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Hahnemann translated De Marchy's 'The Art of Distilling Liquor' [in 1785] and 'The Art Of Manufacturing Vinegar' [in 1787] from the French.
Vinegar Tonics
The word "vinegar" derives from the Old French vin aigre, meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process. Vinegar is a liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar [1] (typically 5%) and higher concentrations for pickling (up to 18%) although in some countries the minimum strength may be less. Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids. It has been used since ancient times, and is an important element in Western, European, Asian, and other traditional cuisines of the world.
Vinegar Tonics
Production Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods are generally used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and soluble cellulose, known as the mother of vinegar.
Vinegar Tonics
Types of Vinegar White Vinegar - White vinegar can be made by oxidizing a distilled alcohol. Alternatively, it may be nothing more than a solution of acetic acid and salt in water. Most commercial white vinegars are 5% acetic acid solutions. They are made from grain (often maize) and water. White vinegar is used for culinary as well as cleaning purposes because vinegar can also be used for sterilization. Malt Vinegar - Malt vinegar is made by malting barley, causing the starch in the grain to turn to maltose. An ale is then brewed from the maltose and allowed to turn into vinegar, which is then aged. It is typically light brown in color. Wine Vinegar - Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Mediterranean countries and Central Europe. As with wine, there is a considerable range in quality. Better quality wine vinegars are matured in wood for up to two years and exhibit a complex, mellow flavor. Wine vinegar tends to have a lower acidity than that of white or cider vinegars. There are more expensive wine vinegars made from individual varieties of wine, such as Champagne, Sherry, or pinot grigio.
Vinegar Tonics
Fruit Vinegar - Fruit vinegars are made from fruit wines usually without any additional flavoring. Common flavors of fruit vinegar include apple, black currant, raspberry, quince, and tomato. Typically, the flavors of the original fruits remain in the final product. Most fruit vinegars are produced in Europe, where there is a growing market for high-priced vinegars made solely from specific fruits (as opposed to non-fruit vinegars which are infused with fruits or fruit flavors).
Persimmon vinegar
Vinegar Tonics
Apple cider vinegar - Apple cider vinegar, otherwise known simply as cider vinegar, is made from cider or apple must, and is often sold unfiltered, with a brownish-yellow color; it often contains mother of vinegar. It is very popular, partly due to its beneficial health and beauty properties. Due to its acidity, apple cider vinegar can be very harsh, even burning the throat. If taken straight (as opposed to usage in cooking), it should be diluted (e.g. with fruit juice) before drinking. Others dilute it with warm water and add some honey.
Not only does apple cider vinegar help to alkalize the body, but it is very rich in potassium. A variety of research indicates that potassium is one of the key nutritional factors in apple cider vinegar that assists in easing, and possibly preventing, many ailments. Potassium promotes cell growth and has even been called the "mineral equivalent to the fountain of youth."
CHOLESTEROL REDUCTION - It is thought that the water soluble fiber pectin, found in apple cider vinegar, absorbs fats and cholesterol and eliminates them from the body. And at the same time, the amino acids present in apple cider vinegar neutralize some of the harmful oxidized LDL cholesterol. Recently, researchers reported that regular vinegar intake of 3 teaspoons (15 ml) or more per day can significantly lower the level of cholesterol in a persons blood. They found that acetic acid, the major ingredient in vinegar, is responsible for this effect. Maximize this benefit by taking the apple cider vinegar tonic (1 or 2 tablespoons to 8 ounces of water) and increasing the amount of fiber rich food in your diet (more fruits and vegetables) while reducing the amount of saturated and unsaturated fat.
JELLYFISH STINGS (Chironex Fleckeri and Chiropsalmus Quadrigatus) - The sting of the large box jellyfish, found along the northern tropical coastline of Australia, can be deadly. The venom injected by these animals is capable of killing humans within minutes. However, by dousing the sting area with regular vinegar (5% acetic acid content), the further release of poison will be rapidly and completely stopped. That's why Australian lifeguards always keep vinegar on hand and it's their initial first aid treatment of choice. Reference: Australian Resuscitation Council Guideline 8.9.6 LEG CRAMPS - Take the apple cider vinegar tonic regularly (2 or 3 teaspoons to 8 ounces of water) to help the body's absorption of calcium and magnesium and thus protect against painful leg cramps. MENSTRUAL PROBLEMS - A glass of apple cider tonic (2 or 3 teaspoons to 8 ounces of water) in the morning has been reported to help reduce the flow of a heavy period. MORNING SICKNESS - Many women experience nausea and vomiting, often in the morning, during the first three months of pregnancy. A home remedy reported to help keep morning sickness at bay involves simply drinking, as soon as you get up, a glass of water containing a teaspoon of apple cider vinegar.
A chemical mixture of peracetic acid is formed when acetic acid is mixed with hydrogen peroxide. It is being used in some Asian countries by aerosol sprays for control of pneumonia. A mixture of five-percent acetic acid and three-percent hydrogen peroxide is commonly used.
Euphoria Tonic
ACV, BAKING SODA, CAYENNE PEPPER AND HOT WATER 11/06/2007: Sharon from Boston, MA writes, "I just discovered that ACV, baking soda, and cayenne produces an almost instantaneous state of euphoria! I have been taking ACV for years, more recently ACV and baking soda, but never with the cayenne. I always felt very energized from ACV, but didn't feel like it was adjusting my brain chemistry. This remedy does. This is going to sound strange, but it makes me feel closer to God. I don't know how else to explain the sensation. This is what I do: 2 tablespoons of apple cider vinegar, 1/8th teaspoon of sodium bicarb. and few shakes of cayenne pepper put in a glass and add hot water. Be careful not to stand too close to the glass after adding the cayenne or you will inhale it, especially once those ACV and sodium bicarb. bubbles get activated. Sip slowly, stirring the cayenne every so often. When the drink cools down, add more hot water. Drink on an empty stomach, if possible. I usually take it in the late afternoon, when I am feeling sleepy. I hope others will try it to and let me know if they are experiencing the same results. It might also be a very effective PMS remedy, I don't know. Will send an update later on in the month!"