Tag Archives: apple cider vinegar

APPLE CIDER VINEGAR

POST #801
APPLE CIDER VINEGAR
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

15-DAY FAT BLAST — ON A BUDGET

POST 747
This is Day 6 onAni’s 15 Day Fat Blast.  At this point, for a couple of reasons, I’m going on my own intuition as I do try to keep to the recipes where I can  (first, I’m pretty much broke. I got a big bag of blueberries at the outset, some miso, some lemons, ginger, tomatoes,  jalapenos, a head of bok choi, three avocados, as well as the hemp powder, which was a whopping $30 for a 12 oz. container.  I made 1-1/2 quart of jalapeno sauerkraut with a head of cabbage I already had.  When Phase 2 rolled around,  I got a big bag of spinach, a grapefruit,  and some more tomatoes and avocados.)

The first day of Phase 2, I did things pretty much by the book (breakfast and dinner were completely according to the recipe. For dinner, I made up the Red Pepper Soup – I loved it! I’ll probably have it again this week.

Yesterday, I added blueberries and coconut oil to the banana shake.  Around 4pm, I made up the Grapefruit Salad and ate about half of it. Later in the evening, I made up the Coconut  Tomato Soup. I had to put a little water in the blender, and then the soup came out to thin, so I added 1/4 avocado, which made it just right for me.

Today, I did the banana shake with added blueberries and coconut oil again for breakfast.  I took the rest of the Grapefruit Salad to work, and ate it as lunch– The Grapefruit Salad  is good, but I think I’ll use powdered ginger the next time I make it, so the ginger will distribute better (yes, I’ll make it again next time I can afford a grapefruit).  For lunch, I mixed spinach, wakame seaweed, about 1/2 C sauerkraut, about 2 tsp chopped onion,  1/2 avocado chopped, and about 1 tsp  chopped red bell pepper, with olive oil and apple cider vinegar (That was has been my #1 favorite meal of the week )

I have 3-1/2 avocados, 1 tomato, 1-1/2 red bell pepper, @2 C spinach, some wakame and full bag of mixed seaweed, 4 bananas,  @2 C blueberries and @1-1/2 pt. sauerkraut  left right now, along with about 1/2 container of the hemp and 1/2  C almonds.  I plan to get through the week on this, although I will buy a small cabbage on Friday, when I get to Phase 3.)

PARSNIP RECIPES

I still have a lot of dehydrated parsnip, so this one looked good. I added a little grated onion and garlic.

PARSNIP-AVOCADO SOUP
based on a recipe found on chidiet.net blog

1  lg parsnip
1/2 C water or celery juice
1  lg stalk celery, peeled
1/4  avocado
2  t flaxseed oil
1  squeeze lemon juice
1/2  t sea salt (to taste)
dried parsley (optional, for garnish)

  • Process parsnip in food processor to a fine grated texture.
  • Peel celery.
  • Cut up avocado.
  • In a VitaMix, process parsnip, water (or celery juice), oil, and lemon juice until smooth.
  • Add remaining ingredients, and continue processing until smooth.
  • If desired, garnish with a sprinkle of parsley

PARSNIP “RICE”
Parsnips were new to me last year.  I had no clue what to do with them.  I saw one recipe using them for “sushi rice”, but that was about it.  Finally, since they are root vegetables,  I decided to do what I do with beets and turnips….

I grated  and mixed them with olive oil once, and then I grated them and mixed them with apple cider vinegar and a little garlic.  The olive oil version is more like rice, but I like the vinegar version best.

I can do this recipe with fresh parsnips or soaked dehydrated parsnips.