Why should eat vinegar (apple cider vinegar) part1

Gayle Povis-Alleman, M.S., R.D., he is a registered dietitian with a bachelor's degree in traditional nutrition from Western Washington University and a master's degree in alternative nutrition from Bastyr University. He wrote an article entitled 'Health benefits of vinegar' in 'howstuffworks.com'(Website that have the famous in documentary).

Apple cider vinegar made from natural fermentation.

Vinegar made from natural fermentation, it tends to be phytochemical compounds from plant that used to fermentation. Now, it can be used a various raw material for fermentation. This can help to provide us with many choices such as the Apple Cider Vinegar used as a supplement or the Japanese used the Rice vinegar as an ingredient in sushi.

Here's why you should eat vinegar (apple cider vinegar).

- Increasing calcium absorption. Vinegar (Apple Cider Vinegar) contains acetic acid, which has effect is similar to other weak acids such as vitamin C, etc.. It enhances the absorption of nutrients such as calcium, iron, etc..

Recommended dose of apple cider vinegar

1 tablespoon of vinegar added (tablespoon = 15 ml) with 1/2-1 cup of water. (If you do not mix, this acid can cause tooth wear). You can drink before a meal or with meals.

After drinking, you should gargle several times and do not brush your teeth after drinking about 30 to 60 minutes to prevent tooth wear. (After eating foods that are acidic such as fruit juice, etc., the tooth enamel will temporarily weaken about 30-60 minutes.)

Vinegar (apple cider vinegar) is good natural seasonings

Vinegar (the Apple Cider Vinegar) is good natural seasonings, which we know it that for many decades and it has ability to a form of detoxification. It can be produced from natural and synthetic chemistry. It has Acetic acid as an important component. It's sour and can be used to preserve foods by non-toxic to the body.

Apple Cider Vinegar is caused by the fermentation apple.

In the past, the production of vinegar (the Apple Cider Vinegar) is caused by the fermentation of grains, fruits, sugar and yeast, the fermentation will changes the sugar contained in these foods to ethyl alcohol by using a natural yeast, then marinated with Acetobacter species to make it smell and taste and then using natural bacteria to change the ethyl alcohol to acetic acid.

Apple Cider Vinegar is a natural light yellow and has sweet taste.

Now, the apple cider vinegar is this seasoning that has been popular. It is a natural light yellow and has sweet taste of sugar residues including has smell of raw materials used in fermentation. The difference in odor, flavor and intensity depending on the type of the ingredients used in fermentation, this is the unique charm of it. It hasn't sediment, except sediment that is a natural occurrence and it is not less than 4% of acetic acid. Which fermentation process makes it a flavor similar to wine, but without ethyl alcohol. But in distilled vinegar, it is colorless, has a unique flavor and cannot be drinkable.

Apple Cider Vinegar originates from Europe.

Vinegar is well known it is the seasoning that fermentation of rice, which it originates from Japan, used as an ingredient in sushi, the vinegar from fruits such as apples (Apple cider vinegar), which it originates from Europe. It also made from coconut, palm, sugar cane, grapes, wine or malt dry.

Apple cider vinegar in terms of food ingredients

The Apple Cider Vinegar has the aroma and sour flavors. It has been used as a lot of sauce such as mint sauce, ginger sauce, including used to make salad dressing. You should be buying in a way that no sediment, clear and not expired. The Apple Cider Vinegar is a product made from whole grains, fruits or sugar come to fermented with yeast, then marinated with Acetobacter species, with the process of natural, fermentation changes the sugar contained in these foods into alcohol by using a natural yeast to make fermented vinegar has smell and taste.

Apple cider vinegar used to make salad dressing.

It then relies on naturally occurring bacterial or may be added of bacterial to change the alcohol into acetic acid. This make the vinegar has a natural yellow color and sweet taste of sugar residues including smell of raw materials used in fermentation.

Apple cider vinegar has a natural yellow color and sweet taste.

The difference of taste, smell and concentration, it is based on the type of materials used in fermentation. The Apple Cider Vinegar is clear and no sediment, except sediment that is naturally occurring and acetic acid content of not less than 4%.

Apple cider vinegar

The Apple Cider Vinegar made from apples that are very ripe and cultivated with natural methods without using pesticides. The apples are crushed thoroughly and juicing, then fermented apples juice in the barrel to achieve a natural reaction.

Apple cider vinegar is acidic and sour taste.

Reactions that occur, it will convert the sugar in the apple juice into alcohol that is acetic acid, which is a natural organic acid that does not harm the stomach. Acetic acid can destroy bacteria, viruses, and parasites that cause disease.

Apple cider vinegar made from apples that are very ripe.

This vinegar can be stored for a long time without losing and can be placed in room temperature for a long time without freezing even bottle is opened. The color may change somewhat to based on temperature and sunlight. It does not affect the taste whatsoever. It is acidic and sour taste. It is a component of acid 5% (Acetic Acid) and a light brown color. The Apple Cider Vinegar is composed of high potassium, which has properties of cell division.