Description

Live Golden Apple apple vinegar with grapes 700ml

Natural, Polish apple cider vinegar containing live bacterial cultures. Unpasteurized and unfiltered.

Natural apple cider vinegar is produced by fermenting apple pulp - obtained by crushing the whole fruit - without the use of yeast. The pulp is poured with water and left in open vats for a few or several weeks, oxygenating it. At this point, a short alcoholic fermentation begins and then, thanks to microscopic organisms, fungi and bacteria, it turns into acetic fermentation. After the vinegar fermentation process, the alcohol content drops to around 0.2%. For production, we use juicy and aromatic apple species such as: champion, golden rennet, gray rennet, orange peel, Antonówka, raspberry apple, which grow in our orchard. Our vinegar is made from whole apples, which are full of value because they contain all the health-promoting ingredients in the pulp, skin, core and seeds.

The same cannot be said for vinegar made only from juices or waste. If sulfites, preservatives or artificial antioxidants are added to such juice, it is difficult to talk about any health-promoting properties of such vinegar. The above treatments kill what is most valuable in the vinegar, i.e. the live cultures of bacteria and enzymes, and leave only the acetic acid responsible for the taste of the product, therefore we do not use sulfites, preservatives, antioxidants or dyes in the production process of our vinegar. Vinegar itself is a natural preservative, so you only need to use this specific characteristic. Furthermore, to preserve all the health-promoting properties of our vinegar, we do not filter or distill it. Therefore, it is naturally cloudy, the fruit sediment settles at the bottom, and a white plug (mother of vinegar) or suspension forms at the top, the thicker the vinegar, the older it is. This also proves that the vinegar is still alive and actively maturing. These characteristics prove the high quality of the product. The shelf life of such vinegar is very long because the silent fermentation is not interrupted, so it can be kept in closed bottles for two years or more, acquiring only a stronger aroma, clarity and a plus. Apple cider vinegar will be as good as the good one used during apple production and how simple the production process was in cooking, in medicine and in kitchen cosmetics. Most often, the wonderful properties of apple cider vinegar are used for preserve food and season dishes.

For drinking, for salads You can also use apple cider vinegar to season sauces and soups Another interesting advantage of live apple cider vinegar is that it can deprive food of substances that are harmful to us, such as lectins. This happens by pre-digesting the products in a process similar to pickling. How to use this advantage? For example, pour live vinegar (do not boil it) over medium-sized vegetables: carrots, celery, parsley, parsnips, kohlrabi or others and arrange them in jars. Pour ½ teaspoon of dill seeds and a few cloves of garlic into the top of each jar. Then we close the jars and leave them at room temperature for 4 days. Then we take it to a cool basement. You can also omit the dill seeds and instead add salt to the vegetables and then pour vinegar over them. They last about a year in the cellar. In the kitchen, the possibilities and uses of apple cider vinegar are very versatile. The same applies to its use for health purposes. It is similar to apple cider vinegar. Contains 20 different mineral compounds: trace elements, i.e. chlorine, iron, phosphorus, fluorine, potassium, calcium, copper, magnesium, sodium, sulphur, silicon and vitamins A, B1, B2, B6, C, E, P and beta-carotene , which protects us against free radicals. In addition, apple cider vinegar also contains lactic, citric, acetic and propionic acids and a whole range of enzymes and amino acids, as well as important health-boosting ingredients such as pectin , which prevents calcium from being deposited in the walls of arteries, and bioflavonoids , which presence favors a better absorption of vitamins by the body. Remember that acetic acid is the enemy of all pathogenic bacteria. It not only "cleanses" the stomach and intestines, but also disinfects, detoxifies and cleanses the kidneys, bladder and urinary tract. Acetic acid supports the cleansing of the whole body, has anti-inflammatory properties and restores the natural balance in fats. metabolism.

Therefore, the following properties of apple cider vinegar can be mentioned: * Improves digestion * Prevents flatulence * Removes heartburn * Restores proper pH in the stomach and in the whole body (an acidified stomach is a deacidified body and vice versa underacidified is an acidified body) * Has antiseptic, anti-inflammatory and antibacterial properties * Provides active ingredients digestive enzymes * Provides symbiotic bacteria * Eliminates pathological intestinal flora * Removes toxins * Cleanses the urinary system * Cleans deposits from blood vessels and joints * Relieves allergies * Helps to lose excess weight So how to use apple cider vinegar? As a preventive measure to improve digestion and absorption of nutrients, as well as in case of flatulence and indigestion: 5 minutes before a meal drink 2 tablespoons of vinegar diluted in ¼ cup of water, prepare the same mixture drink it immediately, but , if you have diarrhea and abdominal pain, dissolve 2 tablespoons of vinegar in a glass of water and drink in small sips. We repeat several times a day During and after antibiotic therapy, to restore the intestinal bacterial flora, drink 2 tablespoons diluted in ¼ glass of water three times a day - in the morning on an empty stomach and before subsequent meals gastric ulcer or erosions, we start with a smaller dose of vinegar and At the same time, we hydrate the body by drinking 2 liters of water with a little Himalayan salt or jam per day. If you feel pain when drinking vinegar, you can drink ½ cup of marshmallow maceration before drinking vinegar (cold maceration of 1 tablespoon of herbs in 1 cup of cold water is great in summer: 1 tablespoon of vinegar for a glass). carbonated or plain water, add a lemon balm or mint leaf and possibly a little honey In case of bite, bruise or swelling, apply a carburettor soaked in vinegar to the inflamed area. Change it several times a day By drinking apple cider vinegar regularly for a long period of time, we will notice a number of positive changes in our body. Unfortunately, although this product has a wide range of applications and has an effect on many diseases, it is not a panacea for every disease. So sometimes you have to use other means. How do we use apple cider vinegar in cosmetics? We use its rejuvenating effect using a mask of apple cider vinegar diluted 1:1 with water and 1 egg yolk. Mix and apply on the face for 30 minutes, then rinse with warm water. You can also use vinegar diluted 1:1 with water every day as a tonic for washing your face and décolletage. this time undiluted, if we have a problem with feet sweating, we can soak them in water with vinegar and horsetail decoction several times a week, rinse your head with water and vinegar this universal product.