Health Benefits Of Apple Cider Vinegar 

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Apple cider vinegar is made from apples and has a pale or medium amber color. It is made by crushing apples and squeezing out the liquid. It is juice, but adding yeast turns the sugar in the juice into alcohol. 

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Apple cider vinegar is made by fermenting the sugar from apples. This turns them into acetic acid, which is a main active ingredient in vinegar and may be responsible for its health benefits.

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Apple cider vinegar is believed to have wide-ranging benefits like alleviating cold symptoms, detoxification, helping in digestion, gives a quick burst of energy and other health problems. Here are some listed benefits  

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Lowers blood sugar

Apple cider vinegar has shown great promise in improving insulin sensitivity and helping lower blood sugar responses after meals.

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Aids weight loss

Studies suggest that apple cider can increase feelings of fullness and help you intake fewer calories, which may lead to weight loss. So it contributes to weight loss by promoting satiety, lowering blood sugar, and reducing insulin levels.

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Skin care

It is commonly used for skin conditions like eczema and dry skin. Due to its antibacterial properties, apple cider vinegar can help prevent skin infections linked to eczema and other skin conditions.

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Heart disease

Compounds in plants that act as antioxidants are called polyphenols and their presence in apple cider help the body fight against free radicals and cell damage, lowering risk of certain types of cancer, diabetes and heart disease. 

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Digestive health

While apple cider doesn't have much fiber, it is still helpful for constipation. It also helps relax the intestines, creating a healthier digestive system and alleviate symptoms of irritable bowel syndrome.

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Apple cider is mainly water and easy to drink. It helps prevent dehydration. Diluting it with water helps cut down the amount of sugar you take in and prevent symptoms like diarrhea, which can be triggered due to too much sugar. 

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If apple cider is not pasteurized, there's a chance of intaking harmful bacteria, such as Salmonella or E. coli. This is particularly possible if any of the apples used to make the cider were picked off the ground.

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