Raw Apple Cider Vinegar

Raw apple cider vinegar (ACV) is a type of vinegar made from fermented apple juice. The fermentation process converts sugars in the apples to alcohol, and then a second fermentation turns the alcohol into acetic acid, which gives vinegar its sour taste and pungent smell. 'Raw' means it has not been pasteurized or filtered, so it may contain a cloudy substance called the 'mother,' which consists of yeast and bacteria.

Manufacturers use apple cider vinegar as a flavoring agent and an acidity regulator in foods. It adds a tart, fruity flavor to salad dressings, marinades, sauces, and pickled vegetables. Its acidity also helps preserve foods and can contribute to the texture of baked goods.

Apple cider vinegar is generally recognized as safe (GRAS) by the FDA for use in food. Some studies suggest potential benefits for blood sugar control and weight management when consumed in moderation, but more research is needed. The World Health Organization (WHO) and the European Food Safety Authority (EFSA) have not specifically evaluated apple cider vinegar for safety in the context of food additives. Some concerns exist about the potential for undiluted ACV to erode tooth enamel and irritate the throat due to its acidity.