About Apple Cider Vineger
3 step of treating the disease in Natural way.
- De-tox. – Cleansing process.
- Anti oxidants – Protection.
- Nutrition – Nourishing the body.
When we want to get rid of disease instead of de-toxifying our body we jump to medicine forgetting that god has designed our body in such a way that it can self – clean, self- correct, self- heal, self- repair, all it need is the right weapons (healthy food) and ample time (fasting) for it to battle against diseases.
What is Apple Cider Vinegar?
Apple Cider Vinegar (ACV) is an effective natural bacteria-fighting agent that contains many vital minerals and trace elements such as potassium, calcium, magnesium, phosphorous, chlorine, sodium, sulfur, copper, iron, silicon and fluorine that are vital for a healthy body.
Natural Apple Cider Vinegar is made by crushing fresh, organically grown apples and allowing them to mature in wooden barrels. This boosts the natural fermentation qualities of the crushed apples, which differs from the refined and distilled vinegars found in supermarkets. When the vinegar is mature, it contains a dark, cloudy, web-like bacterial foam called mother, which becomes visible when the rich brownish liquid is held to the light. The mother can be used to add to other vinegar to hasten maturity for making more Apple Cider Vinegar. Natural vinegars that contain the mother have enzymes and minerals that other vinegars in grocery stores may not have due to over-processing, over-heating, and filtration. For this reason, it is recommended that you purchase only Natural Apple Cider Vinegar, with an ideal acidity (pH) level of 5 to 7.
History of vinegar
The name vinegar is derived from the Latin word Vinum meaning wine, And acer Which denots sharp or sour. The two words blended and became vinegre. From the beginning of recorded history, Apple Cider Vinegar has been utilized by all ancient civilizations, it is said that for at least 10,000 years Apple Cider Vinegar was used to treat various ailments. It is also reported to have been used as a healing elixir by Hippocrates (the father of Medicine) and has been found in Egyptian urns dating as far back as 3000 BC.
The Babylonians are said to have used it as a condiment and a preservative, whilst the Greeks and the Romans used it both for flavouring and healing purposes. The Roman army issued its soldiers with a ration of vinegar to take daily for general health, and the sponge with water and vinegar offered to Jesus Christ when He was on the cross, was not necessary torture, but could have been a sign of compassion, since the Romans drank vinegar and water as a thirst quencher. At that time people believed that it was acid in ACV (Rather than Vitamin C) that is curing scurvy, English sailors also receive ration of ACV.
It was in 1864 French scientist, Louis Pasteur, discovered that it was the bacteria in vinegar caused alcohol to turn into acid. Parisians during the middle ages used it as a deodorant and healing tonic and a preserver of youth.
Columbus had apple cider vinegar barrels on his sailing vessels to prevent scurvy. Japanese Samurai warriors apparently drank apple cider vinegar for strength and power, and it was used during the America civil war to disinfect and heal wounds. All in all very useful. The armies of Julius Caesar drank vinegar mixed with water as an invigorating tonic for its antiseptic benefits.
In India, Ayurvedic physicians prescribe apple cider vinegar in combination with the herb Gotu Kola to help in the revitalizing of the skin & treating rheumatism.
Substances in Apple cider vinegar
Scientists have measured ninety different substances in apple cider vinegar, such as thirteen types of carbolic acids, four aldehydes, twenty ketones, eighteen types of alcohols, eight ethyl acetates etc. It also contains important minerals, trace elements and vitamins (as listed underneath) as well acetic acid, propionic acid, lactic acid, enzymes, amino acids as well as roughage in the form of potash and apple pectin.
Minerals and trace elements
- sulfur (the mineral - not the anti-biotic sulfa which some people are allergic to)
- If we had to highlight one of the above ingredients I would really like to draw attention to potassium. Potassium is as important to tissue as what calcium is too bones. With potassium lacking many health problems can arise, whereas sufficient potassium can help for problems such as aching legs and keeping arteries working properly. Potassium is to soft tissue as what calcium is to bones - essential.
