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Putting Apple Cider Vinegar to Work for You
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— May 15, 2018

Putting Apple Cider Vinegar to Work for You

By Energy Times
  • ACV not only makes a tasty addition to salad dressing and other foods, it has also been found to have healthful properties and can even help out around the house. (Always look for vinegar that is organic, raw and unfiltered.) Here are a few ways you can use ACV.
Putting Apple Cider Vinegar to Work for You

Other Ways to Use Apple Cider

Vinegar Easing Morning Sickness

Some women combine ACV and ginger in water (sometimes with lemon and/or honey added) to stave off pregnancy-related queasiness.

Aiding Calcium Absorption

The most abundant mineral in the body, calcium is crucial for not only strong bones and teeth but also everything from heart regulation to proper blood clotting; ACV helps the body absorb this crucial nutrient.

Taking the Sting Out of Jellyfish Encounters

Coming into contact with jellyfish tentacles can cause painful stings; ACV helps 
neutralize the toxin and reduce inflammation when applied to the sting.

Detangling Hair

ACV, mixed with water and sprayed on the hair, helps cut through tangles by reducing  cleanser buildup and by conditioning the strands.

Lutein: The Smart Choice?

For more than 20 years, lutein has been associated with improved eyesight. Now it appears that this carotenoid, found in green leafy vegetables, may be linked to higher IQ as well.

Within the eye, lutein is concentrated in the macula, a part of the retina critical for high-resolution vision. Lutein levels in the macula are measured via macula pigment optical density, or MPOD.

People who carry excess weight often have lower MPOD levels. So scientists at the University of Illinois at Urbana-Champaign measured MPOD and dietary intakes of lutein (and of a related compound called zeaxanthin) in 114 overweight and obese volunteers between the ages of 25 and 45. The participants also took intelligence tests.

According to results published in the journal Nutrients, MPOD scores went down as weight went up. What’s more, higher MPOD scores were linked to higher IQ scores and what is called fluid intelligence, or the ability to think flexibly and creatively.

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Americans who report suffering from lower back pain


Those who experience migraines or other severe headaches


Those who experience neck pain


Seeking Inner Nourishment

Losing weight used to be seen as a matter of simply eating less and exercising more. However, we now know that why someone eats excessively is just as crucial as what they eat—and that this issue needs to be addressed before long-term weight loss is possible.

Overeating is “the result of complex interactions among emotional, cognitive, biological, neurological, social and spiritual factors,” writes psychotherapist Julie Simon in When Food Is Comfort (New World). “Resolving the problem of overeating requires a comprehensive, multidimensional approach.”

Simon, author of 2012’s The Emotional Eater’s Repair Manual, brings close to three decades of experience in helping people change their consumption patterns to When Food Is Comfort. The skills she teaches are directed at learning how to have a better relationship with yourself as the way to have a better relationship with food.

According to Simon, many behaviors of excess—including overeating but also things like drinking or spending too much—“stem from difficulties with self-nurturance and self-regulation” rooted in childhood experiences. To counteract these problems, she offers ways to dial into the signals from your body and emotions as clues to what you really need in order to feel loved and comforted. This helps overcome the self-defeating thoughts that lead you to find comfort in an entire box of cookies or another slice of pie.

For example, Simon introduces the reader to Liz, who is under intense pressure at work. When Liz “pops the hood” on her feelings, she finds panic and anger. Instead of turning to food in frustration, Liz learns how to validate what she feels through what Simon calls the “Inner Nurturer” by saying things like, “It’s all right to feel angry” or “It’s okay to feel panicked and overwhelmed.”

As Simon puts it, finding “a kind, supportive inner voice may feel awkward” at first. But the most important message to be learned in When Food Is Comfort is that you can harness such self-kindness to break emotional eating’s seductive grip.


Red Mountain Resort, With Scenery Millions of Years in the Making

If you’re frequently on the road and your first moments of the day typically involve walking from your hotel room through a long hallway, into an elevator, then through a lobby to breakfast, Red Mountain Resort will be something of a shock, albeit a happy one, to your system. That’s because when you open your villa door at Red Mountain Resort to start the day you will be greeted by majestic red and orange cliffs just beyond a landscape of desert fauna and black basalt, the latter formed by ancient lava flows. And all of this beneath cloudless blue skies.

