50 Uses of Apple Cider Vinegar Plus Instructions On How To Use

Source Taken from here

The ancient condiment—the earliest known use of vinegar dates back more than 10,000 years and has been used as both food and medicine—is enjoying a real resurgence lately. As a folk remedy, apple cider vinegar has been credited with curing everything from the flu to warts. Many of its supposed benefits are unproven, but some experts think that adding a little of this sour liquid to your life may have some health benefits. Even Hippocrates, the Father of Medicine, used apple cider vinegar in 400 B.C. to treat allergies, arthritis, high blood pressure and many other health conditions. Also, Japanese Samurai, Roman soldiers and military groups throughout history have used apple cider vinegar for these same qualities, as an antiseptic, antibacterial and as an energizer.

Heartburn

If you feel heartburn symptoms coming on, simply dilute one tablespoon of ACV in some water. For better taste you can add a little raw honey.

Clear Skin

Dip a washcloth in apple cider vinegar and apply to your face to remove the excess oil. This is also very good against acne and the scars from acne.

Antifungal

Simply apply apple cider vinegar externally to affected area. Also you can soak the area in 1 part apple cider vinegar, 5 parts water, for 30 minutes a day if possible.

Sore Muscles

Rub apple cider vinegar directly over sore muscles. Another alternative is to mix a tablespoon with water and gulp it down to relieve pain.

Anti-Itching Means

Apple cider vinegar can be very effective against itchiness, jellyfish sting or even poison ivy.  Simply apply it directly to skin and the results will amaze you.

Insulin Sensitivity

Multiple studies give weight to the claim that apple cider vinegar can help with diabetes and blood sugar regulation. Drinking the stuff was shown to improve insulin sensitivity to high-carbohydrate meals—slowing the rise in blood sugar levels.

Clear Sinuses

Just sip a cup of water mixed with apple cider vinegar. This will have antibacterial effects on your throat and may help reduce and break-up the mucus.

Lymph Circulation

The regular use of the apple cider vinegar will cleanse your body and boost your immunity. Use ½ tablespoon mixed in some tea or lemon water every morning.

Energy Boost

Add a little, since it has a strong taste, to a fresh morning juice or smoothie.

Facial Toner

Mix a tablespoon of apple cider vinegar with a little water and apply to your face using a cotton ball. The smell is a bit strong but it evaporates quickly and will improve your complexion. For best results repeat the procedure every day.

Sunburn

Apple cider vinegar has the ability to sooth and cool your sunburnt skin, as well as it restores the skin’s pH.  Add a cup or two of apple cider vinegar to a bath and soak for ten minutes.

Teeth Whitening

Apply directly to teeth and then rinse with water. Do not do this often because it may damage tooth enamel. For a more gentle approach, dilute with water and use as a mouth rinse.

All Purpose Cleaner

Make your own cleaner to remove the unnecessary chemicals in your home. ACV is double fermented and an excellent detoxifier. Simply mix 1 part water, 1 part apple cider vinegar and 2-3 drops of your favorite essential oil together in a spray bottle.

Odor Remover

Apple cider vinegar has the ability to break down the volatile compounds and kill bacteria that cause unpleasant odors around the house. Prepare your odor remover by mixing 1 part water and 1 part apple cider vinegar in a spray bottle and use in rooms where a bad odor is present.

Weed Killer

Mix ACV with dish soap, water, salt and/or lemon juice and make your own weed killer.

Dandruff

Mix equal parts water and vinegar in a spray bottle and spray on hair after shampoo. Leave it on the hair for 15 minutes, then rinse. Repeat the procedure for a few days until dandruff problem disappears completely. It is recommended to repeat this procedure once every week or so for maintenance.

Sore Throat

Apple cider vinegar possesses antibacterial properties which make it extremely suitable for colds and such illnesses. Combine one tablespoon of it, 1 tablespoon cayenne pepper and 3 tablespoons raw honey in a glass of warm water. Apple cider vinegar and honey have antibacterial properties to help speed up recovery and the capsaicin in hot peppers will help soothe pain.

