Apple cider vinegar has been used for centuries in cooking and traditional home health care. It has numerous antimicrobial and antioxidant benefits and is finally getting the serious attention that it deserves.
- Provides antimicrobial effects that kill pathogens, including bacteria and fungus
- Helps support blood glucose levels
- May help lower blood pressure
- May help reduce triglycerides and boost HDL “good” cholesterol
- Helps promote weight loss by increasing satiety between meals
- Helps balance the body’s pH
- Helps relieve indigestion
- Helps fight candida yeast
- Provides probiotic support
History of Usage
Apple cider vinegar has been used since ancient times as a preservative, condiment, aromatizer, healthy beverage, and medicine. Recent studies are confirming its numerous health benefits.
Apple cider vinegar is a sour-tasting liquid made from fermented apples. It contains acetic acid, which is believed to be its active ingredient. It also contains polyphenols, which help stop cellular damage that’s associated with illness and disease.
Apple cider vinegar is made from apple juice that is fermented twice. The crushed apples are mixed with yeast, sugar, or another carbohydrate. After a period of a few weeks, natural bacteria and yeasts ferment the juice, changing it into alcohol. A second fermentation process turns the alcohol into acetic acid and the end product is apple cider vinegar.
- From 2021 to 2028, the global market for apple cider vinegar is expected to increase from $578.42 million to $789.37 million, with a compound annual growth rate (CAGR) of 4.5 percent.
- The apple cider vinegar market is segmented in a variety of forms: liquid, tablet, and capsule types, and it can be found in nutritional supplements, cleaning agents, single-serving packets of cider vinegar shots, and various food products including marinades, dressings, sauces, and such cosmetics as face washes and shampoos.
- In 2019, Goli Nutrition launched the world’s first apple cider vinegar gummy.
- Bragg’s new supplement (June 2021) was the first supplement in the U.S. to provide the scientifically proven dosage of 750 mg of acetic acid.
- In June 2021, Essential Elements Nutrition launched apple cider vinegar-Infused Hydration Sticks to provide immune support and replenish electrolytes.
- Although a small amount of apple cider vinegar can provide numerous health benefits, big amounts may cause digestive symptoms in some people.
- May result in osteoporosis and low blood potassium if high doses are taken over a long period of time.
- Tooth enamel may get damaged
- May cause esophageal burns.
- When administered to the skin, it may cause skin burns.
- Some medications may interact with apple cider vinegar: insulin, digoxin, and some diuretics.
- Yagnik D, Serafin V, J Shah A. Antimicrobial activity of apple cider vinegar against Escherichia coli, Staphylococcus aureus and Candida albicans; downregulating cytokine and microbial protein expression. Sci Rep. 2018;8(1):1732. Published 2018 Jan 29. doi:10.1038/s41598-017-18618-x
- Luzón-Quintana LM, Castro R, Durán-Guerrero E. Biotechnological Processes in Fruit Vinegar Production. Foods. 2021;10(5):945. Published 2021 Apr 26. doi:10.3390/foods10050945
- Launholt T.L., Kristiansen C.B., Hjorth P. Safety and side effects of apple vinegar intake and its effect on metabolic parameters and body weight: A systematic review. Eur. J. Nutr. 2020;59:2273–2289. doi: 10.1007/s00394-020-02214-3
- Johnston, CS, Steplewska, I, Long, CA, Harris, LN, Ryals, RH. Examination of the antiglycemic properties of vinegar in healthy adults. Ann Nutr Metab. 2010;56:74–79.
- Hlebowicz, J, Darwiche, G, Bjcrgell, O, Almér, LO. Effect of apple cider vinegar on delayed gastric emptying in patients with type 1 diabetes mellitus: a pilot study. BMC Gastroenterol. 2007;7:46.
- Yoon, JW, Kang, SM, Vassy, JL. Efficacy and safety of ginsam, a vinegar extract from Panax ginseng, in type 2 diabetic patients: results of a double-blind, placebo-controlled study. J Diabetes Investig. 2012;3:309–317.
- Tomoo KONDO, Mikiya KISHI, Takashi FUSHIMI, Shinobu UGAJIN, Takayuki KAGA. Vinegar Intake Reduces Body Weight, Body Fat Mass, and Serum Triglyceride Levels in Obese Japanese Subjects. Bioscience, Biotechnology, and Biochemistry, Volume 73, Issue 8, 23 August 2009, Pages 1837–1843, https://doi.org/10.1271/bbb.90231
- Quade BN, Parker MD, Occhipinti R. The therapeutic importance of acid-base balance. Biochem Pharmacol. 2021;183:114278. doi:10.1016/j.bcp.2020.114278