Healthy Food Database
Apple cider vinegar is made in two stages. Firstly, yeast is added to apple juice to make cider which is then turned to acid (vinegar) by adding bacteria. Apple cider vinegar is similar in colour to cider - a brownish colour with a distinct apple flavour. Apple cider vinegar usually has floating solid matter called "Mother". Mother is a natural carbohydrate produced by the vinegar bacteria. It is perfectly good for you. Apple cider vinegar has been used as a natural medicine since the days of Hippocrates in 400 B.C.
Category: Condiment
In Season:
all year
To Buy:
Buy raw, unfiltered vinegar from health stores.
To Store:
Vinegar is an acid and used as a preservative its shelf-life is almost indefinite. Colour changes, haze and sediment are not an indication of the product deteriorating. Vinegar can be stored in the cupboard.
Tips & Tricks:
Purported to keep old age at bay.
Drink 3 glasses of hot water with 2 tsp apple cider vinegar and 2 tsp of honey a day.
Cooking Tips:
Make a winter coleslaw with cabbage, grated apple, walnuts and a dressing from apple cider vinegar and olive oil (1 part vinegar to 3 parts oil).
Nutrition per 1 Tablespoon:
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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