Apple cider vinegar

Apple cider vinegar is a type of vinegar made by the fermentation (see below) of apple cider. During this process, sugar in the apple cider is broken down by bacteria and yeast into alcohol and then into vinegar. All in the composition: acetic acid (like other types of vinegar), some lactic, citric and malic acids.

Unlike white vinegar, apple cider vinegar is a light yellow-brown color and is often sold unfiltered and unpasteurized with a dark, cloudy sediment called mother of vinegar (consisting mainly of acetic acid bacteria) settled at the bottom of the bottle. This is easily found in health food stores, online and in some grocery stores.

Although other types of vinegar such as white vinegar, balsamic vinegar, red wine vinegar and rice wine vinegar are used mainly in cooking, apple cider vinegar is used primarily for health purposes. Hippocrates was said to have used it as a health tonic and American soldiers are said to have used it to combat indigestion, pneumonia and scurvy.

It is believed that by mixing the apple cider vinegar with honey, a mixture enhances the healing power of the vinegar and could destroy harmful bacteria in the digestive tract best consumed with food.

PROCESS

Fermentation involves breaking down into simpler components to enable easier digestion of foods and the nutrients to assimilate quickly. Since no heat is applied, it also retains enzymes, vitamins and other nutrients that are usually destroyed by food processing.

The active cultures that pre-digest the food as part of the fermentation process actually generate nutrients such as vitamins like B-vitamins and minerals like iron are released from the chemical bonds that prevent them from being assimilated. In effect, the nutritional value of a food goes up when it has been fermented.

The abundant enzymes produced act as catalysts that can accelerate and precipitate the numerous biochemical reactions in the bodily functioning process. As enzymes cannot act alone, they have to be combined with other substances known as coenzymes to realise the full potential. Foods with rich sources of B-complex, vitamin C, vitamin E (all water soluble) and zinc are most compatible.

Three things are required for fermentation.

-  First, fungi or bacteria must be present.
-  Second, no oxygen must be present.
-  Third, an organic compound must be present.

How fast fermentation occurs depends on temperature. The starting compounds determine the products. Sugar produces carbon dioxide and alcohol. Other products are made by changing the fungus and starting compounds. These products include vitamins, hormones, antibiotics, enzymes, acids and alcohol.

Many types of yeasts are used for making commercial products eg. baker’s yeast in bread production; brewer’s yeast in beer fermentation; yeast in wine fermentation and for xylitol production. Red rice yeast used to reduce cholesterol is actually a mold, Monascus purpureus.

Biotechnology, one of the newest businesses, is based on fermentation. About 200 chemicals are made, mostly as antibiotics. You can imagine how much money is made from antibiotics and other drugs from this process.

***Alkaline Acid Balance***

Some alternative practitioners suggest apple cider vinegar as part of a diet to restore alkaline acid balance. Rightfully our diet should be alkaline-based to be in line with our blood – slightly alkaline with a normal pH level of between 7.35 and 7.45. When food enters our body, after being digested and metabolized, it releases either an acid or alkaline base (bicarbonate) into blood. Most people tend to overeat food like grains, meat and dairy products that are acidic in nature.

It is believed that a diet high in acid-producing foods leads to lack of energy, excessive mucous production, infections, anxiety, irritability, headache, sore throat, nasal and sinus congestion, allergic reactions and makes people prone to conditions such as arthritis and gout.

USES

Diabetes

Several small studies suggest that vinegar (both apple cider vinegar and other types) may help to lower glucose levels. The result showed that vinegar can lower the post-meal rise in glucose as the acetic acid in vinegar is thought to slow starch digestion and reduce the glycemic index of starchy foods. For example, a small study compared the effect of vinegar with white bread on blood glucose and insulin levels. Researchers found that those who took vinegar with white bread had lower post-meal blood glucose and insulin levels and it also appeared to increase satiety ratings.

Weight Loss

Apple cider vinegar has a compound called acetic acid, which turbocharges the body’s ability to burn fat and simultaneously hinders fat storage. Its content such as pectin, enzymes, vitamins or potassium may influence metabolic rate or help to burn fats faster than normal.

As a natural appetite suppressant, regular taking one to three teaspoons of apple cider vinegar or apple cider vinegar pills before each meal helps.

Heartburn/Acid reflux

Heartburn and reflux can be symptoms of low stomach acid caused by aging, poor diet or overusing antacids or other medications. As food cannot be broken down and much undigested food left behind, bad bacteria are allowed to thrive.

Malic and tartaric acids in cider vinegar act as powerful digestive aids that speed the breakdown of fats and proteins so your stomach can empty quickly, and thus prevent food from washing up into the esophagus, triggering heartburn pain.

Sip 1 tablespoon of apple cider vinegar mixed with 8 ounces of water before every meal, and experts say you could shut down painful bouts of heartburn in as little as 24 hours.

However, overdoing can cause side effect as it may damage the delicate lining of the digestive tract and may worsen the problem.

Dandruff

A home remedy for dandruff is to mix 1/4 cup apple cider vinegar with 1/4 cup water. The vinegar solution is thought to restore the restore the pH balance of the scalp and discourage the overgrowth of malassezia furfur, the yeast-like fungus thought to trigger dandruff.


The vinegar mixture is usually poured into a spray bottle and spritzed on the hair and scalp, avoiding the eye and ear area. A towel is then wrapped around the head and left on 15 minutes to an hour. After that, the vinegar can be washed from the hair. Alternative practitioners often recommend it once to twice a week for dandruff.

High Cholesterol

A 2006 study found that rats fed acetic acid had significantly lower total cholesterol and triglyceride levels. Mass human trials have yet to be carried out.

Acne

A typical application is one part apple cider vinegar to three parts water and the solution is dabbed onto the pimple. It seems a good remedy but there have been case reports of skin damage and burns from using full-strength vinegar on the face.

Blood Pressure

Preliminary studies suggest that the acetic acid in vinegar may help to lower blood pressure. How it might work is unclear, although studies suggest that it may increase levels of nitric oxide, a compound in the body that relaxes blood vessels, or it might inhibit an enzyme called angiotensin-converting enzyme from producing angiotensin II, a hormone that causes blood vessels to constrict or narrow.

Side Effects and Safety Concerns

+ Undiluted apple cider vinegar, in liquid or pill form, may damage the esophagus and other parts of the digestive tract used excessively or over prolonged period of time. The pills can be lodged in the throat or esophagus and cause serious damage to those tissues.

+ Apple cider vinegar drinks may damage tooth enamel if sipped.
+ People with osteoporosis, low potassium levels and those taking potassium-lowering medications should use with caution.
+ People with allergies to apples should avoid apple cider vinegar.
+ Vinegar applied to the skin may cause burns and scarring.
+ The quality of apple cider vinegar tablets varies. A 2005 study compared eight brands of apple cider vinegar supplements and found that the ingredients did not correspond with the ingredients listed on the packaging, and that the chemical analysis of the samples led researchers to question whether any of the products were actually apple cider vinegar or whether they were just acetic acid.

_Sources:

Fushimi T, Suruga K, Oshima Y, Fukiharu M, Tsukamoto Y, Goda T. Dietary acetic acid reduces serum cholesterol and triacylglycerols in rats fed a cholesterol-rich diet. Br J Nutr. (2006) 95.5: 916-924.
Ostman E, Granfeldt Y, Persson L, Björck I. Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects. Eur J Clin Nutr. (2005) 59.9: 983-988.
White AM, Johnston CS. Vinegar ingestion at bedtime moderates waking glucose concentrations in adults with well-controlled type 2 diabetes. Diabetes Care. (2007) 30.11: 2814-2815.