Health Benefits Of Apple Cider Vinegar

The benefits of raw apple cider vinegar are astounding.  This all natural product aids in so many health issues that if more people made the vinegar a part of their daily diet, there would most likely be less trips to the doctor's office. Many people suffer from seasonal allergies and headaches, including myself. I wanted to find something natural to help combat this problem. After some research, I discovered the many benefits of apple cider vinegar. Not only did it claim to help allergies and headaches, but also constipation, arthritis, weak bones, acne, high blood pressure, high cholesterol, obesity, eczema, indigestion and chronic fatigue. Wow! I thought I would give it a try. It definitely relieves constipation which in turn alleviates headaches and fatigue. I also noticed healthier looking skin. My teenage daughter suffers from bouts of acne so I convinced her to try it. She was pleasantly surprised - her skin cleared up nicely! Oh, and I did stop taking an allergy pill at night.

Studies have also shown that apple cider vinegar will combat heartburn or acid reflux syndrome. It seems like an odd thing to help acid reflux. The theory is that the acetic acid in vinegar lowers stomach acidity. This allows the stomach to still digest food but with less problems because the vinegar somewhat neutralizes the PH level of the stomach acid.

It's important to use the right kind of apple cider vinegar. You need the organic and unfiltered kind. It will not be clear but will be brown with a filmy substance in it, called the "mother". Now you can find it at most grocery stores along with health food stores. It should be labeled as containing the "mother".

The best way to consume this "miracle drug" is to mix two tablespoons vinegar and two tablespoons honey into a glass of water. Drink it down first thing in the morning and you will be set for the day. If you are taking it just for acid reflux, you should have 2 -3 teaspoons in an 8 oz. glass of water before meals or when heartburn occurs.

First of all the vinegar is made from fresh ripe apples which contain a host of vitamins, beta-carotene, pectin and minerals like potassium, sodium, magnesium, calcium, phosphorous, iron, and flourine. The pectin in the vinegar is a fiber. Just a couple of the benefits of fiber are that it helps to reduce bad cholesterol and it regulates blood pressure.

Since the vinegar is loaded with potassium, it helps to combat hair loss, weak finger nails, brittle teeth, sinusitis and it helps in eliminating toxic waste from the body. The beta-carotene helps to maintain firmer skin. All of these help to give you a healthier glow and younger feel.

The acid in the apple cider vinegar also breaks down fat which helps in losing weight. It is especially good at getting rid of stomach fat. As if that weren't enough, the malic acid in the vinegar helps in fighting fungal and bacterial infections. This acid dissolves uric acid deposits that form around joints which relieves joint pain.

You can simply use apple cider vinegar in place of wine vinegar in many recipes. It is great for marinades. Here are a couple of especially good recipes:

Pounded Chicken Saturday:

boneless chicken breasts

marinade:

2 cups apple cider vinegar, 3/4 c. honey, 2 T sherry vinegar, 1 C white wine, 2 T corn oil, 1/4 C tomato paste, 2 T toasted ground cumin seed, 2 T toasted ground coriander seed, 1 t. black pepper, 1 t. red pepper flakes, 2 t. sea salt, 3 cloves garlic, 1/4 C chopped onion, 3 T dijon mustard

Pound chicken flat and place in marinade for about four hours. Grill over high heat for about 8 minutes turning once.

Summer Squash Gratin With Roasted Sweet Pepper Pesto:

Pesto:

1/2 lb. orange or red bell peppers, 1 T minced garlic, 1/4 C pine nuts, 1/4 C olive oil, 1 t. salt, fresh ground black pepper

Roast peppers on the grill over high heat. Cool, peel and puree.

Gratin:

1 lb. yellow squash, 1 1/2 t. apple cider vinegar, 1 t. salt, 2 T butter

Steam squash and process until smooth. Fold in remaining ingredients.

1/2 C fress grated parmesan cheese, 2 T butter

Put squash in baking dish followed by some of the pesto then some cheese, repeat. Put a little butter on top and bake at 350 degrees for 40 minutes.