In buffets and restaurants, it is close to salads, along with olive oil and salt. Quite used to season the leaves, apple cider vinegar has long been known in cooking.
But not only lettuce or arugula gets an extra flavor with the liquid, because in addition to seasoning, vinegar is used in the preparation of foods to soften red meats or to make fermented breads softer and softer.
The uses of this product are diverse, including outside the kitchen, as it is possible to clean the house and sanitize the rooms, improve health and even do some homemade aesthetic treatments. All this with an accessible product and known for decades by societies.
- 1 What is Apple Cider Vinegar?
- 2 Organic or pasteurized apple cider vinegar?
- 3 How is it produced?
- 4 What is the composition?
- 5 What are the benefits of organic apple cider vinegar?
- 5.1 Has anti-inflammatory properties
- 5.2 Can reduce high blood pressure
- 5.3 Aids in digestion
- 5.4 Helps in intestinal health
- 5.5 Balances glucose
- 5.6 May improve brain functions
- 5.7 Can help with overweight and obesity
- 5.8 Reduces the risk of heart disease
- 5.9 Relieves heartburn
- 5.10 Has antimicrobial action
- 5.11 Other uses
- 6 Uses in cooking
- 7 Aesthetic vinegar: what is it good for?
- 8 Other uses: what is apple cider vinegar for?
- 9 Apple cider vinegar do you lose weight?
- 10 How much to consume?
- 11 How to take apple cider vinegar?
- 12 Where to find and how much does it cost?
- 13 What are the side effects of apple cider vinegar?
- 14 Who can not consume?
- 15 Drug interaction
- 16 Other types of vinegar and their applications
- 17 Vinegar or bleach to clean food?
- 18 Myths and truths
The term vinegar means “sour wine” and its use is not recent, either in cooking or as a therapeutic measure.
Also called cider vinegar, the by-product is obtained through the juice of the fruit. Thus, pieces of apple are crushed and the liquid extracted (juice) undergoes a process of fermentation and aging.
The product gains a brownish-yellow color and the taste is sweeter and softer compared to alcohol (white) vinegars.
Some researchers and adepts of consumption point out that among the components, are organic acids, vitamins , minerals and phenolic compounds.
The average concentration of the products is 5% acid and 95% water, making its use well tolerated by most people. However, just like any food, reactions and sensitivity can occur.
However, according to notes from the United States Department of Agriculture (USA), apple cider vinegar does not contain significant amounts of vitamins A, B6, thiamine, riboflavin, niacin, pantothenic acid (B5), beta-carotene and folic acid .
For decades, popular knowledge has attributed it to antioxidant, anti-inflammatory, healing and functional properties.
A published article traces the trajectory of vinegar in past societies and its therapeutic, medicinal and gastronomic use.
In the 10th century, in China, the product was already used in the sterilization of hands to fight infections. Around the 18th century, American doctors began to use vinegar to treat diseases such as stomach pain, fever, edema (swelling) and flu.
Recently, the interest in the real action of apple cider vinegar has increased, generating research and investigation of the natural product.
Despite being an easy product to find in markets and food stores, apple cider vinegar has two presentations that are quite different.
While the organic or unfiltered type is more common in health food stores or artisanal producers, inorganic or filtered apple cider vinegar is the most common and easiest to find in markets.
In general, the brands that are commercially available are filtered.
Organic x filtered vinegar
Like most industrialized products , apple cider vinegar undergoes some processes to improve the appearance and durability of the liquid. Because it is produced from fruit, artisanal vinegar can change its flavor over time, in addition to presenting a not so clear appearance.
Therefore, in general, apple cider vinegar sold by large companies undergo pasteurization (high product heating) and filtering processes, eliminating microorganism agents that can proliferate and cause disease.
In addition, filtration works by making the liquid clearer, clearer and without deposits of gelatinous substances that naturally form during fermentation. However, this pasteurization compromises the nutritional value and ends up reducing the functional properties of the product.
So, organic apple cider vinegars (handmade or unfiltered) retain some properties of the apple itself, in addition to the products naturally formed during fermentation.
The nutrition studies repository at the Federal University of Rio Grande do Sul points out that studies carried out in 1972 identified up to 33 compounds extracted from organic apple cider vinegar, many of which are derived from the fermentation process. That is, they were not present in the fruit previously.
Scientific evidence still remains scarce on the composition of organic vinegar, but below you can find some of the elements present in each liter of organic product, according to studies:
- Iron: between 4mg and 10mg;
- Copper: between 0.3mg and 0.8mg;
- Calcium: between 50mg and 180mg;
- Zinc: between 2mg and 4mg;
- Lead: between 0.1mg and 0.25mg;
- Tyrosine: between 3mg and 10mg;
- Phenylalanine: between 10mg and 20mg;
- Lysine: between 40mg and 50mg;
- Arginine: between 20mg and 30mg;
- Aspartic acid: between 10mg and 20mg;
- Glutamic acid: between 15mg and 20mg;
- Alanine: between 50mg and 70mg;
- Glycine: between 20mg and 25mg;
- Valina: entre 15mg e 25mg;
- Isoleucine: between 10mg and 15mg;
- Leucine: between 15mg and 25mg.
