What does apple cider vinigar do?

[Blondie]

What is the dosage for people? If you put it in bottled water, how much?

 

[Barnyard Dawg]

I take a water bottle to work every day it is probably 16 oz. I will pour some ACV into the bottle I would say approximately 1-2 tablespoon + it adds a nice apple flavor to it that is my opinion anyway.

 

[4H kids and mom]

cookinmom...for our dog (a black lab) we add about a capful to a full dish of water. This seems to be enough for him. Its also very hard to 'over do it' with ACV. I wanted to add a note that I found out that for anything (chickens, domestic pets, people) that drinks ACV it aids the body's ability to absorb calcium. This would be especially good for those of us with layers.

 

[chickenranchwife]

Just wondering if it has to be apple cider vinegar, or if regular vinegar works the same?

 

[kstaven]

Regular vinegar is grain based and does not provide the same benefits.

 

[dlhunicorn]

http://www.versatilevinegar.org/faqs.html
(THE VINEGAR INSTITUTE) excerpt:
Are there Formal Standards for Vinegar?
The following varieties of vinegar are classified by a U.S. Food and Drug Administration (FDA) Compliance Policy Guide for labeling purposes according to their starting material and method of manufacturing:

Cider vinegar or Apple vinegar is made from the two-fold fermentation of the juices of apples. Vinegar can be made from other fruits such as peaches and berries with the labels describing starting materials.

What is “Mother”?
“Mother” of vinegar will naturally occur in vinegar products as the result of the vinegar bacteria itself. Mother is actually cellulose (a natural carbohydrate which is the fiber in foods like celery and lettuce) produced by the harmless vinegar bacteria. Today, most manufacturers pasteurize their product before bottling to prevent these bacteria from forming “mother” while sitting on the retail shelf. "


Many of the claims as to the enymes activity of the "mother " remain anecdotal and not even the vinegar Institute will support such claims ... however the beneficial facts as to its use as an ACIDIFIER and then particularly as it affects POULTRY (dont forget there is a great difference between mammals and birds) are well researched a great article on it can be found here:
http://www.thepoultrysite.com/artic...acidification-on-broiler-performance(excerpt) ..
Dr. Susan Watkins-Extension Poultry Specialist

..."While the manufacturers of these products provide mixing instructions, there is no guarantee of the final water pH mainly because of the broad diversity of water pH found in nature. A report from North Carolina State University several years ago claimed that a water pH of less than 5.9 was harmful to bird performance (Carter, 1987).

However this report was based on field observations where unknown factors other than naturally low water pH could have contributed to the poor performance. Low pH water is aggressive and can actually dissolve metal pipes releasing lead, copper and other minerals into the water. While the use of PVC pipes minimizes the concern of mineral leaching, the question still remains. Which water pH level is optimum for broiler performance? ...............................(results) ...If the crop is full of feed and poor quality water is added, then there is an increased risk for the development of harmful bacterial and mold that could impact the rest of the digestive tract. However, research done in Alabama by Hardin and Roney (no date) found that a pH range of 4 was not favorable for bacteria such as E. coli, Salmonella and Clostridium to grow and thrive. The current research indicates that it is possible to decrease the drinking water pH to a range that would lower the crop pH to almost 4, thus creating an environment that is hostile for undesirable microbes. However, given the diversity of drinking water sources it is a very good idea to measure the pH of the drinking water when using acidifiers at manufacturer’s recommendations because the natural buffering capacity of water may result in reduced impact of the acidifier on pH. It may even be necessary to add more acidifier to the stock solution to achieve a lower drinking water pH. "

I am not against vinegar...far from it and there are some exciting studies going on (such as the one where it was found to help control blood glucose levels in diabetes!) however we are talking birds here and the claims to vitamins and enzyme activity and such remain anecdotal (btw...I do add ACV (I just like the idea it is a natural product ) to my water as my water is highly alkaline ):
http://www.ag.ohio-state.edu/~news/files/chowcidervinegar.pdf

http://www.hutch.demon.co.uk/nutrition/
http://www.findarticles.com/p/articles/mi_m0GCU/is_n6_v14/ai_20152545
(The Sour Truth About Apple Cider Vinegar-1997) excerpt:
"Apple cider vinegar is made by crushing apples and squeezing out the liquid. Sugar and yeast are added to the liquid to start the fermentation process, which turns the sugars into alcohol. In a second fermentation process, the alcohol is converted by acetic acid-forming bacteria into vinegar. Acetic acid gives vinegar its sour taste.

