Who eats a half cup of ice cream?
Let’s face it. We live in a nation of obesity, chronic disease, and countless health problems. In fact, two-thirds of Americans are overweight or obese. Think about that: every two out of three people struggle with their weight, which can lead to obesity-related diseases and health implications that cause clinic and hospital visits for which health insurance must pay. According to the Center for Disease Control and Prevention, it was estimated in 2008 that obesity costs the United States $147 billion (CDC). That is a lot of money! That money could be used for education, infrastructure, housing, defense, and the list goes on. The point is that the U.S. has become unhealthy.
Times are changing
Times are changing, habits are changing and people are eating too much. I’ve heard talk of a ‘fat tax’. Personally, I don’t believe punishing taxes affect behavior. Take cigarettes for example—there is a huge tax on them…..yet people who want to smoke still are willing to pay the penalty. No, rather than a ‘fat tax’, what we need to do is fix the underlying cause of obesity and unhealthy food choices. Perhaps we should be given a more accurate representation of what we are eating and change the current FDA’s standard of food labels. Read More→
My previous post was my recipe forÂ Fire Cider.Â In the recipe for Fire Cider, raw, unfiltered, unpasteurized apple cider vinegar is one of the 6 ingredients. Â That recipe got me to thinking about Raw Apple Cider Vinegar (henceforth to be referred to as RACV) and I decided to research it.Â
Discovering the many wonders of raw apple cider vinegar
The use of raw apple cider vinegar dates back thousands of years. Its use was documented in Egyptian cultures, was written about in the Bible, and even Hippocrates, the father of medicine, spoke of its use in 500 BC. Â The product is made from apples, using a 2-stage fermenting process. Â Hard apple cider is made during the first stage of fermentation followed by apple cider vinegar during the second stage. Â The differences between RACV and the clear, distilled white vinegar most of us are familiar with is vast. It would be like comparing the difference between whole wheat flour and bleached white flour. Distilled white vinegar has been processed to remove all living sediment. RACV has all the nutrients still intact. While distilled white vinegar, and even commercial apple cider vinegar look appealing, they no longer contain any living nutrients, enzymes, and living sediment known as the “mother”, Â that makes RACV so wonderful. In the 1950’s, companies started distilling, filtering, pasteurizing and refining vinegar, and thus, the enzymes are killed, and the vinegar becomes dead, Â and has no nutritional value. Yes, it is great for cleaning windows, as a laundry additive and softener, fighting household odors, killing grass and weeds, and many other uses, but it no longer is beneficial health-wise. Â
So, what makes raw apple cider vinegar so wonderful for your health?
It’s the nutrients. Â The nutrients that are allowed to remain after the 2-step fermentation process are what makes RACV so wonderful.Â Read More→