Apple Cider Vinegar

Apple cider vinegar is made in two stages. Firstly, yeast is added to apple juice to make cider which is then turned to acid (vinegar) by adding bacteria. Apple cider vinegar is similar in colour to cider - a brownish colour with a distinct apple flavour. Apple cider vinegar usually has floating solid matter called "Mother". Mother is a natural carbohydrate produced by the vinegar bacteria. It is perfectly good for you. Apple cider vinegar has been used as a natural medicine since the days of Hippocrates in 400 B.C.

To Buy:

Buy raw, unfiltered vinegar from health stores.

To Store:

Vinegar is an acid and used as a preservative its shelf-life is almost indefinite. Colour changes, haze and sediment are not an indication of the product deteriorating. Vinegar can be stored in the cupboard.

Tips & Tricks:

Purported to keep old age at bay. Drink 3 glasses of hot water with 2 tsp apple cider vinegar and 2 tsp of honey a day.

Cooking Tips:

Make a winter coleslaw with cabbage, grated apple, walnuts and a dressing from apple cider vinegar and olive oil (1 part vinegar to 3 parts oil).

Find recipes with Apple Cider Vinegar

Nutrition per 1 Tablespoon:

Energy (kJ):

Protein (g):

Saturated Fat, g :

Amines:

Very High

Glutamates:

n/a

Carbohydrates, g:

Fat (g):

Monosaturated Fat , g:

Salicylates:

Very high

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.