In fact, most vantage points at this Ivins, Utah, resort—in the southwest of the state and just steps from the 7,400-acre Snow Canyon State Park—offer these spectacular views, millions of years in the making. About 180 million years ago, the area was a sweeping desert, with dunes of quartz sand 2,500 feet deep that eventually hardened. Waters that flooded the area became the Great Salt Lake, which has since receded to 300 miles north of the spot, leaving hypnotically beautiful Navajo sandstone canyons. Black lava ridges were left from cinder cone eruptions 1 million years ago and again 27,000 years ago.

The divergence of colors among the rocks is as vivid as the contrast between the serenity of the place today and the violence that gave birth to these environs so long ago. “That’s what gives it that special energy,” says Martha Jevsevar, Red Mountain Resort’s director of Outdoor Recreation.

Decades ago, the resort property housed the National Institute of Health. Four igloo-shaped buildings from those days remain on the north of the property and close to the state park—one dome-shaped building today houses a spa featuring talented therapists and a relaxation lounge with expansive vistas via floor-to-ceiling windows. The property changed hands in 1998, operating as Red Mountain Spa until owners changed the name to Red Mountain Resort in 2010.

The resort has capitalized on its scenic surroundings and natural playground with a host of outdoor adventures, letting guests rappel at sunset, for example, or step into the role of horse whisperer with a herd of wild horses. Besides these guided outings, you can go it alone by borrowing a bike; I took a leisurely ride to the nearby Tuacahn Amphitheatre, where I picked up an organic cotton “Utah” T-shirt for $10 at the local flea market. (It is testament to the Red Mountain Resort’s attention to detail that they ask bicyclists to return used helmets to the bottom shelf of a rack so other riders can take clean ones from higher shelves.)

On my arrival, I opted for a meditative Tai Chi session, an activity enhanced by its location atop sandstone that has been stratified by the cross-bedding process of air and water carving distinct layers into the rocks.

A hike across dunes and through a slot canyon in Snow Canyon State Park the next day was led by guides as savvy as the Tai Chi instructor had been mindful and spiritual. The park is home to coyotes, foxes, quail, roadrunners, lizards, snakes and dozens of varieties of birds, as well as some species deemed sensitive under state or federal law, including the peregrine falcon, desert tortoise and gila monster.

Much of the wildlife thrives because of the park’s plant life, which itself depends on one of the most fascinating life forms in the park: cryptobiotic soil, an ecosystem of tiny organisms that form a crust holding soil and roots in place, keeping creosote bushes, yucca and other plant life stable. The organisms can take more than a century to grow a mere inch high; Jevsevar likens them to tiny black sandcastles. 

Red Mountain Resort has stayed true to its wellness roots, offering, for example, weight loss and detox retreats. The resort’s philosophy on wellness is the polar opposite of one that depends on deprivation and extreme sacrifice. Upending that more harsh style, it instead offers ample choices among various levels of extreme, such as a basic, moderate or advanced hike, and creative offerings like movement through drumming and hikes with dogs from a local shelter.

Another case in point is Red Mountain Resort’s cuisine, with culinary offerings at its Canyon Breeze restaurant as innovative as the property’s menu of activities. The eatery’s artful dishes are at once mouthwatering and healthful, with menus listing nutritional data, including calories, carbs, proteins, fat and fiber, as well as whether a dish is gluten- or dairy-free, vegan or even anti-inflammatory.

A porcini mushroom–dusted wild Alaskan black cod, with sides of garlic wilted spinach and white truffle whipped potatoes, for instance, is in that latter category and is gluten-free. Condiments and other accessories get a creative touch as well. Carrot peanut butter is offered, as is fruit butter. In the breakfast buffet, alongside maple syrup, you’ll find prickly pear syrup to support both good health—prickly pear is high in fiber, antioxidants and carotenoids—and local consumption.

In its 20th year, Red Mountain Resort is undergoing renovations and upgrades, though it’s hard to see how to improve upon an already stellar property. Given the creativity of its owners and property managers, however, we’re looking forward to return visits to see what they have in store for guests. One thing we know won’t change: those magnificent views. Visit

From the Kitchen of Red Mountain

Raw Zucchini Alfredo

1 cup raw unsalted cashew nuts, chopped
¾ cup water
¼ cup pine nuts
½ tsp thyme
½ tbsp lemon juice
½ tsp salt
1 ½ cloves garlic
8 cups zucchini

To make the alfredo sauce, blend all ingredients except zucchini in a high-power 
blender until smooth and beginning to warm up, about 5 minutes.

Cut top and bottom off of zucchini. Using the julienne blade on a mandolin, cut 
zucchini lengthwise to create noodles.

Pour sauce over individual portions.

Serves 8; calories 141, carbs 2g, protein 11g, 
fat 19g, fiber 2g

Source: Red Mountain Resort

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