Apple Cider Vinegar is nutrient dense with over 93 different compounds.  It is pectin rich which helps balance cholesterol.  It is a safe weight management food and has the ability to fight joint pain.

Raw Apple Cider Vinegar (ACV) is a naturally fermented food.   Fermented ACV contains enzymes which create a catalytic action on body fat, acting like a solvent.  Enzymes in fermented ACV help attack and dissolve larger quantities of accumulated fat.  This same chemical principle is a meat tenderizer.  When you drink  about 2 tablespoons of ACV in a raw juice or water the enzymes create an emulsifying or lipotropic action.  

You will need:

Long term side effect of stomach acid blockers such as Pepcid, Tagamet, Zantac, Prilosec - Potentially harmful acidity develops in the tissues of the body when the system's ability to eliminate the acids that are produced (metabolic waste, acid forming foods, and the system's various stress mechanisms) is reduced. The stomach is one of the primary venting mechanisms for this build up of hydrogen ions (acids are typified by an abundance of such ions) and when our stomach's acid producing mechanisms are pharmaceutically inhibited, the hydrogen ion concentrations become too abundant to be efficiently eliminated by other pathways of elimination. Consequently, the acids build up in the tissues and fluid compartments of the body, where they greatly interfere with the normal cellular functions. The overly acidic condition of the intercellular fluid compartment makes it an ideal breeding ground for harmful micro-organisms, creating an enormous burden on the immune system. This build-up can lead to fatigue, poor mental and emotional health and eventual chronic degenerative illness.

• Eat more slowly 

• Chew your food thoroughly before swallowing

• Avoid gulping food 

• Use healthier foods and better food combining 

• Drink little fluids with meals which dilutes digestive enzymes

• Use a high quality digestive enzyme if needed - digestive enzymes are reduced as you age, >35.

Pasteurization Is the heating process intended to remove potential problem bacteria from consumable liquids such as milk, juices etc. However the heat process of pasteurization will also remove delicate nutrients and enzymes that may constitute a major portion of the nutritional value of that food.

In the case of Bragg's Raw Organic Apple Cider Vinegar, pasteurization would eliminate the "mother", a major health-giving factor of our vinegar. The strand of complex proteins constitute important delicate enzymes that are a major part of Bragg ACV's health properties.

E Coli and other harmful bacteria Raw Organic Apple Cider Vinegar, unlike juices or ciders, CONTAINS NO SUGARS which would be the growth medium for potentially harmful bacteria such as E Coli. Additionally the high acidic nature of ACV assures that none of these bacteria could exist or propagate

Vinegar may help dieters eat less - Vinegar reduces the body’s insulin response to a carbohydrate meal and increases satiety, say Swedish researchers.

Increasing intake of the common flavouring at mealtimes or consuming it in a drink may therefore help dieters eat less and reduce cravings brought on by sugar peaks after meals.

Lead author of the study, Elin Ostman from Lund University, said her team saw a significant dose-response relationship between the amount of vinegar consumed by 12 healthy subjects and their glucose and insulin responses to white bread.

But she told NutraIngredients.com that the most interesting finding was the effect on satiety as this had not been measured in a previous study by the same group.

"There was a direct relationship between increased acetic acid and satiety,” she said.

For the study, the volunteers were given three amounts of vinegar (18, 23 and 28 mmol acetic acid) diluted in water in combination with a portion of white wheat bread containing 50g available carbohydrates after an overnight fast.

Bread served without vinegar was used as a reference meal.

Blood samples taken during the next two hours assessed glucose and insulin levels while satiety was measured with a subjective rating scale.

“The satiety scores after the highest level of vinegar were rated significantly higher than the reference at 30, 90 and 120 minutes after the meal,” write the researchers in this month’s issue of the European Journal of Clinical Nutrition (vol 59, issue 9, pp983−988).

Olstrom noted that satiety is notoriously difficult to measure.

“It could be interesting to measure it in other ways like looking at the voluntary intake at the next meal,” she said.

However the significant dose−response relationship between levels of acetic acid and blood glucose and serum insulin responses confirmed the results of a previous trial by the group.

Both glucose and insulin responses were about 25 per cent lower at 90 minutes when the volunteers had consumed the highest level of vinegar compared to the reference meal.

This level of vinegar is equivalent to about two to three tablespoons.

Interest in vinegar as a health food is increasing, as people become more interested in natural remedies.

Olstrom said her study could explain why some people feel a benefit from drinking a glass of vinegar and water before a meal.

But while few vinegar makers in Europe allude to health benefits, in Japan vinegar-based drinks have taken off in recent months, owing to beliefs in their medicinal properties.

Earlier this year, the Japan Times reported that the country’s largest vinegar maker, Mizkan Group, had seen the market for drinking vinegar nearly triple to 21.46 billion yen between March and August 2004 from 7.57 billion yen in the same period in 2000.  9/7/2005