The Value of Authentic Vinegar

“Another illustration of the importance of potassium is stated by Paul Bragg, N.D., Ph.D. in his book Apple Cider Vinegar, about an experiment conducted in 1912. He states “Research scientist Dr. Alexis Carrel kept the cells of an embryo chicken heart alive and healthy for over 30 years by daily monitoring its complete nutrition, cleansing and elimination. The normal life  span of an average chicken is 7-8 years.” The chicken embryo was given apple cider vinegar daily for its supply of potassium. Dr. Carrel could have gone on with the experiment, but he felt he had proved his point that healthy cells can continue to rejuvenate with proper maintenance”

Original article:

The Value of Authentic Vinegar.


Research References On Vinegar’s Health Properties

You can read the whole article here on the various clinical research conducted on vinegar’s health properties.

Here is the summary:

For more than 2000 years, vinegar has been used to flavor and preserve foods, heal wounds, fight infections, clean surfaces, and manage diabetes. Although vinegar is highly valued as a culinary agent, some varieties costing $100 per bottle, much scrutiny surrounds its medicinal use. Scientific investigations do not support the use of vinegar as an anti-infective agent, either topically or orally. Evidence linking vinegar use to reduced risk for hypertension and cancer is equivocal. However, many recent scientific investigations have documented that vinegar ingestion reduces the glucose response to a carbohydrate load in healthy adults and in individuals with diabetes. There is also some evidence that vinegar ingestion increases short-term satiety. Future investigations are needed to delineate the mechanism by which vinegar alters postprandial glycemia and to determine whether regular vinegar ingestion favorably influences glycemic control as indicated by reductions in hemoglobin A1c. Vinegar is widely available; it is affordable; and, as a remedy, it is appealing. But whether vinegar is a useful adjunct therapy for individuals with diabetes or prediabetes has yet to be determined.

Contributor Information
Carol S. Johnston, Department of Nutrition, Arizona State University, Mesa, Arizona.

Cindy A. Gaas, Department of Nutrition, Arizona State University, Mesa, Arizona.


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Articles from Medscape General Medicine are provided here courtesy of WebMD/Medscape Health Network

Study Shows Vinegar Stimulates Immune Cells


Some of the research discussed pointed to possible dietary interventions to improve health. Dr. Wendy Garrett, an immunologist at the Harvard School of Public Health, described how dietary compounds called short-chain fatty acids – the best-known of which is acetic acid, the main component of vinegar – stimulate certain microbes in the gut that in turn stimulate production of immune cells, called regulatory T-cells, that suppress inflammation.

The original article is here:

The Youtube video of Dr Garret explaining the study is here:


The Autoimmune Crisis: What To Do About It

Excerpt from this interesting article:

But the real question is what is autoimmunity and how does inflammation contribute to or even trigger it?

Most people do not realize that 80% of the immune system resides in the intestinal tract. That’s right. In the gut. That is why is it so important to have a healthy microbiome of gut bacteria

Below is the original article:

The Autoimmune Crisis: What To Do About It.

Vinegar is one of the easiest cultured food you can consume to restore the balance of bad vs good microbiome of your intestinal tract.

Cuka Kurma (Khal) Dalam Pasaran

Dengan nama Allah yang maha Pemurah lagi Penyayang

Selawat dan salam keatas Muhammad dan Ahli Keluarga seluruhnya

1. Tinjauan saya di kebanyakan toko dan kedai menjual produk kesihatan mendapati bahawa mereka turut menjual cuka kurma.

2. Malangnya,  daripada 10 yang saya belek, hampir 8 daripadanya merupakan cuka yang telah dipasteur (pasteurized)

3. Ini adalah sangat malang kerana proses tersebut membunuh koloni bakteria yang diperlukan oleh sistem perut manusia.

4. Oleh itu, setiap kali anda cuba membeli cuka kurma atau epal, pastikan ianya tidak dipanaskan atau pasteur.

5. Jika tidak anda hanya membuang duit sahaja.

6. Allah maha mengetahui.

Cuka Kurma


Allahummasolliwasallim ala Muhammad wa al alihi ajmain

1. Soalan paling kerap saya terima daripada pelanggan cuka ialah bagaimana menggunakannya.

2. Soalan ini bagi orang yang sudah lama mengamalkan memakan cuka, sebenarnya agak janggal.

3. Ianya seperti bertanya kepada penjual air mineral, macam mana nak minum air tersebut.

4.Jelasnya, kebanyakan pembeli melihat cuka seperti ubat.