- Vitamin C
- Vitamin E
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B6
- Provitamin beta-carotene
- Vitamin P
Dr. Patkar’s Vinegar Therapy
Vinegar: A Natural Approach to Avian Management
"Many herbalists recommend the use of raw, unpasteurized, unheated, apple cider vinegar as an important dietary ingredient for humans, farm animals and pets, including birds. The Encyclopedia of Natural Pet Care describes apple cider vinegar in this way: "Long a folk remedy, cider vinegar has been shown to improve the health of dairy cows, horses, dogs and other animals. It reduces common infections, aids whelping, improves stamina, prevents muscle fatigue after exercise, increases resistance to disease and protects against food poisoning. Cider vinegar is rich in the vitamins, minerals and trace elements found in apples, especially potassium; it normalizes acid levels [pH] in the stomach, improves digestion and the assimilation of nutrients, reduces intestinal and faecal odours, helps cure constipation, alleviates some of the symptoms of arthritis and helps prevent bladder stones and urinary tract infections."
Boron in Vinegar!
Boron is a mineral which is necessary for both plant and animal life. The human body does not make strong, straight bones when it is missing from the diet. One reason for this is that boron plays a critical role in the way the body uses calcium. Without boron, calcium cannot form and maintain strong bones.
When vinegar releases its boron in the body, all sorts of wonderful things happen. Boron affects the way steroid hormones are released. Then it regulates their use, and how long they stay in the body.
The boron and hormone connection is vital to bone formation. Blood and tissue levels of several steroid hormones (such as estrogen and testosterone) increase dramatically in the presence of boron. Both of these are needed to complete the calcium-to-bone growth cycle. This relationship between hormones, boron, and calcium helps to explain why estrogen replacement is about the only treatment for osteoporosis.
Vinegar Through The Ages
Vinegar has been used to cure ailments for centuries. For hundreds of years, folk medicine practitioners have recommended daily doses of apple cider vinegar, not only for specific medical problems, but also for overall food health. In Asia vinegar is called the friend of Chinese herbs because it is often used to process herbal preparations. It is also successfully used in modern Chinese medicine.
Natural Apple Cider Vinegar: One of Mother Nature’s Most Perfect Foods
Fermenting sweet juice makes vinegar. The juice turns to wine or cider which is allowed to ferment a second time until the alcohol mixes with oxygen in the air, changing it into acetic acid and water. Natural---that is, undistilled, raw, apple cider vinegar is often called one of Mother Nature's most perfect foods. Apple cider vinegar should be made from fresh, crushed apples that are allowed to mature naturally in wooden barrels. Natural apple cider vinegar, found in health food stores, should be a rich amber color with the "mother" quite visible as sentiment on the bottom. The strength of vinegar is important. All varieties of vinegar contain about 4 to 7 percent acetic acid, with 5 percent being the most common amount. Acetic acid is what gives vinegar its tart and sour taste.
There is nothing beneficial about commercial distilled vinegars except for pickling, cleaning and disinfection ---they have no health value! They do not contain the health values of raw apple cider vinegar with the mother still intact and viable. Distilled white vinegar and cider vinegar sold in supermarkets are considered "dead" vinegars with none of the enzymes and other live factors that make raw, unpasteurized vinegars so valuable. Distilling removes the beneficial "mother" from the vinegar, thereby, destroying the powerful enzymes and life giving minerals such as potassium, phosphorus, natural organic sodium, magnesium, sulphur, iron copper, natural organic fluorine, silicon, trace minerals, pectin and other powerful nutrients. Also destroyed are natural malic and tartaric acids, which are important in fighting body toxins and inhibiting unfriendly bacteria growth.
Apple cider vinegar has shown to be an extremely valuable constituent in the body's biochemical operations and an essential building block in the construction of many complex substances in the body. Vinegar is low in calories and carbohydrates but does contain small amounts of calcium, phosphorus, iron and, of course, lots of potassium. A cup of ACV is 98.8% water, has 34 calories, a trace of protein, and no fat. (Moore p.viii) Acetic acid, the principal constituent in vinegar, plays an important role in the release of energy from fats and carbohydrates. It is of primary importance in the body's metabolism.
Apple Cider Vinegar Can Make Any Living Thing Healthier
"Potassium deficiency is a proven contributing cause of many illnesses, including; Arthritis, kidney stones, atrial fibrillation, adrenal insufficiency, celiac disease, high blood pressure, coronary artery disease, ulcerative colitis, hypothyroidism, irritable bowel syndrome, Alzheimer's disease, multiple sclerosis, myasthenia gravis, Crohn's Disease, lupus, atherosclerosis, diabetes and stroke." - by Linda Page, N.D., Ph.D.
