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Vinegar has long had its place in the household kitchen cupboard. Unfortunately, the most commonly used vinegar is white distilled vinegar. The process of distillation renders it nutrition-less, removing minerals such as potassium and important acids which ward off bodily toxins and unfriendly bacteria. This highly processed vinegar can be demineralizing when ingested; therefore, it should not be used internally. It does however work well in all kinds of household cleaning chores.
There are much better choices of vinegar which meet culinary approval and have medicinal integrity. One that has gained in popularity over the years is apple cider vinegar. The taste is tart and fruity and complements many dishes. The best choice would be an organic, naturally brewed, unfiltered and unpasteurized apple cider vinegar made with whole crushed apples, especially freshly picked apples instead of the typical windfall apples. It is the apple cider vinegar made without heat or preservatives. Folklore has it that it can be taken with water as a restorative tonic.
Because of the concern people may have about E. coli due to the outbreak in unpasteurized apple juice, I was able to find out from the Vinegar Institute that “E. coli cannot survive in the low (acidic) pH of vinegar” and test results were negative. If it contains “mother,” then all the better. Mother is the name for the stringy protein molecules that form in authentic vinegar. If this is unappealing to you, it can be removed by gently filtering through an unbleached coffee filter or other appropriate method.
Apple cider vinegar has long been used in folk remedies. Hippocrates, the father of medicine, used it in 400 BC to treat his patients. Dr. Jarvis, the author of Folk Medicine, states “One reason for the versatility of apple cider vinegar as a remedy in Vermont folk medicine is that it associates minerals with potassium. These are phosphorous, chlorine, sodium, magnesium, calcium, sulfur, iron, fluorine, silicon and many trace minerals.” He also stresses the importance of the mineral potassium in particular as he states “potassium is to soft tissues what calcium is to hard tissues.”
Another illustration of the importance of potassium is stated by Paul Bragg, ND, PhD in his book Apple Cider Vinegar, about an experiment conducted in 1912. He states “Research scientist Dr. Alexis Carrel kept the cells of an embryo chicken heart alive and healthy for over 30 years by daily monitoring its complete nutrition, cleansing and elimination. The normal life span of an average chicken is 7–8 years.” The chicken embryo was given apple cider vinegar daily for its supply of potassium. Dr. Carrel could have gone on with the experiment, but he felt he had proved his point that healthy cells can continue to rejuvenate with proper maintenance.
Also explained by Dr. Paul Bragg is the body’s amazing ability to constantly rejuvenate itself. He explains that every three months a new bloodstream is built, every eleven months we build a new set of billions of body cells, and every two years new sets of bones and hard tissues are built. This constant state of renewal is indicative of the body’s fight to stay young, healthy, and full of life with proper nutrition, minerals, and elimination of toxins. Apple cider vinegar provides important minerals and also has a detoxifying effect on the liver.