Updating as of 8/21/24
Press apples and ferment the juice... allowing healthy bacteria to turn the [brain-affecting] alcohol of fermentation instead into healthy acetic acid, and you get apple cider vinegar(1). A number of other fruits and sugar cane have been used in producing vinegars too. "Vinegar" the word means "sour wine," referring to the grape version in common use in the ancient world. Vinegars have been used for pickling, consuming, and, in the case of Roman troops, treating wounds. Ancients, including the granddaddy of doctors, Hippocrates, used vinegars as health aids or tonics(2). Apple cider vinegar has a range of vitamins and minerals. Raw, unfiltered is best; "mother," if present, has good bacteria and enzymes(1). [Mother does have an odd, slimy texture, for those with texture issues.]
>>>The acetic acid present has been shown to help regulate blood sugar levels(1,2) and actually turns alkaline inside the body(1) - though it and vinegar and general are not meant to be the sole means of managing blood sugar in those with insulin sensitivity, etc. [For that matter, the food around it really counts.] Specifically, acetic acid partly inhibits the digestion of sugars and thus absorption and glucose response(2). It also lowers LDL cholesterol, apparently keeping fat formation down in the liver(1), and helps reduce feelings of hunger(2).
Apple cider vinegar helps break up fat cells, and thus is a good tool in weight loss. Enzymes in it are good for blood pressure, cholesterol, and heart health(1).
References:
1. Hills, Jenny. "10 Surprising Benefits of Drinking Apple Cider Vinegar According to Science." Healthy and Natural World, She Media Collective. February 7, 2018. Web. August 21, 2024. https://www.healthyandnaturalworld.com/apple-cider-vinegar-benefits/
2. "Ingredient Spotlight: Apple Cider Vinegar." Isagenix Health, Isagenix Worldwide, Inc. 13 November 2018. Web 6 December 2019. https://www.isagenixhealth.net/ingredient-spotlight-apple-cider-vinegar/
Press apples and ferment the juice... allowing healthy bacteria to turn the [brain-affecting] alcohol of fermentation instead into healthy acetic acid, and you get apple cider vinegar(1). A number of other fruits and sugar cane have been used in producing vinegars too. "Vinegar" the word means "sour wine," referring to the grape version in common use in the ancient world. Vinegars have been used for pickling, consuming, and, in the case of Roman troops, treating wounds. Ancients, including the granddaddy of doctors, Hippocrates, used vinegars as health aids or tonics(2). Apple cider vinegar has a range of vitamins and minerals. Raw, unfiltered is best; "mother," if present, has good bacteria and enzymes(1). [Mother does have an odd, slimy texture, for those with texture issues.]
>>>The acetic acid present has been shown to help regulate blood sugar levels(1,2) and actually turns alkaline inside the body(1) - though it and vinegar and general are not meant to be the sole means of managing blood sugar in those with insulin sensitivity, etc. [For that matter, the food around it really counts.] Specifically, acetic acid partly inhibits the digestion of sugars and thus absorption and glucose response(2). It also lowers LDL cholesterol, apparently keeping fat formation down in the liver(1), and helps reduce feelings of hunger(2).
Apple cider vinegar helps break up fat cells, and thus is a good tool in weight loss. Enzymes in it are good for blood pressure, cholesterol, and heart health(1).
References:
1. Hills, Jenny. "10 Surprising Benefits of Drinking Apple Cider Vinegar According to Science." Healthy and Natural World, She Media Collective. February 7, 2018. Web. August 21, 2024. https://www.healthyandnaturalworld.com/apple-cider-vinegar-benefits/
2. "Ingredient Spotlight: Apple Cider Vinegar." Isagenix Health, Isagenix Worldwide, Inc. 13 November 2018. Web 6 December 2019. https://www.isagenixhealth.net/ingredient-spotlight-apple-cider-vinegar/
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