Everybody is aware of the medicinal features of apples which are full of vitamins (A, B, P, PP, C), mineral substances (potassium, calcium, iron, phosphorus etc.), and macrocells (copper, zinc, manganese etc.).

   But healthy substances are present only in ‘recently picked’ apples (the term ‘recently picked’ means that product was picked or gathered during the period from two hours till four days). When this period is out, apples start to loose vitamins gradually. So, we eat apples in summer to enrich our organism with vitamins and in winter and autumn just for its’ good taste and for our pleasure.
 

   However, we have one invention of the humanity which enables keeping of the healthy apple features – it is apple vinegar. Due to the complicated chemical transformations, apples keep for the longer period of time their healthy features. Right digestion of the potassium is of high importance because potassium is indispensable for the normal cardiac performance. By the way, don’t forget that the apple vinegar is effective while treated for the food poisoning or for the pneumonia.