What is apple cider vinegar?
Apple cider vinegar is made by fermenting the sugars from apples, which turns them into acetic acid – the active ingredient in vinegar. In the shops you may see apple cider vinegar labelled as 'filtered' (a clear liquid), or unfiltered – the latter containing something known as ‘mother’. This means there are proteins, enzymes and friendly bacteria present, and gives this type of vinegar a cloudy appearance. Other fruits may be used to create flavoured cider vinegar – the base of the vinegar will usually be apple with fruits, such as raspberries, added during manufacture.
It's used as an ingredient in foods such as salad dressings, pickles, and marinades.
For many years, people have also used it as a home remedy for everything from fighting germs to preventing heartburn. More recently, research has shown that apple cider vinegar might have some real health benefits, such as helping reduce blood sugar levels and aid weight loss.
While there's not a lot of evidence for these benefits, ACV is generally harmless – as long as you use it correctly.
Benefits of ACV may include:
-Studies suggest ACV could be beneficial for cholesterol levels and blood pressure.
-It improves insulin and glucose levels after eating carbohydrates.
-It may increase feelings of fullness and help to lower calorie intake.
-It may reduce weight and body fat.