From celebrities touting a drink of water infused with apple cider vinegar as the panacea for many ills to the special significance this drink holds in several cultures across the globe as the cure for detoxing and cleansing, ACV's popularity has only grown exponentially in recent times. But is it the cure-all we believe it to be? Experts weigh in. Show
"Apple cider vinegar is a mildly acidic acetic acid with a pH between 2-3. It has multiple health benefits, including controlling blood sugar levels and helping people with diabetes. It also helps in weight loss, keeps cholesterol and triglyceride levels under check and improves cardiovascular health. In addition, it can treat a sore throat, reduce bloating and gut-related issues and remove toxins from your body," lists Dr. Anjali Hooda, MBBS, MD and CMD, LiveNutriFit. ACV, it turns out, is far more effective than having the milder lemon in water remedy with its citric acid content to treat bloating and other digestive issues. Munmun Ganeriwal, author of Yuktahaar: The Belly And Brain Diet, advises having unfiltered, unpasteurised ACV, which contains the mother, the starter culture of beneficial bacteria that floats or settles in at the bottom. "When filtered, the mother goes away, and only the juice is left, which doesn't have as great benefits. But because unfiltered ACV with the mother is teeming with live microbes, very young children, pregnant women, infants, those with compromised immune systems or the seriously ill may need to exercise caution before taking this," she says. As for the filtered variety, Dr. Eileen Canday, Head Of the Department of Nutrition and Dietetics, Sir HN Reliance Foundation Hospital, says, "Pregnant and lactating women can consume ACV but are more prone to suffer from digestive issues like acidity and constipation; hence, high consumption of ACV can aggravate this further. Children below the age of 8 should not be given ACV, and people with certain digestive issues such as ulcers, hiatal hernia and Barrett's oesophagus may need to avoid it." While there is no scientific evidence to suggest that taking ACV in the morning is more beneficial than doing so at any other time of the day, it can boost your digestion. As soon as you wake up in the morning, have ACV that is diluted in lukewarm or room temperature water on an empty stomach. Hooda believes it best to keep a gap of 20-30 minutes before eating and drinking anything after this and assures that it doesn't hamper your exercise pattern. The other option is to take it in pill form. "ACV supplements contain a dehydrated form of vinegar. If a person dislikes the strong taste or odour of liquid apple cider vinegar, they may prefer pills instead. The amount of ACV in the tablets varies depending on the brand. Some brands may contain additional metabolism-boosting substances, such as cayenne pepper," says Canday. As with anything, moderation is key, even though ACV can be had without needing a break. "Using ACV in large amounts or even undiluted can be harmful to your dental and gut health since it is highly acidic. When you are consuming ACV by itself, make sure it is diluted, i.e., 1-2 tbsp in 200 ml of water," she adds. While ACV's benefits are undeniable, Ganeriwal cautions against considering it a magic potion for weight loss. "Your lifestyle, which includes your food, exercise, sleep, and breathing practices, have to be in place first. Only then can ACV help. It cannot help on its own if your lifestyle is not in order to begin with," she warns. Also read:5 reasons why your favourite celebrities love apple cider vinegar to improve immunity and digestion Apple cider vinegar: The potent beauty elixir you need to know about Malaika Arora uses these Indian ingredients to make a homemade immunity-boosting tonic Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication. You've probably read about drinking apple cider vinegar for its health benefits—you may also have heard it can be harmful. Our guide aims to clear up the confusion, and shares an apple cider vinegar drink if you're curious to try it.Apple cider vinegar is a natural product made from apples that are crushed and fermented, which creates a host of good bacteria. The result is a vinegar, rich in acetic acid compounds, long used as a folk remedy for a variety of health benefits. While you can enjoy potential benefits just by cooking with apple cider vinegar, you can also try an apple cider vinegar drink recipe—with some caveats. By the way, here’s the difference between white and apple cider vinegar. Potential Benefits of Apple Cider VinegarWhile apple cider vinegar has been a folk remedy for a long time, scientists are still researching its benefits. They may help with:
