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Benefits of Aspall Unpasteurized Apple Cider Vinegar

by
author image Nicole Adams
Nicole Adams is an accomplished writer, publishing in print and online. She has submitted hundreds of articles for websites, including CBS Local and Education.com. Adams earned a Bachelor of Science in psychology with concentrated studies in health and nutrition, and animal behavior and nutrition. She loves to cook and volunteers in animal rescue.
Benefits of Aspall Unpasteurized Apple Cider Vinegar
Aspall Organic Cyder Vinegar uses whole, fresh pressed apples. Photo Credit TongRo Images/TongRo Images/Getty Images

Overview

Award-winning Aspall Organic Cyder Vinegar is made from the juice of whole, fresh pressed apples. The Aspall Hall Farm has been owned and managed by the Chevallier family since 1702, and they have made cider since 1725. Aspall has its own acetifiers which is what lends the winning touch to the cider vinegar, claims the company. The Greenshield Towers, as the acetifiers are called, gently ferment the cider by adding the minimum amount of alcohol needed to convert to acetic acid. This process guarantees the vinegar is as fresh as the cider that went in. Aspall does not pasteurize the vinegar, as it destroys too many of the nutritional benefits.

Detoxification

Apples contain various nutrients such as phosphorous, calcium, potassium, magnesium, iron, sodium, cholerine, sulphur, fluorine and silicon, to name a few. Apple cider vinegar keeps these nutrients within its liquid and may help digestion by neutralizing toxins in the body. According to the Vinegar Book website, apple cider vinegar is a purifier since it breaks down fatty mucous and phlegm. It also helps to prevent excess alkaline in the urine. Apple cider vinegar may help to oxidate the blood, keeping it from getting thick and sluggish.

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Fatigue

In 1953, a British scientist discovered the citric acid cycle, eventually named the Kreb’s Cycle Theory. The theory, which won the Nobel Prize, explains that the citric acid cycle is the gateway to metabolism for any molecule that can transform into an acetyl group. Glucose, which is the source of most of the energy generated by metabolism, is processed by oxidation. This oxidation takes place in the citric acid cycle. The citric acid cycle is the last pathway of fuel molecules--amino acids, fatty acids and carbohydrates--in order for them to become the vast majority of fuel for the body. These molecules enter the cycle as acetyl coenzyme A. A disruption in the citric acid cycle can result in a lack of energy and fatigue. Dr. R. Paul St. Amand of the Fibromyalgia Treatment Center states that a defective citric acid cycle is the most plausible explanation for fibromyalgia, a disorder characterized by chronic pain and fatigue. Apple cider vinegar, which is rich in acetic acid, may be beneficial to the citric acid cycle, helping to prevent fatigue by adding to the acetyl group needed for proper functioning of metabolism for fuel.

Blood Sugar

A 2004 study published in Diabetes Care looked at three groups of participants: one-third was the non-diabetic control group, one-third was insulin resistant and one-third had type 2 diabetes. Subjects were randomly assigned to drink vinegar or a placebo drink after a high carbohydrate meal. Compared with the placebo group, the insulin resistant and diabetes subjects who drank the vinegar raised their insulin sensitivity by 34 percent and 19 percent, respectively. The rise of insulin was significantly reduced by the vinegar in the control group, and glucose and insulin were significantly reduced by the vinegar in insulin-resistant subjects.

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References

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