Apple cider vinegar is not only a popular condiment, but also serves as a remedy for fighting disease. "As studies have shown, acetic acid assists in the breakdown of fats and carbohydrates and supports the conversion process of proteins," doctor, psychotherapist and author Rüdige Dahlke writes in his book "Weg der Reinigung" (Heyne Verlag).
Therefore, vinegar is a metabolic activator and aids digestion. This being said, not all vinegar are alike! Industrially produced vinegar is generally produced by diluting acetic acid, regardless whether or not a flavour is added to it - the inferior quality can not be changed.
Vinegar specialties: They are usually obtained from a low alcoholic liquid. The addition of vinegar bacteria and air transforms vinegar into acetic acid and it becomes pure, fermented vinegar.
Apple cider vinegar is said to be particularly beneficial to health. No wonder, since the apple alone is categorized as a healthy source of vitamins and minerals. Apple cider vinegar is rich in vitamins, minerals, trace elements and pectin, which is the fiber derived from the apple.
Pectin lowers cholesterol and has a long term detoxifying effect, according to Rüdiger Dahlke, because it is insoluble and can therefore binds and flush out pollutants. This in turn relieves the liver, purifies the vessels, strengthens digestion, which leads to a reduction in weight. In addition, the potassium contained in the rich apple cider vinegar have a disinfecting effect.
And the best part: High-quality apple vinegars taste great! And not only when used in a salad dressing, but also as a delicious refreshing drink or an aperitif. Drinking vinegars, which are made of high-quality, mild vinegar and pure, concentrated fruit juices, have become trendy and complement the wide range of fruit vinegars already on the market.