Common Apple Cider Vinegar Questions:Can I Drink Apple Cider Vinegar Every Day?Many proponents of ACV advise taking 1-2 tablespoons daily, whether in a drink or with food. As with any remedy, you should check with your doctor first, especially if you’re pregnant. Is It Better To Drink Apple Cider Vinegar in the Morning or at Night?Sip your apple cider vinegar drink first thing in the morning or right before a meal. Taken before a meal, the vinegar drink can help you feel full faster, which can aid in weight loss. Take a look at these unexpected ways to use apple cider vinegar around the house. Should I Take a Shot of Apple Cider Vinegar?No! Taking a shot of vinegar alone is an acidic blast that can harm the enamel of your teeth and even damage your esophagus and lungs. The key is to dilute the vinegar in water. Here are some other common mistakes to avoid when taking apple cider vinegar. Can You Drink Apple Cider Vinegar on an Empty Stomach?Yes, you can drink diluted apple cider vinegar on an empty stomach. In fact, it’s the recommended way to take ACV. Just wait about 20 minutes or so after drinking apple cider vinegar to eat. How to Make an Apple Cider Vinegar DrinkThe ratio:
Even diluted, the vinegar drink may not taste fabulous, so you can add a squeeze of honey and/or a dash of cinnamon or ginger. Sip the drink slowly. If you’re drinking ACV daily, you may want to drink through a straw to prevent wearing the enamel of your teeth. Next, check out some of our favorite homemade beauty recipes. It’s easy to make healthy eating part of your everyday routine with these five-ingredient healthy recipes. White Wine Garlic ChickenThis garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. —Heather Esposito, Rome, New York Shop Now Grilled Buttermilk ChickenI created this recipe years ago after one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I bruise the thyme sprigs by twisting them before adding them to the buttermilk mixture; this tends to release the oils in the leaves and flavor the chicken better. —Sue Gronholz, Beaver Dam, Wisconsin Shredded Kale and Brussels Sprouts SaladThis salad is a simple and delicious way to eat your superfoods! It gets even better after it sits for a while in the fridge, so I make it ahead. I use my homemade honey mustard dressing, but any type works just fine. —Alexandra Weisser, New York, New York Spicy Plum SalmonI created this sweet and spicy salmon after being challenged to use healthier ingredients. The fresh plum sauce really complements the smoky grilled fish. —Cheryl Hochstettler, Richmond, Texas Jicama Citrus SaladNever tried jicama? It is a crunchy Mexican turnip, and I love to use it in this super easy salad. The jicama is ideal alongside the vibrant flavors of the tangerines and shallots. Between the sweet and sour flavors in this salad and its crunchy texture, it's all delish if you ask me. —Crystal Jo Bruns, Iliff, Colorado Garden-Fresh Rainbow ChardChard, a member of the beet family, is prized for its green leaves and colorful stalks. Stir up these good-for-you greens with garlic and red onion. —Taste of Home Test Kitchen, Milwaukee, Wisconsin Lemony Zucchini RibbonsFresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle the goat cheese or feta on top and dive in. —Ellie Martin Cliffe, Milwaukee, Wisconsin Breakfast Sweet PotatoesBaked sweet potatoes aren't just for dinner anymore. Top them with breakfast favorites to power up your morning. —Taste of Home Test Kitchen, Milwaukee, Wisconsin Asparagus Nicoise SaladI’ve used my Nicoise as an appetizer or a main-dish salad, and it’s a winner every time I put it on