Organic Apple Cider Vinegar And Filtered Water

Apple cider vinegar is made from fermented apple juice. The juice is first fermented into hard cider, then further fermented by acetic acid bacteria into vinegar. It is known for its tart, acidic flavor and is often sold unfiltered, containing a cloudy substance called 'the mother'.

Manufacturers use apple cider vinegar as a flavor enhancer, acidity regulator, and preservative in a variety of foods. It is commonly found in salad dressings, marinades, sauces, and pickled products. Its sharp taste can also add complexity to baked goods and beverages.

Apple cider vinegar is generally recognized as safe (GRAS) by the FDA for food use. Some studies suggest it may help with blood sugar control and weight management, but more research is needed. The WHO has not specifically evaluated apple cider vinegar. Due to its acidity, consuming large amounts undiluted can potentially erode tooth enamel or irritate the throat.