When you arrive at the market, you will find several types of vinegar, such as white, wine and fruit. This is because the product can be manufactured with the fermentation of different products, as long as they are a source of ethanol.
Among the most used are fruits, wines, ciders and honey. In addition, it is possible to produce it synthetically, using techniques that use natural gas and petroleum products.
To understand how vinegar is obtained, it is necessary to know the trajectory of the apple, the source of fermentation, and then a little about the chemical transformations.
Briefly, apple cider vinegar is a product resulting from the fermentation (production of ethanol from sugars) and acetification (production of acetic acid) of the apple. For these processes to occur, the presence of yeasts and bacteria of acetic acid is necessary.
There is no specific type of apple used in the production of vinegar, because in general it does not interfere with the taste or properties of industrialized vinegar.
After the harvest, the fruits are separated between those that are more healthy and with a more commercial aesthetic (without bruises or changes in the skin) so that they are sent to the markets and sold, and those that will be destined for other uses.
Those that do not undergo this first screening are directed to the manufacture of products such as juices, cider and vinegar.
Chemically, vinegar is a solution formed by the homogeneous mixture of acetic acid and water.
So, in general, the process of obtaining the acidic liquid is divided into two phases, where initially there is a chemical reaction called fermentation, in which the sugar undergoes the action of yeast and is transformed into ethanol (that is, alcohol).
In this phase, cider is obtained, which is an alcoholic liquid from the apple, almost like a fruit wine.
The second phase is marked by acetic fermentation, also called acetification, in which a bacterium in acetic acid performs the process of oxidation of ethanol, that is, transformation into acetic acid, that is, in vinegar.
Generally, ethanol fermentation is carried out by bacteria belonging to the Pserdomonodaceae family . Between them:
- Acetobacter aceti;
- Acetobacter pasteurianus;
- Acetobacter xylinum.
What is pasteurization of apple cider vinegar?
The industrialized products, after the fermentation process was finished and, therefore, the apple cider vinegar is ready, undergo a process of pasteurization of the product to confer biochemical stability.
That is, eliminate substances that can proliferate bacteria or disease-causing agents, balance the components by reducing changes in taste and smell, in addition to leaving the liquid with a clearer and more transparent aspect.
For this, apple cider vinegar is raised to temperatures between 50º and 80º degrees. The process can be done in 2 ways:
- Fast and high temperature: there is a kind of thermal shock, in which the vinegar is raised to a temperature of approximately 80º, for approximately 30 seconds;
- Slow and low temperature: the vinegar is subjected to a maximum temperature of 65º for about 20 minutes.
What is filtration?
In order for the product to arrive clean, clear and with a more striking color to consumers, apple cider vinegar is subjected to another process called filtration.
The liquid generally receives supporting filtering substances, that is, products (usually cellulose, fossil flour or diatomaceous earth or filtering extracts), which act by causing the separation of impurities.
The unwanted elements in the vinegar (such as pieces of fruit or dirt) are suspended in the liquid and facilitate filtration, which is basically to strain the vinegar and separate it from these substances.
Due to the functional and nourishing properties of the apple, apple cider vinegar has a richer composition compared to other types. Because of this, studies on the components of the liquid try to associate the properties of the fruit with vinegar.
In general, the nutritional table of the industrialized product presents, for every 100mL:
- Calories: 22;
- Sodium: 5mg;
- Potassium: 73mg;
- Carbohydrates: 0.9g;
- Calcium: 7mg;
- Iron: 0.2mg;
- Magnesium: 5mg
Know a little about some of the main elements of the composition of pasteurized vinegar:
Malic acid is a substance naturally found in fruits and vegetables, and in apples its concentration is significantly high. Our body also produces the substance, which acts in immunological processes, assists in the elimination of toxic metals and improves the appearance of the skin.
This acid has some important functions in the body, including the stimulation of metabolism and energy production, since the substance is involved in the transformation of proteins , fats and carbohydrates into energy (set of reactions belonging to the Krebs cycle).
In addition, malic acid can assist in the elimination of metals that can accumulate in the body – such as lead or aluminum -, preventing damage and intoxication of the body.
In the cosmetic industry, the substance is also used in products to improve and treat the skin. Uses usually involve exfoliation, strengthening and revitalizing the tissue.
Apple cider vinegar has, in general, between 4% and 6% of acetic acid in its composition. The product is considered a weak acid, and many of the properties of vinegars, mainly antimicrobials, are attributed to it.
Studies indicate that the acid also affects the absorption of starches by the body, that is, sugars, performing actions in the process of nutritional metabolism. This makes the acid one of the main studied properties of apple cider vinegar.
Although vinegar is a food product, considered safe for ingestion, and many studies attribute functional capabilities to it (that is, the ability to act positively on human health), acetic acid is potentially dangerous and its direct or high intake should be moderate.
It is possible that the substance interferes with the correct production and secretion of gastric acids, increasing satiety but also slowing stomach emptying (which can cause discomfort).
