The word vinegar comes from the Latin word ‘vinum’ and the French word ‘vin’ and ‘aigre’ meaning sour wine.
It is a natural derivative of a food organism, a starch, typically found in vegetables that when turned into alcohol and ferments a second time, then transforms into vinegar.
An apple cider vinegar variant using crushed, fermented apples has been used for thousands of years as a cleaning agent and prevented food spoilage.
It also was used to combat infectious diseases, used as a condiment and a beverage.
Although there are many types of vinegar on the market today, from malt vinegar to red wine variations, this article will explore the benefits of fermented apples that become apple cider vinegar. Good news for those suffering from gout, arthritis and hypertension. Apple Cider vinegar simply just works.
I have a recipe I would like to share for those suffering from the painful symptoms of gout. Gout is called a rich man’s disease because foods that are high in purines like beer, red wine, seafood, and poultry are considered to be foods eaten by the well off.
The purines break down into uric acid and are excreted through the urine. For gout victims however, instead of the uric acid crystals leaving through the urine, it deposits in the joints causing swelling and needle-like pain in areas including the big toe.
During a severe gout attack, these symptoms are known to incapacitate sufferers for several days. Although there is prescription medication for this condition, many gout victims complain of side effects and prefer a natural, alternative remedy. With lifestyle and diet modification, this is a manageable scenario.
The great thing about it is that it is cheap and easy to make.
Apple cider vinegar helps in breaking down food in the body. It can aid in stifling bacteria from festering in the body, assist in curbing respiratory infections, sore throats and nasal congestion. It also helps in bladder and kidney health and is known to restore pH balance. (slightly more alkaline) The benefits of apple cider vinegar are indeed numerous.
It’s packed with minerals, vitamins and nutrients, potassium, carbolic acids, pectin, malic and acetic acid. The malic acid is key in pushing the uric acid out of the body.
Amino acids are also present and behave like antibiotics in the body.
Try this recipe for your gout.
10-12oz. glass of filtered water
2-3 tbspns of ACV (apple cider vinegar; for best results use the organic Bragg version)
Take two to three times a day after meals. I add a teaspoon of cayenne pepper to my solution and a wedge or two of lemon. You can use a wedge of lime if you prefer.
You can add stevia (natural sweetener) and raw organic honey to warm water and mix also. Be sure to take everyday for 3 weeks, 2 to 3 times a day after meals and you will see good results.