The Science and Health Benefits of Fire Cider (2024)

Fire cider, a pungent and flavorful herbal remedy, has gained popularity in recent years as a tonic to boost the immune system and support overall health. The term “fire cider” was coined by the renowned herbalist Rosemary Gladstar in the 1970s. While it’s often celebrated for its immune-boosting properties, the science behind this concoction involves fundamental principles of chemistry and the extraction process, and the benefits go beyond the immune system.

The Chemistry of Fire Cider

In chemistry, the process of making fire cider involves a technique known as extraction. Extraction is a separation technique used to isolate a specific substance, or substances, from a mixture. In the case of fire cider, it’s the active compounds from herbs and vegetables that we aim to extract. This process involves the use of apple cider vinegar (ACV) as a solvent. ACV serves as an acidic medium that enhances the solubility of the target constituents, making it easier for them to move from the plant matter into the vinegar. Before we get into the details of our target constituents, we’ll learn about our matrix, apple cider vinegar.

Apple Cider Vinegar (ACV): Nature’s Medicinal Tonic

Apple cider vinegar has a rich history as a medicinal tonic. It derives its name from the French phrase “vin aigre,” meaning sour wine, and was used by Hippocrates, the father of modern medicine, over two millennia ago for wound cleaning. Although contemporary antiseptics are now more readily available, the potential benefits of ACV continue to be explored. While the scientific medical data on ACV is mixed, it has shown promise in regulating glycemic control after meals, for example. ACV retains many nutritional benefits of the original apple juice, including potassium, magnesium, calcium, phosphorus, B-vitamins, and antioxidants.

The production of ACV involves a fermentation process in which enzymes convert apple sugars into alcohol. Natural bacteria then transform the alcohol into acetic acid, the characteristic component that gives ACV its tangy taste and smell, making up 5–6% of the vinegar. This acetic acid-rich solution could contain live enzymes and probiotics, contributing to its potential health benefits.

The Role of the “Mother” in ACV

There’s often a debate on whether to use filtered or raw ACV, containing the “mother” — a mixture of settled yeast and bacteria. Filtered ACV is pasteurized and has the “mother” removed, while raw ACV retains it. While it is sensibly believed that the mother contains good bacteria and probiotics, research has not substantially proven additional health benefits of raw ACV. Additionally, filtered ACV has the same acidity level of raw ACV, and for producing fire cider, the acidic matrix is really what you’re looking for to extract the beneficial chemical compounds from the other ingredients. Including the “mother” definitely doesn’t hurt and could add some benefits in the murky enzymatic mix, but you can also rest assured in saving your money while buying filtered vinegar and getting your probiotics from other more affordable and more researched sources.

The Chemistry of Extraction in Fire Cider Making

Next, we will review the constituents we are looking to extract from the plant matter into the acidic matrix and why these constituents prefer an acidic environment. In chemistry, we have a common phrase: “likes dissolve likes”, and it so happens that many of the compounds we want to extract from our plant matter are weakly acidic or basic. To be acidic is to have extra protons (in the form of positive ions or H+), and to be basic is to be slightly negative thus wanting protons to neutralize. Thus, the active compounds in the plant matter want to exchange ions within the vinegar solution and the major families of the compounds are listed below.

Capsaicinoids: Capsaicinoids, found in the hot peppers used in the fire cider recipe (jalapeno and cayenne), are weakly acidic due to the presence of a carboxylic acid functional group (COOH). They are responsible for the fiery heat you taste in your fire cider (beyond the tanginess you experience in the vinegar).

Allicin and Alliin: Garlic and onions contain allicin and alliin, which are weakly acidic sulfur-containing compounds belonging to the thiosulfinate family.

Flavonoids: Flavonoids are a subgroup of polyphenolic compounds present in ingredients like horseradish and citrus fruits. Their chemical structure can vary, often encompassing both acidic and basic functional groups. Some portions of their structure may have hydroxyl (OH) groups, making them weakly acidic, while other segments may contain basic functional groups like amines.

Phenolic Compounds: These compounds, found in herbs like ginger, turmeric, thyme, and rosemary, constitute a diverse group of aromatic compounds with phenol rings. They feature weakly acidic hydroxyl groups.

These compound families collectively contribute to the distinct flavors and potential health benefits of fire cider. While the above-mentioned compounds are the most renowned in connection with fire cider and its ingredients, it’s important to note that this doesn’t encompass all the bioactive compounds that can find their way into fire cider from the initial plant matter. Furthermore, it’s crucial to understand that fire cider is not a “magic bullet.” Achieving overall health and robust immune function relies on maintaining a balanced diet and lifestyle, as well as incorporating a variety of nutrients and compounds from diverse foods. Fire cider serves as a valuable supplement in this holistic approach to well-being.

Unlocking the Benefits of Fire Cider’s Active Compounds

1. Anti-Inflammatory Agents (Flavonoids, Phenolics)

2. Antioxidants (Capsaicinoids, Phenolics)

3. Immunomodulators (Flavonoids, Phenolics)

4. Anitmicrobial Agents (Capsaicinoids, Allicin, and Alliin)

5. Prebiotic/Probiotic Supporters (Flavonoids, Allicin, and Alliin)

6. Vasodilation and Antithrombotic Effects (Capsaicinoids, Phenolics)

These benefits contribute to a healthy immune system by reducing inflammation and free radicals within the body. They help modulate the activity of immune cells, like macrophages and lymphocytes, which are the front-line defenders against infections and foreign invaders. They kill the harmful microorganisms and feed and nurture the beneficial gut bacteria, maintaining a harmonious balance in your digestive system.

In addition to immune health, fire cider could also support circulatory and cardiovascular health. Vasodilation represents a widening of the blood vessels, which improves blood flow, increasing circulation for those who run cold or have cold limbs in the winter. Vasodilation and antithrombotic effects can help reduce blood pressure and prevent the formation of blood clots, a significant risk factor for heart attacks and strokes.

Fire Cider: A Sip of Health, A Dash of Science

While the history of fire cider offers much experiential proof to its benefits, understanding the chemistry reveals a wealth of health-boosting compounds that can supplement a balanced and healthy lifestyle. By understanding the chemistry, we can make informed decisions as we consider our budget and desired ingredients. We can also understand how its components could contribute to not only immune health but also to circulatory and cardiovascular health to broaden the utility of this well-known tonic.

References:

1. Debunking the Health Benefits of Apple Cider Vinegar — UChicago Medicine
2. 6 Proven Health Benefits of Apple Cider Vinegar — Healthline
3. Study 1 — PubMed
4. Study 2 — PubMed
5. Study 3 — National Library of Medicine
6. Study 4 — National Library of Medicine
7. Study 5 — PubMed
8. Study 6 — National Library of Medicine
9. Study 7 — National Library of Medicine
10. Study 8 — National Library of Medicine