Pat Scherven

I started using apple cider vinegar some time ago when a friend gave me a 32 oz bottle. Soon after, I had run out of balsamic vinegar and substituted the raw apple cider vinegar for my salad dressing. It tasted fabulous and I actually seemed to feel better than usual the next day. It lead me to do a little research on the benefits and risks of apple cider, both internally and externally.

Certain apples are preferred in the making of really good apple cider vinegar.  Generally heirloom apples are used depending on their taste, and the maker’s desired balance of tastes. My own recommendation is that it be organic and pesticide free.

The health benefits of apple cider vinegar are numerous and include:

  • Helps to promote healthy skin and clears blemishes
  • Improves bowel irregularity and helps eliminate toxins from the body
  • Helps to regulate blood pressure and bad cholesterol
  • High in malic acid which has anti-bacterial, anti-viral and anti-fungal properties
  • High in potassium, a mineral that is often lacking in our diet, especially for         adults
  • High in acetic acid which slows the digestion of starch and helps to lower          glucose
  • May help with chronic fatigue
  • Some studies have noted that it may be able to slow the growth of cancer cells.

There are risks, too, mostly related to the acidic nature of apple cider vinegar.  They include:

  • It can irritate the lining of the mouth, esophagus and stomach lining
  • Weaken tooth enamel
  • Side effects of certain medications
  • Mineral deficiencies and potential bone loss
  • Potential danger to diabetics

Certainly everyone has a unique health profile, and there are exceptions to all situations. Moderation is always recommended. The benefits of apple cider vinegar are many, and any risks tend to be from over indulgence or it not being properly applied or diluted.

Remember an apple a day keeps the doctor away!!