Hello Health Champions. Millions of people have received health benefits
from apple cider vinegar and a lot of you have asked is it ok to use another
vinegar or does it have to be apple cider vinegar so today we're going to
clear up all of those issues and talk about the pros and cons of each coming
right up
hey I'm dr. Ekberg I'm a holistic doctor and a former
Olympic decathlete and if you want to truly master health by understanding how
the body really works make sure you subscribe and hit that notification bell
so you don't miss anything so to compare the different kinds of vinegar let's
quickly look at the benefits first so the first benefit which has been
thoroughly documented and researched is that it increases insulin sensitivity it
reduces blood glucose it helps with weight loss it reduces a1c it lowers
triglycerides and cholesterol the second set of benefits our digestive
improvements because of the acidity the digestive tract depends on acid so when
we don't have enough acid being naturally produced then things will work
better if we add some we can digest proteins better minerals can only be
absorbed in an acid environment we have antimicrobial properties some of the
pathogenic bacteria are sensitive to acids so when we lower the pH then
they're killed off. Bile is released in response to acid and so are also
pancreatic enzymes so there's a lot of digestive function that depends on
proper amounts of acid the third set of benefits is that apple cider vinegar
contains some enzymes and bacteria there's some residue called the mother
the sludge at the bottom of the bottle that has some of this in it
that could potentially act as probiotics that could help balance our biome our
gut bacteria and in doing that it can help the
overall digestion because if we can make the whole environment healthier down
there then you can improve digestion it can reduce leaky gut and because leaky
gut produces food sensitivities if we can heal it then we reduce those food
sensitivities and we improve food tolerance we can reduce inflammation and
when everything is working better now we can also absorb the food because we have
to have a healthy gut in order to have the proper surface area to absorb those
nutrients now is there a difference in how it's made if we want to make apple
cider vinegar we start off with apples obviously we add some yeast and the
yeast start eating the sugar in the apples they ferment it and they turn it
into ethanol or alcohol like in wine then we add some bacteria and the
bacteria will consume the alcohol and turn that into vinegar so all along the
way there's some microbe that is consuming a resource and transforming
one thing into another if we make white vinegar the process is very much the
same we start off with grain or corn or rice, sugar, whey, potato whatever starchy
sugary resource that is the cheapest in that area at the time is what they've
been using but then the rest of the process is identical the difference
though is when you make apple cider vinegar you typically end up with some
sludge called the mother in the bottom of the bottle and you leave it there in
the case of white vinegar whatever you have left in the form of sludge you
filter it out and then you pasteurize it so whatever potential benefits that we
have with that mother they have now been removed if there are some enzymes and
things in there and then of course the pasteurization process will
off any bacteria in there there is however one more way to make vinegar and
that's by using ethylene which you can derive from natural gas or petroleum
products so if they're cheaper at the time than these then that has been
favored in some areas and now you can take that ethylene into vinegar in an
oxidation process using metal catalysts they're using things like palladium and
copper and that of course is a completely different animal because in
both of these cases it's a biological process we have living organisms we have
microbes that are consuming a substrate of value whereas here it's just a purely
chemical transformation so here's a biological and here's an industrial
process now in most countries if the vinegar is intended for human
consumption as opposed to cleaning or some industrial purpose then for human
consumption it has to come from a biological process but there are some
countries that don't make that distinction so they can sell you vinegar
for human consumption from any of these processes then which one do we go with
which one has the most benefits well the research has been done on how it
improves insulin sensitivity but the research doesn't specifically mention
apple cider vinegar it talks about vinegar or acetic acid and all of the
benefits they don't really know the mechanism but they know that vinegar and
acetic acid does produce insulin sensitivity and that doesn't exclude
apple cider vinegar because obviously apple cider vinegar has acetic acid in
it the next one has to do with the digestion based on the acidic properties
and this has not been researched by itself but we do know enough about
digestion and physiology that we have very good reason to believe that the
acidity is why it works the way it does and a lot
of the digestive benefits are because of acidic properties the third one is how
the digestion might be improved based on enzymes or bacteria contained in the
vinegar and here we basically have just guessing and anecdotal evidence to go by
we do know that vinegar can contain some enzymes and bacteria but we don't know
to what extent they are useful or beneficial what difference they make so
when we look at apple cider vinegar versus white vinegar based on insulin
sensitivity then both of them are basically equal we have no reason to
believe there's a difference when we talk about the acidity then again
they're going to be equal because it has to do with how much acetic acid do they
contain and what is the pH but the third one is where there is a difference
because the white vinegar is filtered and pasteurized and it's guaranteed to
remove all the enzymes and bacteria so in this sense apple cider vinegar would
have more benefits even though we're not sure exactly how much benefits those are
which one you pick in the end is pretty much going to be up to you as far as
benefits we would say that they're either equal or possibly that the apple
cider vinegar would have some additional benefits through the enzymes and the
bacteria but it's hard to quantify how much those benefits would be the second
factor would be costs because you spend a few dollars for a quart of apple cider
vinegar or a few dollars for a gallon of white vinegar since you don't use a
whole lot of either one it's probably not going to be an issue for most people
but it could be a consideration for some third thing to consider is the flavor
and that just boils down to which one do you like better and if I was to put my
own two cents worth in I would say that the
less altered it is the better so I would definitely opt for the apple cider
vinegar in most cases except where I think the flavor is more suitable with
white vinegar and some kinds of cooking the more I study health the more I see
that the more we leave things the way they are the less we interfere the less
we process it the more microbes the more natural life that we allow to be in
there the better off we are if you enjoyed this video and you'd like to
learn more about how to get truly healthy and how the body really works I
think you really enjoyed that video thank you so much for watching and I'll
see you next time