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Apple Cider Vinegar / ACV for Health

Raw, Unfiltered Apple Cider Vinegar (ACV)

 

On this Page:

What is ACV?

History of ACV

Form of Beneficial ACV

Substances in ACV

Generally Accepted Functions of ACV in the Body

Methods for using ACV

 

For information on how ACV is used for certain medical conditions:

 

ACV CHARTS - Some Conditions Helped by Using Raw ACV

 

What is ACV?

 

ACV is produced when apple juice obtained from crushing whole apples is first fermented to alcohol (making wine) and then to acetic acid (making vinegar).

 

 

History of ACV

 

ACV is mentioned in the Bible as an antiseptic and healing agent

 

Hippocrates, the father of medicine thought of ACV as a powerful elixir and a natural antibiotic and antiseptic. The Romans, the Greeks and the ancient Egyptians as far back as 3000 BC used ACV for various ailments. 

 

 

Form of Beneficial ACV

 

      Beneficial form of ACV is organic, unfiltered and in its raw, undistilled state with the “mother“ - Many producers distill their vinegar to produce a customer-approved, clear, light-colored vinegar.

 

-       Distillation heat removes beneficial phytonutrients and destroys malic and tartaric acids - which are important in fighting toxins and inhibiting unfriendly bacteria.

 

-       Don’t take ACV pills - There’s no guarantee that they contain any ACV and there are reports of them causing chemical burns to the throat.

 

-       Get ACV with “The Mother” (mother of vinegar) - This is a cobweb-like substance made of cellulose and the fermentation bacteria, which makes the vinegar look murky brown. Today, manufacturers often distil the vinegar to remove this nutritious component, since the clear, sparkling look sells better.

 

Substances in ACV

 

      Contrary to information on many websites ACV DOES NOT CONTAIN significant amounts of minerals, trace minerals, vitamins, fiber or amino acids

 

-       Only 1mg. calcium /Tbsp. ACV - compared to 300mg in 8oz. milk;

 

-       A mere  11mg. potassium /Tbsp. ACV  - compared to 159mg in a medium sized apple or 433mg in 1 medium banana;

 

-       Insignificant iron, magnesium, sodium, copper, manganese, phosphorus, chlorine, silicon, fluorine, or sulfur;

 

-       No Vitamin A, C, E, K, B1 (thiamin), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid),  B6 (pyridoxine), folate - according to the USDA;

 

-       No measurable amount of Pectin – a water soluble fiber that soaks up water and adds bulk, and is reported to prevent cholesterol’s reabsorption in the body;

 

-       No amino acids

 

 

      Rich in Phytonutrients (plant nutrients/chemicals) - Modern laboratory analysis has found ACV to be rich in beneficial phytochemicals.

E.g.

 

-       Quercetin – a flavonoid studied for it's role in cancer prevention and suppression of tumor growth;

 

-       Certain phytochemicals act to deliver calcium to the muscles - ending once and for all restless leg syndrome and cramps;

 

-       A phytonutrient that enhances proper acid and enzyme production in your stomach;

 

-       ACV contains NO caffeine, theobromine, beta-carotene, alpha-carotene, beta-cryptoxanthin, lycopene, lutein, or zeaxanthin

 

      Acids - Acetic acid, malic acid, propionic acid, lactic acid.

 

-       Malic acid enhances cellular energy production and helps burn fat - Szent-Gyorgyi found that malic acid kicks red muscle into using oxygen to produce its energy rather than anaerobically (Note that red muscle is red because of its oxygen content). Instead of reducing the effects of lactic acid, malic acid signals the mitochondria to use oxygen to burn fat or glucose. Malic Acid is a key intermediate “player” in the “Krebs Cycle” - a complex, naturally occurring process within the cell mitochondria, which produces ATP.  

 

-       Alkalizing - although acidic in the stomach, malic acid becomes alkaline when it enters the blood stream and may help to offset the high acidity that builds up as a result of lactic and uric acid.

 

-       Acetic Acid Buffers Base and Acid Toxic Compounds - fermenting apple juice to alcoholic apple cider, and then letting the oxygen interact with it, turns the alcohol into acetic acid. To help this process along from the alcoholic base, "mother" is added – this is the spider web look-alike bacterial foam that forms during the fermentation process.          

 

     Increases the body's absorption of important food minerals – as a salad dressing it aids absorption of minerals from the vegetables. E.g. calcium, so important in preventing osteoporosis.

 

     Dissolves Body Toxins - ACV acts as a buffer in the body because its acetic acid reacts with base or acid compounds to form an acetate, therefore rendering them chemically bioavailable for the body's utilization. ACV can reduce the toxicity of certain compounds by converting the toxin into an acetate compound, which is less toxic. This is why they are ideal for insect bites and certain skin allergies.

