Mother of All Vinegars

As far back as 400 BC, Hipocrates, the Father of Medicine, prescribed apple cider vinegar as a healing elixir and antibiotic. It’s said that Civil War soldiers used it to prevent gastric problems and to treat pneumonia and scurvy. And Samurai warriors used a vinegar tonic to increase their strength and power.

Today, the benefits of probiotics, the live microorganisms found in fermented foods, are well-known but rarely praised for their healing potential. Apples themselves are an underrated superfood, providing a multitude of vitamins and minerals, including phosphorous, potassium, magnesium, calcium, iron, and trace elements. When fermented, apple cider vinegar acts as a powerful purifying and detoxifying agent. It breaks down fatty mucous and phlegm deposits in the body, and by minimizing these substances, the vital organs of the body such as the kidneys, bladder and liver, thrive. The liquid is also believed to prevent high blood pressure by oxidizing and thinning the blood. Apple cider vinegar promotes digestion, assimilation and elimination, and neutralizes toxic substances that enter the body.

It’s important to note that only unpasturized, unheated, unfiltered apple cider vinegar is an effective probiotic supplement – find a brand like Bragg Organic, which appears brown and cloudy, the result of a natural accumulation of bacteria called the “mother” of the vinegar.

To reap the benefits of apple cider vinegar, mix 2 tablespoons in a large glass of warm or cold water, with honey to taste. Drink the tonic 2-3 times a day, 2-3 times per week.

Creative Commons image "apple vinegar" by dead_squid on Flickr