Apple cider vinegar is made by fermenting the juice squeezed from red apples, especially ones with comparatively less sugar and higher acidity. As such, apple cider vinegar is very sour, which is compounded by its high acetic acid content. Anecdotal reports claim apple cider vinegar is effective at combating poor digestion, heartburn, arthritis, infection, scurvy and other conditions. The scientific research on its health benefits is lacking, but any food that contains vitamin C is capable of preventing scurvy. Ask your doctor about the common signs of vitamin C deficiency.
Apple Cider Vinegar
Apple cider is comparable to raw apple juice, although it has more pulp due to different filtration methods. Apple cider vinegar is made by adding sugar and yeast to apple cider and waiting for the fermentation process to turn the fructose sugar into alcohol. According to the book “Nutritional Sciences for Human Health,” a secondary fermentation process is required, using acid-forming bacteria, to convert the alcohol into acetic, malic and citric acids. Apple cider vinegar is often not pasteurized, so it can spoil if you don’t refrigerate it after use.
Scurvy
Scurvy is a disease that develops due to severe vitamin C deficiency over many weeks to months. According to MedlinePlus.com, scurvy is rare in the United States and most frequently occurs in older, malnourished adults. Initial signs of scurvy include muscle weakness, lethargy, anemia, gum disease and skin hemorrhages, although it can progress to involve cardiovascular disease. The symptoms of scurvy were described throughout recorded history, although the term was not coined until the early 15th century and its exact cause was not identified until the early 1930s.
ACV for Scurvy
It is well understood that vitamin C prevents or cures scurvy, although modern laws prevent health professionals and companies that sell nutritional supplements from stating that natural products can cure any legally defined diseases, according to the book “Contemporary Nutrition: Functional Approach.” Apple cider vinegar contains vitamin C and lasts longer than highly perishable fresh fruit, which might explain why sailors, soldiers and explorers for countless generations have relied on the vinegar to maintain their health. No scientific studies have been conducted on apple cider vinegar in regard to scurvy.
Recommendations
Apple cider vinegar is not the best source of natural vitamin C, so don’t rely on it for your daily requirements. Citrus fruits, papaya, broccoli and bell peppers are much better sources. In addition to vitamin C, apple cider vinegar is considered a good source of vitamins B6 and K, as well as potassium and polyphenols, according to “The Nutribase Complete Book of Food Counts.” The most common form of apple cider vinegar is as a liquid, although capsules are available. Due to its sourness, some people prefer to dilute it with some water and add honey before consuming it. Consult with your doctor before embarking on a supplemental regimen of apple cider vinegar.
References
- Nutritional Sciences for Human Health; Stanislas Berger et al.
- MedlinePlus.com: Scurvy
- Contemporary Nutrition: Functional Approach; Gordon M. Wardlaw et al.
- The Nutribase Complete Book of Food Counts; Art Ulene
Member Comments