Last spring I impulse purchased a bottle of Braggs Organic Apple Cider Vinegar with Honey. No idea why, it was a good price and I remembered it may be good for you. Never left the shelf. A physician and wellness friend drinks ginger tea with apple cider vinegar every morning for skin and digestion. I figured if it works for her, I’ll try it. Nope, still on the shelf. Now I have decided to figure out what the hype is. Regular vinegar has many uses other than adding a pucker to a dish. But what is the scoop on apple cider vinegar (ACV)?
Although not proven, the basis of the benefits seem to lie in the quality of the mother, the floating strands of sediment; proteins, enzymes and friendly bacteria found in murky organic ACV. In processing, apples are crushed into cider that turns into alcohol when the sugars ferment. A bacterium is added to further ferment the alcohol and change it to acetic acid, the main compound of vinegar. As far back as 400 B.C. Hippocrates used it for its natural cleansing, healing and energizing qualities. What does modern science say? The most complete studies tout ACV for benefiting insulin function and blood sugar levels especially useful in type 2 diabetics. ACV may be able to decrease fasting blood sugars, and improve insulin sensitivity with ingesting carbohydrates. Slowing the release of sugar into the blood stream may also increase satiety and lessen the amount of food consumed. Science being slower to investigate natural health products normal consumption of ACV has no ill effects. Use as a salad dressing ingredient, in homemade mayonnaise or other recipes that call for vinegar. Limit ACV, 1-2 tablespoons a day diluted in water or tea, excess intake may have harmful effects.