"Mother of vinegar" is a term used to refer to the mass of scum that forms on top of cider when alcohol turns into vinegar, or to the cloudy substance that sometimes develops in stored vinegar. It is actually bacteria and yeast cells that have died...................

The rubbery mass of goo called the mother of vinegar" is reputed to have magical healing properties as well. Nibbling on a bit of this moldy slime every day is purported to prevent most infectious diseases and keep germs and parasites from invading the body.

One company's advertisement for organic, raw, unfiltered, unheated, unpasteurized apple cider vinegar is particularly alarming. This company's ad maintains that "there is nothing in this wonderful natural apple cider vinegar that can in any way harm your body!" Apparently, they have never heard of the danger of E. coli 0157:H7 in unpasteurized fruit juices. Normally vinegar is too acidic to support bacteria. However, should the acidity weaken (pH reaching 4.6 or higher), then pathogens will survive and grow..............................Apple cider vinegar is anything but a storehouse of nutrients. A nutritional analysis of one tablespoon (more than the one or two teaspoons suggested to make a tonic) reveals that the golden liquid contains less than a ram of carbohydrate: minuscule amounts of calcium, iron, magnesium, sodium. copper, manganese, and phosphorus; and a mere 15 mg of potassium. The fiber, vitamin, and amino acid content is zero...............As for the presence of any beneficial enzymes in apple cider vinegar or the "mother," food scientists doubt that any could thrive in the acid environment of the vinegar. Assuming any were present, though, they would be destroyed in the acid of the stomach when consumed and be of no use to the body."

GREAT LINKS on (general info)Enzymes:
http://www.enzymestuff.com/calcium.htm

http://www.scienceclarified.com/everyday/Real-Life-Chemistry-Vol-5/Enzymes.html

 

[Barnyard Dawg]

My opinion of the FDA Quack Quack $$$$

Vinegar A Natural Approach to Avian Management

By

Wanda Barras

Many herbalists recommend the use of raw, unpasteurized, unheated, organic apple cider vinegar as an important dietary ingredient for humans, farm animals and pets, including birds. The Encyclopedia of Natural Pet Care describes apple cider vinegar in this way: “Long a folk remedy, cider vinegar has been shown to improve the health of dairy cows, horses, dogs and other animals. It reduces common infections, aids whelping, improves stamina, prevents muscle fatigue after exercise, increases resistance to disease and protects against food poisoning. Cider vinegar is rich in the vitamins, minerals and trace elements found in apples, especially potassium; it normalizes acid levels [pH] in the stomach, improves digestion and the assimilation of nutrients, reduces intestinal and fecal odors, helps cure constipation, alleviates some of the symptoms of arthritis and helps prevent bladder stones and urinary tract infections.”

Vinegar Through The Ages
Vinegar has been used to cure ailments for centuries. For hundreds of years, folk medicine practitioners have recommended daily doses of apple cider vinegar, not only for specific medical problems, but also for overall food health. In Asia vinegar is called the friend of Chinese herbs because it is often used to process herbal preparations. It is also successfully used in modern Chinese medicine.

Historically the origin of vinegar was never specifically noted. Vinegar was probably discovered when one of our ancestors found that wine exposed to the air would turn sour, thereby creating vinegar. It is amongst the oldest of foods and medicines know to man. For its healing ways, vinegar has been used for thousands of years. In 400 B.C, Hypocrites, known as the father of medicine, treated patients with vinegar, making it one of the world’s first medicines. Throughout biblical times, vinegar was successfully used to treat infections and wounds. For centuries medical textbooks have listed various ways to use vinegar. These uses include everything from keeping a sharp mind to purifying the waters of the body and to easing pain and alleviating dozens of other ailments. Modern laboratory analysis verifies the antibacterial and antiseptic properties of vinegar. Many of the old-time uses are just as applicable now as they were centuries ago. (Moore xii)

Natural Apple Cider Vinegar One Mother Natures Most Perfect Foods
Fermenting sweet juice makes vinegar. The juice turns to wine or cider which is allowed to ferment a second time until the alcohol mixes with oxygen in the air, changing it into acetic acid and water. Natural---that is, undistilled, organic, raw, apple cider vinegar is often called one of Mother Nature’s most perfect foods. Apple cider vinegar should be made from fresh, organic, crushed apples that are allowed to mature naturally in wooden barrels. Natural apple cider vinegar, found in health food stores, should be a rich amber color with the “mother” quite visible as sentiment on the bottom. The strength of vinegar is important. All varieties of vinegar contain about 4 to 7 percent acetic acid, with 5 percent being the most common amount. Acetic acid is what gives vinegar its tart and sour taste.

