Apple cider vinegar also known as “ACV” is made from crushed apples that are then fermented for a certain length of time. Two of the main constituents of ACV when processed are:
• Acetic acid, and
• Citric acid
Many products like Ostler’s Organic Raw Cloudy Apple Cider Vinegar can be sold with “the Mother” – it usually appears and floats on the top of the vats during the fermentation process. The reason the Mother is highly prized is that it contains the enzymes, proteins and general goodness that has been valued by users for generations!
Part of the general reason for ACV’s perceived nutritional and health goodness may be attributable to the components that appear in the product, this typically includes the following:
• Amino acids
• Biotin
• Calcium
• Folic acid
• Niacin
• Pantothenic acid
• Pectin
• Polyphenol
• Potassium
• Vitamin B1
• Vitamin B2
• Vitamin B6
• Vitamin C
ACV historically has had many uses in cooking, as a tonic, but also has been used as a flavouring agent in food.
To see why ACV is enjoyed by many why not see what organic products are available and try it for yourself?
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