Description

Złote Jabłuszko live apple vinegar, live bacterial cultures, unpasteurized, unfiltered 700ml, Bio-Las

Natural apple cider vinegar is produced by fermenting apple pulp - obtained from grinding the whole fruit - without the use of yeast. The pulp is poured with water and left in open vats for a few or several weeks, oxygenating it. At this point, a short alcoholic fermentation begins and then, thanks to microscopic organisms, fungi and bacteria, it turns into acetic fermentation. After the vinegar fermentation process, the alcohol content drops to around 0.2%.

natural fermentation
live bacterial cultures
active enzymes
unpasteurized
unsulfurized
unfiltered
For drinking, for salads

For production, we use juicy and aromatic apple species such as: champion, golden rennet, gray rennet, orange coke, Antonówka, raspberry, which grow in our orchard our vinegar made from whole apples is full because it contains all health-promoting ingredients in the pulp, shell, nests and seeds themselves. The same cannot be said about vinegars made only from juices or waste. If sulfites, preservatives or artificial antioxidants are added to such a juice, it is difficult to talk about any health. promoting the properties of such vinegar. The above treatments kill what is most valuable in the vinegar, i.e. the live cultures of bacteria and enzymes, and leave only the acetic acid responsible for the taste of the product, therefore we do not use sulfites, preservatives, antioxidants or dyes in the production process of our vinegar. Vinegar itself is a natural preservative, so you only need to use this specific characteristic. Furthermore, to preserve all the health-promoting properties of our vinegar, we do not filter or distill it. Therefore, it is naturally cloudy, the fruit sediment settles at the bottom, and a white plug (mother of vinegar) or suspension forms at the top, the thicker the vinegar, the older it is. This also proves that the vinegar is still alive and actively maturing. These characteristics prove the high quality of the product. The shelf life of such vinegar is very long because the silent fermentation is not interrupted, so it can be kept in closed bottles for two years or more, acquiring only a stronger aroma, clarity and a plus. Apple cider vinegar will be as good as the good used during apple production and how simple the production process was in cooking, medicine and cosmetics. Most often, the wonderful properties of apple cider vinegar are used to preserve food and to season dishes.

Examples:

Beetroot in apple cider vinegar Put 2 kg of small boiled and cleaned beetroot in jars Add an onion, a bay leaf and some mustard seeds: Boil 1 and ½ liters of vinegar with 1 teaspoon of salt. sugar If you like sour beets less, we also add ½ liter of water. Pour the hot brine over the beetroot in the jars. Spin. It is pasteurized for 20 minutes.

Baked herring (or other fish) in vinegar marinade. Put several pieces of baked fish in a jar, interspersed with slices of onion, pepper and mushrooms: Boil 1 liter of vinegar with ½ spoon of salt and ½ spoon of sugar, a few grains of allspice and two bay leaves over the fish in the jar and leave it aside until the next day

Vinaigrette sauce

½ cup of apple cider vinegar 4 tablespoons of linseed oil or olive oil ½ teaspoon of acacia honey 1 teaspoon of mustard A pinch of salt, a pinch of turmeric, a pinch of chili Mix everything and pour over the salad soups with apple cider vinegar Another interesting advantage of live apple cider vinegar is the fact that it can deprive food of substances harmful to us, i.e. lectins, contained in it. This happens by pre-digesting the products in a process similar to pickling. How to use this advantage? For example, pour live vinegar (do not boil it) over medium-sized vegetables: carrots, celery, parsley, parsnips, kohlrabi or others and arrange them in jars. Pour ½ teaspoon of dill seeds and a few cloves of garlic into the top of each jar. Then we close the jars and leave them at room temperature for 4 days. Then we take it to a cool basement. You can also omit the dill seeds and instead add salt to the vegetables and then pour vinegar over them. They last about a year in the cellar. In the kitchen, the possibilities and uses of apple cider vinegar are very versatile. The same applies to its use for health purposes. So good luck! Apples that ripen naturally are rich in valuable nutrients. It is similar to apple cider vinegar. Contains 20 different mineral compounds: trace elements, i.e. chlorine, iron, phosphorus, fluorine, potassium, calcium, copper, magnesium, sodium, sulphur, silicon and vitamins A, B1, B2, B6, C, E, P and beta-carotene , which protects us against free radicals. In addition, apple cider vinegar also contains lactic, citric, acetic and propionic acids and a number of enzymes and amino acids, as well as ballast ingredients important for health, such as pectin, which prevents the deposition of calcium in the artery walls, and bioflavonoids, whose presence promotes better absorption of vitamins by the body. Remember that acetic acid is the enemy of all pathogenic bacteria. It not only "cleanses" the stomach and intestines, but also disinfects, detoxifies and cleanses the kidneys, bladder and urinary tract.

Properties: * Improves digestion * Prevents flatulence * Removes heartburn * Restores the correct pH in the stomach and in the whole body (an acidified stomach is a deacidified body and, conversely, an underacidified stomach is an acidified body) * Has antiseptic, anti-inflammatory and antibacterial properties * Provides active digestive enzymes * Provides symbiotic bacteria * Eliminates pathological intestinal flora * Removes toxins * Cleanses the urinary system * Cleans deposits from blood vessels and joints * Relieves allergies * Helps you lose excess weight So how to use apple cider vinegar apples?

As a preventive measure to improve digestion and absorption of nutrients, as well as in case of flatulence and indigestion: drink 2 tablespoons of vinegar diluted in ¼ cup of water 5 minutes before meals.
In case of heartburn, prepare the same mixture and drink it immediately.
However, if we have diarrhea and abdominal pain, dissolve 2 tablespoons of vinegar in a glass of water and drink small sips. We repeat several times a day.
During and after antibiotic therapy, to restore the intestinal bacterial flora, drink 2 tablespoons diluted in ¼ glass of water three times a day - in the morning on an empty stomach and before subsequent meals.
In the case of gastric ulcers or erosions, start with a smaller dose of vinegar and at the same time hydrate the body, drink 2 liters of water with a little Himalayan salt or gem a day. If you have pain when drinking vinegar, you can drink ½ cup of marshmallow macerate before drinking vinegar (cold macerate 1 tablespoon of herbs in 1 cup of cold water).
Strong drinks are great in summer: 1 tablespoon of vinegar for a glass of sparkling or still water, add a lemon balm or mint leaf and possibly a little honey.
However, in the event of a bite, bruise or swelling, apply a carburetor soaked in vinegar to the inflamed area. Change several times a day.

By consuming apple cider vinegar regularly for a long period of time, we will notice a number of positive changes in our body. Unfortunately, although this product has a wide range of applications and has an effect on many diseases, it is not a panacea for every disease. So sometimes you have to use other means. How do we use apple cider vinegar in cosmetics?

We use its rejuvenating effect using a mask of apple cider vinegar diluted 1:1 with water and 1 egg yolk. Mix and apply on the face for 30 minutes, then rinse with warm water.
You can also use it diluted with vinegar 1:1 with water every day as a tonic for washing your face and décolletage.
Skin inflammation and rashes can also be washed with vinegar, this time undiluted.
If we have a problem with sweaty feet, we can soak them in water with vinegar and horsetail decoction several times a week.
In case of dandruff, rinse your head with water and vinegar.

These are just a few of the applications of this universal product.

Manufacturer: Bio-Las

index: OBL1