Pure Apple Cider Vinegar

Pure apple cider vinegar is a type of vinegar made from fermented apple juice. The process involves two fermentation stages: first, yeast converts sugars in the apple juice into alcohol, and then bacteria convert the alcohol into acetic acid, which gives vinegar its sour taste and pungent smell.

Manufacturers use apple cider vinegar primarily as a flavor enhancer and preservative. Its acidity can help balance sweetness and add a tangy note to a variety of foods, including salad dressings, marinades, sauces, and pickled vegetables. It is also sometimes used in baked goods to react with baking soda for leavening.

Apple cider vinegar is generally recognized as safe (GRAS) by the FDA for use in food. Some research suggests that acetic acid, the main component of vinegar, may have a modest effect on blood sugar levels after meals. However, evidence is mixed, and more high-quality studies are needed. JECFA has evaluated acetic acid and set an acceptable daily intake. It is important to consume diluted apple cider vinegar, as its acidity can damage tooth enamel and irritate the esophagus if taken in concentrated form.