There is nothing beneficial about commercial distilled vinegars except for pickling, cleaning and disinfection ---they have no health value! They do not contain the health values of organic, raw apple cider vinegar with the mother still intact and viable. Distilled white vinegar and cider vinegar sold in supermarkets are considered “dead” vinegars with none of the enzymes and other live factors that make raw, unpasteurized vinegars so valuable. Distilling removes the beneficial “mother” from the vinegar, thereby, destroying the powerful enzymes and life giving minerals such as potassium, phosphorus, natural organic sodium, magnesium, sulphur, iron copper, natural organic flourine, silicon, trace minerals, pectin and other powerful nutrients. Also destroyed are natural malic and tartaric acids, which are important in fighting body toxins and inhibiting unfriendly bacteria growth (Bragg 1- 4).

Apple cider vinegar has shown to be an extremely valuable constituent in the body’s biochemical operations and an essential building block in the construction of many complex substances in the body. Vinegar is low in calories and carbohydrates but does contain small amounts of calcium, phosphorus, iron and, of course, lots of potassium. A cup of ACV is 98.8% water, has 34 calories, a trace of protein, and no fat. (Moore p.viii) Acetic acid, the principal constituent in vinegar, plays an important role in the release of energy from fats and carbohydrates. It is of primary importance in the body’s metabolism.

Apple Cider Vinegar Can make Any Living Thing Healthier
Dr. D.C. Jarvis, MD who wrote “Folk Medicine, A Vermont Doctor’s Guide to Good Health” and “Arthritis and Folk Medicine”, is completely convinced that apple cider vinegar could make any living thing healthier. He believes, Potassium, which is found in just the right amounts in natural apple cider vinegar “is so essential to the life of every living thing and that with out it there would be no life. Potassium is the most important of all minerals that are necessary for good health.” Potassium’s main function is to promote cell, tissue and organism growth. It is necessary to replace dead cells and tissue. There is no better source of potassium than vinegar---particularly natural apple cider vinegar.

Dr. Jarvis believes Apple cider vinegar can help fight infection, simply by keeping fluids where they belong---in body cells, not in bacteria. Bacteria need moisture to thrive. As bacteria multiply, they will pull necessary fluids from healthy cells in order to flourish, particularly during times of stress when resistance is low. Stress is a major agent in causing a previously sub-clinical problem to break into a full-blown illness. If the process goes unchecked illness will occur. In order to defeat bacterial infections and illness it is important to keep moisture in the cells and prevent germs from depleting that moisture. According to Dr. Jarvis: “If there is enough potassium in each body cell, it will draw moisture from the [harmful] bacteria, instead of the bacteria taking moisture from the body cells.” Therefore by providing natural sources of potassium in the diet (fruit, berries, sprouts, edible leaves, edible roots, etc.) and including apple cider vinegar to that diet the body cells are provided with the necessary moisture-attracting potassium. It is interesting to note that many traditional medicines used to combat bacterial illness also work by depriving bacteria of moisture and thus keeping fluids inside the cells (O’Brien p40)

Acidic pH Balance Will Discourage Bacteria, Yeast & Fungal Growth
Apple cider vinegar destroys microorganisms, including bacteria, fungi, viruses and others, and prevents poisons from reaching the rest of the systems of the body. It has been proven to inhibit the growth of gram-negative bacilli, Pseudomonas, and Candida. The acid nature of vinegar makes the digestive tract environment unpleasant for germs and fungus. Apple cider vinegar has proven to be a natural treatment (and preventative) in simple cases of avian pediatric digestive disorders. Dr. Jarvis through his own research believes that apple cider vinegar will lower bloods natural alkalinity, bringing it closer to a natural healthy acid state. A naturally acidic digestive tract digestive, with the correct pH balance, will discourage bacteria and is less likely to grow yeast and fungus. Apple cider vinegar can assist the natural process of breaking food in the stomach. The acidic qualities of ACV will help break down protein, in the digestive system, for absorption into the bloodstream.

