Category Archives: About Apple Cider Vinegar

Apple Cider Vinegar for Weight Loss.

According to Men’s Health Magazine:

The science behind apple cider vinegar and weight loss

“There is some evidence that acetic acid can be good for weight loss, since it targets body fat,” explains Carol Johnston, Ph.D., R.D., associate director of the nutrition program at Arizona State University, who has done extensive research on the subject. “When you consume small amounts of acetic acid through apple cider vinegar, it activates your metabolism to help your body use fat as a form of energy rather than storing it,” Johnston says.

In one study, obese rats that were fed high-fat diets lost a significant amount of body fat when acetic acid was added to their food. In another study published in the journal Bioscience, Biotechnology, and Biochemistry, people lost an average of four pounds in 12 weeks after consuming one to two tablespoons of diluted apple cider vinegar daily.

The acetic acid in vinegar can be beneficial in other ways, since it may help control your appetite, says Johnston. Apple cider vinegar has been shown to be most effective when paired with a diet full of starchy foods, as the acid slows down the digestion of starch. This could potentially assist dieters, because slow digestion keeps you feeling fuller, longer.

There’s also some evidence that drinking apple cider vinegar before a starchy meal could help keep your blood sugars stable, making you less likely to crave sweet snacks.

But does apple cider vinegar actually work to help you lose weight?

Johnston says it’s worth trying — provided you’re not looking for immediate results. “Vinegar is not a magic bullet for weight loss. I have seen very modest weight loss in my studies, of one to two pounds after 12 weeks,” she explained to the Washington Post.

If you eat whole foods with a high starch content, like potatoes or rice, you can try making apple cider vinegar a daily precursor to your meals. There is no official recommended dosage, since the research on apple cider vinegar use is limited, but Johnston recommends mixing one to two tablespoons with eight ounces of water to drink before meal time. (Be careful not to add any more — because it contains acetic acid, drinking a ton of straight ACV could cause esophagus burns or erode tooth enamel.)

Acetic Acid and Weight Loss:

Acetic acid is a short-chain fatty acid that dissolves into acetate and hydrogen in the body.

Some animal research suggests that the acetic acid in apple cider vinegar may lead to weight loss in several ways:

  • Lowers blood sugar levels: In one rat study, acetic acid improved the ability of the liver and muscles to take up sugar from the blood .
  • Decreases insulin levels: In the same rat study, acetic acid also reduced the ratio of insulin to glucagon, which might favor fat burning .
  • Improves metabolism: Another study in rats exposed to acetic acid showed an increase in the enzyme AMPK, which increases fat burning and decreases fat and sugar production in the liver
  • Reduces fat storage: Treating obese diabetic rats with acetic acid or acetate protected them from obesity and increased the expression of genes that reduced belly fat storage and liver fat.
  • Burns fat: A study in mice fed a high-fat diet found a significant increase in the genes responsible for fat burning, which led to less body fat buildup .
  • Suppresses appetite: Another study suggests acetate may suppress centers in the brain that control appetite, which can lead to reduced food intake .
Apple Cider Vinegar Increases Fullness and Reduces Calorie Intake

Apple cider vinegar may promote fullness, which can decrease calorie intake .

In one small study of 11 people, those who took vinegar with a high-carb meal had a 55% lower blood sugar response one hour after eating.

They also ended up consuming 200–275 fewer calories for the rest of the day .

In addition to the appetite-suppressing effects of acetic acid, vinegar has also been shown to slow down the rate at which food leaves your stomach.

In another small study, taking apple cider vinegar with a starchy meal significantly slowed stomach emptying. This led to increased feelings of fullness and lowered blood sugar and insulin levels .

On the other hand, some people may have a condition that makes this effect a bad thing.

Gastroparesis, or delayed stomach emptying, is a common complication of type 1 diabetes. Timing insulin with food becomes problematic, since it is difficult to predict how long it will take for blood sugar to rise after a meal.

Since vinegar has been shown to further extend the time food stays in the stomach, taking it with meals could worsen gastroparesis


Men’s Health Magazine: Does Apple Cider Vinegar Help You Lose Weight?  An expert explains why it’s not a quick fix. BY DANIELLE ZICKL AND MELISSA MATTHEWS JUN 22, 2018

Secret of Apple Cider Vinegar’s Benefits

More Apple Cider Vinegar Benefits:


The Secret That Makes Apple Cider Vinegar So Beneficial

Many viruses, including the cold and flu, thrive in an acidic environment. Because of our modern diet, most of us have acidic body pH.

Even though it’s tart, apple cider vinegar primes your body to become more alkaline.