the table. Here’s to a colorful, make-ahead salad! —Jan Meyer, St. Paul, Minnesota Crab Phyllo CupsI always like a dot of chili sauce on top of these easy snacks. If you're out of crab, try them with water-packed tuna. —Johnna Johnson, Scottsdale, Arizona Saucy Raspberry ChickenI first had this as a teenage babysitter, when the children’s mom prepared it for us to eat while she was out. The kids loved it, and so did I! Now I make it for my own kids. Pina Colada Carrot SaladThis sweet carrot salad, with pina colada yogurt, macadamia nuts and green grapes, has a tropical theme. Just mix and chill out. —Emily Tyra, Milwaukee, Wisconsin Curry ScrambleI have eggs every morning, and this is a delightful change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand. —Valerie Belley, St. Louis, Missouri Cod with Bacon & Balsamic TomatoesLet's face it, everything really is better with bacon. I fry it, add cod fillets to the pan and finish it all with a big, tomato-y pop. —Maureen McClanahan, St. Louis, Missouri Warm Tasty Greens with GarlicMy farm box had too many greens, so I had to use them up. This tasty idea uses kale, tomatoes and garlic in a dish that quickly disappears. —Martha Neth, Aurora, Colorado Tomato & Avocado SandwichesI'm a vegetarian, and this is a tasty, quick and healthy lunch I could eat for every meal. At my house, we call these sandwiches HATS: hummus, avocado, tomato and shallots. These are ingredients I almost always have on hand. —Sarah Jaraha, Moorestown, New Jersey Red Potato Salad DijonMy mother made the best warm potato salad, and now it's a tradition at all of our tables. Sometimes I use Yukon Gold potatoes to make it even prettier. —Patricia Swart, Galloway, New Jersey Garbanzo-Stuffed Mini PeppersMini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California Chicken Pesto Roll-UpsOne night I looked in the refrigerator and pondered what I could make with chicken, cheese, mushrooms and pesto. This pretty dish was the result. Add Italian bread and a fruit salad for a complete meal! —Melissa Nordmann, Mobile, AL Lemon Salmon with BasilAt our house we opt for healthy foods, and this lemony salmon with basil is a knockout in the good-for-you category. We have it with asparagus or zucchini. —Shanna Belz, Prineville, Oregon Nectarine and Beet SaladBeets, nectarines and feta cheese make for scrumptious additions to mixed greens. While the combination of ingredients may seem unlikely, I guarantee it will become a favorite salad on your home menu. —Nicole Werner, Ann Arbor, Michigan Marinated OrangesThis flavorful fruit was actually the topping in a cake recipe. But I didn't want all the calories or fat from the cake—and the oranges are a good dessert all by themselves! The dash of vanilla extract brings out the fruit's sweetness. —Carol Poindexter, Norridge, Illinois Roasted BeetsThis roasted beets recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients. —Wendy Stenman, Germantown, Wisconsin Balsamic Cucumber SaladCucumber salad recipes are my absolute favorite! This fast, fresh salad is a winner at every get together. It's an easygoing, healthy side dish for kabobs, chicken or anything hot off the grill. —Blair Lonergan, Rochelle, Virginia Rosemary Pork LoinI started growing rosemary in my garden after I discovered this pork recipe. My husband and I think it’s restaurant quality, and we look forward to making it after work. —Judy Learned, Boyertown, Pennsylvania Spicy Grilled EggplantThis side goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas Mocha Pumpkin SeedsRoasted pumpkin seeds are a classic fall snack. Kick them up a notch with instant coffee and cocoa powder for a mix that’s mocha genius at any time of year. —Rebekah Beyer, Sabetha, Kansas Crispy Dill TilapiaEvery week I try to serve a new healthy fish. With its fresh dill and delicious panko bread crumb herb crust, this dish with mild tilapia is a winner. —Tamara Huron, New Market, Alabama Honey-Garlic Brussels SproutsAt a holiday dinner recently, I had the best Brussels sprouts ever! They were seasoned to perfection and lightly sweetened. I've tried to re-create the dish, and this comes very close. It has just the right