Apple Cider Vinegar

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Alternative Medicine Site Victoria Abreo

BellaOnline's Alternative Medicine Editor

 

Apple Cider Vinegar

 

I am sure we have all heard the old saying , “An apple a day keeps the doctor

away.” This could well have a lot of merit. Apples are among the most

health-giving fruits available to us. They contain a host of beneficial vitamins

and minerals, such as phosphorous, potassium, magnesium, calcium, iron, and many

trace elements as well. And, they are the central ingredient in apple cider

vinegar.

 

Cider vinegar is a powerful detoxifying and purifying agent. It breaks down

fatty, mucous and phlegm deposits within the body. By breaking down these

substances it improves the health and function of the vital organs of the body,

such as the kidneys, bladder and liver, by preventing excessively alkaline

urine. It also oxidizes and thins the blood, which is important in preventing

high blood pressure. This powerful potion also promotes digestion, assimilation

and elimination, all the while neutralizing any toxic substances that enter the

body. Cider vinegar has been found to neutralize any harmful bacteria that may

be found in certain foods. When a mixture of cider vinegar and water is taken

before a meal (particularly food served in restaurants or at picnics where the

preparation or duration of food left uncovered and not refrigerated is

questionable), it seems to prevent diarrhea or digestive upsets.

 

Apple cider vinegar contains a potent supply of potassium which researchers feel

is helpful in easing the effects of common colds and allergies, including mucous

formation, watery eyes, sinus and catarrhal problems. Cider vinegar can also be

beneficial for symptoms such as tooth decay and splitting of the fingernails,

which are symptoms of potassium deficiency. Potassium is essential for the

replacement of worn-out tissues within the body. This mineral is also important

to soft tissue repair, as calcium is to the bones and teeth. A deficiency of

potassium within the body can produce callous formations on the souls of the

feet, insufficient replacement of worn tissue, and hair loss.

 

Tests have proven that soil deficient in potassium will produce anemic and

undersized plants, but when potassium is introduced into the soil, the plant

becomes healthier and increases in size. When potassium, in the form of cider

vinegar is fed to livestock their appearance improves and their stamina

increases. This can also prove true on a human level for those who have

potassium deficiency. A few teaspoons of cider vinegar taken with water each day

has been known to produce amazing results. Cider vinegar can be taken alone or

used in cooking. It can be used as a salad dressing, for pickling, in making

mayonnaise or sprinkled on potato chips or French fries. It can used as a hot or

cold beverage sweetened with honey. The best method of using apple cider vinegar

is in its natural liquid form.

 

When the body is lacking certain minerals or salts, ill health can be the

result. Toxic build-ups with the body can cause boils, blisters, acne, etc.

Cider vinegar detoxifies and helps with the cleansing and clotting processes of

the blood, by helping along the blood oxidation process.

 

Cider vinegar is thought to be beneficial in the treatment of arthritis, as a

beverage or with compresses soaked in hot vinegar applied directly to the

joints. It is also thought to be helpful when used to treat asthma, nose bleeds,

osteoporosis, cancer, candida, high cholesterol, colds, constipation, muscle

cramps, colitis, diabetes, diarrhea, depression, dizziness, ear discharge,

eczema, fatigue, gallstones, kidney stones, hay fever, headaches, heartburn,

hiccups, indigestion, insomnia, kidney and bladder problems, metabolism, nasal

congestion, sore throats, stiff joints, ulcers and weight loss.

 

Please check with your physician before starting any new treatments, including

dietary changes. Alternative or holistic health procedures are meant to be

complimentary process to traditional medical practices, and not used in place of

them.

 

 

Making Cider Vinegar at Home

 

Two factors require special attention when making vinegar at home: oxygen supply

and temperature. Oxygen is spread throughout the mixture by stirring it daily

and by letting air reach the fluid through a cheesecloth filter, which is used

in place of a regular lid. The temperature of fermenting cider should be kept

between 60 and 80 degrees Fahrenheit (F). Lower temperatures do not always

produce a usable vinegar, and higher ones interfere with the formation of the

" mother of vinegar. " Mother of vinegar is a mat that forms on the bottom of

fermenting wine that has gone bad.

 

Do not use a metal container when making vinegar; acid in the mixture will

corrode metal or aluminum objects. Glass, plastic, wood, enamel, or stainless

steel containers should be used for making or storing vinegar. The same holds

true for making or storing foods that have more than 1 Tablespoon of vinegar in

the recipe.

 

Steps for Making Cider Vinegar

 

The following steps must be followed to make a high-quality cider vinegar:

Make a clean cider from ripe apples.

 

Change all of the fruit sugar to alcohol. This is called " yeast fermentation. "

 

Change all of the alcohol to acetic acid. This is called " acetic acid

fermentation. "

 

Clarify the acetic acid to prevent further fermentation and decomposition.

