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Apple Cider Vinegar
| Food | Percentage of DRI per 100 grams | |
|---|---|---|
Apple cider vinegar is made by fermenting apples into alchohol (cider) with yeast, and then fermenting the cider with acetobacter bacteria until itturns into acetic acid, the active ingredient in vinegar.
PH
Apple cider vinegar may influence your urine PH slightly alkaline. However, all vinegars have an acidic PH.
SELECTING
Organic, raw and unfiltered apple cider vinegar contains a mother of vinegar (MOV) which consists of strands of proteins, enzymes and friendly bacteria similar to a “SCOBY” (symbiotic colony of bacteria andyeast). This means that the best quality product when it comes to apple cider vinegar will have a cloudy sediment, especially in the bottom as this is where the MOV settles. Look for raw, organic and unfiltered apple cider vinegar as this is the healthiest option.
Most apple cider vinegar is pasteurized and filtered to prevent this sediment. Pasteurized apple cider vinegar is clear and transparent and has no MOV. The process of pasteurization diminishes the nutrition content and probiotic enzymes.
STORING
Stored in a cool, dark place, vinegar can keep indefinitely. The acidity will prevent bacteria from growing, making vinegar a self-preservative. However, vinegar can sometimes lose some of its flavor after opened. It is ideal to store it in a glass bottle, preferably dark tinted glass, to keep light out.
(HEALTH BENEFITS)
Vinegar has been used for centuries as a home remedy for treating ailments like fungus, lice, acne, dandruff, and sore throat. It is also useful as a natural disinfectant for topical injuries, household cleaning product, natural skin tonic, and asa food preservative. The acetic acid inhibits certain pathogens and bacteria such as E. coli to proliferate, making apple cider vinegar really useful for those who avoid chemical products. It won´t be as effective as hydrogen peroxide as a disinfectant though.
Apple cider vinegar has in recent times become the most popular vinegar in the health community, hyped up to have all sorts of beneficial purposes such as weightloss, killing pathogens, lowering blood sugar after meals, alkalizing the body and even protecting against cancer and heart disease. It is true that apple cider vinegar has plenty of nutrition such as trace minerals, micro nutrients, antioxidants and enzymes, and that it is more nutritious than other types of vinegar. However, other studies show the health claims about apple cider vinegar to be exaggerated, and that excessive ingestion of any kind of vinegar, including apple cider vinegar, could actually have a harmful effect.
The conclusion of these studies is that similar to any alcohol, vinegar is acidic and causes dehydration. Although apple cider vinegar does contain more alkaline nutrients compared to white wine vinegar (such as potassium, calcium, and magnesium), it is still acidic on the PH scale. This means that apple cider vinegar depletes calcium from our bones and teeth. Calcium is one of the minerals that keeps our body alkaline. According to this theory, consuming too much vinegar long term may erode your teeth enamel and bone density.
And just like alcohol, vinegar inhibits the cleansing process, preventing the body from releasing toxins. The acetic acid in vinegar has also been shown to be harmful to our organs, especially the liver and kidneys.
TO SUM UP
The main substance in vinegar, acetic acid, can kill bacteria and/or prevent them from multiplying and reaching harmful levels. It can be great as a natural cleaning product, organic beauty care and home remedy to replace harsh chemical products. But when it comes to consumption, use sparingly.
REFERENCES
https://nutritiondata.self.com/facts/fruits-and-fruit-juices/1809/2
https://pubmed.ncbi.nlm.nih.gov/7797810/
https://www.webmd.com/diet/apple-cider-vinegar-and-your-health#1