The concept suggests that consuming fermented apple juice can diminish acidity within the body. Proponents believe that despite its acidic nature, the vinegar creates alkaline byproducts during metabolism, influencing the body’s pH balance. This proposition often surfaces within discussions concerning diet and overall wellness.
Advocates propose that supporting a less acidic internal environment through dietary adjustments can enhance various bodily functions. These functions may include improved digestion, increased energy levels, and a reduction in the risk of chronic diseases. Historically, vinegar has been used in traditional medicine for a range of health-related applications, further fueling interest in this dietary approach.