many cultures have understood the value of apple cider vinegar as an antibacterial agent.  Many also claim that apple cider vinegar can also stop and reverse hair loss and thin, or cracking nails.

Apple cider vinegar has also been recommended as a way to combat arthritis.

Of course, drinking apple cider vinegar in water, or adding it to your food, does not mean that you can eat whatever you like, and then expect the apple cider vinegar to make up for your sins.

Again, if you are using apple cider vinegar as a “nutritional supplement”, it is rThe recommended that you drink 1 tablespoon of apple cider vinegar in 8 oz of water before every meal.  (If you are using vinegar in your food, it is probably not that much, so you should still drink the vinegar/water mixture)

Despite all of these wonderful claims, there are some valid caveats about apple cider vinegar. If you are combating candidiasis, you are probably aware that you should not eat fermented products such as vinegar and fermented vegetables. After you finish the initial stage of candidiasis elimination diet, you can cautiously add apple cider vinegar into your diet, and notice if you have an untoward reaction or not.

(As far as fermented foods go, with regards to the candidiasis elimination diet, if you are using your own ferments, i.e., vegetables fermented with salt and probiotics, such as home-made sauerkraut, and other “pickles” made with salt and probiotics — these are things you can eat.)

For more information about raw organic apple cider vinegar, go to Price-Pottenger Nutrition, and  Bragg’s Live  Foods


One response to “APPLE CIDER VINEGAR

  1. This is great information! Thank you!

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