Apple Vinegar Benefits And Recommended Dose

Apple Vinegar

Apple cider vinegar (ACV) is a type of vinegar made from fermented apple juice. It has gained popularity for its potential health benefits. While some claims about its benefits are not scientifically proven, there is evidence to suggest that apple cider vinegar may have the following advantages.

1) Digestive Health:
Apple Vinegar may aid digestion by increasing the production of stomach acid, which can help break down food. It may also improve gut health by promoting the growth of beneficial bacteria.
2)Blood Sugar Regulation:
Several studies suggest that Apple Vinegar can help lower blood sugar levels and improve insulin sensitivity, especially after meals. This effect may be beneficial for individuals with type 2 diabetes or those at risk of developing it.

3) Weight Management:
Apple Vinegar may help with weight loss or weight management by increasing feelings of fullness and reducing calorie intake. It may also help control appetite and cravings.

4) Heart Health:
Some research suggests that apple cider vinegar could have a positive impact on heart health by reducing cholesterol levels, blood pressure, and triglyceride levels. However, more studies are needed to confirm these effects.

5)Antimicrobial Properties:
Apple Vinegar has antimicrobial properties, and it may help inhibit the growth of certain harmful bacteria. It can be used as a natural disinfectant and may have applications in treating skin infections.
When it comes to the dosage of apple cider vinegar, there is no standard recommendation. However, most people start with a small amount and gradually increase it to assess tolerance and minimize any potential side effects. Here is a general guideline.

How To Take or Dose.
Dilute it: Mix 1-2 tablespoons (15-30 mL) of Apple Vinegar with a large glass of water (8-16 ounces or 240-480 mL) before consuming. This helps protect tooth enamel and reduce the intensity of the vinegar’s taste.
Frequency: Start with once a day and gradually increase to two or three times daily, if desired.

It’s important to note that excessive consumption of apple cider vinegar can have negative effects, such as tooth enamel erosion, throat irritation, and interaction with certain medications. If you have any specific health conditions or concerns, it’s always best to consult with a healthcare professional before making significant changes to your diet or incorporating apple cider vinegar into your routine.

Art of preparing apple vinegar at home.

Apple vinegar has grown in popularity due to its multiple health advantages and versatile uses. Did you know you could manufacture this golden elixir right in your own kitchen? Prepare to start on a fermentation voyage and learn how to make apple cider vinegar at home.

Choosing the Best Apples:

To make outstanding apple vinegar, start with high-quality apples. Look for apples that are fresh and organic, with a mix of sweet and tart kinds. Granny Smith, Honeycrisp, or a blend of other apple species are popular selections for a rich flavor profile.

Washing and Preparing the Apples:

Wash the apples thoroughly to remove any dirt or residue. Remove the core and seeds and cut them into small pieces. Leaving the skin on adds natural yeasts that help with the fermentation process and add flavour.

To make the apple cider base, place the apple chunks in a clean glass jar or fermentation vessel. Cover the apples with filtered water, giving some headspace for the fermentation process. To improve the fermentation process and add a touch of sweetness, you can add a sweetener such as honey or sugar.


Cover the jar with a permeable cloth or a fermentation lid to allow airflow while keeping insects and debris out. Place the jar in a dark and a cool location, such as a pantry or cupboard. Allow nature to do its thing while the apples ferment into cider. This procedure usually takes 3-4 weeks.

Stirring and Fermentation Monitoring:

Using a clean wooden spoon, stir the mixture everyday during the fermentation time. This aids in the distribution of indigenous yeasts and promotes optimum fermentation. Keep an eye out for any mould or offensive odours. If problems emerge, it is advisable to trash the batch and start over.

To turn cider into vinegar, strain the liquid through a fine-mesh sieve or cheesecloth after the initial fermentation to remove the apple particles. Return the strained liquid to the fermenting vessel, which is now apple cider. Cover it again and leave it to ferment for another 3-4 weeks.

By:- Dr. Mahesh

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