DMSO
Apple Cider Vinegar / ACV for Health
Raw, unfiltered apple cider vinegar (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).
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.
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.
Beneficial substances in ACV
Phytonutrients, Malic /tartaric acids, and enzymes
ACV is rich in phytonutrients
(plant
nutrients/chemicals). Modern laboratory analysis has found ACV to be
rich in beneficial phytochemicals, including:
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.
Malic acid is 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;
ACV does not
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 159 mg 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