Dr. D.C. Jarvis, MD who wrote "Folk Medicine, A Vermont Doctor's Guide to Good Health" and "Arthritis and Folk Medicine”, is completely convinced that apple cider vinegar could make any living thing healthier. He believes, Potassium, which is found in just the right amounts in natural apple cider vinegar "is so essential to the life of every living thing and that without it there would be no life. Potassium is the most important of all minerals that are necessary for good health." Potassium's main function is to promote cell, tissue and organism growth. It is necessary to replace dead cells and tissue. There is no better source of potassium than vinegar---particularly natural apple cider vinegar.
Dr. Jarvis believes Apple cider vinegar can help fight infection, simply by keeping fluids where they belong---in body cells, not in bacteria. Bacteria need moisture to thrive. As bacteria multiply, they will pull necessary fluids from healthy cells in order to flourish, particularly during times of stress when resistance is low. Stress is a major agent in causing a previously sub-clinical problem to break into a full-blown illness. If the process goes unchecked illness will occur. In order to defeat bacterial infections and illness it is important to keep moisture in the cells and prevent germs from depleting that moisture. According to Dr. Jarvis: "If there is enough potassium in each body cell, it will draw moisture from the [harmful] bacteria, instead of the bacteria taking moisture from the body cells." Therefore by providing natural sources of potassium in the diet (fruit, berries, sprouts, edible leaves, edible roots, etc.) and including apple cider vinegar to that diet the body cells are pr vided with the necessary moisture-attracting potassium. It is interesting to note that many traditional medicines used to combat bacterial illness also work by depriving bacteria of moisture and thus keeping fluids inside the cells
Acidic pH Balance Will Discourage Bacteria, Yeast & Fungal Growth. Apple cider vinegar destroys microorganisms, including bacteria, fungi, viruses and others, and prevents poisons from reaching the rest of the systems of the body. It has been proven to inhibit the growth of gram-negative bacilli, Pseudomonas, and Candida. The acid nature of vinegar makes the digestive tract environment unpleasant for germs and fungus. Apple cider vinegar has proven to be a natural treatment (and preventative) in simple cases of avian pediatric digestive disorders. Dr. Jarvis through his own research believes that apple cider vinegar will lower bloods natural alkalinity, bringing it closer to a natural healthy acid state. A naturally acidic digestive tract digestive, with the correct pH balance, will discourage bacteria and is less likely to grow yeast and fungus. Apple cider vinegar can assist the natural process of breaking food in the stomach. The acidic qualities of ACV will help break down protein, in the digestive system, for absorption into the bloodstream.
WHAT DOES IT DO ?
Amongst other things, cider vinegar is very effective in detoxicating various organs in the body together with the blood stream. Hence it is a purifier, as it has a means of breaking down fatty, mucous and phlegm deposits within the body. It therefore, promotes the health of the vital organs of the body e.g. kidneys, bladder, liver etc., by preventing an excessively alkaline urine. Cider vinegar also helps oxidate the blood which consequently prevents the blood from becorning too thick and gluey, which gives rise to a strained heart and blood vessels resulting in high blood pressure. Cider vinegar also promotes digestion, assimilation and elimination and it neutralizes any toxic substance taken into the body. There have been a number of instances where people who had taken a mixture of cider vinegar and water before meals were unaffected by diarrhoea, or digestive upsets, whilst their companions who ate the same meal were. Hence the cider vinegar seemed to neutralize the harmful substances in the food eaten.
EFFECTS OF CIDER VINEGAR ON THE BLOOD
When the blood is deficient in some minerals or biochemic salt, ill-health is the outcome e.g. boils break out, suppurating blisters become apparent, pimples appear on the face etc. It has been found however, that cider vinegar helps with the cleansing as well as the clotting of the blood. Oxidation of the blood is very important and cider vinegar is again an effective treatment for this. Besides introducing the important minerals into the blood stream, as mentioned above, cider vinegar also helps in the clotting of blood. This is of tremendous help to those people who are commonly termed 'bleeders', as they live their lives in fear of cutting themselves due to the bloods inability to clot, and it will also enhance the healing process.
