Apple cider vinegar is made by fermenting apples. The first fermentation creates apple cider. The second fermentation creates vinegar, which contains acetic acid, the source of many health benefits.

When purchasing ACV for health purposes, choose raw, organic, unfiltered ACV "with the mother". The mother, or SCOBY, is a Symbiotic Culture of Bacteria and Yeast, just like in kombucha. 

The good bacteria and good yeast are the source of probiotics, enzymes that help break down food during digestion, as well as the microbes that fight bad bacteria. ACV is excellent for gut health because it is a prebiotic AND a probiotic. What does this mean? It means it contains the colony of good bacteria as well as the food that feeds the colony. 

Studies have show acetic acid slows down the digestion of carbohydrates, which helps to regulate blood sugar. When blood sugar spikes, it signals the pancreas to release insulin, which is the hormone that tells the body to store fat. Regulating blood sugar helps the body use fat for energy instead of storing it.

Studies have shown ACV can improve blood glucose levels and triglycerides in diabetic patients as well as in obese adults. ACV also flushes the liver, inhibits the growth of cancer cells, and helps the bones absorb calcium, especially in women who have had their ovaries removed. Hippocrates used vinegar to heal wounds.

The best way to take ACV is to use it regularly in marinades, salad dressings, stock, etc. You can also take a shot of ACV 1-2 times a day, at the beginning of the meal, which improves digestion and gut health.

For ways to incorporate ACV into your daily life, click the Recipes and How-To's button below.