Whether it’s on a salad, in a marinade or under your sink as a cleaning tool, apple cider vinegar is a multidimensional powerhouse. For those who consume it regularly, this common kitchen staple also shows some promising health benefits.
Vinegar has a long history on our planet, dating back to at least 5,000 B.C. Its many purposes include preservation, flavoring, pickling and medicinal use. It has a rich history in ancient Africa, China and Greece as a health aid. Apple cider vinegar has antimicrobial and antioxidant abilities, and some research is available to back up some wellness claims of its benefits.
When you combine apples, sugar and yeast and allow it to ferment, it creates apple cider vinegar. Over several weeks, the yeast will digest the sugar to make alcohol. Once this happens, natural bacteria will turn the alcohol into acetic acid, which is where the pungent odor and taste of apple cider vinegar comes from.
You have two options when you buy apple cider vinegar: filtered and pasteurized, or raw and unfiltered. The cloudy sediment that collects in the bottom of the bottle is “the mother,” which is a combination of bacteria and yeast. Some speculate the mother is what provides the health benefits, as it contains trace amounts of healthy bacteria and probiotics.
Apple cider vinegar can be used in the kitchen, around the home and for your health as a: