Hi there everyone!
I really like this recipe because it's easy to get the ingredients and it can be used immediately. This recipe is from the book "Family Herbal" by Rosemary Gladstar.
1 quart RAW apple cider vinegar
1/4 cup fresh grated horseradish
1 chopped onion
1 head of garlic, peeled and chopped
2 TBS turmeric
1-2 pinches of cayenne pepper.
Cover and let sit in a warm place 3-4 weeks. Strain this and then add 1 cup honey, rebottle and regrigerate. You can take 1-2 TBS daily as a tonic or if you are sick then you can take it from the first sign of symptoms and every 2-4 hours until your symtpoms are gone.
Some people like the flavor okay, some don't care for it. However, it works great and has very familiar ingredients, all of which you can purchase at your local grocery store!
What's the difference if you don't use RAW apple cider? What is taken out or changed when they pasteurize it or whatever they do?
ReplyDeleteThey pasturize it. Pasteurization Is the heating process intended to remove potential problem bacteria from consumable liquids such as milk, juices etc. However the heat process of pasteurization will also remove delicate nutrients and enzymes that may constitute a major portion of the nutritional value of that food.
ReplyDeleteIn the case of Bragg's Raw Organic Apple Cider Vinegar or Dr. Christopher's raw organic apple cider vinegar, pasteurization would eliminate the "mother", a major health-giving factor of our vinegar. The strand of complex proteins constitute important delicate enzymes that are a major part of Bragg ACV's health properties.
The vinegar does not need to be pasturized because there is no sugar and the vinegar itself can be used as preservative.