Foot Odor

Take baby wipes and pour Apple cider vinegar over, store in a plastic bag and refrigerate overnight. Use when necessary. This can also be used as an underarm deodorizer.

Burns

As soon as possible, apply ACV to the burn to help soothe pain and stimulate healing, as well as to disinfect it. But note that you should never apply it to open wounds.

Bruises

Warm up a cup of apple cider vinegar and mix with a tablespoon of salt. Apply the mixture on the bruise as a compress.

Bad Breath

To get rid of bad breath, mix 1 tablespoon apple cider vinegar in a cup of water and gargle for 10 seconds.

Post Shaving Treatment

Mix equal amount of apple cider vinegar and water and apply to skin for a soothing aftershave.

Gas and Constipation

Vinegar stimulates digestive juices (HCl – hydrochloric acid) that help your body digest food. Dilute a tablespoon of it into warm tea and drink this mixture before a meal.

Flea Repellent (pets)

Apple cider vinegar makes an excellent flea repellent. Simply apply topically to your dog’s skin or put in a spray bottle and spray over fur and in the dog`s bed.

Skin Tags, Moles, Warts

Dip a cotton ball in some vinegar, apply on the skin tag, mole or wart and secure with medical tape. Leave it on during the night and wash the area after removing it. Repeat the procedure regularly until wart problem disappears.

Condiment Enhancer

Savor your condiments with apple cider vinegar. You can add a little to sauces, marinades and vinaigrettes. Mix with lemon juice for a great veggie dressing. Mix this vinegar with a little olive oil and fresh herbs to make a simple topping for meat or salad.

Mix with Fruit Juice

Mix a small amount of apple cider vinegar with grape or a similar type of juice, but be careful to use fresh pressed one, not the store bought varieties. It is an easy and tasty way to get a daily dose of ACV.

Soups

For a little extra punch, add a splash of ACV to your soup.

Baked Goods

Add a little ACV to baked goods for an extra lift, it won`t be noticed.

Urine Smell in Clothes

Add ½ cup to washing machine to get urine smell out of clothing.

Upset Stomach

The antibiotic properties and the pectin in apple cider vinegar can be very beneficial for your stomach. Combine 2 tablespoons of apple cider vinegar, 1 tablespoon fresh ginger water, 1 tablespoon of fresh lemon juice, 8 ounces sparkling water and raw honey to taste, to prepare a stomach soothing cocktail. Take a swig in a glass of water when you start feeling unsettled or bloated.

Stop Your Pet From Chewing On Your Things

Most animals can`t stand the smell of vinegar so they will avoid chewing on cords, couches, etc. if you dab some apple cider vinegar on them once a week. If your dog pees in your house, clean it up with apple cider vinegar cleaner and they’ll never pee there again.

Detox Bath

Add 1 cup apple cider vinegar to your bath along with ⅓-1 cup of Epsom salts and 5-10 drops essential oils. Adding sea salt, ginger and baking soda are also great options for further detoxification and relaxation.

Cramping

Rub directly on the affected area that to relieve cramping.

Hair Detangler

Mix water and apple cider vinegar in a spray bottle in ratio 1:1 and spritz on hair when combing.

Detoxify the Liver

Detoxify your liver with 1-2 tablespoon in an 8 oz glass of water on an empty stomach, and eat raw organic vegetables and fruits throughout the day.

Candida

This vinegar is loaded with enzymes that help the body combat candida. Take ½ tablespoon twice daily.

Dish Detergent

You can use it in your dishwasher to help remove grease.

Relieves Gout

Take 2-3 tablespoons, 2-3 times every day to relieve gout.

Add to Bone Broth

Add a few spoonfuls into your bone broth to add a kick and some extra detox power.

Weight Loss

The acetic acid in apple cider vinegar suppresses appetite and reduces water retention. Take ½ tablespoon in some fresh lemon water every morning or before meals and you will experience great results in the weight loss process.

Shiny Hair

Rinse your hair in a combination of equal part of apple cider vinegar and water after shampooing for a great shine.

Hand and Foot Massage

Rub on your hands and feet after a long day to relieve tired muscles.

