History of the use of vinegar goes back to 1200 BC, vinegar has traditionally been used in food since and its goodness is well recognised.
What is Apple Cider Vinegar?
Apple cider vinegar is made from apple juice, the fermentation process turn it into apple cider, then converted into apple cider vinegar.
Comvita Apple cider vinegar is made exclusively from sun ripened New Zealand apples, and is naturally fermented which contains acetic acid, gives it its characteristic taste and aroma so you can enjoy all the goodness.
What is the mother?
Once Apple Cider Vinegar has been opened, further fermentation can occur to produce naturally-rich sediment, often referred to as the 'Mother of Vinegar'. Only naturally fermented vinegars will develop the "mother-of-vinegar" over time, a cobweb like substance of amino acids. The sediment or strings of matter that develops in the vinegar contains high quantities of the minerals, vitamins and natural acids inherent in a natural vinegar. This is a natural process and is a representation of quality vinegar with all the goodness.
The Mother of vinegar will not occur in pasteurised vinegar products, this also means pasteurised or clear vinegar contains less minerals, vitamins and natural acids.
Nutrients in Apple cider vinegar
Naturally fermented Apple Cider Vinegar contains natural minerals, vitamins and amino acids. Among the acids, acetic acid assists in forming a bacteria called acetobacter, which is a good bacteria that create the “mother”.
How to choose apple cider vinegar?
Choose naturally fermented: Natural fermentation proceeds takes longer then commercial process, which can be over the course of a few months or up to a year; the long fermentation process retains minerals, vitamins and natural acids to ensure you can enjoy the goodness.
Choose unpasterised: The heat used in pasteurisation kills good bacteria and substance, which are all the goodness you wish to get from Apple Cider Vinegar.
Choose darker cloudy look: Only naturally fermented vinegars will develop the "mother-of-vinegar" over time, this can be tell by the colour of the vinegar. Naturally fermented Apple Cider Vinegar has a rich golden brown colour with cobweb like substance inside whereas pasterised vinegar looks golden and clear.
Why choose Apple Cider Vinegar with Manuka Honey?
Comvita Apple Cider Vinegar is added with UMF5+ Manuka Honey which is renowned for its special properties. The natural sweetness from Manuka honey balances the acidity of vinegar to make it more palatable. Now you may enjoy goodness from 2 products in a bottle.
How to take Apple Cider Vinegar?
As a general daily tonic, mix 2 tsp. of Apple Cider Vinegar in one cup warm water and drink several times a day or can be used in salad dressings.
See our salad dressing recipes here.
Frequently Asked Questions
Q: I’m pregnant, can I take Apple Cider Vinegar?
A: As food, the vinegar products are generally regarding as safe to consume when pregnant. If you have concerns please consult your healthcare professional.
Q: Does ACV contain Alcohol?
A: The secondary process eliminates any alcohol from the cider vinegar.
Q: What are the benefits of Apple Cider Vinegar?
A: Apple Cider Vinegar has been known to support digestion and bowel movements. A study in obese inpiduals from Japan showed that daily vinegar consumption led to reduced belly fat, waist circumference, lower blood triglycerides and weight loss(1). Studies from Arizona State University(2) also showed vinegar contributes to maintain healthy blood sugar levels. Apple cider vinegar may also contain an antioxidant called chlorogenic acid, which has been shown to protect LDL cholesterol particles from oxidation.
Q: How do I take Apple Cider Vinegar?
A: There are many ways to take your daily apple Cider Vinegar tonic:
2. http://care.diabetesjournals.org/content/27/1/281.long ; http://care.diabetesjournals.org/content/30/11/2814.full
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