The Value of Authentic Vinegar

By Cheryl Player

 Excerpts from an article appearing in A Grain of Salt newsletter (Summer 1999)

 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.  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 B.C. to treat his patients.  Dr. Jarvis, the author of the book, 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, N.D., Ph.D. 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. 

The following information is from our website: www.spiritualfoodcsa.org

NUTRITIONAL INFORMATION:
This is raw unpasteurized apple cider vinegar made from biodynamic apples.
Apple cider vinegar has a host of nutritious ingredients including
potassium, magnesium, calcium, trace elements, etc.  

REPUTED HEALTH BENEFITS:

Raw apple cider vinegar is traditionally held to be very effective at
detoxifying various organs in the body as well as the blood stream. It promotes
digestion, assimilation and elimination, and neutralizes toxic substances in the body.
Fatigue, nervous ailments, headaches, arthritis, constipation, asthma, insomnia are just
a few of the conditions it is effective in treating.   Esp. good for indigestion after meals.

A SERVING A DAY KEEPS THE DOCTOR AWAY
Apple cider vinegar has traditionally been known to be beneficial for your
health due to its high concentration of vitamins and minerals. A regular
dose of apple cider vinegar, honey and water can help the body pass acid
crystals, thus preventing and/or reducing muscle and joint stiffness,
including pains due to arthritis. That same mixture has the benefit of
thinning the blood, thereby reducing blood pressure. Apple cider vinegar can
also aid digestion and kill harmful bacteria in the digestive tract. Pure
apple cider vinegar can also be used to wash pesticides and bacteria or
fungus off of fresh produce. Most commercial apple cider vinegars have been
pasteurized and filtered, which destroys much of the inherent beneficial
elements. Look for cold-pressed, unpasteurized and organic apple cider
vinegar.  Learn more: http://www.organicconsumers.org/articles/article_4028.cfm

RECIPES:

Apple Cider Vinegar Tonic recipe:  Take two teaspoonfuls of honey with an
equal quantity of cider vinegar in a glassful of lukewarm water two to three
times a day, in between meals.   A reduced quantity can be given to
children.  (From "Tonics for Health" by the Divine Life Society)

Honey Vinaigrette (Salad Dressing)
1-1/4 cup Olive Oil
1/4 cup Apple Cider vinegar
1-1/2 tsp mustard
1-1/2 tsp honey
sea salt to taste

Mix together all ingredients. It's best to make a  paste first with the
honey, mustard, and olive oil for easier mixing.