APPLE CIDER VINEGAR FOR WEIGHT-LOSS: ULTIMATE GUIDE
Apple cider vinegar (ACV) for weight-loss is a relatively new concept. We have been utilizing this food for its health benefits for centuries. Some sources say the Babylonians, Egyptians, Greeks, and Romans used ACV for antibiotic and antiseptic remedies. Ancient Chinese sipped ACV as a digestion and to support the body’s pH level. In the 1950s, Dr. D. C. Jarvis published a book called “Folk Medicine: A Vermont Doctor’s Guide to Good Health.” In his book, Dr. Jarvis claims that apple cider vinegar could support weight loss. (Used copies of this book are still available on Amazon.)
Today, many doctors say that apple cider vinegar is beneficial for weight loss, while others believe it is not. Still, other medical experts feel more research needs to be done before supporting any theory. Using apple cider vinegar for weight loss is something you need to try for yourself.
My husband Shawn started taking a tablespoon of apple cider in 8 ounces of water every morning. He tracked how he felt for 45 days. Shawn said
WHERE IS APPLE CIDER VINEGAR PRODUCED?
Apple cider vinegar for weight-loss is a popular trend right now increasing sales for company producing it in New York, Michigan, and Virginia. Several Canadian brands of apple cider vinegar are available in the market. Some of the most popular brands include Bragg, Filsinger’s Organic Foods, and Eden Foods, too. Bragg is well-known. They produce raw, unfiltered, and unpasteurized apple cider vinegar. Filsinger’s Organic Foods uses local apples to produce their product. Eden Foods is a brand that offers organic apple cider vinegar made from certified organic apples.
Because of its growing popularity, countries such as China, Japan, and Korea are also now in the apple cider vinegar business.
WHAT ARE THE DIFFERENT KINDS OF APPLE CIDER VINEGAR FOR WEIGHT- LOSS?
There are different types of ACV you should consider. Here are the various types:
Distilled ACV: Made from fermented apple juice distilled to remove most of the impurities and sediment. The resulting vinegar is clear and pale yellow and possesses a mild smell and taste. An introductory choice until you get used to the taste.
Filtered ACV: Removed sediment and impurities from unpasteurized or unfiltered apple cider vinegar. The resulting vinegar is mild in smell and taste. Another good choice for beginners.
Pasteurized ACV: Undergoes pasteurization to kill any harmful bacteria. For beginners.
Unfiltered ACV: Contains the ‘mother’ giving the resulting product a murky appearance. Strong tasting. The ‘mother’ adds many health benefits to the vinegar. For veteran apple cider vinegar users.
Unpasteurized ACV: Contains the ‘mother.’ This makes the resulting product cloudy with beneficial enzymes, proteins, and bacteria. Diluting unpasteurized apple cider vinegar in water or adding it to other liquids or a recipe is necessary because of its high acidity. For veterans who don’t mind the strong taste.
HOW IS ACV MADE?
Every brand has its own recipe for producing ACV for weight loss and all its other heathy benefits. Every cider maker uses certain apple varieties. The apples used to make ACV must be tart, acidic, and sugary. Varieties include Jonagold, Honey Crisp, Granny Smith, Braeburn, Rome, and Fuji. To produce the vinegar, the apples are first picked. Acetobacter bacteria is naturally present in the air and on the skin of the apples. The “Mother of vinegar” is Acetobacter, which is essential in the vinegar-making process, just like a human mother’s nurturing role.
