Most modern people use 9% table vinegar, made from synthesized acetic acid.
This acid is quite aggressive, and apart from it, there is nothing in the liquid that could be of benefit to a person. But a completely different matter is natural apple cider vinegar, which has been used for centuries not only in cooking, but also in medicine as a remedy for many ailments.
This is a real elixir of youth and health that should be in every kitchen.
What are the benefits of apple cider vinegar?
The most important benefit of apple cider vinegar is its ability to aid digestion. The nutrition of modern man leaves much to be desired, so problems with the digestive system have become the norm rather than the exception.
Taking vinegar 20-30 minutes before a meal helps to awaken enzymes that are dormant. And it is thanks to enzymes that you can digest food and extract the maximum amount of useful substances from it.
Moreover, vinegar itself also contains enzymes that participate in digestion. It can also be used to increase the acidity level in the stomach, which will facilitate better digestion of food products.
This is where the side effect of taking vinegar comes from - weight loss.
Thanks to good digestion, a person becomes full faster and eats much less, and the feeling of hunger occurs after a longer period of time.
As a result, a person eats less, the body benefits more from what is eaten, weight stops increasing, and often even begins to decrease.
Apple cider vinegar has many benefits.
- Rich in beneficial compounds.
- Has an antifungal effect (fights staphylococci, streptococci and other fungi).
- Dilates capillaries of blood vessels, thereby reducing blood pressure.
- Reduces the level of oxidized (so-called bad) cholesterol.
- Stabilizes blood sugar levels.
Remember, this is unpasteurized, unfiltered apple cider vinegar.
Is it possible to prepare a miracle elixir yourself?
It is best to prepare vinegar yourself. Then you will know for sure that it will bring only benefits. It is very easy to do.
Grate the apples on a vegetable grater, pour water over them and put them in a warm place. The proportions can be any. If there are a lot of apples, you can even take 1:1. If there are few, you can take 3-4 apples and pour three liters of water over them.
Once or twice a day, stir the apple "cap" as it will rise during fermentation. After 3-4 days, strain the liquid. Place it in a warm place without covering it with a lid (vinegar bacteria need oxygen). The container can be tied with gauze folded in several layers.
The warmer it is, the faster the fermentation occurs. At room temperature, the vinegar will be ready in about a month. All that remains is to pour it into a storage container and put it in a dark place.
You can use fresh apple juice (not store-bought!) Then you should immediately put it in a warm place for a month, skipping the stage of fermentation of the grated pulp.
Apple cider vinegar can be added to food, or drunk before meals, dissolving 1-2 tablespoons in a glass of water.
