As a child I was told to be careful when handling vinegar bottles. When I grew up and started to experiment with cooking, my mom and grandma urged me not to overdo it with vinegar ingredients. However, the exclusion was consistently made for Apple Cider Vinegar (ACV). In fact, I recently found ACV drink to be quite popular in the blogosphere as well.
Apple Cider Vinegar vs other vinegars
Raw ACV is the only vinegar that is alkaline – forming to the body. All other vinegars (white, balsamic, red wine, etc) are acid – forming.
Our bodies continually strive to maintain a normal pH balance. Due to poor dietary habits, insufficient exercise, over-exercising and chronic stress, excess body acidity is prevalent today. Given the context of pH level balancing, alkalizing properties of ACV make it a unique and easily accessible natural remedy.
Pros and Cons of ACV consumption
Having heard a lot of good reviews from close friends and co-workers, I decided to research the pros and cons of ACV consumption. Mighty Google did not disappoint and numerous studies validating as well as discrediting ACV usage appeared. Given that many studies are inconclusive, I would treat the following information as potential pros and cons of ACV consumption.
|– Maintains healthy alkaline pH level of the stomach and body in general
– Breaks up mucus and cleanses the lymph nodes
– Relieve acid reflux, asthma and allergy symptoms
– Support growth of probiotic bacteria
– Helps body to fight oxidative stress
– Promotes cardiovascular health
– Support liver and kidney functioning
– Regulate blood sugar levels
– Antifungal properties
– Promotes heath of skin, hair and scalp
|– Causes teeth enamel erosion
– Thins blood
– Causes throat irritation
– Interacts with certain medications, like laxatives, heart disease medications, etc
ACV purchase guideline
ACV is generally made from crushed apples. Bacteria and yeast are added in order to facilitate fermentation process: yeasts ferment the sugars in the apples into alcohol and the bacteria convert the alcohol into acetic acid. Acetic acid is the main ingredient in ACV as well as the factor responsible for its strong flavor.
Organic and raw apple cider vinegars are both allowed to ferment naturally and stay unfiltered. As a result, organic and raw ACV usually have “mother of apple” , cobweb – like substance rich in enzymes, proteins and pectin which is found at the bottom of all bottles. Because of this, organic varieties of ACV (organic, raw, unfiltered, unpasteurized, with “mother of apple” intact) are considered the gold standard. Non – organic ACV is the pasteurized version with “mother of apple” being removed i.e. not advisable for consumption.
ACV consumption guideline
Given the many uses of ACV, there are numerous concoction recipes available on the Internet. My favorite mix promoting healthy stomach pH I found online as well:
|– Overall good health (no problems with digestion, no ulcer)
– Women are not pregnant or breastfeeding
|Introducing ACV drink while you have ulcer or other kind of digestive dis- ease|
|ACV drink 1.0||1 tsp of ACV in 1 glass of morning water
|1 tsp of ACV in 1 L of water
Consume the drink throughout the day (100 ml at a time)
|ACV drink 2.0||After 1 week, given the absence of negative side effects, you can consume additional glass of ACV drink
either before lunch or dinner
|After 3 weeks, you can transition to ACV drink 1.0 for people with good overall health|
– It is best to consume ACV drink on an empty stomach
– To protect your teeth enamel, use the straw to enjoy ACV drink
Generally speaking ACV drink is safe. That being said, nobody knows your body better than you so it is your personal responsibility to monitor your response to the products you choose to consume.
Thanks for reading,