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Apple vinegar: benefit and harm

Good apple cider vinegar is made from fermented apple wine or fermented apples.According to the classical technology, it is kept in oak barrels and, of course, not pasteurized.You can consider this as one of the ways of preserving fruits, preserving almost all the important substances with which apples are famous.In the process of fermentation, the content of malic acid increases - in fresh fruits it is also present, but in small quantities.It has a special value for health.

Apple vinegar is known since antiquity.We have been told the traditions of how Queen Cleopatra cared for the flawless figure.After plentiful feasts, she was given apple cider vinegar, diluted with water - this improved digestion and, along with other tricks, helped to maintain harmony, freshness of the skin and youth.

Composition

Chemical composition:

  • Caloric value: 21 kcal
  • Carbohydrate: 0.93 g

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  • Ash: 0.17 g
  • Water: 93.81 g
  • Mono and disaccharides: 0.4 g
  • Calcium: 7 mg
  • Magnesium: 5 mg
  • Sodium: 5 mg
  • Potassium: 73 mg
  • Phosphorus: 8 mg
  • Iron: 0.2 mg
  • Zinc: 0.04 mg
  • Copper: 8 μg
  • Manganese: 0.249 mg
  • Selenium: 0.1 μ

The apple cider vinegar contains only the organgical acid:

  • malic;
  • oxalic;
  • lemon;
  • palmitic;
  • is a dairy.

This valuable product contains 50 biologically active organic compounds, including pectin, and 16 amino acids - three times more than in apples.At the same time, the caloric content of apple cider vinegar is three times lower than apple juice.

The content of minerals in natural apple cider vinegar is determined by the composition of the raw materials: iron, potassium, calcium, silicon, sodium, phosphorus, sulfur, etc.

As in vitamins, vitamins( C, A, E, B1, B6, B12)Are preserved better than in fruits, you can consider it as a concentrate of nutrients contained in apples, enriched with valuable organic acids.

The use of apple cider vinegar

Original So, apple cider vinegar inherits its useful properties from apples.Plus it is rich in valuable organic acids, practically does not contain carbohydrates and has an extremely low calorie content.Ideal for diabetics and those who want to lose weight.

Why is apple cider vinegar useful in terms of dieticians?In low-calorie diets it is included as a vitamin-mineral supplement.But not only.Organic acids accelerate metabolism and help burn excess calories. Important: : it can only be diluted with water: no less than "one to one", and preferably - warm.

The benefits of apple cider vinegar for the treatment and prevention of certain diseases have been proven.With a cold, a warm drink( 1 tsp per glass of water) helps to disinfect the tonsils, remove bacterial plaque and mucus, has a mild, warming and pronounced anti-inflammatory effect.It helps to neutralize the pathogenic microflora in the intestine.Lowering the level of cholesterol in the blood improves the condition of the vessels, and this is the prevention of atherosclerosis, varicose veins, improvement of the heart.

Not only useful properties of apple cider vinegar, but also soft, original taste made it a secret weapon of cooks.Replacing table vinegar for apple makes salad dressings, marinades, sauces are more refined, and the dish itself is more useful.

Harm to apple cider vinegar

Apple cider vinegar is primarily an acid, and it should be applied in moderate doses and diluted in the proportions recommended by the doctor or listed in the recipe.

There are contraindications to apple cider vinegar in the following diseases of the digestive and urinary system:

  1. Cystitis and urolithiasis.
  2. Kidney pathology.
  3. Gastritis.
  4. Ulcer of the stomach and duodenum.
  5. Pancreatitis.
  6. Hepatitis.
  7. Cholecystitis.
  8. Colors.

If a person is absolutely healthy, but does not know what harms apple cider vinegar, he can carelessly take recommendations and get irritation of the mucosa or burns of the esophagus, using too strong a solution.

Important: has established the harm of apple cider vinegar for children under three years old.It is not recommended for people in old age.With extreme caution and only after consulting a doctor, you can use apple cider vinegar during pregnancy.

Recommendations

  1. Be careful not to purchase a surrogate.Sometimes called "Apple vinegar" offer a mixture of acetic acid and apple essence, but it is a cheap product that does not have any nutritional and therapeutic value.How to distinguish it from natural?First, carefully read the information on the label.Secondly, be aware that this apple cider vinegar always has a slight dark sediment.
  2. Use only diluted apple cider vinegar.
  3. When used for weight loss, remember: it is not an independent tool, but it increases the effectiveness of a set of activities - diet, exercise and lifestyle.

Apple cider vinegar recipe

How to cook vinegar at home

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The apples should be rubbed and added with the same amount of water.To increase fermentation, you can add 10 g of yeast, 20 g of black bread, 100 g of sugar or a large spoonful of honey into water - per 1 liter.

Infuse the mixture for 10 days in an open container, stir occasionally.Strain, pour into cans, cover with gauze.Fermentation will last 40-60 days.When the gassing stops, vinegar is filtered, bottled and corked.Keep refrigerated.


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