amount of garlic and sweetness. —Robin Haas, Jamaica Plain, Massachusetts Peanut Butter, Honey & Pear Open-Faced SandwichesI work a 12-hour night shift at a hospital, and when I come home in the morning, I don't want to cook a big breakfast. I love these sandwiches because they're versatile; sometimes I use apples instead of pears and different cheeses, such as Brie or grated Parmesan. —L.J.Washington, Carpinteria, California Grilled Salmon with NectarinesMy family liked this recipe so much one evening that I made it for a potluck the very next day. Everyone raved about it there, too—even people who aren't particularly fond of fish. —Kerin Benjamin, Citrus Heights, California Cucumber Melon SaladThis colorful salad is tangy and delicious. The unexpected combination is such a pleasant surprise. You can use whatever type of melon you have on hand. —Edie Farm, Farmington, New Mexico Homemade YogurtYou'll be surprised how easy it is to make homemade yogurt. Top with granola and your favorite berries. —Taste of Home Test Kitchen Zesty Sugar Snap PeasLemon pepper and garlic make these crisp-tender sugar snap peas flavorful and a nice accompaniment to a variety of entrees. You'll come to rely on this six-ingredient recipe. —Taste of Home Test Kitchen Flank Steak with Cilantro Salsa VerdeEven though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia Thyme-Sea Salt CrackersThese homemade crackers are decidedly light and crispy. An addictive snack on their own, they also pair well with a sharp white cheddar. —Jessica Wirth, Charlotte, North Carolina Strawberry Tomato SalsaHere’s a sweet and tangy salsa that's miles away from the spicy version people expect. Serve it as an appetizer with tortilla chips for scooping, or make it part of the main event and spoon it over chicken or pork. —Amy Hinkle, Topeka, Kansas Caesar Salmon with Roasted Tomatoes & ArtichokesThis is my "go to" recipe for quick dinners, family or guests. It's colorful, healthy, easy to prepare and absolutely delicious. The best part is it only calls for five ingredients! —Mary Hawkes, Prescott, Arizona Brussels Sprouts with Garlic & Goat CheeseI wanted to up my veggie game, so I smothered Brussels sprouts with garlic and goat cheese. It's really a side dish, but I love to eat it for lunch! —Brenda Williams, Santa Maria, California Grilled Lemon-Dill ShrimpThis grilled shrimp is one of my go-to recipes when I stare at the freezer and draw a blank. Add veggies if desired, but grill them separately. —Jane Whittaker, Pensacola, Florida Sauteed Radishes with Green BeansI’ve heard radishes are the only vegetable you don’t cook, but a cookbook from the 1950s disagrees. Green beans and wax beans round out this dish. —Pam Kaiser, Mansfield, Missouri Goat Cheese & Ham OmeletAs a busy working mom, my breakfast needs to require minimal prep. I often combine the egg mixture beforehand and refrigerate it overnight. Then all I have to do in the morning is heat up my skillet. My favorite part is the goat cheese filling, which gets nice and creamy from the heat of the omelet. —Lynne Dieterle, Rochester Hills, Michigan Mint Watermelon SaladI invented this refreshing fruit salad one sultry afternoon while my friends were gathered around my pool. It was quick to prepare and disappeared from their plates even quicker. Even the kids loved it! —Antoinette DuBeck, Huntingdon Valley, Pennsylvania Banana Oatmeal PancakesThese pancakes have less sodium per serving than other pancakes made from mixes. Decrease sodium even further by stretching the mix with banana, oats and walnuts. In our house we just sprinkle these with a little confectioners' sugar, because the fruit is so sweet you don't need syrup. — Patricia Swart, Galloway , New Jersey Grilled Basil Chicken and TomatoesRelax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It's one of those basil recipes that tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania Fast Fruit SalsaWe like this refreshing and colorful salsa served with tortilla chips or spooned over grilled chicken. For another fruity option, try stirring in some diced cantaloupe or peaches when they're in season. —Eileen Miller, Woodridge, Illinois