Recipe
Ripe apples are washed, crushed, and pressed to extract juice. Yeast is added or naturally present, converting the sugars in the apple juice into alcohol (cider) over about 1–2 weeks. Acetobacter bacteria are introduced (often by adding “raw” ACV with “the mother”) and exposed to oxygen. These bacteria consume the alcohol and convert it into acetic acid, providing the distinct sour taste. The mixture sits for another 3-6 weeks, or even up to 2 years, to allow for full fermentation. The gelatinous substance formed during fermentation is known as the “mother,” which is composed of beneficial bacteria and enzymes.
Benefits
- Manage blood sugar levels for pre diabetics and type 2 diabetics
- Promote weight loss by increasing satiety or feeling of fullness.
- Boost gut health with pre and pro biotics.
- Improve insulin sensitivity.
- Kill harmful bacteria .
- Improve cholesterol and triglyceride levels.
- Assist in relieving acid reflux or indigestion.
- Recommended dosage of 1-2 tablespoons diluted in water daily.
Considerations
Never drink it straight. It could damage tooth enamel, irritate the throat, and burn the esophagus.
This vinegar may interact with diuretics and diabetes medications.
It might trigger discomfort for those with certain gastrointestinal conditions i.e. Crohns disease or Irritable Bowel Syndrome.
It is most effective when taken before meals or incorporated into salads.
High consumption may lead to low potassium levels
Mother
The “Mother” consists of dozens of strains of good bacteria.
We often refer to them as probiotics.
These help keep your digestive system running smoothly.
Probiotics are also great for the immune system, the majority of which is located in your digestive tract.
The good bacteria in your digestive system compete for resources with the bad bacteria, and maintaining a healthy balance can help prevent you from getting sick.
The “Mother” also contains enzymes, which are essential for breaking down foods so that your body can make use of the nutrients you consume.
Most raw foods contain enzymes, but the enzymes are often destroyed by cooking. Adding a supplementary source like apple cider vinegar is a great way to make up for this.
Remember
Apple cider vinegar (ACV) with “Mother” is
raw
unfiltered
good bacteria, enzymes, and proteins
not pasteurized vinegar.
Bob’s Better Bowels
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