Homemade ACV

Got Heartburn?

Try some Apple Cider Vinegar.

I know it sounds counterintuitive,

but it really does work.

One of the symptoms I was seeing my naturopath about

was a pressure on my sternum,

(right where your ribs meet in the middle).

It wasn't really painful,

and I didn't think it sounded like what folks describe as burning,

but it was extremely uncomfortable.

The only things that gave me any relief were 

burping (excuse me!) or eating.

 She suggested it could be one of two things.

Either I had an ulcer, 

or it was a lack of acid in my stomach,

which made digestion difficult.

We decided to try an ACV challenge.

For a week, I was to take a tablespoon of apple cider vinegar

in a little bit of warm water before every meal.

If it gave me relief, we were on the right track.

If I felt worse, the discomfort was most likely an ulcer

and another course of treatment would be necessary.

I did the "test" and couldn't believe what a difference I felt

in just a few days.

It seems that as we age, our stomach can create less acid,

which helps the food to break down so that it can be digested.

When most people get "heartburn", they take an antacid,

which just exacerbates the situation.

The idea with the ACV is to mimic the natural acid

created by the body.

For me, it worked like a charm,

and I've even decreased the amount I now take.

This simple solution is now even easier

because ACV practically makes itself.

The recipe I used is below.

I hope you'll give it a go,

even if you don't have any digestive issues.

It can be used in place of any standard vinegar

for making salad dressings, household cleaners

or personal care products (like hair rinses).

Homemade Apple Cider Vinegar

 (Mother Earth News)

2-3 large apples, cubed

1 T organic sugar

water

Add apples to a wide-mouth quart jar,

sprinkle with sugar, and fill with enough water

to fully cover apples.

Place cheesecloth (I used a paper towel square)

 over jar and fasten with

rubber band to allow mixture to breathe.

Place in a dark spot for 4 weeks.

After 4 weeks, strain liquid into a clean jar

(discarding apple pieces),

and cover with cheesecloth.

Allow strained liquid to sit in a dark spot

for another 4-6 weeks.

Lastly, seal jar and store in fridge until needed.

Enjoy!