Acetic acid is the main component of apple cider
vinegar, as in all vinegars. It composes roughly 5 percent of the vinegar’s
content, although this number can vary between 3 and 9 percent. Many of the
therapeutic claims stem from the antibacterial and antifungal properties of
acetic acid, which protect the body from invasion and infection by a multitude
of microbes. The phenolic acids in apple cider vinegar contain these
properties, too, and are also known antivirals, antioxidants, antihistamines,
and astringents. Some, like Gallic acid, have even been shown to be cytotoxic
and destroy cancer cells. Malic acid has many uses in enhancing the skin’s
natural beauty, and it—like the other acids present in apple cider vinegar—
protects against pathogens.
The healing
properties of apple cider vinegar do not come from its abundant nutrients, as
many claims argue. Minerals like potassium, calcium, and the soluble fibre
pectin are touted as the source of many of apple cider vinegar’s therapeutic
benefits. A few nutritional labels report between 11 milligrams and 15
milligrams of potassium in 1 tablespoon (the recommended dietary allowance of
potassium is 4700 milligrams per day for adults), but most brands do not report
any measurable levels. One study analyzed the mineral content of raw,
unfiltered apple cider vinegar and found trace amounts of some minerals but
absolutely no potassium. The minerals present were in such small amounts that
they were practically negligible in terms of nutritional or therapeutic value.
The study also detected small amounts of carbohydrates, which could conceivably
be pectin, but again, the amounts range from 0.022 grams to 0.103 grams per
tablespoon. Doses in the range of 6 grams (7/10 tablespoon) to 30 grams (3 3/5
tablespoons) of powdered pectin a day are recommended to see the benefits on
digestion and blood cholesterol. The standard nutritional analysis of organic,
unfiltered, unpasteurized apple cider vinegar with naturally occurring Mother
of vinegar shows that it has only 5 calories per tablespoon, making it
wonderful as a low-calorie substitute for flavour. However, there are no
measurable minerals, vitamins, or protein.
This does not
support claims that the Mother is rich in enzymes and amino acids, which are
proteins. Even in 100 grams of apple cider vinegar, no measurable amounts of
minerals, vitamins, or protein were detected.
Another theory
about the effectiveness of apple cider vinegar is that it works by changing the
pH of the body. When apple cider vinegar is ingested, it creates an alkaline
ash in the stomach as it is digested. Some believe that this alkaline ash
shifts the pH of the body into a more alkaline state. This is desirable because
an acidic state makes the body more open to infection and disease. It is interesting
to note that there is also an opposing notion that apple cider vinegar shifts
the body into a more acidic state. Foods can change the pH level of the urine;
however, the pH level of the blood is strictly controlled by the kidneys and is
always maintained at 7.385. Any variations can only happen with certain
diseases and can be life threatening if not restored to pH 7.385. Foods cannot
change the acidity or alkalinity of the body.
Acknowledgement:
Susan Branson
