Since my last post was on alkalizing, and thanks to a facebook thread with Deanna and Kathy,
I figured I’d continue with that theme and write about one of my favorite products on planet earth,
which was also a staple in my anti-cancer diet: Apple Cider Vinegar.
Apple Cider Vinegar is exactly what it sounds like: Vinegar from fermented apple juice.
If you’ve never had it, it tastes like vinegar but with an appley twist, and is celebrated in the natural health world as a “cure-all” internal cleanser.
It’s rich in enzymes and potassium, which your body uses to regenerate soft tissue, and it’s an alkalizer.
Clinical studies have shown:
-It’s good for diabetes as it lowers blood glucose levels
-It lowers cholesterol
-It lowers blood pressure and promotes heart health
Studies have also shown it may be able to kill cancer cells or slow their growth. Nice!
Apple Cider Vinegar is also reported to assist in curing allergies, sinus infections, acne, flu, chronic fatigue,
candida, acid reflux, sore throats, contact dermatitis, arthritis, and gout.
According to Bragg Health Products it also:
Helps Remove Body Toxins * Helps Promote a Youthful Body *Helps support a healthy immune system
* Helps Maintain Healthy Skin * Helps Control Weight * Improves Digestion and Assimilation
* Soothes Tight and Aching Joints and Sore Muscles from exercise * Soothes irritated skin.
Whether all those claims are true, I don’t know. All I know for sure is, I love it.
And I never liked vinegar until I tried Apple Cider Vinegar about 12 years ago. Now I’m a fiend for it.
(Full disclosure: my wife can’t stand the stuff)
The most popular way to take it is to mix a teaspoon of ACV with a teaspoon of raw honey in a glass of filtered water.
Even if you don’t like vinegar, that makes it super easy to drink; kinda like diluted apple juice. It’s a great way to start the morning and they even bottle it and sell it diluted with honey as a beverage.
I took the picture on the right when I saw some recently in Fresh Market.
I also mix ACV with olive oil and spices in a salad dressing I make from scratch, and I often just swig it straight out of the bottle for a little kick. Of course it’s a great healthy substitute for any recipe that calls for vinegar, just prepare for a slightly different flavored dish.
If you can’t tell, my absolute favorite brand is Bragg Organic Apple Cider Vinegar. It’s raw and unfiltered, leaving all the vital nutrients and enzymes intact; unlike most vinegars which are pasteurized, filtered, processed, and nutritionally “dead”.
Paul Bragg was a lifelong health crusader and mentor to Jack Lalane. He wrote a book on Apple Cider Vinegar and numerous other books on diet, exercise, fasting, etc; and is just basically awesome. I have most of his books in my library.
You can find 16oz bottles of Bragg Apple Cider Vinegar at most grocery stores, or you can get a big ol’ 1 gallon jug HERE.
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