Acetic acid is widely used as a cleaning and sanitizing product for hands, equipment and surfaces, and intoxication by the substance can occur.
Pectin is a soluble fiber found in apples and can have numerous health benefits for the body. Its action favors the digestion of fats, proteins and helps in the regulation of blood sugar.
The substance is a soluble fiber (a type of fiber that promotes satiety) also found in citrus and vegetable foods.
But it is worth mentioning that some studies on the properties of apple cider vinegar indicate that they have not found pectin in the product. One possibility is that pasteurized and filtered vinegars may not show traces of the substance due to industrial processes, significantly reducing the actions and functional properties.
A study by the Department of Health Bromatology, Federal University of Rio de Janeiro, based on the parameters of the American Department of Agriculture (USDA), points out that although apples are a source of pectin, the production of vinegar involves a process known as depectinization , in which enzymes are broken down and therefore lost.
Potassium is one of the 3 most abundant minerals in our body, performing functions in the muscles, bones, circulation and nervous system.
The recommended amount of daily potassium intake, according to the World Health Organization (WHO) resolution, is at least 3510mg, so that the mineral is kept in adequate amounts in the body and helps to maintain health.
Among other things, potassium participates in the following activities:
- Prevention of cardiovascular diseases: potassium acts as a vasodilator and can reduce blood pressure;
- Regulation of metabolism: assists in the regulation of blood glucose;
- Bone health: assists in the balance of bone mass avoiding tissue degeneration;
- Muscle health: muscle contraction and relaxation depend on adequate levels of potassium.
Apple cider vinegar has significant amounts of potassium and, as long as it is consumed properly and combined with a healthy and diverse diet, can help achieve the recommended daily dosage.
Other foods that can make up meals and meet the mineral’s needs are bananas , avocados, pears, chicken and dairy products.
According to ANVISA’s recommendations, a healthy adult needs to ingest 1000mg of calcium daily to ensure proper organic functioning.
The nutrient is a mineral that is mainly concentrated in teeth and bones – only about 1% of calcium is present in the rest of the body, such as blood and cells. Among the functions of the nutrient are:
- Bone health: bones and teeth are the tissues most associated with calcium. The nutrient assists in strengthening, developing and maintaining bone health;
- Blood coagulation: participates in coagulation processes, avoiding changes and related complications;
- Muscle health: participates in muscle actions and mechanisms, promoting muscle contraction and relaxation.
Iron is a fundamental nutrient for the proper functioning of the body, as it is involved in the transport of oxygen to cells and tissues, in enzymatic processes and in the synthesis of DNA.
Our body obtains iron through 3 routes: food, degradation of hemoglobin (protein present inside the red blood cell, a blood cell) and by releasing the body’s stores.
In general, an adult has between 3g and 5g of iron in the body, and these rates are strictly maintained by the healthy body, as both the excess and the lack of the nutrient can greatly impact the functioning of the organic system.
For ANVISA, an adult should take about 10mg of iron per day.
Among the functions of the nutrient are mainly:
- Oxygen transport;
- Participation in energy production;
- Participation in strengthening immunity;
- Contribution to blood formation;
- DNA synthesis.
Although apple cider vinegar has small amounts of iron, when the product is combined with a balanced and balanced diet, it can help achieve the ideal amounts of daily intake.
Magnesium is a considerably simple nutrient to be found in food, especially in leaves and vegetables. The abundance favors that the recommendation of ANVISA of 260mg to 350mg per day is not difficult to be reached.
Products derived from milk, legumes and vegetables and whole grains are some of the food sources of magnesium. Among the actions it participates in are:
- Helps in bone health;
- Regulates the absorption of minerals;
- Improves health and muscle performance;
- Participates in neuromuscular functions.
Apple cider vinegar can contribute significant amounts of the nutrient, complementing and reinforcing the diet.
Beta-carotene is a substance naturally present in plants, fruits and vegetables, responsible for its pigmentation.
When ingested, beta-carotene is converted into vitamin A and promotes an antioxidant action in the body, helping to fight free radicals and strengthening health.
Apples are a food with high concentrations of beta-carotene and, therefore, organic apple cider vinegar can maintain high amounts of the substance.
However, it is worth mentioning that filtered vinegars can lose a large part of beta-carotenes, and there are not many scientific studies that verify the presence of the substance in the processed product.
Organic apple cider vinegar offers more benefits than other types of the product. When unfiltered, it can maintain the vitamins and substances in the fruit, as well as antioxidant and functional properties, such as pectin and fibers.
Vinegars have been used for a long time to improve health and well-being. Present in the routine of those who adopt natural therapy resources, the product arouses the interest of researchers who are currently seeking to ascertain and prove the real benefits.
Some of the properties of apple cider vinegar that arouse the interest of those who want more health are:
Has anti-inflammatory properties
As apple cider vinegar has components such as potassium, manganese and magnesium, the product can reduce inflammation and promote circulation.
Research conducted at the Federal University of Santa Maria, in Rio Grande do Sul, listed 10 foods that have great anti-inflammatory capacity and among them is the apple.
