There are many natural remedy enthusiasts out there, that tout it’s acidic nature as a germ-killing tonic. They include infectious diarrhea, sore throats, and many other claims associated with out of control bacteria. It’s used for leg cramps and pain, upset stomach, sinus problems, skin toner, soothe sunburn, high blood pressure, shingles, insect bites, prevent dandruff, arthritis, weight loss, used in bath for vaginal infections, slow aging, regulate blood pressure, reduce cholesterol, help rid body toxins, and fight other infections.
“While it’s been around for over 2,000 years, apple cider vinegar is only now enjoying its 15 minutes of fame. ACV, as it’s known to fans, is increasingly touted as a veritable cure-all for ailments as far ranging as acid reflux and diarrhea to weight problems, high cholesterol and Type 2 diabetes. But if you’d assumed that this modern day surge in ACV’s popularity was due to a spate of new scientific research in support of its medicinal properties … well, you’d be wrong.
All vinegars are produced when specific types of bacteria ferment specific types of alcohol. When red wine is the original alcohol that gets fermented, you wind up with red wine vinegar. Malt vinegar is derived from an ale made from barley, whereas distilled alcohol makes white vinegar. Fermenting apple cider is what gets you ACV. All varieties of vinegar contain a compound called acetic acid in some concentration, usually between 5 and 20 percent.
Acetic acid is – as the name suggests – an acid. This means that the vinegar that contains it will also be acidic. Just how acidic? On the pH scale, where 0 is the most acidic thing possible and 7 is completely neutral, vinegars typically have a value of about 2.5. In comparison, this makes vinegar less acidic than lemon or lime juice (which have a pH around 2) and more acidic than orange juice (which has a pH of 3.3 or higher). Stomach acid is generally more acidic than all of these; it averages around 1.5 on the pH scale. These may seem like minor differences, but be aware that the pH scale is logarithmic – stomach acid with a pH of 1.5 is actually ten times more acidic than vinegar with a pH of 2.5 and a hundred times more acidic than an orange juice with pH of 3.5.”
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