Research

Apple Cider Vinegar is mostly crushed apples or apple cider, by adding yeast it ferments the fruit sugar into alcohol. Adding bacteria turns the alcohol into acetic acid the active ingredient that gives vinegar its sour taste and strong smell.

In the shops and online stores apple cider vinegar may be labelled as 'filtered', a clear vinegar, or ‘unfiltered’ containing (mother) strands of proteins, enzymes and friendly bacteria that give unfiltered vinegar a cloudy appearance. If your apple cider vinegar is labelled as ‘certified Organic’ it means that it’s free of genetically modified organisms and synthetic additives that can actually do more harm than good to your health. If it is labelled ‘Raw apple cider vinegar’ it is unheated and unprocessed, which means that it still has the ‘mother strands’ of proteins, enzymes and beneficial bacteria, which are often removed during processing.

Apple cider vinegar contains a small amount of potassium, copper, magnesium, amino acids and antioxidants. Apple cider vinegar only contains about 3 – 5 calories per tablespoonful – a lot less than apple cider or apple juice. To date 2018, there is not enough documented research to demonstrate that buying the unfiltered apple cider vinegar is any better for you than buying filtered apple cider vinegar.

Apple cider vinegar is an ancient folk remedy that has also been used for household and cooking purposes. To avoid damage to the enamel on your teeth always rinse your mouth after taking apple cider vinegar undiluted.