 

Step 1--Making Cider

Cider is made from the winter and fall varieties of apples (summer and green

apples do not contain enough sugar). Fruit should be gathered, then washed well

to remove debris. Crush the fruit to produce apple pulp and strain off the

juice. Use a press or cheesecloth for straining.

 

Adding yeast to activate fermentation is not essential, but will speed up the

process. Special cultivated yeasts are available for this purpose at wine-making

shops and biological labs--bread yeasts are not recommended. To make a starter,

crumble one cake of yeast into one quart of cider. This makes enough starter for

5 gallons of cider; double the recipe proportionately when making more.

 

Steps 2 and 3--Making Alcohol and Acetic Acid

Pour all of the liquid into one or more containers to about three-quarters

capacity; do not close the lids on the containers. Stir the mixtures daily. Keep

the containers away from direct sunlight and maintain the temperature at 60 to

80 degrees F. Full fermentation will take about 3 to 4 weeks. Near the end of

this period, you should notice a vinegar-like smell. Taste samples daily until

the desired strength is reached.

 

Step 4--Filtering

When the vinegar is fully fermented, filter the liquid through several layers of

fine cheesecloth or filter paper--a coffee filter works well for this. This

removes the mother of vinegar, preventing further fermentation or spoilage of

the product.

 

Storing Your Vinegar

The vinegar is now ready for storage in separate, capped containers. Stored

vinegar will stay in excellent condition almost indefinitely if it is

pasteurized. To pasteurize, heat the vinegar before pouring it into sterilized

bottles, or bottle, then place in a hot water bath. In both cases, the

temperature of the vinegar must reach at least 140 degrees F to sterilize the

product, and should not exceed 160 degrees F. Use a cooking thermometer to

ensure the correct temperature is met. Cool the containers and store at room

temperature out of direct sunlight.

 

Flavored Vinegar

Flavoring can be added to homemade vinegar just before bottling. Good examples

of additives include green onion, garlic, ginger, or any combination of dried or

fresh herbs. To make flavoring, place material in a small cheesecloth bag and

suspend in the vinegar until desired strength is reached. This will take about 4

days, except for garlic, which takes only 1 day. For every 2 cups of vinegar,

use one of the following: 1/2 cup crushed fresh herbs, 1 tablespoon of dried

herbs, 2 large cloves of garlic, or 8 small green onions. Other good flavorings

include tarragon, basil, nasturtium, chives, mint, chervil, borage, hot chilies,

and raspberries. Adjust the amounts to taste, but be careful not to overload the

vinegar. Too much vegetable matter can destroy the acid and ruin the

preservative quality of the vinegar.

 

Some flavorings may not go well with cider vinegar's distinct taste and color.

When flavoring store-bought vinegar, use more delicate or decorative flavors.

When flavoring store-bought vinegar, you will still need to pasteurize it and

use sterile bottles.

 

Flavored vinegars taste great and have a beautiful color, making them excellent

for use in salads. You will be tempted to display flavored vinegar; however, be

sure to keep your bottles out of direct sunlight, which will destroy the flavor,

acidity, and color of the vinegar.

 

Uses for Homemade Cider Vinegar

Because the acidity of homemade vinegars will vary, do not use them in foods to

be canned or stored at room temperature. Homemade vinegar is, however, excellent

in salads, cooking, or freezer and refrigerator pickled products.

 

Recipe for Apple Cider Vinegar prepared by

 

Christine Nicholas, Intern

Doris Herringshaw, Extension Agent, Family and Consumer Sciences

Ulcers

Apple Cider Vinegar Usage And Dosage

 

The benefits of Apple Cider Vinegar can be traced back to Biblical times, the

ancient Egyptians, Hippocrates, treated his patients with Apple Cider Vinegar

(or ACV). Julius Caesar’s army used ACV to stay healthy and fight off disease.

The Greeks and Romans kept vinegar vessels for healing and flavoring, and

Samurai warriors drank it for strength and power. Today the benefits of ACV are

still being felt and used daily, the traditional dosage of ACV is 2-3 TBLS of

ACV in 8 oz of water 3x a day. Add honey to taste.

 

Arthritis

Two teaspoons of ACV to eight-ounce glass of water also add 2 teaspoons of honey

3x a day. For external use, Soak the painful joint (hand or foot) in a hot but

comfortable solution of ACV for ten minutes, two to three times a day a quarter

of a cup of ACV to one and a half cups of water. For painful knees or shoulder

you can make a poultice by soaking a cloth in a mixture of ACV and water. A

quarter of a cup of ACV to one and a half cups of water. Repeat as needed though

out the day.

 

Athlete's foot

Soak a cloth or cotton ball in ACV and apply it to the entire foot twice a day.

Let ACV air dry before you put your socks and shoes on.

 

Acne

Apply a solution of ACV and water, 2 tablespoons to eight-ounce glass of water

with a cloth or cotton ball several times a day. This will help reduce infection

and dry out inflammation.