Since organic vinegar retains much of the properties of the fermented food, the anti-infectious and anti-inflammatory capabilities can be preserved.
Can reduce high blood pressure
A study published in the British Journal of Nutrition in 2006 evaluated rats and their blood pressure and cholesterol levels. The results show that the use of vinegar had a beneficial effect on the animals’ organism, reducing the risk of high blood pressure .
Aids in digestion
Anyone who has gastritis or a burning stomach problem may already experience stomach discomfort just thinking about using vinegar with meals. But people who do not suffer from stomach changes can benefit from consuming the product.
This is because vinegar stimulates salivation and causes gastric juice – which is loaded with digestive enzymes – to increase production as well.
With digestive enzymes working better and more effectively in food, the degradation process is improved and, thus, the body is able to make better use of the nutrients ingested.
In addition, apple cider vinegar can cause digestion to be slower and more balanced, if there is a good regulation of the pH of the stomach. That is, it can prevent discomfort after eating due to poor digestion or poor processing of what has been consumed.
But, opposing the information, there is research that indicates that the presence of acetic acid can cause digestive discomfort due to slow gastric emptying.
It is worth remembering that patients with digestive tract disorders can be recommended not to consume acidic foods, due to the increase in stomach acidity.
Helps in intestinal health
Organic apple cider vinegar can maintain concentrations of pectin, a substance present in fruits (especially in apples).
It is a type of soluble dietary fiber, that is, when ingested, it is able to form a gel that reduces the absorption of fats. In the intestine, pectin helps regulate flow, improving bowel movement.
As the substance does not necessarily have a laxative action, people with diarrhea may also have their bowel functions regulated, as pectin helps to reduce mucosal irritation.
Research at Arizona State University indicates that vinegar’s acetic acid is able to block enzymes related to the release of sugar into the bloodstream.
It is mainly through the action of this component that glucose is regulated and insulin sensitivity is increased. Researches in animals and, more recently, in humans are beginning to investigate the use of apple cider vinegar combined with the treatment of type 2 diabetes .
Studies carried out in 2004 and published in the Jornal de Ciência Alimentar show that the product can prevent glycemic rates from rising after meals. In the digestion process, acetic acid can interfere with the way the body uses carbohydrates, slowing down the digestion of starches by the intestine.
As glucose is obtained by breaking down starches, consumption of apple cider vinegar can mean lower blood glucose levels.
A study published in the Tohoku Journal of Experimental Medicine, shows that a small group of patients with polycystic ovary syndrome showed improvements in their menstrual irregularities due to the ability of apple cider vinegar to balance blood glucose levels.
The research considered that insulin resistance may be an impacting factor in polycystic ovary syndrome and, therefore, the consumption of apple cider vinegar for glycemic stabilization may have positive effects for patients.
May improve brain functions
With intestinal regularization the whole body can benefit. This is because the intestine and the brain have a very close relationship and, therefore, any change in the functions of one, can impact the functioning of the other.
You have probably noticed that when you have constipation or diarrhea, there are feelings of fatigue , malaise and a drop in immunity. Therefore, it is necessary to take care of both.
As organic apple cider vinegar can help repair and balance the intestinal flora (especially due to the action of pectin), its consumption can promote more health, including for brain functions.
Can help with overweight and obesity
There are several mechanisms of action of vinegar to reduce the rates of obesity and overweight, but it is believed that they actually act only indirectly.
Some studies carried out in 2009, published in the Jornal de Ciência Alimentar, point out that the monitored participants suffered lower glycemic elevations after meals and, therefore, satiety was prolonged.
This is because when the body experiences a rapid and intense rise in blood sugar, the body releases more insulin, a regulatory hormone.
However, in a short time, blood glucose is low and the amount of insulin in the blood is still high. That is, the sugar starts to go down exaggeratedly, causing the body to understand this as a warning sign and hunger to manifest itself.
In this study, satiety was possibly promoted by the lower glycemic change.
Another study, carried out in 2005, confirms the results of the weight loss action of vinegar consumption.
In the survey, patients who ingested dosages of acetic acid felt more satiated and naturally reduced their food intake by about 250 calories daily. Therefore, vinegar can stimulate satiety and promote weight reduction in a natural way.
Reduces the risk of heart disease
Apple cider vinegar can be a source of polyphenols (substances naturally contained in plants), especially chlorogenic acid, which is a regulator of liver function. There are studies that point out the action of these substances in reducing the risk of high cholesterol and cardiovascular problems.
The consumption of apple cider vinegar can inhibit the oxidation of LDL (bad cholesterol) and assist in the prevention of resulting diseases. In addition, a 2006 study points out that inserting a 0.3% concentration of acetic acid in the diet can reduce cholesterol and triglyceride rates.
Gastric dysfunctions have been treated for centuries with vinegars. Some studies indicate that the acid can combat changes in stomach juice and balance the pH of the organ.
However, it is important to pay attention to the use, as pure, frequent or excessive intake can cause irritation of the mucous membranes.
Has antimicrobial action
The use of vinegar in the fight against microbes and bacteria is quite old, making the product still used today in the cleaning of fruits and vegetables. However, it is important to note that the Ministry of Health recommends the use of diluted bleach to properly sanitize food.
