Imagine a substance that is cheap and easy to make, can be taken internally for a variety of ailments, can be applied externally for all kinds of cosmetic and disinfectant purposes, and can be used in so many jobs around the house that it merits the name: “panacea”.
That special medicine and cleanser from Nature is apple cider vinegar, or ACV. In ACV, we find the concentrated essence of the best of apples coupled with limitless by-products of bacterial fermentation, including acetic acid. Vinegar was probably first discovered over 10,000 years ago, when our ancient ancestors found that some foods ferment into alcohol, with the next fermentation step creating vinegar. Vinegar holds a rich place in history and is mentioned often throughout the Bible. It has been said that God is always trying to make vinegar and it’s the winemaker’s job to interrupt the process at wine.
The word acid is derived from acetum (Latin, “vinegar”). Bases were substances that were usually soapy to the touch and that could! React with acids in water to form neutral salts. Baking soda, or sodium bicarbonate, one is a common base or alkaline agent in your kitchen. Vinegar or lemon juice is a common acid used in the kitchen. Use these ingredients from your kitchen.
Neutral substances, or salts and water, are given. The pH number of seven. The pH of acids ranges. From one to seven (1 is the strongest) and bases from seven to 14 (14 is the strongest). Vinegar is a strongly acidic solution with a pH of around two, which is why Cleopatra was able to dissolve a pearl in glass of vinegar. By the way, I have not tried this experiment.
The very important but confusing aspect of eating an acidic food, like vinegar or lemon juice, is that it creates an alkaline environment in the body. What happens is the acid gets to the small intestines, where the pancreas detects acid in the gut, then releases a bicarbonate buffer into the bloodstream. The bloodstream of a healthy adult has a pH which is mildly alkaline, about 7.41.
Vinegar was first mentioned for its medicinal value in Babylonia around 7000 years ago.
Vinegar is one of the most versatile, tasty, and health additions to any kitchen. Because of its acid content, vinegar is able to tenderize, meats, add tartness to flavors, curdle milk, and preserve foods· from bacterial infection. Do not miss a day without using vinegar somewhere in your diet. Bon appetite!!
Mulberry or Blackberry Vinegar
4 pounds fresh blackberries or mulberries
Enough malt vinegar to cover berries
¾-pound honey for every pint extracted berry juice. Wash the berries in cold running water. Place in a glass, earthenware or ceramic poll Cover with malt vinegar for three days. Stir once a day. Strain through a sieve and drain thoroughly by placing a plate on top and putting a weight on the plate. Let it drop all day.
Measure the juice and allow ¾ pound of honey per pint of juice. Simmer in another glass, ceramic or earthenware pot forgives minutes. Collect and discard the top scum. Let cool, then bottle, cork and label. It is reported that this vinegar is excellent for fevers, arthritis and gout.
The dosage here is one tablespoon dissolved in a large cup of distilled water. Use three times a day. This preparation will somewhat ease the pain and is said to eventually help dissolve arthritic deposits. This vinegar is also good for Anemia and has helped many heart patients.