Apple Cider vinegar has become popular because of its health benefits. Apple Cider tablets have been one of the top-selling weight-loss products across the country for years but now the vinegar has become popular too.
Apple Cider vinegar is made from cider or by crushing apples and squeezing out the liquid. Yeast is added to the liquid to start the alcoholic fermentation process, which turns the sugars into alcohol. In a second part of the process, the alcohol is converted by acetic acid-forming bacteria into vinegar. Acetic acid gives vinegar its sour taste.
Known as the healthy vinegar, apple cider can be used in cooking or diluted in juice or honey before drinking. Some people dislike the taste due to its acidity but it’s much healthier than clear vinegar, which has none of the benefits of apple cider vinegar.
Most products are unfiltered and unpasteurized but only raw organic apple cider vinegar has the “mother of vinegar” present as a natural product. If you never heard of it, mother of vinegar is a substance composed of a form of cellulose and acetic acid bacteria that develops on fermenting alcoholic liquids. While not the best in appearance, the “mother of vinegar” makes the vinegar beneficial as it’s made of living nutrients and bacteria. You can actually see it settled in the bottom of the bottle.
The vinegar retains many of apple’s beneficial components and it’s proven to be an efficient energy booster. Apple cider vinegar helps to break down fats so that your body can use them rather than store them.
In addition, raw apple cider vinegar may help improve bowel irregularity, thereby removing toxins from the body at a faster rate.
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