Apple Cider Vinegar On The Farm
For the past year and a half I have routinely added apple cider vinegar, to my baby birds' hand-feeding formula, to all drinking water and sprinkled some on the food of the animals here at our aviary and small dairy farm. These animals include several species of breeding exotic parrots, chickens, ducks, dogs, cats and LaMancha dairy goats. The vinegar keeps the water bowls and bottles very clean and sanitary and the animals seem to love it--- of course, the nutritional and health benefits are a plus. Apple cider vinegar added to young birds drinking water encourages early weaning and healthy weight gain and they will feather out faster. Adding a little raw apple cider vinegar to the hand-feeding formula water can prove nutritionally beneficial and help to inhibit the growth of yeast, fungus and bacteria. In formula a ratio of about ¼ tsp per 4 oz water is best.
You may safely add cider vinegar to food and/or drinking water, starting with small amounts and building up to ½ to 1 teaspoon per 15 pounds of body weight or about 1 tsp apple cider vinegar (health food store variety best) to 8 oz water. That is about ¼ cup per gallon of water and/or you may sprinkle or spray small amounts on bird's food. Gradually add small doses to food over time, you can help even the most finicky eater to accept this. Do not use metal food or water dishes when using vinegar, stainless steel is OK.
Why Vinegar? Because it can be used medicinally, gets rid of poisons in the body, has disinfecting and cleaning properties and is a natural, nontoxic, biodegradable substance. That is, vinegar is an unadulterated food, a powerful cleansing agent and healing elixir---a naturally occurring antibiotic and antiseptic that fights germs and bacteria. We would be smart to make use of vinegar in our own lives and in our avian nurseries and breeding facilities. --- For a healthier, stronger, longer life for our animals and ourselves. For further reading on vinegars medicinal and antiseptic qualities:"
Benefits of Apple Vinegar Therapy in Various Diseases.
- Helps Digestion, relieves in Acidity & Gas
- Alkalizes The Body.
- Re-Mineralises - High In Potassium, Magnesium, Calcium.
- Tops up important Vitamins and Trace Elements.
- Increases the Metabolism best for weight loss.
- Helps with Constipation.
- Eases with Joint and General Body Stiffness
- Helps Regulate Blood Pressure.
- Helps to Fight Infection
- Treating all types of Arthritic Pain
- Eases Osteoporosis
- Helps Treat Sore Throats
- Reduces Prostate Problems
- Improves Cell Function
- Helps with Insect Bites & Stings
- Improves Symptoms of Muscle Cramps
- Cleans of Bladder, Kidneys, Blood, Liver & Gall Bladder etc
- Headaches & sinus problems Best folk remedy for Treating & Preventing, Heart Blockages . ( visit our website)
- Relieving in Asthma
- Helps dissolving Kidney & Gall Bladder Stones
- Acts as a Balm for Sunburn
- Helps with Shingles (Herpes)
- Reducing cholesterol (The dangerous LDL cholesterol type)
- Often Cures Allergies (environmental, pet and food)
- Helps Clear Acne
- Relieves Chronic Fatigue
- Clears Candida
- Resolves Acid Reflux .
- Treating Gout by dissolving uric acid in joints
- Regulating the water content in the cells and body reducing water retention in the body (Anti-cellulite)
- Reducing excess sodium from the body
- Assists in preventing circulatory problems
- Helps with diminishing premature calcification of the arteries
- Helps increase concentration and memory assists in blood circulation.
- Helps in sugar metabolism . Best for diabetes to control fasting sugar.
Vinegars and Acetic Acid Bacteria. International Symposium; May, 2005;
Available at:http://www.vinegars2005.com/images/Vin_2005_book.pdf. Accessed March 9, 2006.
Naz?ro?lu M, Güler M, Özgül C, Saydam G, Küçükayaz M, Sözbir E.
J Membr Biol. 2014 Aug;247(8):667-73. doi: 10.1007/s00232-014-9685-5. Epub 2014 Jun 4
Shishehbor F, Mansoori A, Sarkaki AR, Jalali MT, Latifi SM.
Pak J Biol Sci. 2008 Dec 1;11(23):2634-8.
Mota AC, de Castro RD, de Araújo Oliveira J, de Oliveira Lima E.
J Prosthodont. 2014 Sep 14. doi: 10.1111/jopr.12207
Budak NH, Kumbul Doguc D, Savas CM, Seydim AC, Kok Tas T, Ciris MI, Guzel-Seydim ZB.
J Agric Food Chem. 2011 Jun 22;59(12):6638-44. doi: 10.1021/jf104912h. Epub 2011 May 18.