Some studies carried out in 2004 suggest that the mixture of vinegar (with 4.03% acetic acid) and lemon juice can inhibit the bacteria Salmonella typhimurium in foods. But, still in the study, he noted that it takes a long time of action for the bacteria to be fought.
A study published in the medical journal Scientific Reports in 2018 pointed out that apple cider vinegar can inhibit the action and proliferation of the bacterium Escherichia coli , responsible for food poisoning and diarrhea.
Despite needing to go deeper, vinegar has, according to the study, the ability to be used in clinical therapies to combat infectious agents.
An article published in the clinical journal of Brazilian Research in Pediatric Dentistry and Integrated Clinic, in 2018, pointed out that the product has antifungal capacity on Candida Spp from the oral cavity. The agent is responsible for infections of dental prostheses and parts of the internal mucosa, being able to cause complications.
In addition to studies that investigate the functional properties of apple cider vinegar, there are other very common uses for the product and maintained by traditional and popular knowledge. Between them:
- Relief of nasal congestion: vinegar can help eliminate mucus and fight inflammation;
- Decreased pain and throat: due to its antibacterial properties, vinegar can improve throat pain and inflammation through mouthwashes and gargling;
- Antiseptic: insect bites, allergies, skin wounds and small cuts can be soothed with apple cider vinegar, which is used as a sterilization product in the region.
No matter if you are venturing into the kitchen or already know the functions of the ingredients, the products often have different functions that are not always remembered.
Cooking vinegar is often associated with seasonings and sauces (salads and meats are the most commonly used foods), but there are other functions that can improve dining experiences. Find out more about them:
Sweetened or flavored vinegars can attribute variations in flavor, leaving the dish more bittersweet or malty (as in the case of apple, honey and malt vinegar). But, in addition to this flavor attribution, the acidity employed in preparing food can improve taste perception.
The acid can promote an intensification of the flavor, giving the product a fresher appearance.
Change the color
Some foods change color after being cut, especially fruits and potatoes due to the chemical reaction of the elements of the food in contact with oxygen.
Applying a small amount of vinegar after cutting helps to preserve the color and prevents the dishes from being aesthetically affected. In addition, some products such as cherries, eggplant and cabbage can be more beautiful and highlighted, as the vinegar acts by intensifying the pigments (anthocyanins).
But be careful with dark foods, like broccoli and kale, as vinegar can make them yellow in color.
Tenderizes the meat
The process is called protein denaturation, widely used to prepare mainly ceviches. Acidic products, such as vinegar and lemon juice, break the bonds and make the meat softer.
If you have already put a few drops of vinegar or lemon juice in the milk, especially if it has been heated, you have noticed that there is a very rapid change in the appearance of the drink. This is because milk proteins (called caseins) coagulate in the presence of the acid. Even yogurts and some cheeses are produced in this way.
Leave the fluffy bread
Anyone who has tried some homemade bread recipes may have come across vinegar in the middle of the ingredients. The acid assists in the action of biological yeast and results in a softer and softer bread.
Helps release starch
A spoonful of vinegar in the water in which the pasta will be cooked helps the pasta release more starch. This means that the food will be less viscous, making it ideal for preparing salads with pasta.
There are indications that at the time of 69 BC and 30 BC, Cleopatra already resorted to the properties of vinegar to perform beauty treatments. In addition to it, Roman soldiers believed that the product provided more strength, resistance and vigor to the body, acting as a tonic or stimulant.
Therefore, the natural product has long been used outside the kitchen and food, as it is not just the organism that benefits from the properties of vinegar. The health of the skin and hair can also be improved.
It is possible to make homemade treatments, using organic or industrialized vinegar, or using cosmetic products, which incorporate extracts, principles or apple cider vinegar into the formulation.
Below you will find some homemade recipes for beauty care:
Reduce hair greasiness
The brightness and health of the wires can be enhanced with the use of apple cider vinegar. Apple’s vitamins and nutrients are attributed with the ability to strengthen and reduce hair loss.
In addition, due to the astringent action, apple cider vinegar helps to control the oiliness of the hair, leaving the strands lighter and looser.
The recommendation is to dilute the product in water and apply directly to the hair and scalp. Leave on for about 10 minutes and rinse your hair thoroughly.
Strengthen the threads
Apple cider vinegar can stimulate the action of creams and hair strengthening treatments.
To do this, just prepare the mixture of 2 tablespoons of vinegar for each 200mL of water and spray it on the hair before applying the cream normally, following the recommendations for use of the packaging.
Reduce and treat dandruff
Diluting 2 tablespoons of apple cider vinegar in 150mL of water and mixing 1 more spoon of some vegetable oil (almonds or coconut) can be quite effective in reducing dandruff.
Simply apply the mixture to the scalp 1 or 2 times a week, leaving it to act for 15 minutes and then washing.
The compound helps fight bacteria and fungi that can weaken the strands, as well as assist in hydration.
