Home Alternative Medicine Understanding the medicinal benefits of Apple cider vinegar

Understanding the medicinal benefits of Apple cider vinegar

by DrPrem Jagyasi
benefits-of-Apple-cider-vinegar

Apple cider vinegar or ACV is made from cider or apple and mostly used to dress salads and preserve food.  It is an incredibly useful remedy for many health issues and offers many advantages if taken daily. Surprisingly it is made from raw enzymes and beneficial bacteria which go through a fermentation process resulting in what many consider a super food and a natural preservative.

In many cultures, Apple cider vinegar has been used as a tonic since the ancient days, and if there is one thing we know about ancient remedies: they made a lot of sense. So here is a look at some medicinal benefits this “super food” provides.

The blood factor

blood

Most super foods are reserved for the brain and heart, not many are used in relation to blood. Apple cider vinegar is that super food that begs to differ: This tonic greatly benefits the blood system in many ways. For one it helps regulate blood sugar and is especially a boon for those suffering from type 2 diabetes. Ingesting ACV during the meal has metabolic effect that helps the cause of sugar regulation in the blood.

Another way in which it is beneficial is that it helps lower blood pressure. ACV contains potassium and magnesium which helps in maintaining the optimal blood pressure and relax the blood carrying vessel walls.  This in turn helps lessen heart related issues.

Need to lose weight? Drink ACV

weight-loss

If for no other reason, one should drink ACV as it helps in weight loss. How?  ACV stimulates digestive juices that assist in the breakdown of food. It is known to contain healthy acids like acetic, isobutryic and lactic, which assist in better digestion and increased metabolism. A study conducted on rats found that giving obese rats ACV resulted in reduced fat storage and even liver fat levels were seen to reduce.

ACV is also known to burn fat and suppresses the appetite. A study found that acetate, found in ample amount in ACV, suppresses the appetite controlling centers in the brain, and adding just two teaspoons of ACV to water and sipping it throughout the day boosts weight loss efforts.  Another study, this time in Japan, found that overweight participants who consumed ACV daily for 12 weeks had lower waists, a much lower BMI, and less overall fat than those who hadn’t.  One more thing to note is that the acetic acid found in ACV helps in increasing the body’s absorption of minerals, hence their popularity with salad dressings.

Detoxifying agent

liver issue

Surprisingly, one major benefit of Apple Cider Vinegar is that it acts as a detoxifying agent for many organs. Because the tonic helps with blood regulation, it also assists in removing harmful toxins in parts of the body, especially the liver. It is a natural detox agent which helps the skin and even the hair. It also greatly assists in cleansing the lymph nodes which allow for better lymph circulation and a healthy lymphatic system means a healthy immune system.

Effect on Alkaline pH levels

alcohol

Another factor that should make you consume ACV on a daily basis is that it helps maintain a healthy alkaline level. An alkaline body is a healthy body but unfortunately the majority of us have an acidic body. A healthy acidic-alkaline balance is necessary for healthy functionality on a cellular level, and even a small change in the pH levels can drastically improve body’s functions as the enzyme and chemical reactions work best at a certain pH level.  ACV is acidic in nature but on consumption it becomes alkaline and in a way it has the opposite reaction to stuff like alcohol, sugar or processed food which become acidic.

Kills Bacteria

bacteria

Because Apple Cider Vinegar is made by the fermentation procedure, it has the capability to kill many ill pathogens and as a matter of fact vinegar was used to clean battle wounds for many years. The acetic acid in ACV stops harmful bacteria like E. Coli from growing, one reason it is a popular food preservative.  Its historical reputation both as a disinfectant and a natural preservative should lend credence to the opinion that it is an organic way to be bacteria free.

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