Raw, organic, unfiltered and unpasteurized, apple cider vinegar is so much more than a salad dressing! Here are 8 proven benefits of apple cider vinegar that you may have never realised!
1. Apple Cider Vinegar is Rich in Acetic Acid
Results of a research study in Japan suggest that acetic acid may help control blood pressure and fat accumulation. Investigators in Europe looked at the influence of sodium acetate and acetic acid on blood glucose and other biological responses to a mixed meal in healthy subjects.
But acetic acid is not vinegar, it is a bacteria found in vinegar that is a byproduct of the fermentation process and as you go along this article, you’ll find out that this bacteria is responsible for the other benefits below.
During the fermentation process, the acetic acid bacteria grow inside the liquid and as the fermentation process goes along it slowly grows to become a nontoxic slime. People call it the “mother”.
There are vinegar manufacturers that remove the “mother” using a filtration process but if you’re thinking of consuming this or adding it to a juice recipe, avoid using distilled vinegar but opt for the raw, unfiltered variety that contains the mother. This ingredient is responsible for the tart flavor and the biting odor of vinegar. Acetic acid content in vinegar varies between 4 to 7% in distilled vinegar and 5 to 6% in wine vinegar. Bragg unfiltered ACV (one of the more popular brands) contains 5.14% of acetic acid.
Tip: The FDA says that diluted acetic acid is not vinegar and should not be added into any food product that is expected to contain vinegar.
2. Has Cancer-Fighting Properties
Cancer is a silent killer in that the symptoms don’t manifest itself until it is in a stage where there is little that you can do to cure it. In 2014 over 1.6 million people in the United States tested positive for cancer and there were over half a million deaths (it is the 4th common cause of death in the USA). Research has shown that vinegar can at least shrink and kill some types of cancer cells.
One study was done in China, where they discovered that vegetable and vinegar consumption reduced the risk of oesophageal cancer. However in a separate study done in Serbia, results showed that vinegar consumption increased bladder cancer 4.4 times. Based on these studies, vinegar is found to have anti-tumor properties thanks to the acetic acid bacteria but may provide various effects depending on the type of cancer.
3. It is a Proven Disinfectant and Bacteria Killer
Before any scientific study was done, Hippocrates has been using vinegar to treat woundsover 2,000 years ago and modern research has proven that vinegar can kill some types of bacteria like E. coli and S. aureus. It isn’t as effective as commercial products like Clorox, but it does not have chemicals in it so it is safe to use in washing produce and is also known as a natural food preservative.
4. Lowers Bad Cholesterol and Prevent Cardiovascular Disease
One of the biggest risk factors of having high cholesterol is it can lead to various heart ailments. Once bad cholesterol clogs the arteries, there is a huge risk of cardiac arrest.
Apple cider vinegar can help lower because it contains chlorogenic acids that help lower LDL or bad cholesterol, preventing it from accumulating and crystalizing in the bloodstream. Take note that the research done was only done to rats which may or may not translate to same results on humans. One study was done on over 70,000 women showed that an increased intake of oil and vinegar salad dressing reduced the risk of ischemic heart disease.