Alkalization

Disease cannot thrive in an alkaline environment, and the regular consumption of apple cider vinegar can help your body maintain a healthy pH level.

Wash Fruits and Vegetables

Use some vinegar to wash your fruits and veggies before consuming them. This is important to remove any pesticides or chemicals that may have been sprayed on them before they were harvested.

Neutralize Spices

While cooking, when you’ve accidentally added one too many shakes of cayenne powder to your dinner, add a tablespoon of this miraculous item at a time until the taste returns.

Flytrap

A way to attract and kill fruit flies is to put some apple cider vinegar and a drop of dish soap in a bowl and set on the counter.

Exercise Fatigue

Lactic acid builds up in the body after a workout and causes fatigue. The amino acids in ACV have the ability to fight the after-workout exhaustion. Take a tablespoon apple cider vinegar in a cup of water and consume after exercise.

Yeast Infection

Add 1 ½ cups of this vinegar to a bath and soak for 20 minutes.

Allergies

Mix 1 tablespoon apple cider vinegar with water and 1 tablespoon local organic raw honey and consume regularly to fight allergy.

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Health Benefits Soaking Seeds and Nuts

Information taken from here

By: Delicia Beaty and Sharon Foutch

Soaking nuts, grains, seeds, and legumes 
Nature has set it up so that the nut, grain and seed may survive until proper growing conditions are present. Nature’s defense mechanism includes nutritional inhibitors and toxic substances that can be removed naturally when there is enough precipitation to sustain a new plant after the nut, grain or seed germinates. When it rains the nut, grain or seed gets wet and can then germinate to produce a plant. So we are mimicking nature when we soak our nuts, grains and seeds.Nutritional inhibitors and toxic substances found in nuts grains and seed can be minimized or eliminated by soaking. These inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens.

What are Enzyme inhibitors?
There are digestive enzymes and metabolic enzymes. Digestive enzymes help break down food. Metabolic enzymes help every biological process the body does. Enzyme inhibitors will clog, warp or denature an active site of an enzyme. They may also bind to the enzyme, which will prevent the intended molecule from binding. “Once again, the habits of traditional peoples should serve as a guide. They understood instinctively that nuts are best soaked or partially sprouted before eaten. This is because nuts contain numerous enzyme inhibitors that can put a real strain on the digestive mechanism if consumed in excess.”

What are Phytates?
“All grains contain phytic acid in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects.”

Why soak nuts, grains and seeds?

• 1. To remove or reduce phytic acid.
• 2. To remove or reduce tannins.
• 3. To neutralize the enzyme inhibitors.
• 4. To encourage the production of beneficial enzymes.
• 5. To increase the amounts of vitamins, especially B vitamins.
• 6. To break down gluten and make digestion easier.
• 7. To make the proteins more readily available for absorption.
• 8. To prevent mineral deficiencies and bone loss.
• 9. To help neutralize toxins in the colon and keep the colon clean.
• 10. To prevent many health diseases and conditions.

“Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize a large portion of phytic acid in grains. Soaking in warm water also neutralizes enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increases the amount of many vitamins, especially B vitamins. During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption.”

What can be used to soak nuts, grains and seeds?
I have found many references to soaking nuts, grains, and seeds in water, salt water, or a warm water mixture with something acidic like yogurt, whey or lemon juice. It seems within 7 to 24 hours the enzyme inhibitors are neutralized and the anti-nutrients are broken down regardless of the method you choose. There is evidence that the process works when you see sprouting begin.

How long does the soaking process take?
“As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits.” “Flour products should be soaked at room temperature for at least twelve hours but better results may be obtained with a twenty-four hour soaking.”

Are the nuts, grains and seeds used wet?
I have enjoyed almonds wet. If you choose to try consuming anything in the soaked state, make little batches and store them in the refrigerator. Usually everything that is soaked is dried in a dehydrator or oven on the lowest possible setting for 24 – 48 hours to remove all moisture.

