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Apple Cider Vinegar

One of Mother Nature’s Most Perfect Foods

 These proposals however don't substitute the advice of your doctor and the      reader assumes all risks from the use, non use or minuse of this information.

Apple Cider Vinegar Through The Ages

Vinegar has been used to cure ailments for centuries. For hundreds of years, folk medicine practitioners have recommended daily doses of apple cider vinegar, not only for specific medical problems, but also for overall food health. In Asia vinegar is called the friend of Chinese herbs because it is often used to process herbal preparations. It is also successfully used in modern Chinese medicine.

It is amongst the oldest of foods and medicines know to man. For its healing ways, vinegar has been used for thousands of years. In 400 B.C, Hypocrites, known as the father of medicine, treated patients with vinegar, making it one of the world's first medicines. Throughout biblical times, vinegar was successfully used to treat infections and wounds. For centuries medical textbooks have listed various ways to use vinegar. These uses include everything from keeping a sharp mind to purifying the waters of the body and to easing pain and alleviating dozens of other ailments. Modern laboratory analysis verifies the antibacterial and antiseptic properties of vinegar. Many of the old-time uses are just as applicable now as they were centuries ago.

Apple Cider Vinegar healing properties

Apple cider vinegar is probably the best detoxifier for the body. As such, it is shuld be considered a critical component of the fountain youth

The benefits of apple cider vinegar have been proclaimed by the ancient Egyptians and have been traditionally used by them to treat ailments of all kinds. In fact they believed apple cider acted as a tonic improving the circulation and flow of blood. Apples are allowed to ferment and this fermented fruit acid, which is loaded with pectin and minerals like potassium, chlorine, magnesium, sodium and calcium, seems to be a panacea. In addition it contains vitamins and beta-carotene. In fact experiments have proved that it contains carbolic acids, aldehydes, ketones, alcohols and acetates also. It is no wonder than that the health benefits of apple cider vinegar are infinite. Pectin in the apples is a fiber, which attaches itself to cholesterol globules, and when combined with the herb centella aids in getting rid of bad cholesterol and helps in regulating blood pressure. This fruit acid is often used by some as a final hair-rinse.

The virtues of apple cider vinegar seem to extend itself beyond normal peripheries. Every constituent seems to play an important role. The malic acid and acetic acid present help to combat fungal and bacterial infections and relieves painful joints. The malic acid dissolves the deposits of uric acid, which form around the joints, and slowly pushes the acid deposits out of the body. It seems to even have some effect on viruses. The amino acids present in apple cider vinegar act as an antibiotic and an antiseptic. It has been known to drastically reduce the toxicity in the body. This is because the acetic acid is able to form acetate compounds, which are not so toxic. This property makes it very useful while treating insect bites and skin allergies

Apple cider vinegar is one of the most important natural remedies in healing the body. It helps you with arthritic conditions, and other illnesses such as:

  •  allergies
  • arthritis
  •  sinus infections
  •  flu
  •  high cholesterol
  •  acne
  •  chronic fatigue
  •  candida
  •  weight loss
  •  acid reflux
  •  contact dermatitis
  •  sore throats
  •  skin lesions
  •  hair loss
  •  acted as a tonic improving the circulation and flow of blood
  •  reduces stress

Apple Cider Vinegar Usage

Arthritis tonic and treatment; 2 spoonfuls of apple cider vinegar and honey in a glass of water three times daily.

Apple cider vinegar and weight loss

Use of apple cider vinegar for weight loss can be traced to ancient Egyptians. It was believed that apple cider vinegar propelled the body metabolism to burn fat faster. Its cholesterol reducing properties might be the secret behind its ability to burn fat too. The combination of acetic vinegar and fruit pectin may be effective in weight loss. While proponents of the apple cider vinegar diet claim that a few teaspoons of apple vinegar before a meal can help you shed weight, others call it                                     a fad diet.
There is no scientific evidence showing that apple cider vinegar can aid in weight loss. Followers of the apple cider vinegar diet claim that it is effective against weight loss when complemented by a sensible diet and exercise program. Apple cider vinegar diet involves consumption of 2-3 teaspoons of apple vinegar before every meal. It may be difficult at first due to the strong acidic nature of the vinegar

Apple cider vinegar speeds up metabolism especially when taken regularly before meals and if used in conjunction with a sensible diet and exercise program it can be a powerful aid in keeping your weight under control.

Chronic Fatigue: Vinegar Cure

By Shomatsu Osada

As soon as you take vinegar, it starts to eliminate fatigue. You can notice this in only two hours.

You can confirm this. If you look at your urine two hours after you take vinegar, and you will find it to be more clear. Or, if you are unwilling to look at it closely, examine it with a piece of pH test paper (litmus paper). Before you take vinegar, the pH test paper will show that your urine is acidic, due to fatigue-creating substances in your body. Two hours after you take vinegar, the test paper will show more alkaline. These results mean that the previous fatigue substances were decreased or removed by taking the vinegar.

The liver dissolves the poisonous matters which were made in our body, so we must always keep it working well. Meat, fish, eggs, coconut oil, greens, and other nourishing foods as well as vinegar act like medicines for the liver.

Krebs' Theory
The theory of Dr. Krebs, a British scientist, explains how vinegar can eliminate fatigue. He was awarded the Nobel Prize for proving this theory in 1953. Through it, he explains clearly how food is changed into energy, or burned, in the body of almost all animals including human beings and bacteria. He also explains what fatigue is and how it can be eliminated.

I owe this knowledge about the relation between vinegar and fatigue to the late Doctor of Pharmacology and Professor Emeritus, Shichiro Akitani of Tokyo University. He was fascinated by this subject and found clues to solve these problems during the World War II. Though a busy man, he took every opportunity to recommend people take as much vinegar as possible.

