We’re looking at Cider vinegar today as part of our series here at Natural Detox Blog on fermented foods.
So yes it is true that ACV is rich in potassium and has trace amounts of other minerals it is not the rather small content of apple pectin and minerals that stands out.
In fact looking at the label of a bottle of ACV
Amounts per 100ml
…..it looks like you are buying a bottle of nothing!
And considering that this is made of apples it is quite a shock to see that all that’s left is less than half a gram.
The Puzzle of Apple Cider Vinegar
So here we are trying to explain the benefits of apple cider vinegar and why it is a health and detox drink that has been used for thousands of years and has books full of testimonials from people who have used it and are not just happy with it they are ecstatic that this funny vinegar has cured their stomach, their skin, their warts their just about everything….
And we have not yet found a single clue.
The Dog That Did Not Bark
I grew up in London and loved the stories of the detective work of Sherlock Holmes and we have need of him here. There is something powerful in the bottles of ACV and it is not shown on the label.
There is a case in which a crime was committed and a watch dog did not bark. Realising that the key to the case was that the dog did not bark opened the case and showed that the criminal was known to the dog and to stretch this analogy to its breaking point and you may be thinking way beyond its breaking point – the label is quiet about the power of this amazing drink so we must look elsewhere.
How To Make Vinegar
Hold on a second – just a quick reminder of what we’re doing here. We start with apples and if we give them the time and temperature we see the apples ferment and create alcohol –cider in this case.
All fruit and vegetables will do the same –allow hops to ferment due to the bacteria in the air and on them naturally and you get beer, allow potatoes to ferment and you get vodka.
Fruit ferments due to atmospheric and surrounding bacteria and produces alcohol. So far so good – we now take the alcohol that our apples have produced and go though one more step.
And if you have made yogurt or ginger beer you will recognise the process.
This is a colony of bacteria and is called “Mother of Bacteria” – I kid you not!
See the picture here on the left, which is a Mother culture consisting of yeast and bacteria.
Then we pour the alcohol and the Mother Bacteria into a scrupulously clean container and leave it to…..ferment.
Just like leaving bread to prove.
But bread only takes 45 minutes to prove but this bacterial culture takes between 4 weeks and 4 months!
At the end of this time you have a bacterial culture and liquid and it is this culture that is special about ACV and not the list of ingredients.
Why To make or Take ACV
There is good evidence that taking ACV is good for blood sugar control. Not much else about ACV has good scientific evidence behind it so caution is advised because ACV is strong stuff.
When I first started to take it I just took a swig and thought it was like drinking fire!
So just pop a teaspoonful in a big glass of water will you? My pain, your gain!
What ACV does is to add to your body its unique bacterial properties. It is just like eating sauerkraut or yogurt. You do not eat yogurt for the nutrients in the milk but for the culture of the bacteria that made it.
So whether ACV heals in growing toenails ( I just made that up) or kills head lice (I did not make that up) is not important. Apple Cider Vinegar is a powerful way to easily tune your body into a healthy state like tuning your radio in to the right frequency.
The point of and the Benefits Of Apple Cider Vinegar are in the general condition and environment that is creates in your body rather than as I expected something like a vitamin or mineral.
Knowing that we can just add this little ritual to our health care
- Add a teaspoon of ACV to a glass of water – cold or warm
- Add a teaspoon of honey and
- Stir briskly
Enjoy – as I am doing right now – ACV plus honey, it’s Yummy.