September 2015

(From Mercola)

Vinegar is said to have been discovered around 5000 BC, when unattended grape juice turned into wine and then vinegar. Originally used as a food preservative, vinegar’s medicinal uses soon came to light.

Hippocrates used vinegar to manage wounds, while medical practitioners in the 1700s used it to treat everything from poison ivy and croup to stomach aches. Vinegar was even used to treat diabetes.

Vinegar, which means “sour wine” in French, can be made from virtually any carbohydrate that can be fermented, including grapesdatescoconutpotatoesbeets, and, of course, apples.

Traditionally, vinegar is made through a long, slow fermentation process, leaving it rich in bioactive components like acetic acid, gallic acid, catechin, epicatechin, caffeic acid, and more, giving it potent antioxidant, antimicrobial, and many other beneficial properties.

As reported in Medscape General Medicine:

“The slow methods are generally used for the production of the traditional wine vinegars, and the culture of acetic acid bacteria grows on the surface of the liquid and fermentation proceeds slowly over the course of weeks or months. 

The longer fermentation period allows for the accumulation of a non-toxic slime composed of yeast and acetic acid bacteria, known as the mother of vinegar.”

“Mother” of vinegar, a cobweb-like amino acid-based substance found in unprocessed, unfiltered vinegar, indicates your vinegar is of the best quality. Most manufacturers pasteurize and filter their vinegar to prevent the mother from forming, but the “murky” kind is best, especially if you’re planning to consume it.

Vinegar is not only useful for cooking, it’s useful for health purposes, cleaning, garden care, hygiene, and much more. In fact, a jug of vinegar is easily one of the most economical and versatile remedies around. I recommend keeping it in your home at all times…

Read more…

 

 

Scientific proof that apple cider vinegar dissolves liver stones & gallstones. This experiment was done with fresh liver & gallbladder stones produced from a liver flush. Three stones where put in a glass mason jar with apple cider vinegar (ACV), after a few hours the stones began dissolving and breaking down.

A control experiment was then done with three stones in water which did not have the same stone dissolving effects although water did soften the stones which is important before doing a liver flush.

The conclusion of this experiment made it quite evident that taking apple cider vinegar helps dissolve liver and gallstones but there is no way of knowing from this experiment alone how much ACV would dissolve the stones in the body. Judging from this experiment you would need to take ACV consistently over and extended period of time to have much of an effect.

Compared to the liver flush where you flush out typically hundreds of stones, taking apple cider vinegar is not nearly as effective at riding the body of liver and gallstones as with the liver/gall flush..

Drink apple cider vinegar by itself in 2 oz shots or dilute it in water, either way consume it for 1-7 days before doing a liver flush to help soften and dissolve stones and decrease the risk of a stone(s) getting stuck in the bile ducts.

 

 

Jen Reviews published an article on the benefits of drinking apple cider vinegar.

You ay also want to read what Balance Me beautiful has prepared about eating dates, for your best health.