A discussion of apple cider vinegar health benefits follows, complete with links to our pages on specific topics regarding the uses of apple cider vinegar. (Links coming)
Of the recent topics HRW has explored regarding herbs & herbal remedies, the subject of the benefits of apple cider vinegar has been the most exciting for several reasons.
Just to name a few the uses of apple cider vinegar and reasons to love it à
1) The sheer variety of apple cider vinegar health benefits, from treating acne to yeast infection.
2) The fact that a good, organic, unpasteurized bottle of ACV is a great bargain. The same can’t be said for the designer supplements that health food stores heap on us.
3) It’s delicious! I especially like it on salads, baked chicken and fried or broiled fish.
(Just to be sure, in talking about the apple cider vinegar health benefits, we are referring to the natural, unpasteurized, cloudy, preferably organic kind that you might pick up in a health food store. I use Braggs ACV.)
Facts about apple cider vinegar
So, what is apple cider vinegar?
Well its an herb as we define herb. Along with garlic, ginger, ginseng and perhaps pepper, it is one of the most versatile herbal remedies on the market.
Apple cider vinegar is made from fresh apples and aged in wooden barrels. This boosts its healthy fermentation qualities. When ACV matures, it develops a cloudish substance, called "mother" that you can see when the bottle is held to the light.
And, what is this "Mother," exactly?
It is the dark, cloudy substance in apple cider vinegar that forms from the pectin and apple residues. The mother looks like a weblike, sandy substance connected in chain like manner. The mother is the best part of the apple, the most healthful part of ACV. The mother assures that ACV contains enzymes and minerals that other vinegars do not contain due to being over processed, filtered and overheated.
Why shouldn’t ACV be pasteurized?
Because, pasteurization is the process of heating the vinegar to remove bacteria from it. This is similar to what is done to milk, juices etc. However, pasteurization also removes nutrients and enzymes that are the healthiest part of the liquid. Pasteurization would eliminate the "mother" and so drastically reducing apple cider vinegar health benefits.
Can apple cider vinegar harbor dangerous bacteria due to its being unpasteurized?
There is little danger of a high quality ACV containing bacteria in part because the acidity kills of many bacteria including E.Coli.
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