 

 

      Enzymes – aid digestion; enzymes can be destroyed if acv is heated too high;



Generally Accepted Functions of ACV in the Body

 

         Antibacterial, anti-fungal, anti-viral; antiseptic - primarily coming from the malic and acetic acids in ACV.

         Anti-inflammatory;

         Boosts the immune system;

         Normalizes acid/alkaline balance

         Reduces LDL cholesterol;

         Regulates water content;

         Reduces water retention;

         Reduces excess sodium;

         Helps regulate blood pressure;

         Helps concentration / memory;

         Assists in blood circulation;

         Improves vitality and energy;

         Helps diminish artery calcification;

         Aids metabolism;

 

 

Methods for Using ACV

 

      Culinary Uses - Incorporate ACV and other good vinegars (E.g. ACV, Balsamic, Red wine) into your diet to enhance your efforts to fight serious, chronic diseases, such as helping lower your blood pressure and decreasing your risks of heart disease and stroke.

 

-       A tangy vinaigrette (oil + ACV+ water) dressing over your salad greens will promote better calcium absorption – prefer a Vinaigrette Dressing instead of dressings made with high-heat-processed (damaged), unsaturated fats (E.g. most commercial dressings and mayonnaise). Dark, leafy greens are good sources of calcium.

 

 

-       A base for coleslaw - rather than using mayonnaise;

1 quart cabbage, finely chopped
½ tsp. salt
3 Tbsp. vinegar
½ cup green pepper, chopped
¼ cup cream
¼cup diced sweet pickle
2 Tbsp. prepared mustard
1 Tbsp. sugar

 

Mix cabbage with green pepper and pickles. Combine sugar, salt, vinegar, cream and mustard; pour over cabbage, blend well, serve at once.

 

-       As part of a marinade for meat - it will add a tangy component and help tenderize tougher cuts.

 

-       “Fish and chips” – use ACV full strength instead of malt vinegar;

 

-       Add a bit to the water in your steamer - when steaming vegetables to add flavor.

 

-       Prevent cut fruit from browning - lemon juice will work also.

 

-       Add to Chicken Carcass Bones when making broth - The vinegar helps the bones to break down, and creates a nutritious broth by releasing the minerals from the bones.

 

-       Enhance the flavor of vegetables – E.g. after steaming vegetables, drizzle a little of your favorite vinegar over them instead of adding butter or salt. This  enhances their flavor enticing you to eat more of them

 

-       Red/white wine vinegar in a marinated-vegetable salad - chop your favorite veggies, put them in a bowl with a marinade of vinegar, herbs, and a dash of olive oil, and let them sit for at least an hour.

 

 

      ACV Cocktail - DRINK 1 TABLESPOON ACV with 1 TEASPOON RAW honey (dissolve in a little warm water) in a glass of water or juice (apple or grape are good choices)  3 times daily.

 

-       Always dilute ACV - it is very acidic and can burn the throat. Just a few ounces of water are enough.

 

-       Drink a diluted drink containing ACV just before or with meals - to improve your body's ability to absorb needed minerals.

 

-       Don’t make it too hot – it kills the enzymes in ACV.

 

 

      ACV Solution for Soak or Poultice - Comfortably HOT solution of ¼ cup of cider vinegar to 1½ cups of water.

 

-       ACV Soak - For local treatment, soak an arthritic hand or foot in the solution for 10 minutes, 2-3 times/ day.

 

-       ACV Poultice - Soak a cotton cloth in ACV Solution (above), wring out and wrap it around the joint, then secure with a dry cloth to retain heat. When the wet cloth cools, it should be wrung out in the hot solution and applied afresh. Repeat several times, twice daily. E.g. Use for arthritic knees.

 

      ACV Hot/Cold Compress 

 

      ACV Solution for DOUCHE - 2 Tbsp. ACV to 1 quart of lukewarm water.

 

      ACV Vaporizer - Add ¼ Cup ACV to vaporizer and breathe “fumes”;

 

 

 

THERAPIES LINKS

THERAPIES:

Therapies Chart

  1-2-3-4 Therapy Plan

  Herxheimer Reaction

  Timing is of the Essence

 

DISCLAIMER - The information given at this website is for research purposes only. It is not intended to diagnose or cure any mental or physical condition. It is not intended as a substitute for the advice of a licensed professional. In the event that you use this information for your own health, you are prescribing for yourself, which is your constitutional right as a U.S. citizen under Amendment IX of the U.S. Constitution, and for which the author of this information assumes no responsibility. The author of this information is neither a legal counselor nor a health practitioner and makes no claim in this regard. Any references to health benefits of specifically named products on this site are given as this website author's sole opinion and are not approved or supported in any manner by their manufacturers or distributors. COPYRIGHT 2009-2016