Apple cider vinegar has been used as a home remedy for a variety of reasons including muscle pain relief, soothing irritated skin, boosting the immune system, aiding digestion, regulating internal pH and helping with weight loss. Folk remedy dosage is generally two teaspoons, three times per day, but you can increase your dose to two tablespoons, three times daily if dealing with a more severe or chronic health issue. Organic apple cider vinegar can be taken with meals to enhance absorption of vitamins and minerals from your food.
Check with your physician before using organic apple cider vinegar to treat health issues.
Organic Apples
Yeast is added to organic apples to initiate fermentation which eventually results in vinegar. The apples used in organic apple cider vinegar are grown organically and are therefore free of synthetic pesticides and herbicides. The absence of pesticides, sewage sludge--leftover sediment from treated wastewater--and synthetic fertilizers keep the soil rich in nutrients because organic farming practices preventative damage to the nutrients and vital microorganisms in the soil. Additionally, organic farmers help increase soil quality through crop rotation, nitrogen-fixating plants, and using manure rather than synthetic fertilizers. You can find organic apple cider vinegar labeled with the USDA "Certified Organic" logo.
Acetic Acid
Fermentation results in the formation of acetic acid, the primary ingredient in vinegar. First, the yeast digests the sugar in the organic, unpasteurized apple juice to form alcohol, and then acetic acid fermentation converts the alcohol into acetic acid. This final step results in organic apple cider vinegar. Even though organic apple cider vinegar is not pasteurized, the growth of harmful bacteria, such as E. coli, are retarded due to this acidity.
Nutrients
Organic, unpasteurized and unfiltered apple cider vinegar also contains the "mother of vinegar," a healthful, gelatinous mass which occurs via the initial chemical reaction between the yeast and fruit. This substance is composed of enzymes and minerals. Pasteurization and filtration destroy the enzymes and nutrients naturally found in raw organic apple cider vinegar. These nutrients include minerals such as phosphorus, magnesium, calcium and iron, and vitamins including vitamin C, vitamin E, vitamin A, and vitamin B6.
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