Apple Cider Vinegar is a type of vinegar made by the fermentation of apple
juice. During this process, sugar in the apple cider is broken down by
bacteria and yeast into alcohol (cider) and then into vinegar. Apple cider
vinegar contains acetic acid, lactic, citric and malic acids. It also
contains pectin, trace minerals, potassium, beneficial bacteria and
enzymes. Its acidic content is the reason it acts as a germ fighter and is
used in many foods as a natural preservative against spoilage.
Melrose supplies a choice of two Apple Cider Vinegars made from whole
Double strength Apple Cider Vinegar with 8% acetic acid
Melrose Organic Apple Cider Vinegar is made from certified organic apples
which offer exceptional quality and flavor. In order to maintain the
nutritional value, Melrose Apple Cider Vinegar is unpasteurized and unfiltered.
The natural sediment that you see in our bottles is the true sign of raw and
unfiltered vinegar. This sediment is a natural fibre produced by the vinegar
bacteria. On standing a white cellulalaric cotton known as the "mother" will
form. It can be eaten, or if you prefer, can be broken up by shaking the
bottle. Commercial apple cider vinegar is filtered and pasteurised which
destroys any enzymes present.
People with upset stomachs benefit from the extra help Apple Cider Vinegar
gives in digesting food. Sip a mixture of 2 teaspoons of Apple Cider
Vinegar in a third of a glass of warm water and let the Apple Cider Vinegar
handle your problem.
8% Acidity - Double Strength
6% Acidity - Organic
Assists in digestion
Unpasteurised and unfiltered
Contains beneficial bacteria and active enzymes
Nature's Medicine Chest: Apple Cider Vinegar
Apple cider vinegar has been an essential part of every kitchen cupboard
and medicine chest for generations-every grandmother knew dozens of ways
this natural vinegar could be used. Now exciting new research is proving
what old wives already know. Taking vinegar can help your digestion!
What is apple cider vinegar?
Apple cider vinegar is made from the juice of whole apples in a
fermentation process involving yeast and a bacteria called Acetobacter;
both these micro organisms turn the natural sugars from apple juice into
acetic acid. Since 5000 BC it has been a tonic and beverage, and was used
as a wound disinfectant as recently as last century.
Feeling a bit green? Apple cider vinegar to the rescue
Usually when that green, bilious feeling hits (after too much fat, meat or
sweets), we reach for the bicarbonate of soda. This neutralizes the acid in
the stomach, and does make us feel better by smothering the symptoms. But
next time, reach for the apple cider vinegar. This works in the opposite
way to bicarb; by actually increasing the stomach acid. By giving your
stomach more fire-power, it can digest better and faster, and fix your
upset tummy by improving your digestion instead of just masking the
problem. Try two teaspoons in water after a particularly fatty meal, or
when you wake up in the middle of the night feeling nauseas.
What's the slimy thing in my vinegar bottle? Should I throw it out?
No! That is the 'mother', and it's actually cellulose, a natural fibre
produced by the vinegar bacteria. This vinegar will also be coloured like
tea and contain sediment, and may even be made the traditional way, by
ageing the vinegar in oak like wine. These days, vinegar like this is
becoming harder to find, but always choose this natural, traditional
variety if you can. Some people eat the 'mother', but if you like you can
filter it out before you use the vinegar.
How can I include apple cider vinegar in my diet?
Easily! You can mix one or two teaspoons with a little honey and some
water, and sip during a meal. Some people prefer to take it before bed; if
you're an insomniac, traditionally this mixture is used to help bring about
sleep. Apple cider vinegar makes great chutneys, relishes or pickles.
Remember apple cider vinegar is a weak acid, so always dilute before