Wheat berries can be soaked whole for 8 to 22 hours, then drained and rinsed. Some recipes use the whole berries while they are wet, such as cracker dough ground right in the food processor. You can also dry sprouted wheat berries in a low-temperature oven or dehydrator, and then grind them in your grain mill and use the flour in a variety of recipes. Nuts, grains, seeds and legumes can be ground up to use as flour in many recipes after they have been dried.

Any advice on what to do with legumes?
Maureen Diaz recommends soaking any beans or legumes in water and vinegar for at least twelve hours before cooking. Soaked and dried beans may be ground up and used as flour for thickening and baking. This is helpful for those on a gluten free diet.

One recommendation includes placing soaked kombu or kelp seaweed in the bottom of the pot when soaking legumes. Add one part seaweed to six or more parts legumes. This is for improved flavor and digestion, more nutrients, and faster cooking. “Soak legumes for twelve hours or overnight in four parts water to one part legume. For best results, change the water once or twice. Lentils and whole dried peas require shorter soaking, while soybeans and garbanzos need to soak longer. Soaking softens skins and begins the sprouting process, which eliminates phytic acid, thereby making more minerals available. Soaking also promotes faster cooking and improved digestibility, because the gas-causing enzymes and trisaccharides in legumes are released into the soak water. Be sure to discard the soak water. After bringing legumes to a boil, scoop off and discard foam. Continue to boil for twenty minutes without lid at beginning of cooking to let steam rise (breaks up and disperses indigestible enzymes).”

Source (pdf): wss.nourishingconnections.org

Source:

Health Benefits Soaking Nuts

The information taken from here

Soaking Nuts, Seeds, & Grains

About fifteen years ago Steven Acuff introduced me to the teachings of the brilliant Sally Fallon. I purchased her landmark book, Nourishing Traditions and it literally changed my life and my health. One of the most valuable lessons I learnt was the health benefits of soaking and dehydrating or sprouting nuts, seeds and grains.I have not looked back.

The following information is my interpretation of information I gathered from her teachings and from other raw whole food classes. Grab a copy of this informative book to learn more about the virtues of soaking in more detail. My motto, “Be a soaker not a bloater”.

Here is some information to get you started.

soaking for health

Nuts, seeds, and grains are nutritional powerhouses. But in order to capitalize on their nutritional profile and protect ourselves from natural toxins that protect them but harm us, they need to be soaked and dehydrated or sprouted.

Some of the principle reasons why soaking is beneficial to our health:

• it removes anti-nutrients like phytates, tannins and goitrogens
• it helps to neutralise enzyme inhibitors
• it increases the potency of nutrients such as Vitamin B
• it makes proteins more readily available
• it eradicate toxins contained in the colon and encourages the growth of beneficial bacteria like lactobacilli which we know is vital for intestinal and colon health
• it promotes the growth of healthy enzymes vital for healthy digestion

Nuts, grains and seeds are one of the ultimate gifts from the gods. So the gods made sure the natural order protected them. To ensure survival of the species, nuts, grains and seeds contain inherent toxic inhibitors that protect the plant from germination until the ideal conditions are present. It is not until they get wet and there is sufficient moisture that they germinate.

This natural protective phenomenon is a wonderful thing for the survival of the foods. But if not neutralised before consumption by humans, it can really wreak havoc in our digestive systems if consumed in vast amounts. Have you ever noticed after eating a lot of grains, nuts or seeds that you have a horrible stomach ache? These toxic substances that protect grains, nuts and seeds from destruction from insects and microbes act as enzyme inhibitors in the human digestive process and spell bad news for our health if we get too greedy without soaking them.

We are all familiar with the most well known digestive enzymes that we learnt in Biology 101, protease, which digests protein, lipase, which digests fats, and amylase, which digests carbohydrates. Well, these ingenious protective components the gods bestowed on nuts, seeds and grains are not such happy chappies inside the human body. It only makes sense I suppose. What do warriors do? They wage war! Well, they wage a war of sorts. They act as enzyme inhibitors upon entering the body and interfere with the chemical order of our natural enzymic activity.

