Apple cider vinegar is golden-hued vinegar made from apple cider. In order to be converted to its vinegar counterpart, apple cider undergoes a double fermentation process. The process starts by adding yeast and beneficial bacteria to the liquid from apples, which turns the sugar within to alcohol. In the second fermentation process, acetobacter, or acetic acid-forming bacteria, is added to turn the alcohol to vinegar. Organic and unpasteurized ACV, which is the most beneficial, contains traces of the “mother of vinegar”, a substance composed of cellulose and acetic acid that appears as a web-like sediment at the bottom of the bottle. The vinegar ‘mother’ contains all the good stuff, like enzymes and probiotics.
Other benefits of apple cider vinegar include, being rich in enzymes and potassium, it supports a healthy immune system, it helps weight control, it promotes digestion and pH balance, it helps maintain healthy skin. I reduces cholesterol and also reduces sugar levels.