When apple cider ferments, the sugar in that cider gets broken down by bacteria and yeast into alcohol. From there, the cider becomes vinegar. Apple cider vinegar, to be precise.
Cider vinegar adds a wonderful zip to recipes calling for white vinegar, and unlike white vinegar, it also has quite a good nutritional profile (and doesn’t contain GMOs).
And just to clarify, we are talking about organic, raw apple cider vinegar here. Since apples are at the top of the Dirty Dozen list, it has to be organic.
Health benefits of raw apple cider vinegar:
Lowers blood pressure. The acetic acid in apple cider vinegar may help lower high blood pressure.
Lowers cholesterol. Apple cider vinegar may help to lower levels of “bad” cholesterol in the body.
Regulates blood sugar. Studies have shown that diabetics who consume two tablespoons of apple cider vinegar before bed have significant positive changes in their blood sugar levels the next morning.
Apple cider vinegar also has many anti-viral, anti-fungal, and anti-bacterial properties. It can help remove toxins from the body and it can even help you to become more regular! Apple cider vinegar is rich in potassium, can aid in weight loss, is great for your skin (I actually use it instead of a toner!) and it may even slow the growth of cancer cells.
Two tablespoons of apple cider vinegar per day is enough for you to experience these great health benefits. If you add some to your salad dressings and stir a bit into one of your daily servings of water, you won’t have any problem sneaking this nutritious acid into your diet.
But be warned–straight-up apple cider vinegar is much too acidic to drink straight. It will eat the enamel off your teeth and damage your throat. But you can get apple cider vinegar capsules if you like, or you can dilute your cider vinegar in water before drinking it down.