Fourteen transformations take place in D.SAP production
In the CD "D.SAP," Mr. Amin Dezhakam states that the production of D.SAP dates back to 2012. At that time, Mr. Dezhakam had purchased an orchard in Hidaj. I was not feeling well at the time because I was in my first journey (undergoing addiction treatment with DST method). The orchard primarily consisted of apple trees. We wanted to sell the apples, but the bid price in market was too low. I suggested making vinegar from them, and Mr. Dezhakam agreed.
The result was a very high-quality apple cider vinegar, D.SAP, which we have today. Since the apples were from a very good quality, resulting vinegar had a significantly higher quality than what was available on the market. Mr. Dezhakam wanted us to make some more research on this product. After years of study and numerous stages of experimentation and refinement, adjustments were made until it reached its current form, leading to the creation of the D.SA. Initially, the neighbors mistakenly assumed we were producing wine.
In fact, the story of wine and D.SAP is similar to the story of dates and Hanzal (a bitter fruit) in the book Crossing the Zone 60 Degrees Below Zero. Hanzal is a bitter fruit with limited medicinal use, so it is not widely cultivated, whereas dates are highly beneficial and are intentionally developed for cultivation.
In the process of producing D.SAP, fourteen transformations occur before it reaches its final form. The apple is the most widely cultivated fruit in the world, which indicates its potential benefits for all humans. Initially, apples undergo a natural decay process. Over ten months, rotten apples transform into D.SAP. This syrup provides essential minerals required by the body and contains a variety of beneficial microorganisms and bacteria.
Congress60 members who have used D.SAP have reported numerous cases of improved digestive health and the resolution of fatty liver problems. Additionally, it balances stomach acidity. Laboratory tests have also confirmed its anti-infective and anti-inflammatory properties. Unlike alcohol, which requires a 90% concentration for disinfection, the acetic acid in vinegar—particularly in D.SAP—is effective at just 5% concentration. Other benefits include the treatment of sinus infections.
Mr. Amin stated that he also suffered from sinusitis and found relief by drinking D.SAP, inhaling its vapor, and washing his nose with it.
To use it, dilute D.SAP with saline water or boiled water that has cooled to room temperature at a ratio of 1 to 10 (for a stronger concentration) or 1 to 40 (for those with sensitivity). Then, pour the solution into the nose while lying down. It is necessary to wait 5 to 10 minutes for the sinuses to be submerged in the solution. After two weeks of inhaling and drinking the D.SAP solution, chronic sinusitis is typically completely cured.
Moreover, continued research based on individual experiences suggests that this liquid has yielded positive results, including the successful treatment of HPV-related genital warts, as reported in an article published in a high-ranking U.S. journal.
Due to its superior antiseptic properties, D.SAP derived from grapes is also beneficial for treating certain skin conditions. Subsequently, Mr. Dezhakam developed a therapeutic lotion. This lotion, whose properties closely resemble those of D.SAP, has proven effective for skin diseases.
In modern times, not only have our physical activity levels declined, but dietary patterns have also changed. Therefore, D.SAP could serve as a global alternative to wine and be incorporated into multiple daily intakes. Observations from our summer camp experience demonstrated that consuming freshly milled flour bread and healthy, high-quality foods and oils significantly improved disorders caused by poor dietary habits. Thus, D.SAP plays a role in addressing many diet-related health issues. However, it is equally essential to adopt healthier eating habits alongside its use.
It is recommended to drink Iranian tea, as non-Iranian teas often contain artificial colors. Additionally, lavash bread offers no nutritional benefit because it is entirely starch-based and lacks bran. Another crucial consideration is the quality of oils available in the market, which are often highly processed and unsuitable for consumption. During the manufacturing process, oxygen is introduced to remove unpleasant odors. Instead of consuming such oils, it is better to opt for healthier alternatives, such as local butter, because the long-term health complications of consuming low-quality oils far outweigh the price of consuming natural fats.
Translated by: Companion Masoumeh, Yahya Zareh Branch of Congress60, Yazd, Iran
Reviewed by Traveler Arash, Artesh branch of Congress 60
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