Honeygar

Last updated
Honeygar
Alternative medicine
ClaimsWide ranging benefits on health
See also Switchel

Honeygar, also Honegar, is a mix of honey and apple cider vinegar, similar to switchel. Honey and vinegar mixtures such as oxymel have been used for purported health benefits since ancient times.

Contents

Origins

The name "Honegar" was used by D. C. Jarvis in his book Folk Medicine: A Vermont Doctor's Guide to Good Health (1958). Following the success of Jarvis's book in the US, honegar also enjoyed some popularity in Japan. [1] Many in natural health circles claim that honeygar has wide ranging benefits on health. One particularly repeated claim is its benefits for the symptoms of arthritis, although there is no clinical evidence to support this. [2]

Criticism

In 1960, copies of Jarvis' book Folk Medicine were seized by the Food and Drug Administration (FDA) in connection with sales of honegar. [3] [4] Physician Louis Lasagna noted that: [5]

In Albany, New York, FDA agents seized $60,000 worth of "Honegar," a mixture of honey and apple cider vinegar, because its labeling failed to bear adequate directions for treating nearly fifty diseases and conditions for which "Honegar" was intended to be used. Seized with the mixture were reprints and quotations from Jarvis' book. (Jarvis was apparently uninvolved in the commercial manufacture of the product.)

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<span class="mw-page-title-main">Vinegar</span> Liquid consisting mainly of acetic acid and water

Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar.

<span class="mw-page-title-main">Dietary supplement</span> Product providing additional nutrients

A dietary supplement is a manufactured product intended to supplement a person's diet by taking a pill, capsule, tablet, powder, or liquid. A supplement can provide nutrients either extracted from food sources, or that are synthetic. The classes of nutrient compounds in supplements include vitamins, minerals, fiber, fatty acids, and amino acids. Dietary supplements can also contain substances that have not been confirmed as being essential to life, and so are not nutrients per se, but are marketed as having a beneficial biological effect, such as plant pigments or polyphenols. Animals can also be a source of supplement ingredients, such as collagen from chickens or fish for example. These are also sold individually and in combination, and may be combined with nutrient ingredients. The European Commission has also established harmonized rules to help insure that food supplements are safe and appropriately labeled.

<span class="mw-page-title-main">Quackery</span> Promotion of fraudulent or ignorant medical practices

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<span class="mw-page-title-main">Herbal medicine</span> Study and use of supposed medicinal properties of plants

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<span class="mw-page-title-main">Apple cider</span> Non-alcoholic apple beverage

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<span class="mw-page-title-main">Switchel</span> Type of drink containing vinegar and ginger

Switchel, switzel, swizzle, switchy, ginger-water or haymaker's punch is a drink made of water mixed with vinegar, and often seasoned with ginger. It is usually sweetened with molasses, though honey, sugar, brown sugar, or maple syrup are sometimes used instead. In the U.S. state of Vermont, oatmeal and lemon juice were sometimes added to the beverage.

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<span class="mw-page-title-main">Apple cider vinegar</span> Vinegar made from fermented apple juice

Apple cider vinegar, or cider vinegar, is a vinegar made from cider, and used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. It is made by crushing apples, then squeezing out the juice. The apple juice is then fermented by yeast which converts the sugars in the juice to ethanol. In a second fermentation step, the ethanol is converted into acetic acid by acetic acid-forming bacteria, yielding cider vinegar. Acetic acid and malic acid combine to give this vinegar its sour taste.

Louis Cesare Lasagna was an American physician and professor of medicine, known for his revision of the Hippocratic Oath.

<span class="mw-page-title-main">Gayelord Hauser</span> American nutritionist and self-help writer, 1895-1984

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<span class="mw-page-title-main">D. C. Jarvis</span> American physician

DeForest Clinton Jarvis was an American physician from Vermont. He is best known for his writings on the subject of folk medicine. He recommended a mixture of raw apple cider vinegar and honey that has variously been called switchel or honegar, as a health tonic. He promoted the use of vinegar to keep the acidity of the body more acidic than alkaline, which he believed treated medical problems like burns and varicose veins.

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<span class="mw-page-title-main">Adolphus Hohensee</span> Fraudulent nutritionist

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References

  1. The House Vermont Curry Mystery. Just Hungry.
  2. Darlington, Gail; Gamlin, Linda. (1998). Diet Arthritus. Vermilion. pp. 399–400. ISBN   978-0091816599
  3. Kleinfeld, Vincent A; Kaplan, Alan H. (1965). Federal Food, Drug, and Cosmetic Act: Judicial and Administrative Record, 1961–1964. Commerce Clearing House. pp. 88–90
  4. Barrett, Stephen; Herbert, Victor. (1994). The Vitamin Pushers: How the "Health Food" Industry is Selling America a Bill of Goods. Prometheus Books. p. 323. ISBN   978-0-87975-909-4 "D. C. Jarvis, M.D. (1881–1966) wrote that body alkalinity was the principal threat to American health and that honey and apple cider were antidotes. False claims in his book were the basis for an FDA seizure of a product called Honegar."
  5. Lasagna, Louis. (1962). The Doctors' Dilemmas. Harper. p. 306