Apple Cider Vinegar
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Home>Apple Cider Vinegar
Apple Cider Vinegar - What is it?
Apple Cider Vinegar has been used in cuisine and medicine since ancient times. Ancient Assyrian writings (some of the worlds oldest known texts) refer to apple cider vinegar being used to treat ear-ache. Hippocrates, often dubbed the father of modern medicine, is known to have prescribed vinegar during the C4th BC. It is referred to in many religious and historical texts as a cure for all manner of ailments. Perhaps our most well known reference to its use in the UK is in the nursery Rhyme 'Jack and Jill', where Jack goes home to wrap his crown in "Vinegar and Brown paper".
Apples are well known to be extremely good for us, containing all manner of beneficial nutrients, including pectin, vitamins, fibre and minerals, hence the expression "an apple a day keeps the doctor away". Many consider Apple Cider Vinegar to be the ultimate form of the apple, with many more benefits unlocked during the fermentation process.
Apple Cider Vinegar - Why is Traditional Better?
Many of the Apple Cider Vinegars that you will find in the health food shops and supermarkets have been pasteurised and filtered. This destroys and removes the 'Mother' (a ball of living enzymes that floats in the apple cider vinegar) and other nutrients making it pretty much useless for anything other than a table condiment. Also many of these vinegars are made from apples grown using harmful chemical fertilizers and pesticides.
Our Apple Cider Vinegar is made from organically grown apples, and contains absolutely no additives. Our orchards have been farmed the same way for 11 generations. The apple cider vinegar is in its natural state, meaning that the 'Mother' is intact. This ball of beneficial living enzymes is rammed with goodness and is largely responsible for many of the beneficial properties of the vinegar. You can get the 'Mother' in your bottle to grow by leaving it in the sunlight.
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Apple Cider Vinegar with Mother - 5 Litres | |
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Click here to view our full range of Apple Cider Vinegar products
F.A.Q - Frequently Asked Questions
What is Natural Apple Cider Vinegar? (ACV)
What is the ‘Mother’?
Why is traditional ACV not pasteurised?
Why is your Apple Cider Vinegar not certified organic?
How long will my ACV keep?
How should I store my vinegar?
Is it ok to eat the ‘Mother’?
Will taking ACV affect any medications that I am taking?
Is Apple Cider Vinegar safe to give to children?
Is it safe to take ACV when pregnant?
What is Apple Cider Vinegar made from, ingredients?
I am concerned about plastics, why do you use some plastic containers?
What types of barrels are used during production?
Does Apple Cider Vinegar Contain Alcohol?
How should I take my apple cider vinegar, can I take too much?
What is the pH of apple cider vinegar?
ACV is acidic, how does it alkalise my body?
Cyder vinegar – Cider Vinegar, what is the difference?
What is Natural Apple Cider Vinegar? (ACV)
Natural apple cider vinegar is a traditional product made from freshly crushed, hand picked apples that have been allowed to mature naturally without heat. Unlike all commercial types of ACV, natural apple cider vinegar is not processed or refined and has had nothing added or taken away. Natural ACV is cloudy and contains sediment. It also contains a substance called the ‘mother’ which is naturally produced during the fermentation process.
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What is the ‘Mother’?
The ‘Mother’ is essentially enzymes, a natural substance created during the fermentation process of apple cider vinegar. It appears as a cob-web like formation floating in the vinegar. The ‘mother’ is alive and is made up from bacteria, enzymes and living nutrients. Many brands of ACV remove this formation, as to many it would appear that something is wrong with the vinegar, when in fact the mother is the most nutritious part of the ACV and contains the majority of its beneficial properties.
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Why is traditional ACV not pasteurised?
Pasteurisation is a process that uses heat to in order to kill undesirable micro organisms and bacteria that can spoil many consumable liquids. This process also destroys many nutrients and enzymes present in the product. Natural apple cider vinegar contains anti-bacterial, anti-fungal and anti-viral properties meaning that it is not necessary to pasteurise and doing so would destroy the ‘mother’. The ‘mother’ is largely responsible for the main beneficial effects of natural ACV. Therefore pasteurised and processed apple cider vinegar (which you will find in most health-food shops and supermarkets) will lose many of its desirable health promoting attributes.
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Why is your Apple Cider Vinegar not certified organic?
Our apple cider vinegar has been produced using the same traditional methods for over 150 years. The apples are grown without the use of any chemicals, so no fertilisers or pesticides. Our apple cider vinegar is completely organic, and is produced to standards which easily surpass the requirements from the organic associations. We believe in true organic farming and the only additive we use is fish blood and bone around the base of the trees at the end of each season. There is a surprisingly large amount of chemicals permitted for use in certified organic growing. These include nicotine sulphate, pyrethrum, rotenone, sabadilla, and sulphur to name a few. We do not use any of these chemicals whatsoever and we do not feel that it is necessary to jump through the many hoops in order to obtain the certificate as we feel it is no real mark of a truly quality organic product. Therefore we do not have organic certification but we can assure you our product is as natural as it comes.
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How long will my ACV keep?
Your Apple Cider Vinegar cannot ‘go off’. It will mature over time which will improve the flavour and will develop the mother. We allow our Devon apple cider vinegar to mature for at least three years in oak barrels, while our vintage apple cider vinegar has been maturing for over 25 years. It was made back in the 1980’s and has a smoother taste and a finer quality.
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How should I store my vinegar?