Cod and Asparagus BakeThe lemon pulls this flavorful and healthy dish together. You can use grated Parmesan cheese instead of Romano if you'd like. —Thomas Faglon, Somerset, New Jersey Yogurt & Honey Fruit CupsThis tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast from your breakfast table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin Rosemary WalnutsMy Aunt Mary started making this recipe years ago. Each time we visited, she would have a batch ready for us. The use of cayenne adds an unexpected zing to the savory combo of rosemary and walnuts. When you need a good housewarming or hostess gift, double the batch and save half for yourself. —Renee Ciancio, New Bern, North Carolina Feta Scrambled Egg WrapsMy daughter jokes that I am so predictable when it comes to dining out. I always order chicken souvlaki. So I thought, why not incorporate my favorite Greek dish into a breakfast wrap? It's healthy, tasty and easy to make.—Mary Jo Kempf, West Seneca, New York Tarragon AsparagusI grow purple asparagus, so I'm always looking for new ways to prepare it. Recently, my husband and I discovered how wonderful any color of asparagus tastes when it's grilled. —Sue Gronholz, Beaver Dam, Wisconsin Mediterranean ChickenAs special as it is simple to prepare, this flavorful skillet creation is dressed in tomatoes, olives and capers. It’s a knockout main dish at my house. —Mary Relyea, Canastota, New York Pesto Tomato-Cucumber SaladMy sister and I created this fresh salad at one of our "recipe nights" and it's been a hit at every party since! Try red pepper flakes for a little kick if you'd like, or add Greek pepperoncini. —Jennifer Freier, Algonquin, Illinois Homemade Peanut ButterWe eat a lot of peanut butter, so I decided to make my own. My homemade version is easier on my wallet, and I know what ingredients are in it. It's also a lot tastier! —Marge Austin, North Pole, Alaska Herbed Pork ChopsHerbs are a fast and flavorful way to dress up pork. Plus, they make the chops look so pretty on a platter. I prepare these year-round as a way to capture the taste of summer. —Dianne Esposite, New Middletown, Ohio Garlic Pumpkin SeedsWondering what to do with all those pumpkin seeds guests will be scooping out at your pumpkin-carving party? This yummy, microwave-easy recipe is the answer! Save some for yourself before they're gone! —Iola Egle, Bella Vista, Arkansas Roasted Green Bean SaladThis easy recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the beans without overpowering them so the fresh-picked flavor comes through. —Kathy Shell, San Diego, California Mini Zucchini PizzasLooking for low carb? This simple snack recipe is a fantastic way to satisfy your pizza cravings while skipping the usual carb-filled crust. —Taste of Home Test Kitchen Caprese Salad KabobsTrade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California Parmesan Baked CodYou need just five ingredients for this goof-proof way to keep oven-baked fish moist. My mom is one of the best cooks in the world, and she shared this recipe with me years ago. I've been loving it ever since. —Mary Jo Hoppe, Pewaukee, Wisconsin No-Fuss Avocado Onion SaladMy mother, Nena, grew up in Cuba and learned many styles of cooking. She had a knack for making something incredibly simple taste amazing. This salad is proof. By itself, the dressing is really tart, but add the avocados and onions and it's the perfect complement. —Marina Castle Kelley, Canyon Country, California Grilled Brown Sugar-Mustard ChickenI came up with this recipe in college and it's been a household staple ever since. It's a snap to throw together with ingredients I have on hand. —Kendra Doss, Colorado Springs, Colorado Pea Soup with QuinoaThis soup is low in fat, high in fiber, and has a fantastically fresh flavor and wonderful texture. Best of all, it’s so simple to make. —Jane Hacker Milwaukee, Wisconsin Sausage Spinach SaladWant a fast way to turn a salad into a hearty meal? Add sausage. The mustard dressing also goes with smoked salmon or chicken. —Deborah Williams, Peoria, Arizona Whole Wheat PancakesTo fix a large batch of tender pancakes for my five children, I rely on this quick