Why is Apple Cider Vinegar “ACV” not pasteurized?

Pasteurization is the heating process intended to remove potential problem bacteria from consumable liquids such as milk, juices, etc. However, this process will also remove delicate nutrients and enzymes that may constitute a major portion of the food value of that consumable. In the case of raw organic Apple Cider Vinegar (ACV), pasteurization would eliminate the ‘mother’, a major health-giving factor of our vinegar.

Pasteurization is the heating process intended to remove potential problem bacteria from consumable liquids such as milk, juices, etc. However, this process will also remove delicate nutrients and enzymes that may constitute a major portion of the food value of that consumable. In the case of raw organic Apple Cider Vinegar (ACV), pasteurization would eliminate the ‘mother’, a major health-giving factor of our vinegar.