The mother consists of a matrix of prebiotics, proteins, enzymes, minerals, polyphenols, vitamins and other compounds produced by friendly bacteria and unfiltered apple juice. When the cider maker crushes the apples, the Acetobacter bacteria enters the juice in the fermentation vat. The bacteria come in contact with the sugars, starting fermentation and converting the sugar molecules into alcohol. This process takes a few days to a few weeks, depending on temperature and environmental factors. This first fermentation process turns the apple juice into hard cider (with alcohol). Acetobacter cider is added to the hard cider to begin a secondary fermentation. This process can take several weeks to several months to transform the hard cider into vinegar (acetic acid). Although the cider is made from fermented apples, the alcohol is converted into acetic acid during the second fermentation process. The final product contains only trace amounts of alcohol, typically less than 0.5%. Depending on the type, some bottles of apple cider vinegar include bits of the mother. Not all brands or types of vinegar contain the mother, so it’s a good idea to check the label before purchasing. Apple cider vinegar is also beneficial to a Keto Diet. It promotes all the healthful benefits listed above. This is important for those of us following a keto diet. The high-fat content can sometimes upset digestion. Apple cider vinegar’s probiotics can help improve gut health and reduce any digestive issues.
WHAT DOES PASTEURIZING DO TO APPLE CIDER VINEGAR?
Apple cider vinegar can be pasteurized or raw.
Pasteurization: French scientist named Louis Pasteur invented pasteurization in the 19th century. People were becoming ill from drinking contaminated milk. Pasteur found out that heating milk to a specific temperature for a certain period could kill the bacteria in it. This process produced safer milk free of E. coli and Salmonella and a longer shelf life.
We still use pasteurization today. We still heat liquids to at least 161°F (71.7°C) for 15-20 seconds to kill potentially harmful bacteria. In North America, the wine, beer, cider, milk, yogurt and cheese industries still use this process.
Pasteurization is intended to keep products safe for the consumption by children, pregnant women and those with compromised immunity systems.
In the wine, beer, cider, milk, and cheese making industries, pasteurization remains debated, believing the process strips character and flavor from the resulting product.
Raw: The term ‘raw’ as it applies to apple cider vinegar means the vinegar is unfiltered and contains the ‘mother.’ Keep in mind that the term “raw” is unregulated in North America, so companies may use it in different ways. Not all apple cider vinegar labeled as “raw” is created equal. Some manufacturers use the term “raw” to imply that their product is unfiltered, unpasteurized, and contains the ‘mother.’ Other companies use the term loosely and simply mean that their product has not been heated above a certain temperature. It is important that you read the label before purchasing to end up with a vinegar that you want. Reputable companies are transparent about their production methods and ingredients.
WHY SHOULD YOU BUY RAW APPLE CIDER VINEGAR FOR WEIGHT-LOSS WITH THE MOTHER?
For the purposes of apple cider vinegar for weight choose one that is raw and contains the mother. The mother is the most beneficial and nutritious part of the vinegar, containing the acetic acid, antioxidants, and other beneficial nutrients.
Some of the benefits besides supporting weight-loss include:
- Natural probiotic to improve immune system and gut health
- Antioxidants to prevent damage to your body’s cells
- Aids in digestion
- Reduces and/or eliminates bloat
- Believed to calm GURD and acid reflex
- Regulates blood sugar levels
- Helping to kill bacteria and viruses
- Detoxifies the body
DOES APPLE CIDER VINEGAR FOR WEIGHT-LOSS WORK?
Apple cider vinegar for weight-loss does work. Keep in mind, however, that it is not a magic potion. Take the cider in conjunction with a healthy diet, such as the Keto diet, along with regular exercise. Consult your healthcare professional or doctor before adding apple cider vinegar to your daily regime.
At one time, some experts believed that apple cider vinegar helped us burn fat. There are no recent studies to validate this idea. However, there are new small studies that show that apple cider vinegar may indirectly promote weight loss.
Adding apple cider vinegar to your diet may slow the conversion of complex carbohydrates in the bloodstream and help reduce glucose spikes. Insulin promotes the storage of fat in the body. When insulin levels are high, the body goes into a state of “storage mode.” Storage mode meaning that our body is more likely to store excess calories rather than use them for energy. Said another way, insulin promotes the uptake of glucose and amino acids into the cells, which then builds new fat molecules.
Slowing down the conversion of complex carbohydrates into the bloodstream can support weight-loss by regulating blood sugar levels and helping you feel fuller for longer periods of time.
