If you drink apple cider vinegar for its health benefits, then organic, raw unfiltered is the best type to use. The answer to the question if raw, unfiltered apple cider vinegar is better than the pasteurized, filtered variety depends on why you use it. Which type of apple cider vinegar is best? This collection of healthy enzymes and bacteria help to boost the health properties of raw apple cider vinegar. The reason that unfiltered, unpasteurized apple cider vinegar is better for you is that it contains the mother. Unrefined, unfiltered, unpasteurized apple cider vinegar Also, pasteurizing apple cider vinegar kills off much of the good bacteria and their amazing health benefits. The main reason that commercial vinegar manufacturers do this is for aesthetic purposes.įiltering and refining apple cider vinegar removes the mother from the vinegar and therefore becomes an inferior product. You may notice that in stores, most vinegars, including apple cider vinegar, are clear without any sediment. Refined, filtered, pasteurized apple cider vinegar SCOBY is also referred to as the “mother” and is also a culture of bacteria and yeast (hence the acronym Symbiotic Culture of Bacteria and Yeast, or SCOBY for short). The vinegar mother is actually very similar to SCOBY which is used in making kombucha (fermented black or green tea drink). After analyzing the chemical content of unpasteurized ACV and conventional cider vinegar, researchers concluded that organic apple cider vinegar has a more diverse bacterial content. Unprocessed and unfiltered apple cider vinegar from organic sources also contains high levels of acetic acid. 3Īccording to the journal Food Technology & Biotechnology, apple cider vinegar with the mother is also a rich source of healthy bacterial microbiota. The mother of apple cider vinegar contains high levels of bioactive substances. Research into vinegar mother shows that it contains phenolic components which are important micronutrients. The Journal of the American College of Nutrition explains that the apple cider vinegar mother is a natural carbohydrate called cellulose. The mother in apple cider vinegar is a natural film that forms in fermented apple cider vinegar and is a culture of various bacteria. 2 What is the Mother in Apple Cider Vinegar? During the fermentation process, the mother of vinegar develops. Then, acetic acid bacteria are added which converts the alcohol content in fermenting apple cider liquid into acetic acid. Manufacturers add yeast to apple juice to ferment the natural sugars in apples into alcohol. The journal Medscape General Medical says that apple cider with the mother is made by a fermenting process. A popular type of apple cider vinegar that is raw and unfiltered and contains the mother is Bragg’s ACV.
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