Wednesday, August 6, 2014

MOTHER Knows Best

Mother of Vinegar that is. Let me 'splain!(Can't tell I was brought up in a certain era, can you?

Apple Cider Vinegar is simply a soured apple cider. Although any liquid that can ferment can be converted to vinegar, it is with pride that we New Englander's grew up with this, most popular, type.

Although most, if not all, definitions of vinegar state that the word vinegar means literally sour wine, this is not true. Sources say that 'vin' means wine and 'aigre', from Old French, means sour. Nope! Although 'vin' does equal wine, 'aigre' is Old French for sharp or biting. So it really isn't so much from sour wine, but from sharp wine. But regardless, it is the soured wine(or cider) that vinegar is derived.

Now this particular post will be a brief talk on true apple cider vinegar, the kind our forefathers and mothers made and used. Raw, unfiltered and unpasteurized apple cider vinegar. The type with the Mother of Vinegar still visible. Although this slimy, floating mass is unappealing in many ways, it is the healthiest part of cider vinegar. This gelatinous film is remarkable in a number of ways:

Want to cut down on your salt intake?
Simply substitute apple cider vinegar for the salt found in many recipes. This works well for any cake, bread or meats. It lessens the sweetness in fruited and berried desserts as well.

Our ancestors took a portion of Mother of Vinegar from each batch and used it to speed up the process of the next batch of cider. Much the same as they took a little piece of bread dough from one days baking to begin the next days bread making. 

During the Civil War, Mother of Vinegar was used to dress and disinfect wounds.

Only found in unpasteurized vinegar, it is the most healthful part of cider vinegar. Used as an antiseptic for eons, is is known to help with ear aches, sunburns and when mixed with water, a great throat gargle.

Speaking of drinks(the best lead-in I can come up with), right up until the early 1900s, when mixed 1 part vinegar, 1 part molasses or sugar and 4 parts water, it was called a Haymakers Switchel. My grandfather and many before him, took this drink many times throughout haying season. And they didn't rely on the mechanical toys of today, I am talking about taking the scythe out in the hot summer sun and “swooshing” through their 'mowing lanes', cutting down the tall grass to dry for hay.

Want to clean your windows the old fashioned way and leave them just as streak free as that blue liquid? Put ½ and ½ vinegar and water and us newspapers.

And there is growing proof that apple cider vinegar is key in weight loss. Scientists have yet to determine exactly how it works but they say it works.

Some evidence newly out refers to making your own vinegar drink(such as the Haymakers Switchel above)and drinking a glass a day to help with type-2 diabetes or for those that are inherent it contracting it.

But first and foremost is the Mother of Vinegar. It truly and I urge everyone to at least check it out. You don't have to do anything with it as is, just shake the bottle up before using. Once you purchase and use, raw, unfiltered, unpasteurized apple cider vinegar, you will never go back to distilled. The taste is phenomenal. No more expensive and much better for you.

It is also effective in killing 0-157 strain of E-coli. And if it that powerful, no wonder world wide attention has been focused on its antibacterial and antimicrobial properties.

As for the life span. It will last 3-5 years if kept out of direct sunlight. Of course it will last much longer but the taste will diminish. “Then why does it have an expiration date on it?” you ask. Because that date only corresponds to the best quality of the vinegar.

Check out Bioscience, Biotechnilogy and Biochemisty, a well respected scientific journal in Japan. They have done extensive testing and experiments. Look them up and see for yourself.

It's Just that Simple!

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