When apples are mixed with yeast and sugar the naturally formed bacteria along with the yeast will ferment the juices into an alcohol. Then a second fermentation process changes this alcohol into acetic acid, the active ingredient in vinegar. This fermentation process is how apple cider vinegar is produced. Apple cider vinegar is considered to be mildly acidic and this acidic nature can help break down food for easier digestion.
While apple cider vinegar does not contain significant amounts of vitamins or minerals, it does offer antioxidants, amino acids and healthy bacteria. When looking at a bottle of unfiltered apple cider vinegar you will see a cloudy sediment at the bottom, this is called the ‘mother’ and contains proteins, enzymes and beneficial bacteria (probiotics). These natural probiotics may help support the immune system and create a healthy gut microbiome for optimal digestion and absorption. In addition, apple cider vinegar is also known for its potential role in glycemic control. Studies have suggested that apple cider vinegar may improve glucose and insulin levels after a meal.
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