Yogyaahar Special: Boost Your Immunity with this Apple Cider Vinegar Green Tea Recipe

ACV provides acetic acid that improves insulin sensitivity and supports digestive enzyme activity. Green tea provides EGCG catechins with antioxidant and anti-inflammatory effects. Together, they support metabolic health, blood sugar regulation, and immune function. Drinking this combination 20–30 minutes before meals may optimise these effects.

Combine 1 teaspoon of raw, unfiltered ACV (with mother) in 250 ml of cooled green tea. Add a small amount of raw honey and a squeeze of lemon if desired. Drink through a straw to protect tooth enamel from ACV's acidity. Start with 1 teaspoon of ACV and increase gradually to 1 tablespoon over 2 weeks.

For healthy adults, once daily is safe and beneficial. Those with gastroparesis, peptic ulcers, or kidney disease should avoid ACV. The caffeine in green tea (25–40 mg per cup) is well-tolerated by most people. Avoid this drink on an empty stomach initially as ACV can cause gastric discomfort before your gut adapts.

Tannins in green tea can reduce non-haeme iron absorption by up to 40% when consumed with meals. This is a relevant consideration for iron-deficient women. Drink green tea between meals (1–2 hours after eating) rather than with food to obtain its benefits without compromising iron absorption from meals.

Both green tea and ACV modestly support weight management — green tea slightly increases fat oxidation and metabolism, while ACV reduces appetite and slows gastric emptying. The combination may provide additive effects. However, the impact is modest (200–300 kcal/week difference). This drink supports weight management efforts — it does not substitute for dietary changes.