and wholesome recipe. It calls for whole wheat flour and buttermilk, which make the pancakes filling but also light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. —Line Walter, Wayne, Pennsylvania Minty Watermelon-Cucumber SaladCapturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario Turkey & Apricot WrapsFor these everyday wraps, I combined the traditional southern appetizer of jam and cream cheese on crackers with the turkey, apple and Brie sandwiches we ate at my bridal luncheon. I like to sneak fresh spinach into all sorts of recipes because it has such a mild flavor. —Kim Beavers, North August, South Carolina Spicy Pumpkin & Corn SoupA seriously quick dish, it can satisfy a hungry household in 15 minutes. My family loves sharing this soup with cornbread, or you can add a zesty kick with some Rotel. — Heather Rorex, Winnemucca, Nevada Pork Chops with Honey-Garlic SauceThe sauce on these honey garlic pork chops is so good, I sometimes double it so there's extra for dipping whatever veggie we have on the side. —Michelle Smith, Eldersburg, Maryland Kale SaladI love making meals that wow everyone. The flavor and nutrition in this kale salad set it apart from other 30-minute creations. —Gina Myers, Spokane, Washington Lemon Basil SalmonMy husband came up with this easy, foil-packet recipe for flaky, fork-tender salmon. This recipe is a winner. —Marianne Bauman Modesto, CA Dill-Marinated BroccoliA co-worker tipped me off to this splashy marinade for broccoli. The longer you wait, the better it gets. Add some fresh cauliflower if you have it. —Tiffony Bush, Huntingdon, Pennsylvania Sauteed Pork Chops with Garlic SpinachMy family enjoys cooking easy and delicious meals. This pork chop recipe is also inexpensive, which makes cooking easier for everyone. Keep an eye on the spinach—it cooks fast! —Joe Valerio, Whitinsville, Massachusetts Cucumber and Red Onion SaladThis cucumber and onion salad is one of the first recipes I came up with myself. It's a great salad for picnics or potlucks. I always come home with an empty bowl! —Brynn Steckman, Westerville, Ohio Pork Chops with Dijon SauceHere's a main course that tastes rich yet isn't high in saturated fat. It's easy for weeknights, but the creamy sauce makes it special enough for weekends. —Bonnie Brown-Watson, Houston, Texas Sweet Potato & Bean QuesadillasSweet potatoes and black beans roll up together for a quesadilla that’s easy, fast, fun and delicious. —Brittany Hubbard, St. Paul, Minnesota Chicken & Vegetable Curry CouscousFor my busy family, a partly homemade one-pot meal is the best way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve with toasted pita bread for smiles all around. —Elizabeth Hokanson, Arborg, Manitoba Grilled Basil ChickenThis cinch of a marinade gives the chicken lots of Italian flavor. Serve the chicken with a tossed green salad and garlic breadsticks, or put slices on a ciabatta roll along with lettuce, tomato and mozzarella cheese for a zesty handheld meal. —Lisa Moriarty, Wilton, New Hampshire Parmesan Roasted BroccoliSure, it’s simple and healthy but, oh, this roasted broccoli is also delicious. Cutting the stalks into tall trees turns the ordinary veggie into a standout side dish. —Holly Sander, Lake Mary, Florida Thyme-Roasted CarrotsCutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. —Deirdre Cox, Kansas City, Missouri Asian Salmon TacosThis Asian-Mexican fusion dish is ready in minutes! If the salmon begins to stick, add 2 to 3 tablespoons of water to the pan. —Marisa Raponi, Vaughan, Ontario Baked Parmesan Breaded SquashBaked yellow squash is beautifully crispy. You don’t have to turn the pieces, but do keep an eye on them. — Debi Mitchell, Flower Mound, Texas Golden Apricot-Glazed Turkey BreastBasted with a simple glaze, this wonderfully moist and tender turkey bakes to a lovely golden brown. Make it the centerpiece of your holiday table; guests will be glad you did. —Greg Fontenot, The Woodlands, Texas Hoisin & Honey Glazed SalmonNow that I have this recipe, my husband and I always look forward to the fresh wild salmon season. You can find hoisin sauce in the international foods aisle at the grocery