Rejuvenate the skin
Topical use of apple cider vinegar can have positive effects in reducing signs of expression and improving the healthy appearance of the tissue. Just dilute the vinegar in water (1 spoon for each 200mL of water) and apply compresses under the face, being careful so that the eye area is well protected.
Diluting a spoonful of apple cider vinegar in a 200mL glass of water, applying compresses to the skin approximately 2 to 3 times a week can reduce acne and improve the skin’s surface, as the product can reduce inflammation and act as an antioxidant.
As acnes are inflammatory processes of the skin, antibacterial properties can have a positive effect if used topically (externally).
Toning the skin
Mix 2 tablespoons of apple cider vinegar in 200mL of water and apply compresses on the skin of the face, at least 3 times a week to obtain the invigorating action of the tissue.
The most recommended is that the toning is done after washing the face with neutral soap and warm water. For sensitive skin, it is recommended to rinse the face after the compress, reducing the risk of irritation.
Lighten your nails
Due to the anti bactericidal and antifungal properties, apple cider vinegar, applied to the nails, can help its aesthetics and appearance.
The action of infectious agents can cause yellowing of the nails, in addition to changes in the surface.
By mixing a spoonful of apple cider vinegar in 100mL of warm or slightly heated water, leaving your fingertips immersed for about 10 minutes daily, you can promote the fight against tissue changes.
Not only for aesthetics and health, the fame of apple cider vinegar is made. Among other jobs, the product is also used in the cleaning of rooms in the house and deodorizer, for example.
Ease insect bites
Bugs from mosquitoes or ants can be quite uncomfortable and itchy. If they occur, it is possible to apply a cotton wool moistened with apple cider vinegar directly to the site of the bite to lessen the signs of irritation.
Those who have pets can also use the technique to relieve the feeling of pain or discomfort in them after vaccinations or injections.
Simply dilute the vinegar in a 1: 1 portion of water, and use a spray bottle to neutralize uncomfortable or unpleasant smells, such as cigarette, smoke or body odors (such as foot odor).
To clean the house
Mixing the product in water, in the proportion of 1 portion of water to 1 portion of vinegar, results in a liquid widely used for cleaning in general. Sinks, drains, bathroom stalls, groutings and glass can be cleaned.
The product facilitates the removal of stains and dirt, but it is important to be careful when the applied surface is some furniture or permeable material, as the liquid can be absorbed and cause stains.
To unclog drains
The accumulation of dirt in the drains can be the cause of a clog, which can be solved with a simple and very homemade mixture: a glass of vinegar and 2 tablespoons of baking soda.
Throw the liquid in the clogged vessel or sink and let the product act.
To eliminate rust
Apple cider vinegar reacts to iron oxide and, therefore, when applied directly to rust, it can help to recover screws, knives, nails or any other damaged product.
Just pour a good amount of the liquid, undiluted, directly into the rusty product and let it act for a few hours. Then just wash with a sponge.
For some time now, it has been hypothesized that vinegar could help with weight reduction and fat burning.
A study carried out in Japan evaluated obese participants who ingested a natural product. At the end of the research, the data showed that there was a more significant weight reduction among patients who ingested vinegar than among those who did not consume it (control group).
But the reputation of acid liquid slimming is not new. Some credit the food with thermogenic properties, reducing measures and slimming in general.
Scientific studies do not prove or ascertain whether there are, in fact, effective weight loss actions. Possibly, it is the ability to regulate the glycemic rate that is most responsible for weight reduction. That is, people lose weight by eating fewer calories.
Research that advocates vinegar for weight loss, points out that its properties are able to reduce appetite, control blood glucose levels, minimize or prevent the accumulation of fats in the body, in addition to promoting better metabolism of food.
Although there are hypotheses about these mechanisms of action in the body, studies and specialists, in general, indicate that the weight loss process is multifactorial. That is, it is necessary to maintain a balanced diet, the practice of constant physical activities, maintenance of organic and mental health, in addition to specialized monitoring.
If the option is to use apple cider vinegar to help with weight loss, it is necessary that a nutritionist is consulted and there is an adequate planning of weight loss, avoiding damage or damage to health.
Apple cider vinegar is an easy product to find, however, it does not always seem simple to include it in the diet in the recommended amounts.
On average, studies and experts indicate intake between 2 and 4 scoops a day. As it is hardly possible to ingest this amount at once – which can even cause stomach discomfort or irritation -, the most appropriate is to split the dosage during the day.
It is worth starting with small doses and increasing consumption gradually, until the palate is accustomed to the taste and acidity.
It is possible to consume apple cider vinegar preferably organic by diluting 2 tablespoons (about 30mL) to a glass with up to 200mL of water, ingesting 1 or 2 times a day, at the preferred time, usually 30 minutes before or after meals.
Still, the most common way to consume vinegar is to season salads. The product gives other flavors, accentuates the palate and can make the leaves more tasty, if you are not very fond of green vegetables.
Seasoning the salad with 1 tablespoon of apple cider vinegar is a way to add flavor and health to the dish, but it is important to pay attention to the complement of other spices.
