Apple cider vinegar has been used since ancient times as a remedy for many different ailments. Hippocrates is said to have used it as an antibiotic. Its uses in cardiac care are mainly for reduction of the bad cholesterol i.e. LDL. A teaspoon of cider vinegar in a glass of water per day is said to lower blood pressure ( There is scientific evidence linking apple cider vinegar to weight loss, control of blood glucose and also reduction of LDL (bad cholesterol) and raising of HDL (good cholesterol) in studies on diabetic rats. Controlled clinical trial – Pak J Biol Sci. 2008 Dec 1;11(23):2634-8.

The effect of apple cider vinegar on Fasting Blood Glucose (FBG), glycated haemoglobin (HbA1c) and lipid profile in normal and diabetic rats was investigated. Diabetes was induced in male Wistar rats (300+/-30 g) by the intra-peritoneal injection of streptozotocin (60 mg kg(-1) of body weight). Both normal and diabetic animals were fed with standard animal food containing apple cider vinegar (6% w/w) for 4 weeks. Fasting blood glucose did not change, while HbA1c significantly decreased by apple cider vinegar in diabetic group (p<0.05). In normal rats fed with vinegar, significant reduction of low density lipoprotein-cholesterol (LDL-c) (p<0.005) and significant increase of high density lipoprotein-cholesterol (HDL-c) levels (p<0.005) were observed. Apple cider vinegar also reduced serum triglyceride (TG) levels (p<0.005) and increased HDL-c (p<0.005) in diabetic animals. These results indicate that apple cider vinegar improved the serum lipid profile in normal and diabetic rats by decreasing serum TG, LDL-c and increasing serum HDL-c and may be of great value in managing diabetic complications.

Honey-(Dark Honey)

Honey binds natural formations together and is considered good carrier of drugs . Dark honey is thought to be of therapeutic value than the lighter honey. Also honey has been clinically tested to be a good anti-glycemic agent . Honey has the property of excellent bio-availability thereby assisting in the absorption and assimilation of other ingredients alongwith it. Honey in combination with other extracts delivers high therapeutic potential apart from being known for cwnturies to be used for treating wounds and infections apart from helping body developa good resistance to such bacterial or viral infections. It is good anti-bacterial oral formulation.

BIOACTIVE COMPOUNDS OF HONEY The Department of Commodity Science and Food Analysis, Department of Physics and Biophysics University of Warmia and Mazury in Olsztyn confirmed in a study presence of bioactive compounds in honey. The total phenolic content and the content of flavonoids and metals – K, Ca, Mg, Zn, Fe, Mn and Cu, were determined in honey from different origins.

Natural honey is a rich source of natural antioxidants which effectively minimize the risk of coronary heart disease, immune system disorders and cancer (Linus Pauling Institute). Honey also contains bioactive phenolic compounds, enzymes and minerals. The group of non-enzymatic antioxidants present in honey includes phenolic acids, flavonoids (flavanones and flavanols), carotenoids and organic acids. The antioxidant properties of honey are attributed mainly to the presence of phenolic compounds. Dark-coloured varieties are believed to be have the most potent antioxidant properties, although research results are not always conclusive (LACHMAN et al. 2010, WILCZYŃSKA 2010, ESCUREDO et al. 2013). The total phenolic content of honey differs significantly across varieties.

Health benefits of apple cider and honey

The health benefits of the apple cider vinegar and honey drink are widely accepted as part of ‘traditional or home-remedies’. Anti-aging properties have been attributed to the combination while others have recognized and made use of its cleansing and disinfecting properties to self-detoxify their body. It is seen as a powerful cleansing agent and natural healing elixir with naturally occurring antibiotic and antiseptic that fights germs and bacteria. It has been found to be particularly effective in the control of blood pressure and management of high cholesterol.

Mechanism of action:

What is the reason for the beneficial effects of apple-cider-vinegar and honey? How does the combination act? The combination acts by helping to maintain the ‘acid-base’ balance of the body. Too much ‘acidic’ environment in the body is harmful. The combination of apple cider vinegar and honey pushes the acidic environment towards ‘alkaline’ which is highly beneficial and healthy. The body has an acid-alkaline (or acid-base) ratio called the pH which is a balance between positively charges ions (acid-forming) and negatively charged ions (alkaline-forming). When this balance is compromised many problems can occur. The body is forced to borrow minerals—including calcium, sodium, potassium and magnesium from vital organs and bones to neutralize the acid and safely remove it from the body. And severe damage can be done to the body due to high acidity. Ideally, for most people, the ideal diet is 75 percent alkalizing and 25 percent acidifying foods by volume. Allergic reactions and other forms of stress also tend to produce excessive acids in the body.

The alkaline-forming ability of apple cider vinegar can correct excess acidity in the body and also help prevent and fight infection. Honey added to the vinegar naturally makes the mixture more palatable. Unprocessed raw honey has been classified as an alkaline-forming food. Interestingly, every sweet food has a low pH and that is the nature of sugar. However, researchers have discovered that 45 minutes after eating honey, blood tests showed more alkalinity. Diabetics also have lower blood sugar 45 minutes after eating honey. This is because, unlike processed sugar and artificial sweeteners, honey is very quickly absorbed into the body cells for fuel use, rather than sitting in the blood.