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My mom brought bragg's apple cider vinegar a weeks ago, and what i found out is that it has a lot of healthy benefits, like; it reduce sinus infections and sore throats, balance high cholesterol, cure skin conditions such as acne, protect against food poisoning, fight allergies in both humans and animals and so on...
Apple Cider Vinegar (ACV) =from home remedies web says that:
is an effective natural bacteria-fighting agent that contains many vital minerals and trace elements such as potassium, calcium, magnesium, phosphorous, chlorine, sodium, sulfur, copper, iron, silicon and fluorine that are vital for a healthy body.
Natural Apple Cider Vinegar is made by crushing fresh, organically grown apples and allowing them to mature in wooden barrels. This boosts the natural fermentation qualities of the crushed apples, which differs from the refined and distilled vinegars found in supermarkets. When the vinegar is mature, it contains a dark, cloudy, web-like bacterial foam called mother, which becomes visible when the rich brownish liquid is held to the light. The mother can be used to add to other vinegar to hasten maturity for making more Apple Cider Vinegar. Natural vinegars that contain the mother have enzymes and minerals that other vinegars in grocery stores may not have due to over-processing, over-heating, and filtration. For this reason, it is recommended that you purchase only Natural Apple Cider Vinegar, with an ideal acidity (pH) level of 5 to 7.
I personally use this product, you can use it raw just mixed 1tbsp of ACV into 1 liter of water and drink it as is.
So to all health conscious out there you may want to try this one.
Apple Cider Vinegar (ACV) =from home remedies web says that:
is an effective natural bacteria-fighting agent that contains many vital minerals and trace elements such as potassium, calcium, magnesium, phosphorous, chlorine, sodium, sulfur, copper, iron, silicon and fluorine that are vital for a healthy body.
Natural Apple Cider Vinegar is made by crushing fresh, organically grown apples and allowing them to mature in wooden barrels. This boosts the natural fermentation qualities of the crushed apples, which differs from the refined and distilled vinegars found in supermarkets. When the vinegar is mature, it contains a dark, cloudy, web-like bacterial foam called mother, which becomes visible when the rich brownish liquid is held to the light. The mother can be used to add to other vinegar to hasten maturity for making more Apple Cider Vinegar. Natural vinegars that contain the mother have enzymes and minerals that other vinegars in grocery stores may not have due to over-processing, over-heating, and filtration. For this reason, it is recommended that you purchase only Natural Apple Cider Vinegar, with an ideal acidity (pH) level of 5 to 7.
I personally use this product, you can use it raw just mixed 1tbsp of ACV into 1 liter of water and drink it as is.
So to all health conscious out there you may want to try this one.
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