Many people invest in olive oil and salt to accompany the meal – on the one hand, it can make the dish very tasty and bring some benefits (such as olive oil consumed moderately).
However, the excess of sodium or ready-made sauces can increase the amount of calories, retain liquids and increase the intake of dyes and preservatives, for example.
It is also possible to add an amount of vinegar to drinks, such as juices. However, it must be remembered that due to the acidic properties, changes in flavor or texture can occur, especially if they are dairy, as the mixture can cause the drink to curdle.
Another way to consume is to ingest 2 or 3 times a day. It is worth remembering that in this case it is necessary to dilute in water, in the proportion of 1 spoon and vinegar for each 200mL of water.
There are recommendations that water with vinegar be ingested after waking up, before any meal, with the justification that the organism can receive the product better and, therefore, its actions are faster and more effective.
It is important to remember that consumption can cause unpleasant feelings in the stomach and digestion, causing pain and irritation.
Before or after meals
The indication of consuming apple cider vinegar before meals is to promote satiety.
This is because it is suggested that drinking the product before eating can delay gastric emptying, which reduces hunger and the desire to eat. Likewise, consuming vinegar after meals can slow down digestion and prolong the feeling of satiety.
In this case, it should be consumed about 20 minutes before or after meals. When vinegar is taken after a meal, the possible irritations or discomfort caused by the acid can be minimized.
Preferably, consumption can be about 15 to 30 minutes before or after meals.
Some prefer to ingest the product before bedtime or around bedtime. In that case, you need to be aware of the effects on the body, especially gastric. The acid can affect juice production or irritate mucous membranes.
If the person is going to lie down, refluxes can be favored, as soon as in addition to the irritation caused, the horizontal position intensifies the symptom and favors the return of the stomach contents.
Apple cider vinegar is easily found in markets and food businesses. but we must remember that, in general, these products are the ones that undergo pasteurization and filtration, losing some of their properties.
The price variation is large and depends mainly on the brand, usually ranging from 5 reais to 30 reais.
Organic vinegars are usually found in natural food stores or purchased directly from producers.
The organic version usually has a higher cost, ranging from 25 reais to 60 reais, approximately.
If the goal is to use in aesthetics, you can resort to apple cider vinegar preferably organic or, also, in cosmetics stores and pharmacies you can find products that incorporate vinegar into the formulation.
Among the options, there is the Capever Sealing Forever Liss Apple Vinegar, to assist in the health of the wires. In addition to being practical, the product is dermatologically tested and can be used on all types of hair.
The product with 300mL has an average price between 38 and 50 reais.
What are the side effects of apple cider vinegar?
Just like any food or product, there are people who may be sensitive to apple cider vinegar. Its use is, in general, advised against for people with stomach pains or gastric dysfunctions.
Excessive consumption can also cause burns to mucous membranes and gastric tissues, causing ulcerations, refluxes and deregulating the pH of the stomach.
Studies do not show severe side effects from using moderate apple cider vinegar, but the product can cause:
Damage to tooth enamel
Teeth may become more yellow and sensitive. In this case, when eating things that are too hot or too cold, the person may experience pain and discomfort to varying degrees. It is also possible that apple cider vinegar facilitates the development of cavities.
The consumption of vinegar can cause irritation of the eyes, tearing and, if there is direct contact of the product with the eyes, it can lead to temporary or permanent blindness.
Because it is an acidic food, the mucous membranes of the mouth, throat and stomach can be affected, suffering from irritation.
Over time or with more severe irritations, canker sores, redness and even bleeding may appear.
Excessive and undiluted consumption of apple cider vinegar – or any other type – can cause a great fragility of the tissue and cause rupture, bleeding or severe injuries, including corrosion of the mucous membranes of the mouth, esophagus and stomach.
It is important to note that specifically due to acetic acid, vinegar can present risks such as irritation of the respiratory tract even if it is only inhaled.
Cardiac arrhythmia and weakness
Although not common, apple cider vinegar can cause a severe reduction in potassium levels (hypokalemia), causing arrhythmias or changes in heartbeat.
The pH of the stomach can be affected by regular consumption of the product, causing changes in digestion. As a result, there may be irregularities in the absorption of nutrients, causing weakness and malaise.
The topical use of apple cider vinegar, for aesthetic or antibacterial purposes, for example, can cause skin irritation. In addition, people with sensitivity may have red skin even if the vinegar is ingested or used in food.
Nausea and feeling sick
People with stomach tenderness are generally more affected by the intake of vinegar. However, consuming the product in a fasted state, slightly diluted or very frequently can cause nausea, nausea or vomiting.
The use of apple cider vinegar is closely associated with the treatment of bowel disorders. However, there are reports that the product can stimulate peristaltic movements (movements that push the fecal cake) or can cause the bowel to contain.
It is indicated that constipation can occur because just as vinegar can inhibit and destroy harmful bacteria in the body, it can also affect those essential for the proper functioning of the intestine. That is, deregulate the intestinal flora.
Therefore, it is necessary for each person to assess the effects on the body and be aware of changes in intestinal transit.
It is worth mentioning that persistent or prolonged cases of diarrhea or constipation should be investigated and treated.
