Vinegar 3 explained: natural protection against harmful bacteria

Pathogens are everywhere. But what if there was a natural way to fight back without disrupting your body’s balance?

Apple cider vinegar has been praised for its health benefits for years, from supporting weight management to aiding blood sugar control. Its popularity has skyrocketed over the past decade. Did you know apple cider vinegar also has antibacterial properties?

The compelling idea of combining the healing traditional power of herbs with the natural benefits of apple cider vinegar inspired the creation of Ana’s Farmacy, Chuckling Goat’s sister company. Founded by Ana, an ardent believer in the holistic and restorative powers of nature, Ana’s Farmacy shares the same message and ethos as Chuckling Goat. Heal the gut from within using naturally grown, pure ingredients.

What is Ana’s Farmacy?

Ana set out to create a natural product that could eliminate pathogens without disrupting the delicate balance of beneficial bacteria in the microbiome. Ana’s Farmacy vinegars start with raw apple cider vinegar that is neither homogenised nor heat-treated at any point in the process. The vinegar retains the ‘mother’ – a by-product of fermentation visible at the bottom of the bottle. This ‘mother’ is rich in beneficial bacteria and is the foundation for creating all that microbial goodness.

Most importantly, the vinegar is infused with herbs and spices. Ana’s Farmacy harnesses the healing traditional power of herbs that can inhibit pathogens where antibiotics have failed. Today, we dive into Vinegar No. 3…

What pathogens are Vinegar 3 effective against?

Vinegar #3 has been tested at Campden BRI laboratories and found to be bactericidal against the following pathogens: Pseudomonas, Yersinia, C. difficile, Proteus, Klebsiella, Campylobacter, Eggerthella, Vibrio, and Sphingomonas in vitro. The executive summary of the lab report for vinegar 3 is here.

Where do these pathogens come from? While it’s not always possible to pinpoint how a pathogen is acquired, here are some potential sources:

Eggerthella – An opportunistic pathogen often associated with gastrointestinal infections, abscesses, and bacteremia. In some cases, it has been linked to urinary tract infections (UTIs). Many of our Microbiome Test clients who present with this pathogen also report recurrent or longstanding UTIs or bladder infections.
Sphingomonas – A nosocomial (hospital-acquired) pathogen commonly found in water systems and medical equipment, making it a risk factor in clinical or healthcare settings.
Vibrio – This group of bacteria includes species like Vibrio cholerae, which causes cholera, an intestinal infection resulting in diarrhoea and vomiting. Cholera is often spread through contaminated water, poor sewage disposal, or unsafe food handling. Other species can cause foodborne illnesses from raw or undercooked seafood.
Yersinia – Primarily associated with Yersinia enterocolitica, this pathogen is linked to eating raw or undercooked pork or food prepared in unhygienic conditions.
Pseudomonas – Thrives in moist environments such as pools, hot tubs, and bathrooms. It can also be found in contaminated soil and water and poses a greater risk to individuals with weakened immune systems.
Clostridium difficile (C. difficile) – Often affects people who have been on antibiotics, as these can disrupt the gut microbiota, allowing C. difficile to thrive. It spreads through contact with contaminated surfaces or objects.
Proteus – This pathogen is a frequent cause of urinary tract infections and is associated with the formation of kidney stones.
Klebsiella – This bacteria naturally resides in the intestines but can cause infections such as UTIs, pneumonia, or bloodstream infections, especially in healthcare settings or immunocompromised individuals.
Campylobacter – A major cause of foodborne illness. Commonly linked to eating raw or undercooked poultry. It causes gastrointestinal symptoms like diarrhoea, cramping, and fever.

How does Vinegar 3 work?

