Discover the many benefits of apple cider vinegar to the body’s pickles in apple cider vinegar health here. Before delving into the health benefits of apple cider vinegar, let’s find out where it comes from. Basically, the sugar from the apple juice is extracted. Then, certain microbes, bacteria, and yeast turn that sugar into alcohol and eventually into vinegar.
It also contains lactic, citric, and malic acids. If you grind up apples into apple juice, then allow them to ferment naturally, you will have apple flavored cider. This is basically apple juice with some alcohol in it. If the apple juice is not pasteurized or heated, it goes through fermentation and it eventually turns into vinegar with the help of microbes. There are many different types of vinegar. The one I recommend is the raw, organic, unpasteurized version.
This kind of ACV still has residue of some fiber pectin, bacteria, and yeast. The fact that the apple cider vinegar is raw means that it’s rich in enzymes. This can actually help aid digestion. Because it’s organic, there are no added pesticides or chemicals.
The pH level of apple cider vinegar is between 3. 5 which is acidic enough to help your stomach function well. Aside from the many apple cider vinegar uses, you also don’t have to worry about it going bad. Even when left outside of the refrigerator it can last for about 5 years. Apple cider vinegar speeds up digestion and activates gastrointestinal enzymes. There are a lot of enzymes in the stomach, in the pancreas, and other places in the body that are dormant.
These enzymes can only be activated by certain things. Acid is one of the activators for the enzymes in the stomach to help you break down protein. This is the process that helps the stomach digest food faster. If you think about it, you have pickles and other fermented vegetables that are acidic.