Vinegar and it’s uses
Vinegar is considered as one of the key remedies from Islamic Medicine and there are a number of Sahih Hadith which praise the excellence of Vinegar;
Jabir ibn ‘Abdullah (radhi Allahu anhu) reported that Allah’s Apostle (sallallahu alayhi wasallam) asked his family for condiment. They (the members of his household) said: “We have nothing with us but vinegar.” He asked for it, he began to eat it, and then said: “Vinegar is a good condiment, vinegar is a good condiment.”
Sahih Muslim Book 23, Hadith 5093
And also ‘A’isha (radhi Allahu anha) reported Allah’s Apostle (sallallahu alayhi wasallam) as saying: “The best of condiments [or condiment] is vinegar.”
Sahih Muslim Book 23, Hadith 5091
The best types of vinegar to use in medicine and for food are undoubtedly those which are manufactured in accordance with Islamic Law (i.e, brewed directly from the fruit’s juice rather than from wine or cider). Of these halaal vinegars, the lighter types, i.e., lighter in colour and taste, are more beneficial, preferably if they are made from apples, pomegranates, pears, grapes or dates.
The many trace minerals and other substances in raw vinegar [that which still contains the vinegar’s “mother” – which is the blob of cellulose in which the bacteria responsible for converting the original liquid to the vinegar, live] is the key to vinegar’s many healing properties.
Halaal Vinegar Technology.
The above term was created by our brothers at the tibbenabawi.org site to describe the process of brewing vinegar at home using aerobic fermentation.
Aerobic fermentation means that the fruit juice base does not need to be converted into wine or cider before it can be brewed into vinegar. This eliminates any risk of trace amounts of alcohol in the finished product, which is unlike commercial vinegars which are brewed from wine or cider. There is a high risk that they contain trace amounts of alcoholand there are different schools of thought regarding the permissibly of consumption.
It’s worth bearing in mind the following Hadith before purchasing vinegars brewed from wine or cider;
Anas ibn Malik (radhi Allahu anhu) said, “Abu Talhah (radhi Allahu anhu) asked the Prophet (sallallahu alayhi wasallam) about the orphans who had inherited wine. He replied: Pour it out. He [Abu Talhah] asked: May I not make vinegar of it ? He replied : No.”
Classed as Sahih from Sunan Abi Dawood Book 26, Hadith 3667
You can find out more about Halal Vinegar Technology here –
Vinegar benefits the following ailments;
- Arthritic pains
- Blood pressure
- Uneven skin pigmentation
- Bleeding gums
- High Cholesterol
- Weak/thin Bones
- Weight gain
- Yeast Infections
- Fungal infections
- Sore Throat
- Stomach upset
- Burping / passing wind due to poor digestion
- Nasal Congestion
Vinegar is primarily known to help ease indigestion by stimulating the stomach and intestines, helping them work faster. A tonic of one tablespoon of vinegar mixed in a cup of warm water and sipped slowly will help ease indigestion and bloating. Gargling with hot vinegar helps toothache, relieves pain and benefits the gums. Hot vinegar also helps the healing of fungal nail infections since it is acidic and kills bacteria in the nail and in the nail bed.
Vinegar can also be used to help even out skin pigmentation and dark spots, but it has a drying effect so it should be mixed with black cumin seed oil (in equal parts) and the applied to the skin avoiding the eye area. It also helps to exfoliate the skin. It can be left on for an hour and then gently washed off with soap and warm water.
Vinegar for medicinal usage is often prepared by adding 3 or 4 teaspoons of whole black cumin seeds into the liquid, before tightly closing the bottle and then refrigerating this mixture for at least two weeks. The seeds can then be strained out using a piece of muslin cloth and used in cooking or discarded. The resulting vinegar is darker in colour and contains all the natural minerals and goodness from the seeds.
Many heart attacks are caused by high fats and cholesterol in your blood. The fiber in raw vinegar helps to absorb fats and cholesterol by expelling them from the body as waste materials.
The dietary fibre from the skins and seeds of the original fruits used to make the raw vinegar is also helpful in controlling glucose levels in the blood.
Minerals like manganese, calcium, magnesium, silicon and iron in vinegar help develop bone mass and make them stronger.
The “mother” which remains in raw vinegar is also useful for treating yeast infections likeCandida caused by the unbalance of acid levels in the body. Making a solution of the vinegar in warm water and douching can help with the symptoms.
Raw vinegar is also useful in flu or chest congestion. Applying it mixed with pepper on the chest can help relieve some of the congestion.
If you have a sore throat, gargle with a hot solution of vinegar mixed with water.
In your digestive system hydrochloric acid and pepsin are two essential components that break down the food to be digested properly. The lack of these components can cause food poisoning amongst other problems. Raw vinegar has the ability to enhance the functionality of the stomach and digestive tract and so help prevent food poisoning.
Vinegar is useful in well-functioning metabolism; Reducing cholesterol (the dangerous LDL cholesterol type); Regulating the water content in the cells and body; Reducing water retention in the body; Reducing excess sodium from the body; Helps with regulating blood pressure; Assists in preventing circulatory problems; Helps with diminishing premature calcification of the arteries; Helps increase concentration and memory; Assists in blood circulation, body temperature as well as vitality and energy.