And when your body’s more alkaline, a lot of positive things happen:

  • You start metabolizing more energy, which boosts mind and body
  • You promote higher levels of antioxidants in your blood
  • You sleep deeply and wake up refreshed

Which Vinegar Will Give Me the Boost I Need?

Not all vinegars are created equal.

For example, those cloudy-looking ones that you probably avoid at the grocery store?

They’re packed with alkalinizing compounds.

And once you get the right vinegar in your hands, the ways you can use it to cleanse your life are endless. ACV is among other things…

  • An all-purpose cleaning solution with ACV that literally costs pennies and takes 5 minutes
  • A simple foot scrub to heal corns, blisters, and calluses
  • A 100% natural way to replace your weed killer with apple cider vinegar
  •  weight loss supplement.
  • The single best way to kill mildew on the spot

History of Apple Cider

Apple Cider – A History

Apple cider has quite a history in the United States. The first apple trees made it to Boston in 1623 and they were widely planted by the early 1800’s. Cider, hard cider in those days, was a drink from the old country which quickly established itself here in the 18th and 19th centuries. Before the development of preservative techniques, fresh cider rapidly and naturally fermented into hard cider. This was considered a way to “store” your apples after season being thought of as a safe and family drink. In fact, cider was regarded as safer than drinking water, due to the lack of effective water treatment. Presidents like John Adams popularized the health benefits of cider as it became the drink of choice for early Americans.

In the mid-1800’s, cider production began to decline due in part to urbanization, the introduction of beer and the temperance movement. In 1899, 55 million gallons were produced which by 1915 or so was down to 13 million gallons; and then in 1919, production declined even further as prohibition was the law of the land.

Since the apple varieties used to make “hard” cider were not suitable for making a “fresh” cider, many orchards converted to sweeter cultivars, actually taking out or burning their cider trees. When prohibition ended, the damage was irreversible to the hard cider industry, as the trees were gone and new plantings would take years to establish.

During the mid-1900’s, many Wisconsin apple growers produced “fresh” cider. Most orchards and many homeowners had cidermills that would turn out raw cider in the Fall of the year.

In the 1990’s, new FDA rules called for the pasteurization of any cider not sold directly from the orchard that pressed it to the final consumer. Plus, any cider sold direct had to carry a warning label that the product may contain harmful bacteria that can cause serious illness in those with a compromised immune system. This was another hit to the apple cider industry, causing many producers – including Wisconsin apple growers — to get out of the cider business.

But, this is not the end of the story! Nationally, in the last 10 years, cider has begun making a comeback. In 2004, national hard cider production was reported at 4.25 million gallons and by 2011, that had more than doubled to 9.2 million gallons! Euromonitor expects U.S. cider sales to grow 10.6 percent on average, or 65 percent overall, from 2011 to 2016, with beer as a whole down 1 percent.

In 2013, it was reported that the United States had 202 cideries, coming second after the United Kingdom with 300.

Wisconsin has seen similar trends. In the last ten years, nine cideries have been established producing hard cider in Wisconsin and more are starting up. They crisscross the state being located in Bayfield, Burlington, Stockholm and Ellison Bay as well as places in between. It is evident that hard cider is a developing industry in the state.
On the fresh cider front, the Wisconsin Apple Growers Association represents 170 commercial apple growers from across the state. In 2012, of those reporting, 53 indicated that they sold cider. Of that, 50% indicated they sold “natural” (raw) cider and 50% indicated they sold pasteurized cider. Some sold both.
Provided by the Wisconsin Apple Growers Association.

ACV Makes the Best Hair Rinse

In order to explain why apple cider vinegar (ACV) is beneficial to your hair, we first have to understand why pH balance is so important and how other products can effect it. You’ve heard commercials and products mention pH balance in their hair care products. Let’s explain why it’s important to healthy hair.

About Hair pH and Why it’s Important.

Healthy hair (and skin) has a low acidic pH of 4.5 – 5. Ideally, products that we use in our hair should fall into this range. The lower the acid pH range of the product we use (but not to the extreme end of the acidic spectrum), the more tightly closed the cuticles become – protecting the inner cortex of the hair strand, preventing damage and giving the hair a sheen as the tightly closed cuticles reflect light.

vinegar hair rinseWhen we use products with a high pH (or high alkaline range) they cause the scales on the hair’s cuticle to lift, swell and open – leaving the inner cortex unprotected and vulnerable to damage. Relaxers and permanent hair dyes fall in the very high 10 – 13 range and this is why a ‘neutralizing’ shampoo is used after most damaging hair treatments to get the hair back to it’s normal 4.5 – 5 pH range.
When the cuticles of the hair shaft are raised and the hair is handled and/or combed in this state, the cuticles chip, leading to rough, damaged strands. It is important to also note that deep conditioning with heat will raise the cuticles to allow the treatment to penetrate deep into the hair shaft which is why it is always advisable to rinse out your deep conditioners with cool water to seal the cuticles back.
Not all shampoos and conditioners have an ideal 4.5 – 5 pH range and not everyone is that dedicated to use pH strips to check their shampoos and conditioners before use which is where Apple Cider Vinegar comes in.
ACV falls within the 3 – 4 acidic pH range which means it will tighten the cuticle (protecting the inner hair cortex)  impart shine, smoothness and easier movement of our hair strands. In addition, ACV has anti fungal, anti viral, and anti bacterial properties making it beneficial in the treatment of dandruff, psoriasis and other dry scalp issues.