Apple Cider Vinegar On The Farm
For the past year and a half I have routinely added apple cider vinegar, to my baby birds’ hand-feeding formula, to all drinking water and sprinkled some on the food of the animals here at our aviary and small dairy farm. These animals include several species of breeding exotic parrots, chickens, ducks, dogs, cats and LaMancha dairy goats. The vinegar keeps the water bowls and bottles very clean and sanitary and the animals seem to love it--- of course, the nutritional and health benefits are a plus. Apple cider vinegar added to young birds drinking water encourages early weaning and healthy weight gain and they will feather out faster. Adding a little raw apple cider vinegar to the hand-feeding formula water can prove nutritionally beneficial and help to inhibit the growth of yeast, fungus and bacteria. In formula a ratio of about ¼ tsp per 4 oz water is best.

You may safely add cider vinegar to food and/or drinking water, starting with small amounts and building up to ½ to 1 teaspoon per 15 pounds of body weight or about 1 tsp apple cider vinegar (health food store variety best) to 8 oz water. That is about ¼ cup per gallon of water and/or you may sprinkle or spray small amounts on bird’s food. Gradually add small doses to food over time, you can help even the most finicky eater to accept this. Do not use metal food or water dishes when using vinegar, stainless steel is OK.

Hygiene Is Important
Proper hygiene is important in maintaining avian health. The environment we provide for our birds is totally different from the wild. Birds in the wild are acclimated to the bacteria found in their natural environment but its body has no experience in providing immunity to the bacteria commonly found in the unnatural environment we provide for them. That includes humanly transmitted bacteria, normal tap water, unsanitized food dishes, cages and the list goes on. (Doane 24)

Be aware that most of the recommended disinfectants we use in our aviaries and nurseries are harmful when ingested or even inhaled. I am by no means discouraging the use of these proven disinfecting agents, but I do urge caution when using any chemical. There are times when these strong disinfectants are recommended and even warranted. Although,they need not be used to excess. When called for, use them judiciously. I have herd horror stories of overzealous but well-meaning breeders who have had bad experiences with disinfectants while sanitizing aviaries, nurseries and equipment. When using strong disinfectants, such a Lysol, One-Stroke-Environ, Chlorox, Betadine and Wavecide-01, etc., read and follow directions carefully, make sure area is well ventilated and take pains to rinse thoroughly.

White Vinegar As a Cleaning Agent
Plain old white distilled vinegar will help reduce the toxic load in our environment. Vinegar is an organic, biodegradable, nontoxic substance. Vinegar can be used routinely and safely in the aviary and nursery as an effective cleaning and disinfecting agent. I do recommend for resistant bacteria and chronic problems the use of Wavicide or a similar product. Or, when dealing with a severe problem such as an epidemic outbreak, disinfect with a product such as One-Stroke-Environ. For routine cleaning and disinfecting plain inexpensive old vinegar is the way to go.

Food and water dishes should be cleaned daily and disinfected once a week. While servicing cages use a spray bottle of vinegar or vinegar and water as a daily spray and wipe for food and water dishes. Spray a small amount on container and wipe with a clean rag or paper towel.

To clean and disinfect food and water utensils: add 1-cup of white vinegar and 1 tablespoon of liquid soap to a sink of hot water. To remove stains and hard water film and as a weekly disinfectant soak cleaned dishes in straight white vinegar for several hours or overnight. Rinse well. You may want to periodically, every week, every other week or once a month disinfect with a commercial disinfectant.

Clean cages, perches, etc.: clean with a solution of half vinegar and water. For hard to remove grime let the solution soak for a few minutes before sprinkling with baking soda. Then scrub with a rag or brush to remove crud. Rinse with clean water.

Stainless steel or any metal cage cleaner/polish: Combine 2 tablespoons of cream of tarter and enough vinegar to make a paste. Rub the paste on and let dry. Wash off with warm water and buff with a soft, dry clothe.

