(Natural News) Coconut water vinegar, the fermented end product of coconut water, has been commonly consumed to treat diseases, such as liver disorders and inflammation. A study published in the journal BMC Complementary and Alternative Medicine found that coconut water vinegar could potentially treat liver damage caused by paracetamol, the most commonly used pain relief drug in the world.
The animal study was carried out by a team of researchers from Malaysia and Vietnam who looked at the potential benefits of coconut water vinegar in liver damage caused by paracetamol. In conducting the study, the research team induced liver damage in mice by injecting paracetamol for a week.
Then, the team assigned the mice into the groups. Each group was given distilled water (untreated), Silybin (positive control), or coconut water vinegar a week after the induction of paracetamol. The treatment with coconut water vinegar lasted two weeks. After the treatment, the research team measured the levels of oxidative stress and inflammation of the mice and compared the results.
Based on the results, paracetamol was found to have caused liver damage. But when the mice received coconut water vinegar treatment, the liver of the mice recovered from the damage. The treatment of coconut water vinegar caused decreases in serum liver profiles, liver inflammation, and level of liver cytochrome P450 2E1 (CYP2E1), which is known to increase oxidative stress. In addition, the coconut water vinegar treatment enhanced liver health and restored liver antioxidants. These results suggested that coconut water vinegar promotes the recovery of liver damage caused by paracetamol.
|Discover how to prevent and reverse heart disease (and other cardio related events) with this free ebook: Written by popular Natural News writer Vicki Batt, this book includes everything you need to know about preventing heart disease, reversing hypertension, and nurturing your cardiac health without medication. Learn More.|
Therefore, the research team concluded that coconut water vinegar can help treat liver damage caused by paracetamol by restoring antioxidant activity and preventing inflammation.
Coconut water vinegar’s benefits and how to make it
Coconut water vinegar is a well-known acidic seasoning in Southeast Asia and some regions of India. It is made from fermentable coconut sap and the oxidation of ethanol into acetic acid. It is considered to be as beneficial as apple cider vinegar. Here are some of the reasons coconut water vinegar is considered healthy:
- Probiotics – Because it is fermented, coconut water vinegar is a great natural source of probiotics, which are good bacteria that keep the gut healthy.
- Minerals and vitamins – Coconut water vinegar is a good source of minerals and vitamins because it is made from highly nutritious coconut sap. It contains potassium, which helps regulate electrolytes, manage blood pressure, and process sugar; vitamin B2, which is essential in energy production, cellular function, and metabolism; and vitamin C.
- Essential amino acids – Coconut water vinegar possesses all nine essential amino acids, which are considered as the building blocks of protein and are often incomplete in plant-based foods. In addition, amino acids contribute to the oxygenation of blood. They also keep the immune system healthy.
Here’s a guide in making raw coconut water vinegar:
- 3 liters of coconut water
- 2 ¼ cups white sugar
- ¼ teaspoon yeast
- 1-liter mother vinegar (starter)
- With a strainer, filter coconut water.
- Add sugar inside, and mix them well.
- For 20 minutes, boil the mixture at 149 degrees Fahrenheit.
- Wait until it cools, then transfer to a sterilized container.
- Add yeast to the mixture, stir well, then cover and seal in a tight glass container.
- Leave it for about one week.
- Slowly pour the mixture and boil it for 20 minutes at 149 degrees Fahrenheit.
- Add the starter and leave it for a month to attain vinegar with five percent acidity level.
Read more news stories and studies on the beneficial effects of coconut water vinegar by going to FoodScience.news.