Raw Unfiltered Apple Cider Vinegar
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What it is
Apple cider vinegar (ACV) is made by fermenting apple cider. First, yeast converts the sugars in apple cider into alcohol, creating hard cider. Then, bacteria convert the alcohol into acetic acid, which gives vinegar its sour taste and pungent smell. Raw, unfiltered ACV contains a cloudy substance called the 'mother,' which is a collection of bacteria, enzymes, and yeast.
Why it's used
Manufacturers use apple cider vinegar primarily as a flavoring agent, adding a tart, acidic taste to foods. It is also used as a preservative due to its acidity, which can inhibit microbial growth. You can find it in salad dressings, marinades, sauces, and some beverages.
Health notes
Apple cider vinegar is generally recognized as safe (GRAS) by the FDA for use in food. Some studies suggest ACV may help with blood sugar control and weight management when consumed in moderation, but more research is needed. The WHO/IARC has not classified ACV. JECFA has evaluated acetic acid, the main component of vinegar, and established an acceptable daily intake. Evidence on health benefits is mixed and often based on small studies.
Allergen info
Apple cider vinegar is not derived from any of the nine FDA major allergens. It does not contain gluten.