Apple Cider Vinegar vs White Vinegar (Are The Benefits Different?) 🍎🍏

Hello Health Champions. Millions of people have received health benefits

from apple cider vinegar and a lot of you have asked is it ok to use another

vinegar or does it have to be apple cider vinegar so today we're going to

clear up all of those issues and talk about the pros and cons of each coming

right up

hey I'm dr. Ekberg I'm a holistic doctor and a former

Olympic decathlete and if you want to truly master health by understanding how

the body really works make sure you subscribe and hit that notification bell

so you don't miss anything so to compare the different kinds of vinegar let's

quickly look at the benefits first so the first benefit which has been

thoroughly documented and researched is that it increases insulin sensitivity it

reduces blood glucose it helps with weight loss it reduces a1c it lowers

triglycerides and cholesterol the second set of benefits our digestive

improvements because of the acidity the digestive tract depends on acid so when

we don't have enough acid being naturally produced then things will work

better if we add some we can digest proteins better minerals can only be

absorbed in an acid environment we have antimicrobial properties some of the

pathogenic bacteria are sensitive to acids so when we lower the pH then

they're killed off. Bile is released in response to acid and so are also

pancreatic enzymes so there's a lot of digestive function that depends on

proper amounts of acid the third set of benefits is that apple cider vinegar

contains some enzymes and bacteria there's some residue called the mother

the sludge at the bottom of the bottle that has some of this in it

that could potentially act as probiotics that could help balance our biome our

gut bacteria and in doing that it can help the

overall digestion because if we can make the whole environment healthier down

there then you can improve digestion it can reduce leaky gut and because leaky

gut produces food sensitivities if we can heal it then we reduce those food

sensitivities and we improve food tolerance we can reduce inflammation and

when everything is working better now we can also absorb the food because we have

to have a healthy gut in order to have the proper surface area to absorb those

nutrients now is there a difference in how it's made if we want to make apple

cider vinegar we start off with apples obviously we add some yeast and the

yeast start eating the sugar in the apples they ferment it and they turn it

into ethanol or alcohol like in wine then we add some bacteria and the

bacteria will consume the alcohol and turn that into vinegar so all along the

way there's some microbe that is consuming a resource and transforming

one thing into another if we make white vinegar the process is very much the

same we start off with grain or corn or rice, sugar, whey, potato whatever starchy

sugary resource that is the cheapest in that area at the time is what they've

been using but then the rest of the process is identical the difference

though is when you make apple cider vinegar you typically end up with some

sludge called the mother in the bottom of the bottle and you leave it there in

the case of white vinegar whatever you have left in the form of sludge you

filter it out and then you pasteurize it so whatever potential benefits that we

have with that mother they have now been removed if there are some enzymes and

things in there and then of course the pasteurization process will

off any bacteria in there there is however one more way to make vinegar and

that's by using ethylene which you can derive from natural gas or petroleum

products so if they're cheaper at the time than these then that has been

favored in some areas and now you can take that ethylene into vinegar in an

oxidation process using metal catalysts they're using things like palladium and

copper and that of course is a completely different animal because in

both of these cases it's a biological process we have living organisms we have

microbes that are consuming a substrate of value whereas here it's just a purely

chemical transformation so here's a biological and here's an industrial

process now in most countries if the vinegar is intended for human

consumption as opposed to cleaning or some industrial purpose then for human

consumption it has to come from a biological process but there are some

countries that don't make that distinction so they can sell you vinegar

for human consumption from any of these processes then which one do we go with

which one has the most benefits well the research has been done on how it

improves insulin sensitivity but the research doesn't specifically mention

apple cider vinegar it talks about vinegar or acetic acid and all of the

benefits they don't really know the mechanism but they know that vinegar and

acetic acid does produce insulin sensitivity and that doesn't exclude

apple cider vinegar because obviously apple cider vinegar has acetic acid in

it the next one has to do with the digestion based on the acidic properties

and this has not been researched by itself but we do know enough about

digestion and physiology that we have very good reason to believe that the

acidity is why it works the way it does and a lot

of the digestive benefits are because of acidic properties the third one is how

the digestion might be improved based on enzymes or bacteria contained in the

vinegar and here we basically have just guessing and anecdotal evidence to go by

we do know that vinegar can contain some enzymes and bacteria but we don't know

to what extent they are useful or beneficial what difference they make so

when we look at apple cider vinegar versus white vinegar based on insulin

sensitivity then both of them are basically equal we have no reason to

believe there's a difference when we talk about the acidity then again

they're going to be equal because it has to do with how much acetic acid do they

contain and what is the pH but the third one is where there is a difference

because the white vinegar is filtered and pasteurized and it's guaranteed to

remove all the enzymes and bacteria so in this sense apple cider vinegar would

have more benefits even though we're not sure exactly how much benefits those are

which one you pick in the end is pretty much going to be up to you as far as

benefits we would say that they're either equal or possibly that the apple

cider vinegar would have some additional benefits through the enzymes and the

bacteria but it's hard to quantify how much those benefits would be the second

factor would be costs because you spend a few dollars for a quart of apple cider

vinegar or a few dollars for a gallon of white vinegar since you don't use a

whole lot of either one it's probably not going to be an issue for most people

but it could be a consideration for some third thing to consider is the flavor

and that just boils down to which one do you like better and if I was to put my

own two cents worth in I would say that the

less altered it is the better so I would definitely opt for the apple cider

vinegar in most cases except where I think the flavor is more suitable with

white vinegar and some kinds of cooking the more I study health the more I see

that the more we leave things the way they are the less we interfere the less

we process it the more microbes the more natural life that we allow to be in

there the better off we are if you enjoyed this video and you'd like to

learn more about how to get truly healthy and how the body really works I

think you really enjoyed that video thank you so much for watching and I'll

see you next time