Apple cider vinegar has been around for hundreds of years and is often recommended by healthcare practitioners as a tonic to support general health and wellbeing.

It is traditionally made by crushing apples and fermenting the liquid whereby the sugars produced by the apples are turned into alcohol. A second fermentation process then takes place, and it is during this process that the sugar-turned-alcohol is converted into vinegar.

A by-product of the process is known as ‘the Mother’. This is an acetic acid bacteria that is created during the second fermentation process that sees alcohol turned into vinegar. It takes the form of a membrane-like material and is completely harmless. In fact, it is packed with nutrients that benefit your health. The presence of ‘the Mother’ is a sign that the vinegar retains as much natural goodness as possible.

Acetic acid is the key element of apple cider vinegar. Along with its health benefits, it provides the tangy taste and smell that comes with traditional apple cider vinegar products. For many, unfortunately, it is this same taste and smell that you may struggle with, and some just can’t get past it, which means you may miss out on the benefits provided from consuming apple cider vinegar.