The acids in apple cider vinegar improve digestion and deter the growth of disease-causing bacteria in the digestive tract. The minerals (potassium, sodium, calcium, and magnesium) bind to the acids and neutralize them when the digestive tract needs to be more alkaline.
Acetic acid is formed only by the Acetobacter family of bacteria. These bacteria are found everywhere in food, water, and soil and is naturally produced as fruits spoil. In humans and other primates, acetic acid is a component of the female vagina, where it serves as an antibacterial.
The acetic acid content of vinegar will determine its use and varies according to the fruit or grain used to start with. Rice wine vinegar is quite mild with a low acid level making it a good choice for salad dressings. On the other end of the scale is distilled white vinegar which is highly acidic and suitable for making pickles. All other vinegars fall in between.
Malic acid, in particular, is the main digestive acid found in apple cider vinegar as well as in our own body cells. It has many health benefits, including boosting immunity, maintaining good oral health, reducing the risk of toxic heavy metals, and promoting good skin tone. Its most significant contribution is the ability to stimulate the metabolism and increase energy production. [Read more...]





