What's life without a little spice and zing? Vinegar is a common commodity easily found in all households. Back when I was young, my only knowledge of it was the ingredient making my chowmein tangy and yummy but thanks to growing up and science, now I know more about it.
These days we have everything in abundance there are so many types of vinegar available in market displaying a colourful array that it becomes a quest picking one. You have balsamic, distilled white vinegar, Sherry, Rice, Apple Cider vinegar and more.
Today we are discussing our pick out of these and it is Apple Cider Vinegar!
But, first things first, vinegar can be made from most any food containing sugar. It's a two-step process, in the first part bacteria and yeast ferments the sugar and turns it into alcohol. Then in next part, another bacteria turns this alcohol into vinegar. The acetic acid is in high component and responsible for giving it that sour taste.
Now that we know, vinegar is a French translation of sour wine, let's talk about Apple Cider Vinegar (ACV). Like the name suggests it is made from apple cider (Cider is like unfiltered juice) and it is quite the "in" thing. Its popularity has spread like wildfire. A lot of us may have come across how apple cider vinegar is a miracle working wonders on health when ingested and even as a product for non-consumption.
A lot of popularity it's gained is through word of mouth and not backed by science. Maybe it's something to do with "An apple a day keeps the Doctor Away" and since it's made of apples hence the correlation, or maybe not. So we decided to come up with reasons backed by science and give a real picture of how and why you should pick this vinegar. Here's listing few of them:
The best-proven benefit of ACV is in people with type 2 diabetes and those at a high risk of developing diabetes. Type 2 diabetes is identified where the body does not use insulin properly which leads to high blood sugar and all other associated complications. Studies conducted revealed that in taking ACV before meal worked really well with glucose and insulin affect that happens after a meal.
The same study revealed its second most sought after effect. It helps in reducing weight. Although it's not any fat cutting mechanism, it does so by making you feel more satiated and hence you'll consume lesser calories.
We all know the use of vinegar as a cleaner from hair to glass. But research shows that washing your fruits and veggies with a mix of water and ACV cleanses it from bacteria including E.Coli, and toxins. This provides us with a fresh safe produce to consume, reducing the risk of food poisoning
Sometimes the yeast accumulation in our body leads to infections in genital and other areas. The acetic nature if vinegar makes an inhospitable environment for such yeast or fungi, leaving us less at risk
Apart from these, there is, talk of it reducing cholesterol, and blood pressure. But the studies for this are yet to be conducted on humans.
So you pick the ACV looking a little murky from the shelves. Also, there aren't any side effects when used cautiously in our diet. So give it a shot mixed with water for a high in life, but make sure not to go overboard.