Apple Cider Vinegar is a tonic made by fermenting the juice of an apple. The apple is crushed, and the juice is squeezed out. The fermentation process occurs when yeast and sugar are added to the juice. A second process involves adding certain bacteria’s to the juice which will then form an acetic acid.

Folk Remedy

Apple Cider Vinegar has been used for many hundreds of years as a health tonic. Purveyors of the tonic claim that it will cure migraine headaches, diabetes, chronic fatigue, arthritis, high blood pressure and many other ailments.

There are a large number of health food manufacturers who boast this vinegar as a "miracle" therapist. The sad truth is that there is very little evidence to prove any of these anecdotal claims. A nutritional breakdown of Apple Cider Vinegar shows that it is actually quite "bland" - rather than being the nutritional "storehouse" that marketers claim.

Apple Cider for Weight Loss

In the 1950s a country doctor in Vermont (Dr. D. C. Jarvis) wrote a book (Folk Medicine) that set the stage for Apple Cider Vinegar as a weight loss agent. He claimed that regular consumption of the tonic would cause fat to be burned rather than stored. Others claim that the pectin in the vinegar will bind cholesterol and remove it from the body.

However it is all conjecture - this supplement is harmless but is unlikely to offer many health benefits and will absolutely not cause weight loss.

What people call the Apple Cider Vinegar Diet is simply the act of consuming 1-3 teaspoons tonic before each meal in the hope of losing weight. There is very little (if any) evidence proving that this is effective.