Hello. This is pharmacist Jinny.
I'm not a big fan of consuming natural foods for health management purposes. It is true that natural food contains beneficial ingredients, but as the content of the active ingredient is low as it has not undergone the purification process, it is necessary to consume an excessively large amount in order to consume it sufficiently. .
However, the natural food that changed my thinking is Apple Cider Vinegar. In fact, until the first academic review of Apple Cider Vinegar was started, 'No matter how much Hippocrates prescribed, is there a level of efficacy that can be verified in empirical studies?' I had a negative mind, but when I looked at the research results accumulated in academia, I came to think a lot that wisdom that has been passed down from the past cannot be ignored.
Apple Cider Vinegar, also known as Apple Vinegar Vinegar, is a traditional vinegar obtained by naturally fermenting apple juice, rather than fermented brewed vinegar that we can easily find in supermarkets . Unlike the modern method, where fermentation ends quickly in 1 or 2 days, apple juice becomes cider under the influence of fermenting strains and then gradually changes to apple cider vinegar, so fermentation and aging take place over a long period of time. As a result, it has a different microbiome and chemical composition from ordinary vinegar.
So today, I would like to introduce the results of a human application test study on Apple Cider Vinegar (apple vinegar), the main character who broke my prejudice against natural foods.