ACV hair rinseMake your own hair rinse and save.

Believe it or not, these hair care products in the photos we’ve posted run from $35 to $39 dollars. That’s just crazy. You can make your own ACV hair rinse for a fraction of that.
To get the most out of it , I believe it’s best to use as a final rinse after rinsing out your deep conditioner – dilute 1 part ACV to about 4 parts cold water (you don’t want to make your mix too strong as it can end up drying out your hair) pour over your hair and leave for about 2 minutes then rinse with cool water and proceed to styling. Most people are normally put off by the smell but after rinsing and drying your hair, the smell usually goes away.

The “mother” of Apple Cider Benefits

How Apple Cider Vinegar is Made.

Organic, raw apple cider vinegar is allowed to ferment naturally, and if done correctly, this process leaves behind the “mother of apple.” This is a cobweb-like substance that will float at the top of organic apple cider vinegar and is actually a kinda gross-looking, slimy gel. Non-organic apple cider vinegar is pasteurized, and the mother of the apple is destroyed. Even organic apple ciders will remove the mother before bottling their vinegar because if they left it it would just gross people out too much.

apple scoby or "the mother"The mother of apple is where all the health benefits really are. Mother – or SCOBY being the technical term meaning Symbiotic Culture Of Bacteria and Yeast –  is what also gives Kombucha tea it’s health benefits. Think of SCOBY as the coral reef of the bacteria world, a living environment of bacteria and yeast that is rich in enzymes, proteins, and pectin.  Organic varieties are the most beneficial when used to treat health conditions such as acid reflux, irritable bowel syndrome and diabetes because even though the mother is removed before bottling, the health benefits are left in tact.

The Benefits of Apple Cider Vinegar (ACV).

  1. High in acetic acid, which has potent biological effects
  2. Can kill many types of bad bacteria – Hippocrates, the father of modern medicine, used vinegar for wound cleaning over two thousand years ago.
  3. Quality apple cider vinegar also contains some amino acids and antioxidants.
  4. Lowers blood sugar levels and fights diabetes-Vinegar has been shown to have numerous benefits for insulin function and blood sugar levels. Apple cider vinegar helps prevent blood sugar spikes by reducing the rate at which food leaves the stomach and enters the lower digestive tract. This slows down its absorption into the bloodstream

    • Improves insulin sensitivity during a high-carb meal by 19-34% and significantly lowers blood glucose and insulin responses.
    • Reduces blood sugar by 34% when eating 50 grams of white bread.
    • 2 tablespoons of apple cider vinegar before bedtime can reduce fasting blood sugars by 4% .
    • Numerous other studies, in both rats and humans, show that vinegar can increase insulin sensitivity and significantly lower blood sugar responses during meals
  5. Helps you lose weight by making you feel full.Given that vinegar lowers blood sugar and insulin levels, it makes sense that it could help you lose weight.Several human studies suggest that vinegar can increase satiety, help you eat fewer calories and even lead to actual pounds lost on the scale.Vinegar along with high-carb meals can increase feelings of fullness and make people eat 200-275 fewer calories for the rest of the day.
  6. Lowers cholesterol and reduces your risk of heart disease.Studies in rats showed that apple cider vinegar can lower cholesterol and triglyceride levels.Apple cider vinegar may also contain the antioxidant chlorogenic acid, which has been shown to protect LDL cholesterol particles from becoming oxidized, a crucial step in the heart disease process.There are also some studies showing that vinegar reduces blood pressure.
  7. May have cancer protective properties. Some studies have shown that vinegar can kill cancer cells and shrink tumors.

Warnings: Never drink apple cider vinegar straight. 

It can burn your esophagus. This is why Bluebird Orchards developed a ACV tonic water drink that gives you all the benefits of ACV without the strong taste or burning. So now you can enjoy it on a daily basis.

There are no side effects reported with normal consumption of apple cider vinegar. Over-consumption however may cause tooth decay like most acidic foods will. Also anyone who has a disease that may be compounded by the slowing of food absorption, such as gastroparesis, should be cautious about their intake of any vinegar and pickled foods.