5. Tambahan selepas membaca khasiatnya.

6. Disinilah kita dapat membuat perbandingan betapa istimewanya ubat ciptaan Allah berbanding ciptaan manusia.

7. Ubat berasaskan kimia (dadah) yang dicipta oleh manusia seperti “paracetamol” adalah merbahaya jika terlebih dos.

8. Cuka bukan begitu sifatnya.

9. Ia bukan berasaskan “dadah”.

10. Ia cuma sejenis makanan sahaja. Noktah.

11. Terlebih “dos” cuka, anda cuma sakit perut (dan sudah tentu juga kenyang).

12. Tidak ada kesan sampingan yang boleh membahayakan nyawa seperti terlebih dos ubat kimia.

13. Seperti yang disarankan oleh cendikiawan terdahulu iaitu “Food = Medicine”.

14. Mereka yang terdahulu telah lama memahami bahawa penyakit itu hanya boleh dirawat menerusi makanan yang berkhasiat.

15. Inilah yang dikhuatiri oleh konglomerat farmaseutikal.

16. Mereka tidak boleh menguatkuasa hak cipta ke atas makanan.

17. Justru, mereka tidak akan boleh menjualnya secara eksklusif dan mengaut keuntungan.

18. Allah jua yang maha mengetahui.


1. The only way NOT to consume our vinegar is by COOKING it. PERIOD.

2. Any heat or cooking or boiling involved in the process will KILL all the bacteria colony (bad and good ones) inside it and make it completely USELESS.

3. Here is how I personally take it daily, once before breakfast and once before sleep:


Pour 2 tablespoon of vinegar into glass

Pour quarter cup filtered water (room temperature).




4. Honestly, it is the best pick me up energy drink you will ever need. Beats espresso, Red ****, ****ta, tongkat ali, cordyceps, or whatever else Tok Mudim, Mak Janda or Dara beverages in the market. Gano included.

(If you are a newbie, adding honey will help in the process. Quantity depends on your taste bud.)

5. Allah knows best.


Halal Vinegar Technology

Reported by Talha Bin Naf’e Abu Sufyan who narrates it from Jaber Bin Abdullah Radiallaho Anh that “Prophet Muhammad Sallallaho Alaihe Wasallam took me to his house one day & Rasoolullah was offered a piece of bread, he asked if a curry / condiment was also available, he was answered that there was nothing except some vinegar”.

Prophet Muhammad Sallallaho Alaihe Wasallam said, “Khall (vinegar) is the best curry / condiment”, Jaber Bin Abdullah Radi Allaho Anh said that as I heard this from Prophet Muhammad Sallallaho Alaihe Wasallam, I LOVE Khall from that time, & Talha Radi Allaho Anh said that I LOVE Khall from the time I heard it from Jaber.

Vinegar (Khall) is a substance that is praised by Prophet Muhammad Sallallaho Alaihe Wasallam, but to brew the vinegar with Halal Technology is not known today to many Muslims around the world.

From Sunan Abu Dawood

Tariq Bin Suwaid inquired Prophet Mohammad Sallallaho Alaihe Wasallam about drinking of wine & Prophet Mohammad Sallallaho Alaihe Wasallam forbade it, then he asked again & Prophet Mohammad Sallallaho Alaihe Wasallam forbade it, then he said, O Prophet of Allah, it is a MEDICINE, Prophet Mohammad Sallallaho Alaihe Wasallam said, ” NO! IT IS AN AILMENT (Disease)”. Same subject is quoted in other Ahadith of Sahih Muslim, Tirmidhi, Ibn-e-Majah, etc.