This vinegar features herbs and spices like basil, French tarragon, chamomile flowers, cloves, marjoram, green peppercorns, turmeric, Boswellia serrata, and yacon. These aromatic ingredients not only enhance the flavour but also contribute to the vinegar’s therapeutic properties. Here’s why we recommend them when pathogens are present…

Cloves

Cloves are mainly grown in Indonesia and Madagascar, with evidence of their use dating back as early as 1721 BC when they were found in ceramic pots in Syria. Evidence of their use has also been documented through different Chinese dynasties and the Middle Ages. They have a strong, spicy, warming sweetness, and have several uses in both cooking and herbal remedies. Studies show that the use of clove extract and essential oil has the capability to inhibit pathogens that cause urinary tract infections,¹ making it an important ingredient to treat Eggerthella and Klebsiella.

Basil

Although commonly used in Mediterranean cooking, this well-known herb is most likely native to India and the surrounding areas. It became popular around the world due to human cultivation owed to its sweet, liquorice taste. Studies show its use can help in inflammatory disorders,² with basil leaf essential oil having bactericidal properties against certain pathogens.³

Tarragon

Native to central Asia, and known for its aniseed and peppery taste, this wild herb is widespread across Eurasia and North America. It is grown for culinary and medicinal purposes. Studies show that tarragon oil has an inhibiting effect on certain pathogens such as Pseudomonas aeruginosa and Yersinia enterocolitica.⁴

Chamomile flower

A member of the daisy family, and native to southern and eastern Europe. This little white flower is famous for its use as a sleep aid, mainly in the form of tea, which has a light honey taste. Chamomile oil has also been show to inhibit pathogens, such as Staphylococcus aureus and Escherichia coli.⁵

Marjoram

This sun-loving member of the mint family is an easy-to-grow herb native to the Mediterranean, Asia and Africa. Famed in Greek mythology, Aphrodite grew it on Mount Olympus due to its associations with love and happiness. Its taste tends to be a mix of woody, pine and citrus hints. Studies show that marjoram essential oil has the capability to penetrate through biofilms, notably for pathogens such a Enterococcus faecalis.⁶

Green peppercorn

Originating from the tropics of India and Southeast Asia, pepper is the most commonly used seasoning in the world after salt. There are several types of pepper (black, green, white, etc.) with green peppercorns having a milder taste compared to most of the others. They all come from the same plant. Research shows that pepper has an excellent effect at inhibiting the growth of pathogens including Staphylococcus aureus and Pseudomonas aeruginosa.⁷

Turmeric

Known as The Golden Spice, this popular plant has been used in medicinal practises for over 4000 years and is native to India and Southeast Asia.⁸ Its popularity has grown in recent years due to its many beneficial health claims in fighting inflammation, arthritis and depression. Turmeric comes from the ginger family and has an earthy bitterness and a slight peppery kick. Studies show its ability to penetrate through bacterial biofilms and potentially inhibit pathogens.⁹

Boswellia

Also called Indian Frankincense, Boswellia is a sticky resin extracted from the bark of the Boswellia serrata tree, which is native to India, the Middle East, and Northern Africa. Mostly known for its excellent anti-inflammatory properties, it has also been shown to penetrate bacterial biofilms.¹⁰ More information on our Boswellia tincture can be found here.

Yacon syrup

Native to the Andean mountains of South America, yacon roots are similar in shape and size to sweet potatoes. They have a whitish-yellow colour and can be eaten raw, having a sweet, crisp taste similar to an apple. Yacon root syrup is made by reducing yacon juice. Yacon is gaining popularity due to its prebiotic-rich composition, making it an excellent choice to help maintain a healthy microbiome.¹¹

Treating a pathogen with Vinegar 3

We recommend 10 ml of vinegar per day, ideally mixed into 40 ml of water 30 minutes before a meal, for maximum digestive benefit. 10 ml is the equivalent of 2 TSPs.

As each bottle contains 250 ml, one bottle will take you around 3 weeks to consume. We recommend taking this antimicrobial vinegar for 90 days and then taking another Microbiome Test to re-check pathogen levels. If in doubt about adding a supplement to your daily regime, always check with your GP first.

Check out other easy ways to include apple cider vinegar into your diet here!

Any questions? Contact one of our Nutritional Therapists via live chat, weekdays from 8 am to 8 pm.