Apple Cider Vinegar, otherwise known as cider vinegar or ACV, is a type of vinegar made from cider or apple must and has a pale to medium amber color. It is made by crushing apples and squeezing out the liquid. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process. In a second fermentation process, the sugar alcohol is converted into vinegar by acetic acid-forming bacteria (acetobacter). Acetic acid and malic acid give vinegar its sour taste.
Unpasteurized or organic ACV contains mother of vinegar, which has a cobweb-like appearance and can make the vinegar look slightly congealed. It reduces blood cholesterol levels, heart-disease risk and keeps sugar levels in check. In addition, ACV is high in potassium, and high-potassium foods play a role in reducing the risk of heart disease by helping to prevent or lower high blood pressure. The best form of Apple Cider Vinegar is Unrefined, Unfiltered & with MOTHER.
Apple cider vinegar is generally used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. Here are some more benefits of ACV when consumed daily:
How to Use: Dilute 5 or 10ml of ACV with a cup of water and consume early morning or before meal.