You’d have to have been living under a rock not to have heard the hyperbole surrounding apple cider vinegar. Mixed in a glass of water, this elixir is purported to accelerate weight loss; eliminate dandruff; remove warts and moles; and even in more exaggerated instances, I’ve heard it touted as a cure for cancer. Is any of it true? Well the data doesn’t support it, especially for curing cancer. But unfortunately it has become the snake oil of 21st century pitched across the internet as a miracle cure-all. However, this doesn’t mean that there aren’t legitimate health benefits associate to it. According to recent research, consuming unfiltered apple cider vinegar may aid the body in adsorption of certain minerals like calcium and potassium from leafy greens; lower blood sugar levels by improving the body’s ability to process carbohydrates into glucose that may be helpful for those with type-2 diabetes. But probably the greatest benefits lies in its active probiotic properties. As they say, good health begins in the gut.
What makes unfiltered apple cider vinegar effective?
Unpasteurized apple cider vinegar contains the original “mother culture”. If you’ve ever picked up a bottle, you’ll notice particles floating in its murky liquid. While distilled wine vinegars are filtered and pasteurized to remove the sediment and make it crystal clear, these particles in the “mother” vinegar, carry protein and enzyme strands along with bacteria from the original host that are responsible for introducing live probiotics into our system. Depending on the quality of the fermentation process, bottling and storage, determines how active the probiotics will be once consumed. Just like the effectiveness of yeast, if expired, not stored probably, or if overheated, the bacteria is rendered ineffective. There are several brands on the market, the most popular amongst aficionados appears to be Braggs raw organic apple cider that can be purchased in most retail grocery stores or online. Are these benefits limited to just apple cider vinegar. Not necessarily. All vinegars contain acetic acid that when used to ferment, convert the sugar in food into lactic acid derived from the genesis of lactobacillus, commonly known as gut friendly bacteria. By infusing your own vinegars, you’re creating a fermentation process to actively produce a “mother” vinegar to developed. Bottom line health and wellness begins at home, found sometimes in the simplest forms.