Sunan Al Tirmidhi

Yahya Bin Abbaad narrates that Anas Bin Malik Radi Allaho Anh asked Prophet Muhammad Sallallah-o-Alaih-e-Wasallam if wine could be turned into Khall (vinegar); Prophet Muhammad Sallallah-o-Alaih-e-Wasallam said “NO”. As per another Hadith, Prophet Muhammad Sallallah-o-Alaih-e-Wasallam ordered that all stocks of wine should be wasted.


If the vinegar was made by adopting certain processes such as by mixing salt with it or aerating wine and exposing it to Acetobacter bacteria, (which alters the wine completely and changes it to vinegar) such vinegar is also permissible (Halal) according to the Hanafi doctors of law. However, according to some other jurists, this conversion into vinegar is unlawful (Haraam) (Bahar 8:219).

When wine turns to vinegar by itself, without any deliberate treatment needed for it to be changed, it is permissible to eat, drink and handle it, according to the consensus of the scholars. But if the wine has become vinegar because of deliberate treatment, by adding vinegar, onions, salt etc., or by any other process, in this case the scholars (may Allaah have mercy on them) differ as to whether it is permissible.

The Shafi’is, Hanbalis and some of the Maalikis say that it is not permissible to deliberately change wine to vinegar because then it is not pure. The evidence (daleel) for this is the Hadeeth of Anas ibn Maalik (may Allaah be pleased with him) who said: “The Messenger of Allah (peace and blessings of Allaah be upon him) was asked whether wine could be changed to be used as vinegar. He said, ‘No.’” (Reported by Muslim).

Abu Talhah (may Allaah be pleased with him) reported that Prophet Muhammad (peace and blessings of Allaah be upon him) was asked about some orphans who had inherited some wine. He said, “Pour it away.” He was asked, “Could they not make it into vinegar?” He said, “No.” (Reported by Muslim).

Halal Status of vinegar by Muslimconsumergroup:

There is a difference of opinion among Hanafi and Shafi’ee fiqh schools regarding vinegar. There is also a difference of opinion among Islamic Scholars regarding wine vinegar, since there is a possibility of wine being not 100% converted to acetic acid and water. There is left over wine in the wine vinegar, we consider wine vinegar not a Halal vinegar. We recommend distilled white vinegar because it is made from dilute alcohol. Please consult your sheik or Imam on this topic.

How the brewing of Halal Vinegar begins ?

Regarding HALAL ruling for different types of vinegars, there is a conflict among various schools of thoughts. It is because they never knew that vinegar can be produced by not following the primary anaerobic fermentation. Aerobic fermentation from the first day will never validate the FERMENT to be consumed as WINE, as it will be dangerous having Acetaldehydes.

Both wine & vinegar are brothers from the same mother, which is sugar, wine hates to breathe & loves anaerobic environment, while vinegar can’t exist without breathing, it needs oxidation. Biological vinegar industry makes fruit wine primarily & then oxidize it by passing air bubbles for obtaining vinegar.

When you will see CO2 bubbles during primary fermentation, ethyl alcohol is produced immediately, but to mature it anaerobically is the fundamental of wine-making, we differ in Halal brewing technology of vinegar at this stage, that we keep the alcohol being oxidized from the first day, in this manner, pre-oxidized alcohol changes immediately to other compounds, which can be Acetaldehydes OR Ethyl Acetate that further oxidizes to Acetic Acid.

Pre-oxidized Ethyl Alcohol is dangerous & harmful for drinking, so we have differentiated Halal Vinegar Technology with the traditional vinegar-making.

Other issue for Halal vinegar is to avoid BREWER’S YEAST, because it is obtained while making wine, many Ulama’a have given Fatwa that it is Haram, so to use wild yeasts is the only option for you, some people may use baker’s yeast, but I have seen that it imparts a bad taste to vinegar.

When vinegar will be made by the following principals, all doubts will come to an end & every one will agree that Halal Vinegar production is nothing but :

  1. Using wild yeasts & avoiding brewer’s yeast
  2. Fermenting aerobically from the first day, so that the wine is not aged & alcohol is immediately oxidized

By oxidizing the brew aerobically for at least 90 days, it is confirmed that all by-products (either alcohol, acetaldehyde or acetates) of fermentation will be converted to Acetic Acid.