Word to Your Mother…
You properly have a bottle of apple cider vinegar in your pantry right now and are unaware of all the health benefits attributed to vinegar. To get the best results from apple cider vinegar, ideally you want to use raw, organic and unfiltered (with the mother) apple cider vinegar found in most health and food stores.
Amazingly apples are not the only food to be made into vinegar. Throughout the ages, vinegar has been made through the fermentation of many foods such as, rice, grape juice, red and white wines, molasses, dates, fruits, berries, melons, coconut, beer, potatoes, beets, malt, grains and whey. Apple cider vinegar is a special type of vinegar that results from crushing apples or fermenting apple cider. As with all vinegars, the sugar is converted to alcohol by the work of bacteria. But the real power of apple cider vinegar is in its acids.
While science has yet to prove many of the claims made about apple cider vinegar, it remains a wildly popular product, serving duty in a variety of roles, from cooking, beauty, homemaking to heath. The following uses include some supported by science and some backed by folklore.
1. Promotes a Healthy Digestive System
Apple cider vinegar balances the body’s pH, which balances your natural intestinal bacteria. As a result bloating dissipates and digesting becomes more comfortable. Those who prescribe to folk remedies tell us that if one suffers from diarrhea caused by a bacterial infection, apple cider vinegar may help due to its antibiotic properties. As well, some experts suggest that pectin in apple cider vinegar can help calm intestinal spasms. If you’re suffering: Mix one or two tablespoons into apple juice and drink, or add a tablespoon or two to your morning tea or a glass of water daily.