Apple Cider Vinegar (ACV) and Honey are all the rage these days. Apparently they cure EVERYTHING from stomach problems to acne!
Well I don't know about that; but long before they became all the rage of the internet, I came across a book published in 1980 by Dian Dincin Buchman entitled Herbal Medicine, The Natural Way to Get Well and Stay Well. In the book she tells a story of a man who suffered from arthritis in his toe. She recommended he started drinking a combination of 1 t. apple cider vinegar and 1 T. of honey in a glass of water daily. A while later she ran into the gentleman and asked about his arthritis in his toe. He had forgotten about the pain because it was completely gone. He said he would continue this daily routine so it wouldn't come back.
After reading this, I mentioned it to my Mom. She was still quite young, but didn't want to get arthritis so she started drinking the ACV/Honey combination herself. She said she liked the taste and it was very refreshing. In fact, she told me that her dad, who was a farmer, would drink a vinegar water concoction in the summertime to cool off as lemons are expensive in Canada. She's been drinking this mixture for over 30 years now and she has no arthritis while her sister suffers from it a great deal.
Have you ever found yourself so thirsty that drinking water just doesn't seem to help? Personally, I enjoy the combination of ACV and Honey just as a refreshing drink during the summer and mix it up by the quart. I'm not very accurate with the measurements but rather put about 4 T. of ACV and 4 heaping tablespoons of honey in a quart jar and fill it with water. I've also experimented with **Blackberry Vinegar and Red Raspberry Vinegar. These also taste very good. It's like my own "vitamin" water.
So give it a try. Even if you think you don't like vinegar, you might be surprised at the taste. And the benefits are well worth making the consumption of this beverage a daily habit.
**I made the Blackberry Vinegar and Red Raspberry Vinegars last summer by crushing about 1 1/2 cups of fruit in a pint jar then filling the jar with some ACV that still contains the "mother" because it has not been pasteurized. I covered it with a fine cheese cloth to keep the bugs out. After several weeks in the warm weather, the juices from the fruit become vinegar. I pour it through a fine sieve and voila, I have vinegar.