Brass cleaner/polish: This may be a little time consuming for cages but it does work. Mix 1 cup powdered laundry detergent with 2 tablespoons of salt ion a glass or enamel pan. Stir in ¼ cup of white vinegar and slowly add 4 cups of boiling water until soap is dissolved. Let cool. Pour into a clean glass jar and cover tightly. Label and keep out of the reach of children and animals. To use shake well and pour about 1 teaspoon of the solution onto a soft clothe and then apply to brass. Rub gently, turning the rag often. Apply more of the solution until the tarnish is gone. Buff with a clean, dry cloth until brass is bright and shiny.

Aviary and nursery wall cleaner: Mix together ¼ cup baking soda, ½ cup white vinegar, 1-cup household ammonia and 1-gallon hot water. Use a sponge or brush to clean dirt, grime and fingerprints. It is always a good idea to have a room well ventilated when cleaning.

Aviary and nursery floor cleaner: Mix together ¼ cup liquid soap, ½ cup vinegar, and 2 gallons warm/hot water. Use to mop wood, tile, cement or linoleum floors.

For Mildew: Mix together ½ cup white vinegar, ½ cup liquid soap and ¼ cup salt. Apply to mildew on floors, walls, window ledges, etc. and leave in a well-ventilated place for 2 hours. Wash and rinse well.

For ant problem: spread a solution of half vinegar and half water all around the areas where ants are entering. Use a sponge to wipe down doorjambs, windowsills, and foundation cracks. Be careful not to pour this mixture on plants or shrubs.

For outdoor killing of small ants that travel in single file, a spray of white vinegar kills them instantly. Use an empty small plastic bottle with sprayer. Be careful about spraying around animals or birds. Do not spray into eyes.

Fruit and vegetable wash: add vinegar to the water in which you wash fruit, vegetables and greens. It inhibits bacteria, fungi, and other unsavory things.

In Conclusion
Why Vinegar? Because it can be used medicinally, gets rid of poisons in the body, has disinfecting and cleaning properties and is a natural, nontoxic, biodegradable substance. That is, vinegar is an unadulterated food, a powerful cleansing agent and healing elixir---a naturally occurring antibiotic and antiseptic that fights germs and bacteria. We would be smart to make use of vinegar in our own lives and in our avian nurseries and breeding facilities. --- For a healthier, stronger, longer life for our animals and ourselves.

http://www.cagenbird.com/index.htm

For further reading on vinegars medicinal and antiseptic qualities:

Baker, Cameron. “Garlic, Vinegar, Olive Oil and Nuts”, Published MicroMags, Boca Raton, Florida

Bragg, Paul and Linda, N.D., Ph.D., “Apple Cider Vinegar, Miracle Health System”, Published Health Science, Santa Barbara, California

Doane, Bonnie Monro, “The Parrot In Health and Illness”, Published Howell Book House, New York, New York

Jarvis, D.C, M.D., D.C. “Folk Medicine”, and “Arthritis and Folk Medicine”, Published Fawcett Publications, Inc., Greenwich, Connecticut

Moore, Melodie, “Vim and Vinegar”, Published Harper Perennial,, New York, New York

O’Brien, James Edmond. “The Miracle of Garlic & Vinegar”, Published Globe Communications Corp., New York, New York

Puotinen, C.J., “The Encyclopedia of Natural Pet Care” Published Keats Publishing, Inc., New Canaan, Connecticut

 

[cookinmom]

Well, I'm somewhat confused now.

I just really don't want to go hunting up expensive organic vinegar.

Do you folks that use acv and feel that it does something really all use this. Do people really not get any benefit from grocery store kind?

 

[Barnyard Dawg]

Quote:
Expensive $2+/ 8oz.-$4+/16oz. I found a 8oz bottle on sale for $1.30 when you look at the benefits is it worth it? It has been used for over a thousand years; if you have doubts try some medicated drugs or vitamins and see what you have to pay don’t forget to check out the side effects. I use it along with my chickens and dogs.

 

[cookinmom]

My apologies, Dawg. That's not too expensive. We're not running over with health food stores out here in the sticks, but it would probably be worth checking out next time we're in Jacksonville.

I don't doubt the efficacy of acv, and don't put stock in rx meds either for that matter. Just hoping to get out of an extra trip to another store.

Thanks for all the good info.