Very interesting information. I would be keen to receive suggestions as to how best to drink vinegar – water diluted, mixed with something else, white, brown, cider vinegar, how much daily, etc, etc??
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Since I was still a child my father would take a Tbs of malt vinegar quite often. I too would try it until I married in my twenties and the woman to whom married had an almost fetish with apples. In England prior to Eurozone entry. There was a thriving apple industry, especially in the west country. Somerset, Devon, Dorset, etc. Not to mention Kent and other counties. The method for brewing Apple Cider. The hard sort. Was to press the apples between layers of straw. [I think wheat straw, but maybe it was rye?] When I lived in Gloucestershire, we went to the local pub with an empty jar, for a couple of pints to keep in fridge. Now a lot of apples come from Israel …. go figure?
Needless to say apple cider vinegar, was believed to be the best? Raw, unfiltered variety. Used mostly for making salad dressing with olive oil and mustard, teaspoon of honey, garlic, etc. I still make it. Delicious over warm steamed potatoes. My ex. would drink a Tbs. of apple cider vinegar daily. Me too, when the urge took me. Still do. I believe my ex. continues to today?
I have a different vinegars in my fridge. Wine vinegars, malt, coconut, cane and my fave rice. Rice vinegar is lower in acid. Only 4% and should not be used for pickling. Only 5% or above, should be used. Still I use rice vinegar, like a condiment almost daily. As too, apple cider. Although less so. An abundant use of apples in all of their forms gives nice red rosy cheeks. Much like the fruit itself. An apple a day keeps the doctor away …… goes the saying. One that my ex. and I still subscribe to.