What are the benefits of taking apple cider vinegar?

2023-05-22 10:10:03

Vinegar is a byproduct of fermentation of alcohols by bacteria producing acetic acidHence, there are so many types of vinegars.

As long as there is a rich source of carbohydrates, there may be alcohol, which is why beers are obtained from many cereals (wheat, rye, hops, barley, etc.), wine from grapes, apple cider and vodka from potatoes.

These alcohols are stored under controlled conditions, since if exposed to air, the acetic acid-producing bacteria turn alcohol into vinegarthe more time passes, the “stronger” the vinegar is because more acetic acid is generated.

Apple cider vinegar is nothing more than the cider obtained from the fermentation of the apple by bacteria that generate ethanol, fermented in turn by bacteria that generate acetic acid.

The main component of any vinegar is the acetic acidis the main responsible for its effects.

Despite this, apple cider vinegar has some additional property for which reasoning has not yet been established, although it is attributed to the malic acid in apples, since ithe different types of vinegar have different phenolic compounds characteristic of their fruit of origin.

Analytical tests of different apple cider vinegars have found, in addition to the aforementioned acetic acid, other acids such as malic and lactic, and different polyphenols such as catechins.

Why take apple cider vinegar?

Apple cider vinegar has been used since ancient Mesopotamia, not only for food preservation, but also for personal care and for the treatment of different conditions.

Apple cider vinegar has different properties that have been investigated for decades.

antibacterial effect

Due to its high acetic acid content, it can have an important eliminating effect on harmful bacteria and microorganisms.

In fact, thanks to these properties, at the time of medieval Europe hit by the black plague, apple cider vinegar was used as a home remedy to avoid contagion and seek to deal with the spread of the pathogen.

To this day, apple cider vinegar is considered a “battle” remedy as antiseptic treatment on superficial wounds when no other tools are available (such as ethyl alcohol or povidone).

Antiglycemic and appetite reducer

Apple cider vinegar is capable of lowering the glycemic index of foods.

This has positive connotations both in terms of health and in terms of aesthetics.

Apple cider vinegar is capable of cope with acute elevations in blood insulin concentrations after eating foods rich in carbohydrates.

This decrease in net glycemic load is proposed as a mechanism by which apple cider vinegar may have exerted the effects observed in studies of reduced appetite.

Which ultimately helps reduce body weight.

Digestion

The acetic acid in apple cider vinegar is an excellent compound to improve digestion for people with a medical condition called hypochlorhydria.

That is, they do not produce enough hydrochloric acid in their digestive tract to carry out the processes of food breakdown.

In general, apple cider vinegar is considered a good tool, used sparingly, diluted, or in encapsulated forms; during meals, to improve digestion and reduce gastroesophageal reflux of people sensitive to suffering from it, or after copious meals rich in fats and carbohydrates.

How to take apple cider vinegar

Apple cider vinegar is recommended to be taken colloquially on an empty stomach, however, this use is pure esotericism, as is the case with lemon.

What do I mean?

That the properties of apple cider vinegar are fundamentally linked to the impact on food consumption.

Also, if we know that undiluted and uncoated apple cider vinegar (ie apple cider vinegar as such) is a gastro irritant, consuming it on an empty stomach doesn’t seem like the best option, right?

Apple cider vinegar should be used after meals, the most appropriate way to use it is to dilute 20ml to 10%, that is, 20ml of vinegar in 200ml of water (220ml of total mixture).

Apple Cider Vinegar Supplements

With apple cider vinegar being such a popular product, why would you need to use a supplement?

Apple cider vinegar is not that it tastes delicious to saythe way of consuming it, which is normally drunk after meals, can ruin the taste of all the previous food, not to mention that there are people who are directly not capable of taking it due to the revulsion it generates.

Also, apple cider vinegar must be diluted, you can’t take a “shot” and “rip the Band-Aid off”, you must drink a whole glass of apple cider vinegar flavored mix which is honestly not very pleasant.

Vinegar is gastro irritating, it damages the gastric mucosa when consumed in large quantities and in liquid form, in addition, its acetic acid content, in contact with dental enamel, erodes the protective plate of dentin, being specifically contraindicated in people with tooth sensitivity.

For all these reasons, the product in capsules of HSN is perfect, since:

1. Saves you the bad taste of apple cider vinegar.
2. It is a quality development, properly dosed.
3. Contains other nutrients with synergistic action to the product that enhance its properties.
4. It does not harm the enamel or the digestive tract.

Apple Cider Vinegar 650mg from EssentialSeries.

And if you are looking for something more palatable than a vegetable capsule, try our apple cider vinegar complex, in red apple flavored gummy format.

A delicious way to consume one high amount of apple cider vinegar standardized in apple acid; with pomegranate extract, vitamins and chromium.

Apple Cider Vinegar Complex from EssentialSeries.

Enjoy a healthier life with HSN!

Bibliographic references

• Budak , NH , Aykin , E. , Seydim , AC , Greene , AK , & Guzel-Seydim , ZB (2014). Functional Properties of Vinegar. Journal of Food Science, 79(5), R757-64.
• Hadi, A., Pourmasoumi, M., Najafgholizadeh, A., Clark, C. C. T., & Esmaillzadeh, A. (2021). The effect of apple cider vinegar on lipid profiles and glycemic parameters: a systematic review and meta-analysis of randomized clinical trials. BMC Complementary Medicine and Therapies, 21(1), 179.
• Ho, C. W., Lazim, A. M., Fazry, S., Zaki, U. K. H. H., & Lim, S. J. (2017). Varieties, production, composition and health benefits of vinegars: A review. Food Chemistry, 221, 1621–1630.
• Johnston, C. S., Kim, C. M., & Buller, A. J. (2004, January). Vinegar Improves Insulin Sensitivity to a High-Carbohydrate Meal in Subjects with Insulin Resistance or Type 2 Diabetes [10]. Diabetes Care, Vol. 27, pp. 281–282.
• Kondo, T., Kishi, M., Fushimi, T., Ugajin, S., & Kaga, T. (2009). Vinegar intake reduces body weight, body fat mass, and serum triglyceride levels in obese Japanese subjects. Bioscience, Biotechnology and Biochemistry, 73(8), 1837–1843.

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