# 1 Thing You Should Always See in Your
Apple Cider Vinegar
Posted on February 5, 2014 by The Alternative Daily
Raw apple cider vinegar is known in some circles as “Mother
Nature’s Perfect Miracle Food”
It is one of those
incredible “do-all” substances that is as comfortable in the medicine cabinet
as it is in the garden shed. Introduced in the United States in the 1950′s by
D.C. Jarvis, author of Folk Medicine: A Vermont Doctor’s Guide to Good
Health, apple cider vinegar is finally being embraced as a dietary
supplement worthy of attention.
Traditional therapeutic
uses of apple cider vinegar are vast. To name just a few, it has been used to
ease digestion, aid in flu prevention, reduce inflammation, regulate pH
balance, alleviate allergy symptoms, ease nausea and heartburn, as a staple in
detox regimens, and for a number of skin conditions, including reducing acne
and smoothing wrinkles.
Although there is much anecdotal evidence
to support the use of apple cider vinegar for a number of health conditions,
science if finally catching up and confirming what many have known for a long
time; real, unfiltered apple cider vinegar made with organic apples is truly a
gift from nature.
Will
the real apple cider vinegar please stand up?
Perhaps you were at the
supermarket looking for some apple cider vinegar (ACV) and happened to notice a
few different brands. One brand came in a nice plastic container, and the
vinegar had a clear and clean appearance, while the other brand came in a glass
bottle and looked murky and old.
Which one did you pick?
If you picked the clear and crisp-looking vinegar in the plastic bottle, you
are not unlike millions of other Americans who choose their food with their
eyes.
Truly, the clear vinegar
is of superior quality, right? It just looks better. Kind of like how the apple
treated with synthetic chemicals and free of any bruises looks better than the
organic apple that just fell from the tree and suffered a few bumps in the
fall.
However, the truth is
that the cloudy vinegar is, like the apple that fell from the tree, truly the
best. The cloudy, somewhat nasty-looking vinegar actually contains beneficial
living properties that lend to its therapeutic value.
The natural fermentation
of ACV has been done for hundreds, if not thousands, of years by numerous
cultures. Crushed raw apples are placed in large wooden barrels and allowed to
ferment naturally over time.
The resulting liquid is
neither clear nor “perfect” looking. In fact, natural ACV should be brownish in
color and contain what is known as the “mother.” This is the first thing you
should look for when choosing quality apple cider vinegar.
Whose
mother?
The cloudy and somewhat
cobweb-like structure that you may see in raw ACV is endearingly referred to as
the mother, because of its life-giving properties. As the vinegar ages, the
mother becomes more pronounced, and if you hold the vinegar bottle to the light
you can almost always see the makings of the mother – usually suspended close
to the bottom of the jar. In the mother are valuable nutrients and beneficial
bacteria that make unprocessed ACV so special.
Raw ACV should also have
a strong aroma and make you pucker when you taste it. These signs, along with
the visible appearance of the mother, are good indications that your ACV is of
high quality.
Some of the beneficial
ingredients in raw, organic ACV include:
§ Potassium:
promotes cell tissue and organism growth, and helps prevent brittle teeth and
hair loss
§ Iron:
important for blood health
§ Magnesium:
vital to heart health
§ Enzymes:
boosts chemical reactions in the body
§ Malic acid:
protects vinegar from viruses, bacteria and fungus
§ Acetic acid:
slows the digestion of starch
§ Calcium:
builds strong bones and teeth
§ Pectin:
helps regulate blood pressure and cholesterol
§ Ash:
maintains a healthy alkaline state in the body
What
processing has done
That plastic container
full of crystal clear ACV that you have sitting on your shelf has had all the
life sucked out of it by the processing industry. Pasteurized vinegars contain
none of the health-promoting characteristics of traditional vinegars, but they
look good, and since most customers seem to demand what looks good,
manufacturers continue to refine solely how good things look with little regard
for their nutritional value.
As unappetizing as the
mother floating around aimlessly in the unfiltered vinegar bottle may appear,
never underestimate her power! She is exactly what you are looking for.
You can buy high quality
raw and organic ACV at most health food stores, or stores that sell whole
foods. You can also purchase it from a reputable online retailer. Bragg’s has been making
unfiltered, GMO and gluten-free apple cider vinegar for decades.
If you have access to
raw and organic apples, you can even try to make your own vinegar.
Organic,
whole apple cider vinegar recipe
Although it will take
seven months for your vinegar to ferment, the process of making your own is not
difficult.
Supplies:
§ 10 whole, organic apples of any type
§ 1 medium glass bowl
§ 1 large glass bowl
§ A piece of cheesecloth
Directions:
1. Wash the apples and cut them into quarters.
2. Allow the apples to turn brown in the air.
3. Place in a medium glass bowl and cover with filtered water.
4. Cover the bowl with the cheesecloth and leave it in a warm,
dark place for six months.
5. After six months you will see a gray-colored scum on the
surface of the liquid – this is normal.
6. Strain the liquid through a coffee filter into a larger glass
bowl.
7. Cover the bowl with the cheesecloth and let it sit for
another four weeks.
8. Pour the vinegar into a glass container and use as desired.
Apple
cider vinegar from organic apple scraps recipe
If you are impatient and
want your vinegar sooner than seven months, you may want to try this recipe. It
is a great way to make use of apple scraps after baking.
Ingredients:
§ Wide-mouth jar
§ Apple scraps, including cores and peels from organic apples
§ A piece of cheesecloth
Directions:
1. Leave the scraps exposed to air until they turn brown.
2. Add scraps to the jar and cover with water.
3. Cover the jar with cloth.
4. Place jar in a warm, dark place.
5. In a few days you will see the contents thicken and a gray
scum appear.
6. Allow the apples to ferment for one month.
7. Taste the vinegar – if it is strong enough, strain the
liquid. If not, allow it to sit a while longer and then strain.
8. Store your vinegar in a glass container.
Although there are no
official rules for how to internally take apple cider vinegar, most people take
a couple of teaspoons a day mixed with water, raw honey or fresh juice, in the
morning or before meals.
You can use apple cider
vinegar as a salad dressing, drizzle it on steamed greens or marinate your
organic meat in it. It has a truly zippy taste that will clear out your
sinuses, but it will grow on you the longer you drink it.
Note: Keep in mind that apple cider vinegar is highly acidic, so
it is always best to dilute it. Straight apple cider vinegar may damage tooth
enamel or burn mouth and throat tissue. Apple cider vinegar may interact with
diuretics and other medicines, so be sure to check with a healthcare provider
before using.
-The Alternative Daily
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