(also referred to as...)
ACV
Description
Apple cider vinegar has been used for many centuries to treat a wide variety of ailments. It has a fruity aroma and flavour and can be used in salad dressings, ketchup and other condiments, sauces, marinades, pickles, and various dishes.
Modern scientific analysis shows that apple cider vinegar contains 19 minerals, including potassium (in relatively high concentrations), calcium, chlorine, fluorine, iron, magnesium, phosphorus, silicon, sodium, and sulfur. ACV also contains beneficial bacteria, enzymes, and pectin which promotes digestion and reduces cholesterol. In total, apple cider vinegar contains 93 different elements, many of which have beneficial properties.
Ailments / Situations Where Used
Apple cider vinegar is the primary food used to maintain your body's acid-alkaline balance. Our bodies tend to be more acidic and alkaline, due to various dietary and lifestyle choices. However, we tend to best function in a more alkaline state. ACV helps restore this equilibrium.
Apple cider vinegar's anti-septic qualities help cleanse the digestive tract when used internally and disinfects cuts and scrapes, skin wounds, or other abrasions when used externally. The acid qualities of this vinegar may also help remove calcium deposits from joints and artery walls. However, the acid does not affect the calcium present in teeth and bones.
Apple pectin in the vinegar promotes digestion and elimination and reduces cholesterol. Phosphorus also keeps harmful bacteria in check. The high potassium content helps regulate growth, hydrate cells, balance sodium, and promote proper nervous system function.
ACV has been used to treat a wide variety of other ailments. This includes arthritis, bleeding gums, dandruff, diarrhea, gall bladder problems, high blood pressure, high cholesterol, insect bites, itchy scalp, osteoporosis, shingles, skin problems, slow metabolism and obesity, sore throat and laryngitis, and sunburn.
Source
Apple cider vinegar is made from the fermentation of apple juice. Look for vinegar stored in dark bottles that reduce or eliminate light exposure. Exposure to light can destroy some nutrients and promote free radical activity.
Apples should be organically sourced and the juice should be extracted without the use of heat or the addition of clarifiers, enzymes, or preservatives. A common preservative used during the fermentation process is meta-bisulfate. This compound is not required by law to be listed on the label. Higher quality, certified organic, vinegars are not likely to use this compound during the manufacturing process. In addition, the vinegar should not be diluted, pasteurized, or filtered, as each process results in nutrient loss.
Optimal Absorption
Shake bottle before use to stir up natural sediment that has settled. Apple cider vinegar can be drunk, gargled, inhaled, or applied topically, depending on the situation.
If taking internally, typical dosage is 1 - 2 teaspoons in 1 cup of water.
Contraindications / Precautions / Warnings
High doses of apple cider vinegar can cause an acidity imbalance in the body, leading to various problems associated with acid indigestion. Be sure to dilute the vinegar before use. Consult with your naturopath or other health practitioner when taking high doses of ACV for therapeutic purposes.
Ailment / Situation Listing
For More Information
Bragg, Paul C., and Patricia Bragg. Apple Cider Vinegar Miracle Health System. ISBN: 0877900299
Mindell, Earl L., Larry M. Johns, and Earl R. Mindell. Amazing Apple Cider Vinegar : The Medicinal Miracle, Plus the Curative, Cleaning and Cooking Virtues of Vinegars from Around the World. ISBN: 0879837764
