There are no less than 10 Health Benefits Apple Cider Vinegar.
Here they are:
- Digestion - speeds up digestion and activates enzymes.
- Controls pathogens - makes an unfriendly environment for pathogens to survive.
- Increases the absorption of minerals and vitamins - like calcium, magnesium and iron.
- Decreases gas, bloating and indigestion by speeding up the breakdown of food.
- Decreases acid reflux - as it helps the valve close to prevent the acid in your stomach rising up.
- Releases bile/enzymes - especially 'congested' bile - which in turn helps to breakdown fat.
- Breaks down protein - the ACV helps make the enzymes to break down protein into amino acids.
- Blood sugar levels improve - because less insulin is produced and this assists in weight loss.
- Supports the immune system - stimulates the white blood cells to speed up and help fight infections.
- Lowers cholesterol levels - ACV has not only shown to increase immunity, but also lower cholesterol which decreases the risk of heart disease. It successfully improves insulin function and keeps blood sugar levels low. Because ACV combats gastrointestinal issues, it promotes overall healthy digestion.
Which one to buy?
It is highly recommended to buy an organic raw unpasteurised version of ACV. Braggs is a good brand as it has the 'mother' which means that it has some residue of fibre pectin, bacteria and yeast.
The main benefits of ACV come from acetic acid, but when you buy the Braggs one, or any with 'the mother' then it will also be rich in enzymes. An organic ACV will usually be cloudy. You don't want pasteurised apple cider vinegar which may contain pesticides and other added chemicals.
Apple cider vinegar, or cider vinegar, is a vinegar made from fermented apple juice and used in salad dressings, marinades, vinaigrettes, food preservatives and chutneys. It is made by crushing apples, then squeezing out the juice. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, which converts the sugars to alcohol. In a second fermentation step, the alcohol is converted into vinegar by acetic acid-forming bacteria (Acetobacter species). Acetic acid and malic acid combine to give vinegar its sour taste.
When to take ACV
I would recommend taking ACV in the mornings, about half an hour before your first food, which will reduce your overall blood sugar levels when you do eventually eat, and then have a knock on effect of you not having an energy crash later in the day. It will also help you feel fuller.
How to take it?
Never drink ACV neat - always dilute it with water.
1 - 2 tablespoons in 16ozs of water - use a straw to protect your teeth and then rinse your mouth out with water so the ACV isn't lingering against your teeth.
To take the vinegar taste away, you can add a little fresh lemon juice and/or some cinnamon.
If you don't want to drink it, then you can have it in a salad dressing, or use it as a marinade over vegetables or meat.