What Homeopathic Medical Research Says About Apple Cider Vinegar
First of all, when asked this question, we must qualify our answers. When choosing Apple Cider Vinegar, it must not be pasteurized, since this process will rid all its beneficial fermented contents. The other very important key is that it must not be processed in any way. The apples must have been grown "organically". When you buy apple cider vinegar that says "organic" on the bottle, you can identify its quality by simply tipping the bottle that has been sitting for a while on its side and you will see the murky cob-web-like particles and sediment rise and cloud the mixture. This is only the portion of the visible fermented apple contents. It will look like the bottom of a totally polluted stagnant pond. Some people are turned off by this, but it is the sign of its effectiveness. Food processors have obliged and have removed the ugly stuff by filtering the liquid before it reaches the shelves so now the customer is happy though far less healthy. This also tells us one thing: The customer(consumer) is always right. Consumers generally want things to look clean and in the process we get foods with most or all of the original "medicinal benefits" removed. We can demand "organic" or "processed" foods.
To maximize the benefits of apple cider vinegar, a general dosage of one teaspoon is usually recommended stirred into a 6 or 8 oz. glass of water. Most people cannot drink even this level of dilution of apple cider vinegar and usually add a tablespoon of honey, preferably organic. This dosage can be repeated at each meal, but most find this difficult. Many people find it much more palatable to pour some over their favorite salad.
Vinegar helps:
- Clear your sinusitis Stop hair loss
- Remove toxins from your body Stop a leaky nose
- Prevent mild food poisoning Relieve your joint pains
- Rid your constipation Combat fungal and bacterial infections
- Prevent indigestion Lower your cholesterol
- Lower your blood pressure Prevent obesity, lose weight
- Lower incidents of weak bones Relieve arthritis
How Apple Cider is Manufactured
The manufacturer of totally organic apple cider vinegar uses only organic fertilizer to grow the apples as outlined by the U.S. D.A.. Once the apples are ready for harvest, they are readied for fermentation. They must first be pressed to extract the apple juice and is not pasteurized. The juice is then fermented until there is no longer any sugar left and the alcohol content is between 5 and 6 percent. This fermentation takes about 2 months. This is a very simplified explanation of the total process, but one can get a general idea.
It must be noted that one cannot expect instant change in their metabolism with just a few days of drinking down Apple Cider Vinegar on a regular basis. Nonetheless, there is much research that does show that it will begin to show improvement in bodily function in a gradual change. It takes patience in anything you do. It should also be mentioned here that "organic" ACV , because it cannot be pasteurized or processed in any way, can be left in your cupboard for daily storage without deteriorating or being less potent and the only reason it looks murky is because of the apples that were filtered with cheesecloth, i.e., in its simplest form. After being domesticated for so long, we shoppers don't seem to take to "real food". It seems that this has to be relearned into our memory banks.