Another problematic component contained in grains is the presence of phytates. There are a lot of anti-nutrients present in foods that inhibit the absorption of nutrients. I will just focus on phytic acid, which is ever present in grains. Nuts and seeds do not generally contain phytates. But grains are riddled with them. Health and nutrition panels are always preaching the virtues of whole grains. But it is in the outer layer or the bran of the grain that the phytic acid is found. I am not for one minute suggesting that we all switch to the milled and refined grains that have the outer part removed but also every other good part! Phytic acid inhibits the absorption of iron, calcium, copper, zinc and magnesium, which makes it a very undesirable little pain if not properly eradicated.That is where soaking comes to the rescue!

Soaking raw nuts and seeds increases the nutritional content of Vitamins such as Vitamin A, C and, in particular B Vitamins. Soaking nuts and seeds in warm salted water activates the beneficial enzymes that then neutralizes the enzyme inhibitors making them more digestible and easily utilised. Soaking grains in an acidic warm water solution (I use lemon juice or apple cider vinegar diluted in water) also encourages the production of these friendly enzymes, and beneficial bacteria, which, in turn, neutralizes the phytic acid in the grains that put such a strain on the digestive system.

I remember the first time I soaked brown rice for 36 hours. Even though I knew it would ferment and that was the goal, I still found it difficult to believe that something so smelly was so good for me! But since making macrobiotic pickles and cultured vegetables, I have embraced the virtues of live fermented foods. By lacto-fermenting foods we are boosting their nutritional profile which enhances the digestive process and the growth of friendly bacteria. Nuts, seeds and whole grains are no different. They are much easier to digest, and their nutrients are more potent readily available, and they taste a lot bitter if they are first soaked in warm water for varying degrees of time.

If you are saving the nuts and seeds for later use you will need to dehydrate or sprout and dry them. However, if you are using them in smoothies or soups you can just soak and rinse. I do it all the time. If I am preparing milk for smoothies or soups, I just soak, rinse, blend and chow. With grains, I really only eat millet, quinoa, amaranth and brown rice these days. I always soak, rinse, cook and serve.

A tip that might encourage you to take the extra time to soak grains: soaking whole grains really softens them up and makes them a lot more light and fluffy. A lot of people who have told me they don’t like the gritty taste and texture of brown rice are amazed with the difference soaking makes to this grain. Brown rice more closely resembles white fluffy rice once soaked for 24-48 hours! Give it a go, You will be pleasantly surprised.

how to soak 

Use raw organic nuts and seeds wherever possible.

1. Place the desired nuts or seeds in a glass bowl and cover them with warm distilled, purified or filtered water with a teaspoon of Celtic Sea Salt dissolved in it. You will want to use a ratio of at least 2:1. Two parts water to 1 part nuts or seeds.
2. Keep the bowl at room temperature and cover with a flour sac cloth or thin tea towel that breathes. Soak the food for the recommended amount of time (in the char below) to make them as digestible as possible.
3. The soaking water will contain all of the toxic enzyme inhibitors which we are trying to remove. So proper rinsing is really important. Drain the food and rinse thoroughly until the water comes out clear in the final rinse. Some people recommend doing a final rinse with a diluted solution of apple cider vinegar in order to remove any remaining bacteria.

As a general rule with nuts: the harder the nut, the longer you need to soak. Long soak nuts such as almonds, pistachios and hazelnuts are best soaked for about 12 hours. Common medium soak nuts are walnuts, brazil nuts and pecans. They require less soaking time as they swell more quickly as they are oilier. Short soak nuts are cashews, macadamias and pine nuts. They require the least amount of soaking as they do not contain inner skins, and therefore not as many enzyme inhibitors.

See below for more specific guide times for soaking each specific thing.

Remember that the longer nuts, seeds and grains are soaked the more they swell and become water logged. If you are following quantities in recipes, particularly from sources that don’t soak their nuts, you might want to hold back some of the water recommended in the recipes in order to achieve the desired consistency. It is also really important to rinse and drain several cycles to ensure you remove all of the enzyme inhibitors.

