Vinegar is a product of fermentation. This is a process in which sugars in a food are broken down by bacteria and yeast. In the first stage of fermentation, the sugars are turned into alcohol. Then, if the alcohol ferments further, you get vinegar. The word comes from the French, meaning ‘sour wine’. While vinegar can be made from all sorts of things – such as many fruits, vegetables, and grains — Apple Cider Vinegar comes from pulverised apples.
The main ingredient of apple cider vinegar, or any vinegar, is acetic acid. However, vinegars also have other acids, vitamins, mineral salts and amino acids.
In ancient Greece, around 400 BC, Hippocrates, who is considered the Father of modern Medicine, prescribed apple cider vinegar mixed with honey for a variety of ailments, including coughs and colds. Apple cider vinegar is also a great natural disinfectant for most kitchen surfaces and glassware, mirrors, windows, etc.
Common health uses for Apple Cider Vinegar are:
- Digestive aid: Cures acid reflux, balances stomach acids
- Probiotic: Kills ‘bad’ gut bacteria and aids re-population of ‘good’ gut flora, bacteria
- Naturally and gently detoxifies the body –good liver and lymphatic cleanser
- Readily destroys fungal and yeast infections– internally (1 tsp 3 x daily) and externally
- Tonic: Taken as a teaspoon or two in a glass of warm water daily will maintain good health, especially through the winter with colds, etc
- Alkalizes the bloodstream by balancing pH levels in the body, reducing risk of cancer and boosting energy levels
- Urinary antiseptic: Ideal for urinary tract infections
- Lowers blood pressure