Apple cider vinegar, otherwise known as cider vinegar or ACV, is a type of vinegar made

from cider or apple must and has a pale to medium amber color. Unpasteurized ororganic ACV
contains mother of vinegar, which has a cobweb-like appearance and can make the vinegar look
slightly congealed.

ACV is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys, among
other things. It is made by crushing apples and squeezing out the liquid. Bacteria and Yeast are
added to the liquid to start the alcoholic fermentation process, and the sugars are turned
into alcohol. In a second fermentation process, the alcohol is converted into vinegar by acetic acid-
forming bacteria (acetobacter). Acetic acid and malic acid give vinegar its sour taste.
[1]

Contents
[hide]
1 Health effects
o 1.1 Weight loss
o 1.2 Health risks
2 See also
3 Notes
o 3.1 Sources
Health effects[edit]
Weight loss[edit]
Vinegar (and other acidic liquids) have long been proposed as agents to enable weight loss,
[2][3]
one
proposed mechanism is that it prolongs the sensation of satiety after eating.
[4]
A 2009 study on mice
showed that consuming acetic acid (the active component in ACV), upregulates the expression of
genes for fatty acid oxidation enzymes in the liver causing a suppression in body fat accumulation.
[5]

In a double-blind experiment, obese Japanese were assigned to three different groups based on
similar body weights, body mass indexes (BMI), and waist circumference. Each group drank a
500 ml drink containing either 30 ml, 15 ml, or 0 ml of vinegar daily for 12 weeks. Those in the 30 ml
and 15 ml groups had lower BMI, visceral fat area, waist circumference, serum triglyceride, and body
weight to the control group of 0 ml. The 12-week weight losses were modest: 1.2 kg in the 15 ml
group and 1.7 kg in the 30 ml group. These two groups consumed a similar number of calories to the
control group and also performed a similar amount of exercise, so the effect is not likely to have
been due to an impact on appetite or other lifestyle changes. It was concluded that consumption of
vinegar might reduce obesity.
[6]

It is suggested to take 1-3 teaspoons a day, in a glass of water that can either be warm or cool
before each meal.
[7]
Apple cider vinegar tablets can also be taken, although there is much evidence
against there being value in taking the tablet version, as ACV pills are not well regulated, and may
vary dramatically in terms of vinegar content from brand to brand.
[8]

Health risks[edit]
A report regarding an Austrian patient, who had consumed excessive amounts of apple cider vinegar
(up to 250ml per day) for six years suggests that long-term, high dosage intake of apple cider
vinegar can lower potassium levels in the body as well as reduce bone density (osteoporosis); it is
theorized that excessive intake of vinegar can causehypokalemia, hyperreninemia,
and osteoporosis.
[9]
Apple cider vinegar contains chromium which can alter insulin levels and it is
therefore recommended that people who havediabetes should talk to their doctors before using
ACV.
[10]
ACV is highly acidic; in one recorded instance, a woman experienced esophageal burns
after an ACV pill got caught in her throat.
[8][11]

See also[edit]
Food additive
Acetic acid
Mother of vinegar
United States v. Ninety-Five Barrels Alleged Apple Cider Vinegar
Notes[edit]
1. Jump up^