Fresh lemon juice Vs. apple cider vinegar
The best way to start the day is to add the juice of half a lemon in some warm water first thing in the morning, at least 20 minutes before eating breakfast. However, but with the emergence of apple cider vinegar becoming a well-known staple in many people’s pantries, is a tablespoon of apple cider vinegar an alternative? Which one is better? Let’s compare them!
Fresh lemon juice and apple cider vinegar have many similar properties, they are both a weak acid, which acts to alkalise the body. The acetic acid found in apple cider vinegar serves to assist in the activation of genes that trigger enzymes that act to breakdown of fats in the body as well as to improve the insulin response, beneficial for many diabetics.
Fresh lemon juice acts to stimulate the flow of gastric juices and flow of bile from the liver, has a protective affect on the liver, and supports liver detoxification. And, promote the body’s production of collagen, responsible for the elasticity of the skin, and vitamin C, which is enhances the immune system to assist in fighting infections and warding them off to begin with.
Furthermore, both have micronutrients that add to their nutritional benefits; Lemon juice has vitamin C, vitamin A, folate and choline, whereas apple cider vinegar has phosphorus, calcium, magnesium and sodium.
As you can see, both have so many similar benefits, I often switch between the two, believing it is more important to continue the morning practice than fret over which one I use. I don’t think it would matter a great deal which you use, as long as you ensure that the apple cider vinegar labels states “with the mother”, and a feature of any good diet is variation, so encourage you to change it up once in a while.
Penelope Espinoza Hallett, Naturopath
BHsc (C.M.) AdvDip. Nat/N.D, Dip. Aroma, Dip. C.H., Cert. R.M., Cert. R.M., Cert. SBM, mNHAA