In general, people with any pathology or undergoing continuous or one-off drug treatments should consult their doctor first and drink apple cider vinegar frequently.
Patients who have gastric problems or dysfunctions, such as gastritis, reflux or digestive problems should talk to the gastroenterologist before ingesting high amounts of acidic foods, as there may be a worsening of the condition.
Patients undergoing any punctual or continuous drug treatment should be aware of interactions with apple cider vinegar. Due to the acidic characteristics, the liquid can inhibit or reinforce the action of the active principle, especially of laxatives, diuretics and insulin.
Patients undergoing treatment with medicines for high blood pressure and diabetes may have increased effects and, consequently, crises of hypoglycemia and low blood pressure.
Medicines that regulate the acidity of the stomach may have an effect affected due to the pH of apple cider vinegar.
There are other types of vinegar and their uses are equally diverse, with differentiation in flavor (more fruity, softer or more acrid) and, in some cases, in action, with some types more recommended for culinary uses, for example.
In general, the majority of vinegars produced in Brazil are derived from sugar cane ethanol, while in the USA, the majority use ethanol from cereals.
According to Brazilian legislation, vinegar is the product derived from the exclusive fermentation of wine. Thus, all other types of vinegar need to be accompanied by specific nomenclature – such as apple cider vinegar or honey vinegar.
Know a little about each type of vinegar:
Distilled white vinegar
It is quite affordable and common, being one of the cheapest types. White vinegar is produced with grain alcohol and, since it has no added flavors, tends to be the strongest and most acrid. Generally, it is widely used to compose cleaning products or to keep preserved foods.
Red wine vinegar is one of the most faithful to its origin in the French name vin aigre – or bitter wine. It has a softer, sweet taste and may vary according to the wine used in the fermentation. Widely used in sauces, it is one of the oldest types.
White wine vinegar
The mildest and fruity flavor is due to the type of wine used in fermentation. Quite used in cooking when the cook does not want to change the color of the dish, but wants to stay true to the wine vinegar.
It is one of the ones with the lowest acidity, and its production is made from cooked rice. In general, the product is more common in Asian cuisine or culture.
Derived from grains, malt vinegar is the result of the fermentation of barley malt – yes, it is almost like beer vinegar!
The product is more popular in England, but the tasters indicate the use of the product in the preparation of fried foods, such as potatoes and fish.
Truly, balsamic vinegar is not a vinegar and its official name is aceto balsamico tradizionale or traditional balsamic olive oil. The color is darker and its flavor tends to be bittersweet.
The Italian artisanal type is quite expensive and more difficult to find, as its production depends on a slow process, in which the liquid spends a few years being aged in barrels – including, some may remain more than 100 years aging.
In general, the balsamic vinegars found in markets are a mixture of grapes with wine vinegar and are widely used for salads, meats and sauces.
Although many people use and defend the antimicrobial action of vinegar in food, the recommendation of the Ministry of Health and ANVISA is that foods such as fruits, vegetables and vegetables should be sanitized with the use of chlorine, such as bleach.
It is necessary to wash each part of the food under running water and then soak it for 10 minutes in a container with 1 tablespoon of the product for each liter of water.
It is worth remembering that according to the determinations of the organs, the use of vinegar is not able to properly sterilize food. As they are products that are often consumed raw, special attention must be paid to cleaning.
Some brands of bleach show on the packaging that the product is not recommended for use in food. In this case, at the option of the manufacturer, he was not subjected to the tests for inhibition of infectious food microorganisms.
Does apple cider vinegar whiten your teeth?
Myth . Vinegar can have a very negative effect on teeth due to acidity, causing corrosion of the dental arch. That is, in fact it causes wear of the enamel.
Apple cider vinegar cures anemia?
Myth . Organic apple cider vinegar can maintain some nutritional properties beneficial to the body, such as magnesium or vitamins contained in the apple itself, but the quantities are too small to treat anemic conditions.
In healthy people, the product can help to strengthen the diet, but it also does not supply the recommended daily amounts of any nutrient.
Is apple cider vinegar good for sunburn?
Truth . The product can be diluted with water and applied to the skin after that exaggerated sunbath. But be careful , very intense, painful or blistering burns need treatments with medical advice.
Apple cider vinegar kills lice?
Myth . Although vinegar generally aids in removing lice and nits, it is not able to kill the parasite. So, before using the fine comb, using a little vinegar on the strands and scalp makes them come off more easily.
Many foods are rich in functional properties, bringing benefits to the body. Some have started to be studied and discovered more recently, but others have been part of popular culture for decades.
Natural therapies use foods, plants and properties that escape industrialization to obtain benefits and improvements to the body.
Vinegars are some of these products that currently arouse the interest of those who want a more balanced life and a healthier body.
It is worth mentioning that the adoption of apple cider vinegar as a functional food can be a measure capable of promoting improvements in the body and well-being, but that it must always be combined with clinical monitoring and evaluation by a health professional. In addition, despite being a natural resource for improving health, the product should not replace drugs or treatments.
Find out more about healthy and functional food at Hickey solution!