Apples are a good source of pectin, a soluble fiber similar to the fiber that is the oat bran. Apple cider is an acid, which assists in the digestion of protein, which in turn is needed for the production of insulin. Insulin is necessary for converting glucose to energy – the energy required to maintain an active, fat burning metabolism. The acetic acid in apple cider vinegar improves the absorption of iron from food, which is responsible for attracting the oxygen essential for burning energy in the body, increasing in this way, the energy consumption in the body making it a supportive food for weight loss.
Clinical Usage and Indications:
- Aids digestion, helping on gradual weight loss. For indigestion crush a small piece of Sheng Jiang (fresh ginger), and mix with 1 cup of vinegar. Add vinegar to meats when cooking to promote digestion. Discomfort due to fish meat or vegetables: vinegar by itself or mixed with crushed garlic to counteract mild food poisoning.
- Disperse Blood stagnation. For hard masses in the abdomen: bolus of vinegar with San Leng or Bie Jia.
- Arrests bleeding, hematemesis, epistaxis, anal bleeding
- Treat hypertension with headache. Cook celery with vinegar to treat it. Soak 10 peanuts in vinegar overnight. Eat the peanuts and drink the vinegar for hypertension. Repeat 10 – 15 days.
- Detoxifies, genital itching
- Treats jaundice
Directions: Incorporating apple cider vinegar into your daily diet leads to gradual weight loss. Add 1 to 2 teaspoons of apple cider vinegar to a glass of water and drink before meals three times a day. Use in salad dressing as well.