Apple Cider Vinegar

It is made by crushing apples and squeezing out the juice. Bacteria and yeast are added to the juice to start the alcoholic fermentation process, and the sugars are turned into alcohol. In a second fermentation process, the alcohol is converted into vinegar by acetic acid-forming bacteria (acetobacter). Acetic acid is responsible for its sour taste and pungent smell. The pH changes it induces in the body contribute to some of its actions.

What is Apple Cider Vinegar with The Mother?
In short, it is apple cider vinegar that still has the culture of beneficial bacteria that turns regular apple cider into vinegar in. This is similar to the SCOBY (also called a “mother”) used to make Kombucha.
When purchasing an apple cider vinegar, you’ll want to avoid the perfectly clear, “sparkling clean” varieties you commonly see on grocery store shelves. Instead, you want organic, unfiltered, unprocessed apple cider vinegar, which is murky and brown.
When you try to look through it, you will notice a cobweb-like substance floating in it. This is known as “mother,” and it indicates that ACV is of good quality.

Pasteurized vs. Unrefined & Unfiltered Apple Cider Vinegar
Unrefined vinegars have a murky appearance and typically still contain the mother culture. Clear and pasteurized vinegars typically do not contain the mother culture and don’t carry the same benefits. Refined and clear vinegars are great for cleaning as they don’t leave residue. Raw, unfiltered and unrefined versions contain many more beneficial properties for medicinal use.
There have been many claims about the healing powers of apple cider vinegar, and many people do seem to be experiencing some health benefits.
One possible explanation for apple cider vinegar’s health benefits is its high concentrations of acetic acid. Like other acids, acetic acid can increase your body’s absorption of important minerals from the foods you eat, such as green leafy vegetables.
How can apple cider vinegar help regulate your insulin?
Taking ACV before meals significantly increases insulin sensitivity and dramatically reduces the insulin and glucose spikes that occur after meals.
One theory is that it might inactivate some of the digestive enzymes that break down carbohydrates into sugar, thus slowing absorption of sugar from a meal into your bloodstream. This gives your body more time to pull sugar out of your blood, preventing your sugar levels from spiking.

If you are considering taking it medicinally, there are some things to keep in mind:
Apple cider vinegar is highly acidic. With the main ingredient being acetic acid it is quite harsh. You should always dilute it with water or juice before swallowing. Pure, straight apple cider vinegar could damage your tooth enamel or the tissues of your mouth and throat.
What can ACV be used for?
• Diabetes and insulin resistance
• Aids in weight loss due to glucose control
• High cholesterol
• High blood pressure
• Inflammatory conditions e.g. arthritis
• Gout
• Digestive ailments e.g. bloating, constipation and Candida

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