Some research on the health aspects of Apple cider vinegar
How is cider vinegar made? Simply, the apple jucie ferments to alcohol in time a second fermentation process begins. the alcohol is converted by acetic acid-forming bacteria (the mother) into vinegar. Vinegar must legally have an acetic level of 5% for apple cider vinegar this is made up of 4% acetic acid and 1% malic acid which comes from the apple.
In 9158 Dr. JC Jarvis wrote the famous 'Folk Medicine' in which he extolled the virtues of apple cider vinegar claiming cures for arthritis, diabetes, migraines, chronic fatigue, to help weight loss (in that fat would be burned instead of stored and today's modern twist folk say it is a natural antioxidant. Well its official BBC radio 2 article Tuesday June 30th 2009 Japan's research into vinegar - fat is burned off not stored by taking drinking a little vinegar (could take it in a nice sald dressing) before eating. Further info see article in www.timesonline.co.uk - Life & style - article by Ursell
So how true is this and what scientific findings in 2009 ?
To date I have found no strict medical research but many nutritionalists and animal health workers have much to say. Vinegar contains small amounts of potassium, calcium, iron, pectin and magnesium. There are no vitamins, fibre or amino acids as claimed by some. Enzymes would not cope with the high acidity levels found in vinegar.
The Arthritis Foundation supports apple cider vinegar as an unproven arthritis remedy. Respect must be given to the thousands of testimonies that swear by a daily dosage of 2 teaspoons to help improve joint movement. Dr. Carol Johnson writing in the Diabetic Journal found that apple cider vinegar improves insulin sensititity in high carbohydrate meals with Type 2 diabetes.
