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The word vinegar has its origin in the Latin words for sour wine. The respective Latin words are Vinum, which means wine, and aigre which means sour. Vinegar has been used by people around the world for thousands of years. It is used in sauces, salad dressings, and other things. Vinegar is one of the great gifts of nature — a natural product in every perspective. It is important to note that most alcoholic beverages, whether made from grapes, dates, apples, plain white sugar, or rice, naturally turns to vinegar once it is exposed to air. The bacteria in the air causes the alcohol in wine, beer, and cider to convert into acetic acid. This acetic acid is responsible for the sharp, sour taste of vinegar.
The history of vinegar dates back to 5000 BC. Back then, the Babylonians produced vinegar from the date palm. It was used as a source of food, and as a preservative. It was also used as a pickling agent. Residues of vinegar have been found in ancient urns in Egypt. These ancient urns have been traced back to 3000 BC.
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Vinegar was used in Biblical times to flavor foods, as a medicine, and as an energizing agent. So popular was it that it has been mentioned both in the New and Old testaments. Ruth 2:14 for instance tells of the maiden Ruth who was invited by Boaz, the man on whose farm she worked, for a meal of bread dipped in vinegar.
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Also, in 400 BC (Ancient Greece), Hippocrates prescribed apple cider vinegar and honey for various ills such as colds and coughs.
The history of apple cider vinegar is also strong in China and Africa. It has been used in both climes as alternative medicine. It is enriched with vitamins B, C, and acetic acid which enhances the absorption of vital minerals from the foods we eat and slows down the conversion of carbohydrates into sugar.
Another story worth telling is that of the Aryans, an ancient nomadic tribe. The Aryans produced sour apple wine, an important forerunner of apple cider vinegar. This sour recipe was passed to the Romans and Greeks and that was how people began developing apple cider vinegar as a by-product of their soured wines.
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The therapeutic benefits of apple cider vinegar have been enjoyed by mankind for thousands of years. It has been used for the treatment of various ailments such as dandruff, toothache, and mushroom poisoning. It was used for the treatment of wounds in World War 1 and the US civil war.
The samurai warriors of Japan drank it for strength and power. Ancient Persians drank diluted portions of apple cider vinegar to prevent fatty tissue from accumulating in their body.
The Romans on the other hand used vinegar and fire to break through rocks when conquering the Alps. It has been used as a food preservative for thousands of years and currently works excellently as a versatile cleaning product. There are hundreds of historical records showing the many uses of apple cider vinegar around the world.
What’s the right dosage for apple cider vinegar and how can you use it?
Apple cider vinegar is best used as a cooking ingredient. It makes a unique and simple addition to a wide variety of foods including homemade mayonnaise and salad dressings.
You can also use apple cider vinegar as a beverage. Just dilute it in water and drink. Common doses include 1–2 teaspoons daily mixed with a large glass of water.
Studies have shown that it is best to start with very small doses. Try not to take it in large amounts. Taking vinegar in excess can cause very harmful side effects, such as erosion of the tooth enamel as well as potential drug interactions.
Many dietitians recommend using the “mother”. Mother is the organic, unfiltered version of apple cider vinegar.
In conclusion, anyway you slice it, you should consume apple cider vinegar every day for its many health benefits.
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References
- Rose, V. (2006). Apple cider vinegar: History and Folklore Composition Medical Research-Medicinal, Cosmetic, and Household Uses-Commercial and Home Production
- Budak, N.H., Aykin, E., Seydim, A.C., Greene, A.K. and Guzel-Seydim, Z.B. (2014), Functional Properties of Vinegar. Journal of Food Science, 79: R757-R764. https://doi.org/10.1111/1750-3841.12434
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