Your ACV should be stored in a cool, dark place away from direct sunlight. Light promotes growth of the mother and over time it will continue to form. Our ACV is a natural product and the mother content can vary from bottle to bottle so if you feel you would like more mother in your ACV then you can store it in the light. Otherwise store your apple cider vinegar in a cupboard and it will keep indefinitely.
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Is it ok to eat the ‘Mother’?
Yes, the mother is the most nutritious and beneficial part of the vinegar. It is recommended that you give your bottle of ACV a shake up before use to break up the mother formation to ensure even distribution.
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Will taking ACV affect any medications that I am taking?
Apple cider vinegar is a completely natural product and essentially is just a food. The only circumstance that you will only need to avoid using your apple cider vinegar is if that you have been advised specifically not to eat apples.
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Is Apple Cider Vinegar safe to give to children?
As above, ACV is just a food. There is no reason why children should avoid consuming apple cider vinegar unless they have been advised by a healthcare professional to specifically avoid apples. Bobby takes around 25ml of ACV 2-3 times daily before eating.
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Is it safe to take ACV when pregnant?
ACV has absolutely no side effects and is completely safe to use during / after pregnancy and while breastfeeding.
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What is Apple Cider Vinegar made from, ingredients?
Apples – Natural ACV should be made from nothing but apples. Nothing to be added, and nothing should be taken away.
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I am concerned about plastics, why do you use some plastic containers?
We have very carefully selected our plastic bottles to only be manufactured from 100% BPA free, non-leaching HDPE. We also offer glass bottles for those of you who still concerned about the use of plastics.
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What types of barrels are used during production?
We only use traditional oak barrels during the fermentation process. This adds a unique quality and taste to the vinegar.
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Does Apple Cider Vinegar Contain Alcohol?
Properly fermented apple cider vinegar should have a 0% alcohol content. This is why we allow our ACV to ferment naturally for at least three years. Unlike commercial manufacturers of apple cider vinegar we don’t rush, taking our time to produce quality traditional vinegar.
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Taking your ACV undiluted may cause some discomfort due to its powerful ability to draw toxins from the body so we recommend mixing you apple cider vinegar with purified water. We often take apple cider neat, straight from a shot glass, we like the no-nonsense approach however to start this may be un-comfortable. There are no set limits to the amount of apple cider vinegar you should take daily but drinking too much may make you feel a little queasy due to the detox effect.
Mixing your apple cider vinegar with raw honey, or organic blackstrap molasses makes a lovely warm drink while unlocking even more benefits. Raw honey and organic blackstrap molasses are naturally rich in vitamins and minerals which are essential for a stable metabolism, proper digestion and optimal health. For more details on mixing your ACV tonic please click here: How to mix ACV
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What is the pH of apple cider vinegar?
As you probably already know, apple cider vinegar is acidic. Because it is a natural product its pH can vary slightly from year to year. Typically the pH of apple cider vinegar is around 4.50 to 4.75. Although it starts out as an acid, ACV has powerful alkalising effects on the body. See below for more info.
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Apple cider vinegar has powerful alkalising effects on the body. When we digest food our body removes the various nutrients leaving behind a ‘residue’ or ‘ash’. In the case of apple cider vinegar this ‘ash’ is very alkaline leaving an alkaline residue in the body. This is a simple way of understanding how apple cider vinegar helps to alkalise the body. It is a common misconception that foods that taste acidic are acid forming in the body. In fact some of the most powerful alkalising foods are very acidic. A good example of this are citrus fruits, they have a pH of around 2.5 to 3.5 and are some of the most alkaline forming foods that you can eat. After digestion the ‘ash’ or residue left behind alkalises the tissues. This is also true for the opposite, foods that taste alkaline are almost always acid forming. pH in the body is very important, a healthy reading is around 7.4 and is essential for optimal health.
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Cyder vinegar – Cider Vinegar, what is the difference?
There is no difference between Apple Cyder Vinegar and Apple Cider Vinegar. Traditionally ACV has been called both Cyder and Cider vinegar although the method and recipe are the same. Fermented pressed apples.
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If you have any other questions about your apple cider vinegar please feel free to call us on 01884 252078 / +44 1884 253078
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More Details |
Apple Cider Vinegar with 'Mother' - 1 Litre Plastic Bottle | |
| RELATED: apple cider vinegar cancer candida arthritis alkalize ACV | ||
|
£6.95 each
|
||
|
More Details |
Apple Cider Vinegar with 'Mother' - 1 Litre Glass Bottle | |
| RELATED: | ||
|
£9.50 each
|
||
|
More Details |
Vintage Apple Cider Vinegar with 'Mother' - 1 Litre Glass Bottle | |
| RELATED: apple cider vinegar cancer candida arthritis alkalize foods ACV | ||
|
£11.50 each
|
||
|
More Details |
Apple Cider Vinegar with Mother - 5 Litres | |
| RELATED: apple cider vinegar cancer candida arthritis alkalize | ||
|
£27.50 each
|
||
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More Details |
Vintage Apple Cider Vinegar with 'Mother' - 5 Litres | |
| RELATED: apple cider vinegar cancer candida arthritis alkalize | ||
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£36.00 each
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Apple Cider Vinegar - Further Reading On The Subject:
There are numerous good websites that talk about the benefits of cider vinegar:
http://earthclinic.com/Remedies/acvinegar.html
http://www.bellaonline.com/articles/art8171.asp
http://www.bobbyshealthyshop.co.uk/Articles-And-Glossary.php
| Apple Cider Vinegar With Mother | Apple Cider Vinegar Benefits | Apple Cider Vinegar Candida |
Comments & Feedback: (We Cannot Give Medical Advice)
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