Generally my rule is “floaters are bloaters." Throw out any nuts that float to the top as they are generally rancid. It is better to be safe than sorry. Discard them and you will be better off. It is not uncommon to have a few floaters every time you soak. One other thing to note is that with some of the soft creamy nuts like cashews and macadamias, over soaking can remove some of the rich healthy oils that you want to utilise. For most nuts, the easiest and convenient thing to do is to soak right before you go to bed, and rinse, drain and dehydrate as soon as you wake up. Or soak before you go to work in the morning and then rinse drain and dehydrate overnight while you are sleeping. Then they are ready to use for breakfast in the morning!

Here are some more specific guide times for the grains, nuts and seeds that I use most often:

Food	Soaking Time (Hrs)	Sprouting Time (Days)
Almonds	8-12	No Sprouting or 3 Days
Adzuki Beans	8-12	4
Amaranth	8	1-3
Barley	6	2
Black Beans	8-12	3
Brazil Nuts	3	No Sprouting
Buckwheat	6	2-3
Cashews	2-4	No Sprouting
Chickpeas/Garbanzo	8	2-3
Flaxseeds	½	No Sprouting
Hazelnuts	8-12	No Sprouting
Kamut	7	2-3
Lentil Beans	7	2-3
Macadamias	2	No Sprouting
Millet	5	12 hours
Mung Beans	8-12	4
Oat Groats	6	2-3
Pecans	6	No Sprouting
Pistachios	8	No Sprouting
Pumpkin Seeds	8	3
Radish Seeds	8-12	3-4
Sesame Seeds	8	2-3
Sunflower Seeds	8	12-24 hours
Quinoa	4	2-3
Walnuts	4	No Sprouting
Wheat Berries	7	3-4
Wild Rice	9	3-5

quick soaking for blending

You can soak the quick way in order to soften foods so that they liquefy better. This is helpful for all blenders. But particularly important for conventional blenders. 

To soak nuts, seeds, and grains the fast way: place the food in a glass bowl, cover with boiling water and let soak for 10 minutes or more. Drain thoroughly, discard the soaking liquid, and rinse. Soaking the fast way has no nutritional benefit and destroys live enzymes.

how to dehydrate 

I have an Excalibur 9-Tray With Timer and I highly recommend it. 

To dehydrate activate nuts, seeds, and grains:

1. Spread the thoroughly rinsed food out on mesh trays and place them in the dehydrator. If you don’t have a dehydrator you can place them on a tray in the oven on the absolute lowest setting of warm – which is no higher than 100 Fahrenheit. But a dehydrator is preferable.
2. Leave your dehydrator set to 100 degrees Fahrenheit and set the timer for 24 hours, and check them after about 18 hours to make sure they are completely dry.
3. After they are dry, leave them in the dehydrator with the power off for a further 24 hours to ensure they are completely dry. 
4. Place them in sealed glass jars and store them in the fridge for later use in recipes.

Just a tip – if the nuts are not completely dry before you store them, they will quickly gather some very undesirable mold. So make sure they are crunchy before storing away. I let me nuts completely cool for a while before I store them and I leave the lid off the glass container for a further amount of time. I have been burnt by mold before!

how to sprout 

To sprout nuts and seeds you can use a special sprouting jar (which can be purchase online store or from health food stores) or use a mason jar. They are inexpensive and can be sterilised and reused.

1. Place your soaked and rinsed nuts or seeds in the sprouting jar and cover with the lid or cloth.
2. Lay your jar down on an angle on a sunny windowsill or kitchen bench to allow the excess water to drain, and leave to sit in the light.
3. Every eight hours or so, thoroughly rinse the contents of the jar by filling it with water, placing a lid on the jar, and shaking, and then draining.
4. Repeat this process every eight hours making sure you get all of the water out each time by laying the jar at an angle.
5. Keep the jar in the sunlight when your nuts or seeds start to sprout and continue the process until fully sprouted.
6. Do a final very thorough rinse by rinsing and draining a few times and then allow the sprouts to dry thoroughly. If they are not completely dry they will spoil. I have had that happen before!
7. Once completely dry to the touch, store sprouts in the fridge for use. Most sprouts will keep in the fridge for 2 - 3 days.