store. —Cheryl Rein, Orlando, Florida Dijon-Honey Pork ChopsLemon-pepper is our seasoning of choice for these chops. With the honey-orange Dijon sauce, there’s no need to pass the salt. —Shirley Goehring, Lodi, California Easy Homemade Chunky ApplesauceHere's a comforting, home-style treat that never loses its appeal. Dish up big bowlfuls and wait for the smiles! —Marilee Cardinal, Burlington, New Jersey Balsamic-Seasoned SteakThis simple recipe ensures a tender steak without a long marinating time. Steak sauce and balsamic vinegar are a great team, and you can’t go wrong with melty Swiss on top. Orange AppealOranges add color and great taste to winter meals! This dish looks very bright and appealing served in a glass bowl, and it's a light and easy dessert to finish off a hearty holiday meal. As far as I'm concerned, the citrusy aroma of oranges is a must at Christmas time! —Billie Moss, Walnut Creek, California Grilled Tilapia PiccataWe aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio Roasted Tomato Soup with Fresh BasilRoasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that shows it's fresh and homemade. —Marie Forte, Raritan, New Jersey Lemon Chicken with BasilNo matter when I eat it, this tangy slow-cooked chicken reminds me of summer meals with friends and family. —Deborah Posey, Virginia Beach, Virginia Pesto HalibutThe mildness of halibut contrasts perfectly with the robust flavor of pesto in this recipe. It takes only minutes to get the fish ready for the oven, leaving you plenty of time to get started on your side dishes. Nearly anything goes well with this entree. —April Showalter, Milwaukee, Wisconsin
Mango & Grilled Chicken SaladWe live in the hot South, and this awesome fruity chicken salad is a weeknight standout. I buy salad greens and add veggies for color and crunch. —Sherry Little, Sherwood, Arkansas Balsamic Chicken with Roasted TomatoesThis entree is a fantastic way to savor fresh tomatoes, especially during the warm summer months. It’s quite simple, but the sweet, tangy tomato glaze is so good. —Karen Gehrig, Concord, North Carolina Seared Salmon with Balsamic SauceA friend gave me this quick and easy approach to salmon. It has a mildly sweet sauce and is such a hit that I've passed it to other fish fans. —Trish Horton, Colorado Springs, Colorado. Lemon-Garlic Pork ChopsMy son James created these zesty chops spiced with paprika and cayenne. He keeps the spice rub in a jar to use with chops or chicken. —Molly Seidel, Edgewood, New Mexico Sage-Rubbed SalmonIf you’ve always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. —Nicole Raskopf, Beacon, New York Grilled Shrimp with Spicy-Sweet SauceThese finger-lickin' shrimp practically fly off the platter at my get-togethers. Play with the amount of sriracha to get the spice level just the way you like it. —Susan Harrison, Laurel, Maryland Popular Videosⓘ What happens when you drink apple cider vinegar on an empty stomach in the morning?Consuming ACV on empty stomach can help prevent sugar spikes in the blood after eating by improving the body's insulin sensitivity. This can help in the prevention of serious ailments.
Is it good to drink apple cider vinegar first thing in the morning?There's some evidence that supports the fact that apple cider vinegar, had first thing in the morning may promote faster weight loss and accelerate fat burning. Since it works primarily as a detoxifying agent, a shot of apple cider vinegar in the morning can clear out toxins from the body and aid a fresh start.
Should apple cider vinegar be taken on an empty stomach?The best way to take apple cider vinegar is to consume it on an empty stomach. Some foods that you eat can make the vinegar less potent and drinking it before meals boosts your ability to process food. Experts recommend waiting for at least 20 minutes after consuming the ACV to eat anything.
Is it better to drink apple cider vinegar in the morning or at night?Ingesting undiluted vinegar of any kind can damage your throat and esophagus. Consume it earlier in the day. Drinking apple cider vinegar at least 30 minutes before bed may lower your risk of indigestion or acid reflux after laying down.
|