Apple Cider Vinegar and Allergies: The Evidence

Apple-Cider-Vinegar-and-Allergy-Prevention_CoralTreeAn apple a day keeps the doctor away. This is such an old adage but still so accurate, even in the modern world. Fermenting that apple into apple cider vinegar? Even better! Vinegar has been used for centuries, all the way back to the time of Hippocrates for its antibacterial and antiviral properties. Fast forward hundreds of years and apple cider vinegar has been proven by modern science to be beneficial for MORE than just that. It can prevent a whole array of diseases including allergies.

So, how does it do that?

Making vinegar involves a long fermentation process that brings out the rich bioactive compounds in the fruit. It increases its innate antioxidant and antimicrobial potency. The food that we eat is so important because the intestines are not just a long tube that digests that food. It also hosts 80-90% of our immune system’s cells. Feeding it with healthy bacteria from fermented sources and plant-nutrients is the best way to keep it in shape.

Apple cider vinegar is effective in keeping the pH of the body balanced. In doing so, it provides an overall cleansing effect and helps to clear out lymph nodes. Lymph nodes are organs in the body where bacteria, viruses, fungi and other toxins accumulate. They are the swellings that you feel in your neck and at the back of your throat during hay fever season or when you become ill. Since allergies are basically a way for the body to get rid of acidic toxins, keeping the body pH balanced, or even slightly alkaline, will help to eliminate allergies. In this way, apple cider vinegar helps to reduce mucus production, sinus congestion and sore throats related to allergic reactions.

And, you know what else?

Apple cider vinegar is not just useful for allergies. The polyphenol compounds in it, such as chlorogenic acid, has been shown to prevent oxidation of the bad cholesterol, LDL, and prevent heart disease. Other studies have shown that the amino acids in unprocessed vinegar reduce inflammation after exercise and reduce muscle damage. Numerous researchers have linked vinegar with improved insulin sensitivity in diabetic patients and more stable blood sugar levels making the disease easier to control. It also helps to curb appetite, which helps them lose weight more effectively. Double win! When used in cooking, vinegar is effective in preventing E. coli and salmonella contamination. The list of benefits just goes on and on.

The healthiest kinds of apple cider vinegars are:

  • Made from organic produce,
  • Unfiltered or unprocessed.

The Environmental Working Group’s ‘Dirty Dozen’ list of produce highlights the 12 fruits and vegetables that have the highest pesticide contamination. Apples, unfortunately, have come out as the number 1 produce on that list for many years running.

As with other foods, the more processed something is, the less beneficial it is for us. Unprocessed apple cider vinegars will have a murky appearance and strand-like substances in the bottle called the ‘mother’. Just how mothers all over bring life into the world, this is also what the mother in the apple cider vinegar does. It’s packed with phytonutrients essential to a vibrant life, full of healthy gut bacteria, proteins and enzymes. Other manufacturers remove the mother because they are scared consumers won’t buy a cloudy-looking product. But, we at CoralTree believe that you deserve only the best.

Apple cider vinegar can protect you and your family from allergies naturally. No more drowsiness from expensive antihistamines. By buying CoralTree’s Organic Apple Cider Vinegar, you are assured that you are getting the finest quality apple cider vinegar. No worrying about toxins from pesticides as only certified organic apples are used in its manufacture. It is naturally fermented and unfiltered, leaving the goodness of the whole apple behind in every bottle.


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(2) Johnston CS et al. Vinegar Improves Insulin Sensitivity to a High-Carbohydrate Meal in Subjects With Insulin Resistance or Type 2 Diabetes Diabetes Care 2004 Jan; 27(1): 281-282

(3) Ostman E et al. Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects. Eur J Clin Nutr. 2005 Sep;59(9):983-8

(4) Entani E et al. Antibacterial action of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7. J Food Prot. 1998 Aug;61(8):953-9.

(5) Yucel S, Karapinar M. Effectiveness of household natural sanitizers in the elimination of Salmonella typhimurium on rocket (Eruca sativa Miller) and spring onion (Allium cepa L.). Int J Food Microbiol. 2005 Feb 15;98(3):319-23.

(6) Schwalfenberg G. The Alkaline Diet: Is There Evidence That an Alkaline pH Diet Benefits Health? J Environ Public Health. 2012; 2012: 727630.

(7) Warrington R et al. An introduction to immunology and immunopathology. Allergy, Asthma & Clinical Immunology20117(Suppl 1):S1

(8) (2016). EWG’s Shopper’s Guide to Pesticides in Produce. [online] Available at: [Accessed 14 May 2016].