When we eat, our body breaks carbs down into glucose. The glucose enters our bloodstream. When we eat too many carbohydrates at one time, our body releases too much insulin to regulate that surge of glucose. This process causes a crash in our blood sugar levels. This crashing can lead to cravings for more carbohydrates and overeating. Giving into cravings and overeating most definitely lead to weight gain.
Adding apple cider vinegar to your diet can support your weight-loss efforts.
HOW DO WE ADD APPLE CIDER VINEGAR FOR WEIGHT-LOSS TO OUR ROUTINE?
Morning: In the morning, mix 16 ounces of warm water with one tablespoon of apple cider vinegar to help flush toxins from the body and to boost the metabolism.
Lunch or Dinner: Mix 16 ounces of warm water with one tablespoon of apple cider vinegar about 15 minutes before a big meal to slow the conversion of carbohydrates and make you feel fuller for longer.
Afternoon Break: Mix one tablespoon of ACV to your afternoon tea to curb cravings and hunger. Make apple cinnimon tea and add the apple cider vinegar, some dried apple and a stick of cinnamon.
Cooking: Use ACV in recipes, such as:
Salad dressings: Mix 1/4 cup ACV, 1/4 cup extra virgin olive oil, 1 teaspoon Dijon mustard, pinch of monk fruit sweetener and pink salt and pepper to taste. Drizzle over your favorite greens.
BBQ sauces: Combine 1 cup sugar-free ketchup (Mrs. Taste), 1/4 cup ACV, 2 tablespoons Swerve Brown Sugar, 2 tablespoon coconut aminos, 1 finely chopped onion, 3 minced cloves garlic, 2 teaspoons smoked paprika, and salt and pepper to taste. Simmer sauce over low heat for 15 minutes, stirring frequently. Use sauce for grilled meats.
Pickled vegetables: slice cucumbers, carrots, and red onions and pack them into a jar. In a separate bowl, whisk together 1 cup ACV, 1/2 cup water, 2 tablespoons monk fruit sweetener, 1 tablespoon salt, and desired spices like such as dill and garlic. Pour the mixture over the vegetables and refrigerate for at least an hour before serving.
Marinades: – used to flavor and tenderize meat, tofu, and tempeh. Combine vinegar with salt and monk fruit sweetener. The acetic acid in the vinegar breaks down the foods surface, allowing the marinade flavors to penetrate the ingredient.
Night time: Due to its acidic taste, many people refrain from taking ACV at night.
DOES TAKING ACV HAVE ANY SIDE EFFECTS?
It is important to note that apple cider vinegar for weight-loss should be consumed in small doses. It should never replace or be a substitute for medical treatments! The acetic acid can erode tooth enamel. When drinking apple cider vinegar dilute it in water and use a straw.
For some people, ACV can be too acidic and cause digestive issues, such as nausea and diarrhea. Start slowly with a half teaspoon and see how you feel. Do this for a week and if you the vinegar doesn’t upset your stomach, add a little more each week.
Remember, more is not better. Consuming too much ACV can lead to low potassium levels, which can cause muscle cramps and weakness.
WHAT’S THE BEST FORM OF ACV?
Apple cider vinegar for weight-loss comes in three main forms. It comes as a supplement, inside gummies, and as a liquid. Liquid apple cider vinegar is the best form because it is raw and unfiltered and contains the ‘mother’. As stated above, the mother provides a colony of beneficial bacteria and enzymes. You can also use the liquid in drinks, water, and in recipes. Other forms such as capsules or gummies do not offer the same versatility.
Lastly, liquid apple cider vinegar absorbs more quickly and efficiently by the body. Capsules and gummies must first be digested, taking more time.
WHAT ARE RECIPES I CAN USE THAT INCORPORATES ACV?
WHAT ARE THE MOST RESPECTED BRANDS OF ACV?
To read about the best brands of ACV for weight-loss click this link:+