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The Ohio State University Extension
Human Nutrition

1787 Neil Avenue, Columbus, OH 43212

                     Making Cider Vinegar at Home

Two factors require special attention when making vinegar at home: oxygen supply and temperature. Oxygen is spread throughout the mixture by stirring it daily and by letting air reach the fluid through a cheesecloth filter, which is used in place of a regular lid. The temperature of fermenting cider should be kept between 60 and 80 degrees Fahrenheit (F). Lower temperatures do not always produce a usable vinegar, and higher ones interfere with the formation of the "mother of vinegar." Mother of vinegar is a mat that forms on the bottom of fermenting wine that has gone bad.

Do not use a metal container when making vinegar; acid in the mixture will corrode metal or aluminum objects. Glass, plastic, wood, enamel, or stainless steel containers should be used for making or storing vinegar. The same holds true for making or storing foods that have more than 1 Tablespoon of vinegar in the recipe.

                            Steps for Making Cider Vinegar

The following steps must be followed to make a high-quality cider vinegar:

    1.  Make a clean cider from ripe apples.
    2.  Change all of the fruit sugar to alcohol. This is called "yeast fermentation."
    3.  Change all of the alcohol to acetic acid. This is called "acetic acid          fermentation."
    4.  Clarify the acetic acid to prevent further fermentation and decomposition
.

Step 1--Making Cider

Cider is made from the winter and fall varieties of apples (summer and green apples do not contain enough sugar). Fruit should be gathered, then washed well to remove debris. Crush the fruit to produce apple pulp and strain off the juice. Use a press or cheesecloth for straining.

Adding yeast to activate fermentation is not essential, but will speed up the process. Special cultivated yeasts are available for this purpose at wine-making shops and biological labs--bread yeasts are not recommended. To make a starter, crumble one cake of yeast into one quart of cider. This makes enough starter for 5 gallons of cider; double the recipe proportionately when making more.

Steps 2 and 3--Making Alcohol and Acetic Acid

Pour all of the liquid into one or more containers to about three-quarters capacity; do not close the lids on the containers. Stir the mixtures daily. Keep the containers away from direct sunlight and maintain the temperature at 60 to 80 degrees F. Full fermentation will take about 3 to 4 weeks. Near the end of this period, you should notice a vinegar-like smell. Taste samples daily until the desired strength is reached.

Step 4--Filtering

When the vinegar is fully fermented, filter the liquid through several layers of fine cheesecloth or filter paper--a coffee filter works well for this. This removes the mother of vinegar, preventing further fermentation or spoilage of the product.

Storing Your Vinegar

The vinegar is now ready for storage in separate, capped containers. Stored vinegar will stay in excellent condition almost indefinitely if it is pasteurized. To pasteurize, heat the vinegar before pouring it into sterilized bottles, or bottle, then place in a hot water bath. In both cases, the temperature of the vinegar must reach at least 140 degrees F to sterilize the product, and should not exceed 160 degrees F. Use a cooking thermometer to ensure the correct temperature is met. Cool the containers and store at room temperature out of direct sunlight.

Flavored Vinegar

Flavoring can be added to homemade vinegar just before bottling. Good examples of additives include green onion, garlic, ginger, or any combination of dried or fresh herbs. To make flavoring, place material in a small cheesecloth bag and suspend in the vinegar until desired strength is reached. This will take about 4 days, except for garlic, which takes only 1 day. For every 2 cups of vinegar, use one of the following: 1/2 cup crushed fresh herbs, 1 tablespoon of dried herbs, 2 large cloves of garlic, or 8 small green onions. Other good flavorings include tarragon, basil, nasturtium, chives, mint, chervil, borage, hot chilies, and raspberries. Adjust the amounts to taste, but be careful not to overload the vinegar. Too much vegetable matter can destroy the acid and ruin the preservative quality of the vinegar.

Some flavorings may not go well with cider vinegar's distinct taste and color. When flavoring store-bought vinegar, use more delicate or decorative flavors. When flavoring store-bought vinegar, you will still need to pasteurize it and use sterile bottles.

Flavored vinegars taste great and have a beautiful color, making them excellent for use in salads. You will be tempted to display flavored vinegar; however, be sure to keep your bottles out of direct sunlight, which will destroy the flavor, acidity, and color of the vinegar.

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                                Tips for Safe Homemade Apple Cider

  • Avoid using apples that have visible signs of decay or mold growth.
  • Wash apples thoroughly before pressing or grinding to make cider.
  • Use a fruit press or small kitchen appliances to crush the fruit.
  • Start by washing your hands and sanitizing equipment.
  • Place washed and rinsed utensils and equipment  in a mixture of 1 tablespoon household bleach per gallon of water for at least 1 minute.
  • Squeeze juice through a clean, damp muslin cloth.
  • pasteurize cider to ensure safety. Heat to at least 160 degrees Fahrenheit and pour into warm jars to prevent breakage.
  • Store cider in the refrigerator for immediate use, or up to ...days.
  • Put cider in the freezer if you want to keep it longer.
  • No drink apple cider vinegar straight.. always drink it well diluted with water.
  • Rinse your mouth well with water after drinking apple cider vinegar.

    Be sure to use strong, sound glass bottles that will not break during fermentation.

    Caution: Young children, elderly and immunocompromised individuals should never              drink freshapple cider unless it has been heated to at least 160 degrees              Fahrenheit.

Sincerely,      

PC. Luis Quiroz Ravines
Founder of the “World Movement of Direct Help to the Poor"

http://www.elmilagrodecomparir.org

http://www.themiracleofsharing.org

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