Video: Summer in the Organic Apple Orchard

Another behind-the-scenes look at how we grow and harness nature’s vital energies to make the best organic Apple Cider Vinegar.  One of the key components is the biodynamic orchard integration and careful management of the natural processes that grow our fruit. And central to our philosophy is diversity leads to resilience.

To see more of the behind-the-scenes action at CoralTree HQ, subscribe to the CoralTree YouTube channel or follow us on Facebook.

Don’t forget to leave us a comment. Got questions? We are happy to answer them for you. It’s all part of our mission to bring you the very best product in the most natural way.


Hi, welcome. Kim from CoralTree here. We’re here at one of our organic orchards just on the outskirts of Otaki. The Otaki River is just behind us here. We’ve got the Tararua Ranges to our left and the coast, west coast here, not far away. Otaki is a really lovely spot on the beautiful Kapiti Coast. We’ve got the Otaki River bringing down all that lovely fertile silts down that have set the Otaki plains here growing. We’ve got abundance of growth happening at the moment. Moisture, there’s been a little bit of a problem this season. We’ve had a little bit too much rain, but things are starting to warm up now. The sunshine is really coming through. We’ve got the longest day of the year happening in the next few days, and the apple trees are really going well.

It is really lovely being in these orchards and there is an energy that sometimes we’re not aware of. I can hear the birds singing here. A little bird flying from tree to tree there, and the whole insect life that’s happening. Normally in an environment like this where we’ve got the herbal leys and the trees and then the bigger shelter trees behind us is hosting a whole range of different things that are going on.

Conventional orchards are run with complete control so there is chemical sprays and insecticides there, and it becomes an environmental desert, but we’ve got this oasis happening here that’s just bringing in all of those diverse elements. The whole complexities, even more complex I think than what we are seeing. There’s a whole lot of different elements coming together here to add that resilience that nature gives us. I hope you enjoyed the first couple of videos. We’ve been trying to introduce you to some of the simple concepts of growing so in the first videos we showed the life force starting and the dormancy process moving into leaves and flowers developing.

The second video we’re showing you the flowers and the diversity that that brings into the orchards and the fruit setting and the seeds starting to form inside as those flowers have been pollinated. Now what we’re looking at is obviously the fruit here is developing around the seed, and the tree has got lots and lots of green leaves, and so the next element I really want to bring in now is the sunshine. That’s the key driver for all life processes on the planet. The trees are simply the solar panels taking that solar energy and converting it through photosynthesis and now building that energy that they’re harvesting into beautiful fruit.

This period now, starting from spring, as the fruit is forming the trees have been going through a lot of cell division and multiplication trying to get that fruit forming and setting. It’s been quite a stressful period for the trees, but we’re now coming up to the longest day of the year which will trigger the tree from the development phase that it’s been going through into that ripening phase where these apples will be expanding and the sugar contents will be rising.

The point I’m trying to work through here is that the photosynthesis from the sunshine, through the leaf converting that energy into energy that it’s transferring into, obviously, growth and branches and leaves, but most particularly into that fruit, so the fruit will be ripening up between now and our harvest time and that’s the sugars that the fruit is offering for us.

What’s happening here, some of the things that I can see happening here. The organic growers are allowing this whole diversity that normally would be chemically sprayed out, and weed strips under the trees. They’re allowing these things that we would normally term weed, but they’re part of the whole natural cycle that nature is trying to work some kind of a balance back into these blocks and using these diverse range of plants. We’ve got right from clovers, plantains, and the thistles, and blackberry even coming through to bring quality back onto the property that here was removed when we’ve come in and disrupted it.

The organic grower is really focusing on trying to allow nature that freedom to work with us instead of against us, and using the things that she’s offering us in a positive way so that it’s helping the trees here to balance. We’re getting better biological activity happening down in the soil. We’re getting much more earthworm and fungal growths happening that are transforming all the leaf litter into good humus so the tree has got a really good strong solid base to be growing, both lovely leaves, and this beautiful fruit for us. It’s so easy for humans to go back to controlling and chemically intervening in these systems to try and do what they think is beneficial, but it just adds a whole restraint on nature. It stops nature from working and giving us the diversity that she sees needs to be put into these blocks.

Thanks for watching, everybody. I hope you’ve enjoyed this third video. We’ve tried to add a little bit more interesting information in for you to explain more of the organic environment that George and Jackie here have been creating, and I’d like to just thank them for having this special space here and allowing us to shoot. Over the next month or so we’ll be taking some shots into the processing plant and showing more of the production of our apple cider vinegar, so please leave any comments and questions below. Yeah. Look forward to seeing you next time.