by John Summerly
One of the most traditional cures for almost anything is apple cider vinegar. Over the centuries, the ancient folk remedy is touted to relieve just about any ailment you can think of including diabetes, obesity and even cancer. Here’s what science has found.
Apple cider vinegar (ACV) became well known in the U.S. in the late 1950s, when it was promoted in the best-selling book Folk Medicine: A Vermont Doctor’s Guide to Good Health by D. C. Jarvis. During the alternative medicine boom of recent years, apple cider vinegar and apple cider vinegar pills have become a popular dietary supplement.
Unpasteurized or organic ACV contains mother of vinegar, which has a cobweb-like appearance and can make the vinegar look slightly congealed. It’s the only way apple cider vinegar should be consumed.
ACV is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys, among other things. It is made by crushing apples and squeezing out the liquid. Bacteria and Yeast are added to the liquid to start the alcoholic fermentation process, and the sugars are turned into alcohol. In a second fermentation process, the alcohol is converted into vinegar by acetic acid-forming bacteria (acetobacter). Acetic acid and malic acid give vinegar its sour taste.
Apple cider vinegar is purported to treat numerous diseases, health conditions, and annoyances. To name a few, it kills head lice, reverses aging, eases digestion, prevents flu, prevents acne, lowers blood pressure, reduces inflammation, kills fungus, regulate pH balance, dissolves kidney stones and helps relieve allergies, migraines, asthma, nausea, heart burn and wash toxins from the body. Can it really do all these things? You bet it can and more! But what does science say?
photo source : healthimpactnews.com