ingredient information
Vinegar Apple
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Apple cider vinegar, otherwise known simply as cider vinegar, is a type of vinegar made from cider or apple must and has a pale to medium amber color. It may be sold unfiltered and unpasteurized with the mother of vinegar present, as a natural product. It is very popular, partly due to beneficial health and beauty properties.[1] Due to its acidity, apple cider vinegar may be very harsh, even burning to the throat. If taken straight (as opposed to use in cooking), it can be diluted (e.g. with fruit juice, honey, or sugar) before drinking.[2] Some dilute it with warm water and add honey.[3] When taken as a supplement, there may be side effects such as irritability, nervousness, and palpitations; other side effects may occur, and theoretically it may interact with certain medicines.[4] Some users have had problems similar to those attributed to pharmaceutical drugs such as Fosamax. There has been one report of a woman who received acid chemical burns of the throat when using the pill form.[5] Apple cider vinegar is also an old folk remedy said to clear ailments such as gout, poor complexion and acne, arthritis, candida, high cholesterol, warts, varicose veins, allergies, burns, and other ailments. However, there is currently little empirical research on the effectiveness in using apple cider vinegar to treat such ailments.[6] Mass of "mother" from an Orleans method vinegar tank. It is the cellulosic material the bacteria form on the surface, including dead bacterial matter.Apple cider vinegar is a condiment commonly used in cooking and is staple in any well-stocked kitchen. Unpasteurized or organic apple cider vinegar may have a cob web, congealed appearance. This is natural, formed during the acetification process. This substance is often called "mother of vinegar" which is actually detritus from the bacterial colony. Apple cider vinegar is made by crushing apples and squeezing out the liquid. Yeast are added to the liquid to start the alcoholic fermentation process, which turns the sugars into alcohol. In a second fermentation process, the alcohol is converted by acetic acid-forming bacteria (acetobacter) into vinegar. Acetic acid gives vinegar its sour taste.