Vinegar is said to have been discovered around 5000 BC, when unattended grape juice turned into wine and then vinegar. Originally used as a food preservative, vinegar’s medicinal uses soon came to light.
Hippocrates used vinegar to manage wounds, while medical practitioners in the 1700s used it to treat everything from poison ivy and croup to stomach aches. Vinegar was even used to treat diabetes.1
Vinegar, which means “sour wine” in French, can be made from virtually any carbohydrate that can be fermented, including grapes, dates, coconut, potatoes,beets, and, of course, apples.
Traditionally, vinegar is made through a long, slow fermentation process, leaving it rich in bioactive components like acetic acid, gallic acid, catechin, epicatechin, caffeic acid, and more, giving it potent antioxidant, antimicrobial, and many other beneficial properties.
As reported in Medscape General Medicine:
“The slow methods are generally used for the production of the traditional wine vinegars, and the culture of acetic acid bacteria grows on the surface of the liquid and fermentation proceeds slowly over the course of weeks or months.
The longer fermentation period allows for the accumulation of a non-toxic slime composed of yeast and acetic acid bacteria, known as the mother of vinegar.”
“Mother” of vinegar, a cobweb-like amino acid-based substance found in unprocessed, unfiltered vinegar, indicates your vinegar is of the best quality. Most manufacturers pasteurize and filter their vinegar to prevent the mother from forming, but the “murky” kind is best, especially if you’re planning to consume it.
Vinegar is not only useful for cooking, it’s useful for health purposes, cleaning, garden care, hygiene, and much more. In fact, a jug of vinegar is easily one of the most economical and versatile remedies around. I recommend keeping it in your home at all times…
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