 

Asthma

One tablespoonful of ACV added to a glass of water and sip for half and hour.

The wheezing should lessen in intensity. If wheezing still persist a second

glass of the same mixture can be taken. Deep breathing exercises are also a

beneficial treatment.

 

Apple cider vinegar baths

ACV baths can, alleviate itchiness, poison ivy, and sunburn discomfort. Use 2-4

cups ACV in a hot bath. It will also help combat “unfriendly” bacteria. .

 

Candida

An inexpensive remedy can be found by douching with a solution of ACV until the

symptoms disappear. Add 2 tablespoons of ACV to a quart of lukewarm water.

 

Cholesterol

Two or 3 teaspoons to eight-ounces glass of water followed by a lifestyle that

includes eating a diet high in fruits and vegetables, maintaining your weight,

exercising and avoiding processed foods. The amino acids contained in ACV can

neutralize some of the harmful oxidized LDL cholesterol.

 

Colds

One teaspoon of ACV to ½ cup of water several times a day. It has been found

that the pH factor of the body becomes a bit more alkaline prior to a cold or

flu. When you take ACV it helps to rebalance the acid level of your body.

 

Coughs

Two teaspoons of ACV and 1-2 teaspoons of honey mixed with a glassful of water

should be taken before meals, or when the irritation occurs.

 

Diabetes

Try a daily 2 or 3 teaspoons of ACV to eight-ounces glass of water. Adding

dietary fiber, as contained in AVC, is said to be beneficial in controlling

blood glucose levels.

 

Dizziness

Two teaspoons of ACV together with 2 teaspoons of honey in a glass of water 3x a

day should help with dizziness considerably. However, one should never expect

instant results, but you will notice a lessened of intensity.

 

Eczema

Take the usual dosage of ACV and honey in a glassful of water 3x a day, with

meals. An application of well-diluted ACV can also be applied to the skin

several times daily 1 teaspoonful to half a cup of water. There is usually a

potassium deficiency in those people suffering from eczema.

 

Fatigue

Regular use of ACV can help beat fatigue. Take the usual dosage of ACV and honey

in a glassful of water 3x a day, with meals.

 

Food Poisoning

There have been many cases where people who were taking ACV regularly did not

suffer from food poisoning. ACV has an antiseptic quality that seems to combat

food poisoning.

 

Hay fever

Before the onset of the hay-fever season the ordinary dosage of ACV and honey

should then be taken 2-3 teaspoons of ACV and 1-2 teaspoons of honey in a glass

of water, three times a day. This dosage should be maintained during the entire

hay-fever season.

 

Headaches

There are several types of headache, caused by various reasons. An effective

remedy is to take equal parts of ACV and water, place in a small pan on the

stove, allow it to boil slowly. When the steam begin to raise from the pan lean

your head over it until the fumes are comfortably strong. Inhale for

approximately 50 to 80 breaths. Generally this alleviates the headache

considerably, if not entirely. Inhaling the vapors from a small bottle of ACV

can also help or if you have a vaporizer, add some ACV to the water and inhale

the vapors for five minutes.

 

Heartburn-Hiccups

Taking the usual dosage of ACV and water before meals to help alleviate the

unpleasant feeling of heartburn.

 

Sore throat

A gargle made from ACV and water could prove to be a great relief for a sore

throat - be that a bacterial or virus infection. The solution is a 50/50

mixture, spit out the solution after gargling, and repeated every hour. After

gargling rinse the mouth with clean water to prevent the acid from eroding the

enamel on your teeth.

 

Weight loss

ACV has been used as a weight loss remedy for centuries. It has been suggested

that the ACV works because it makes the body burn calories better, reduces

appetite and gets the entire metabolism working. But whatever the reason, the

fact remains that it has stood the test of time and has helped countless people

to achieve their ideal weight. Taking the usual dosage of ACV and water before

meals.

 

Leg cramps

Try a regular tonic of ACV 2 or 3 teaspoons to eight-ounces of water along with

1-2 teaspoon of honey. The ACV helps your body’s absorption of calcium and

magnesium this will help protect against painful leg cramps.

 

Menstrual problems

A glass of ACV 2 or 3 teaspoons to eight-ounces of water in the morning has been

reported to help reduce the flow and cramping of a heavy period.

 

Night sweats and Hot flashes

AVC has helped reduce night sweats and hot flashes for some menopausal and

per-menopausal women. Use the regularly dosage of ACV.

 

Urinary Tract Infections

Try a dual combination of AVC and cranberry juice 2 teaspoons of ACV to an

eight-ounce glass of cranberry juice.

 

If you have a hard time with the taste of ACV you can try adding it to a glass

of cold or warm organic apple juice. There are also the over the counter

tablets, but the liquid ACV works faster

 

This information is for informational purpose only and is not intended to

replace the care or advice of a physician. Alternative therapy is a great

compliment to traditional medical practices, but should not be used in place of

them unless under the advice of your doctor.