APPLE CIDER VINEGAR is a naturally occurring antibiotic and antiseptic that fights germs and bacteria. ACV can also be used for adding flavour to marinades, pickles, and stews.
Although it tastes acidic it is rich in ash which gives ACV its alkaline property. This is important for your body in maintaining proper pH levels for a healthy alkaline state. (This is particularly important if you drink coffee, alcohol, eat a lot of grains, meat, or sugar.)
High in malic acid which gives ACV its anti-viral, anti-bacterial and anti-fungal properties, other acids in apple cider vinegar are stellar for helping with detoxication by boosting circulation and the liver’s ability to purge toxins. The acids also help to eliminate impurities by binding to free radicals and other toxins that are stored in the blood, fat cells and organs, thus chelating or ‘pulling them out’ of the body.
WINTER SQUASH These tasty fruits (yes, winter squashes are technically fruits), help boost the immune system and increase the body’s capacity to fight cancer cells. Rich in carotenoids, vitamin A and lycopene, winter squashes (butternut, acorn, buttercup, pumpkin and others) have been shown to inhibit the growth of many types of cancer, including brain gliomas. Other brightly colored foods that contain cancer-fighting carotenoids are carrots, sweet potatoes, persimmons, apricots, beets and tomatoes.
Winter squash is also an excellent source of vitamin C, potassium, dietary fiber and manganese, and a good source of folate, omega-3 fatty acids, vitamin B1, B3, B5, B6, copper, tryptophan, iron and beta carotene. Usually, the darker the skin is, the higher the beta carotene content.