The "Mother" - Apple Cider Vinegar

By on 10 March 2016 (No comments - click here to comment)

You might have heard about ‘the mother’ when referring to Apple Cider Vinegar.  What exactly is this and why is it so good for us?  Doctor John Douillard from lifespa.com sheds some light on this topic below.

Vinegar has a long history of therapeutic use, dating back some 5000 years BC in Babylonia. Hippocrates and Hannibal of Carthage and Cleopatra were fans and today, science backs the numerous health benefits of this fermented beverage. (1)

Commercial manufacturers use a very fast fermentation process, which compromises some of the inherent in benefits of vinegar. (1) Allowing the vinegar to ferment slowly allows the acetic acid to create what is called “the mother” of the vinegar. The mother is composed of beneficial yeast and an acetic acid bacteria called Turbatrix aceti (also called vinegar eels or vinegar nematode).

The mother of the vinegar is only found in raw, unpasteurized, organic, unfiltered vinegars, commonly apple cider vinegar. (1) Apple cider vinegar (ACV) is a type of vinegar made from fermenting the sugars from apples. First, the apples must be exposed to yeast, which does the fermenting and turns the sugars into alcohol. Then, bacteria are added to the alcohol solution, further fermenting the alcohol and eventually turning it into acetic acid.

So when buying your Apple Cider Vinegar be sure to look for one with ‘the mother’.

 

References with thanks to lifespa.com

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1785201/

http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12434/full

ncbi.nlm.nih.gov/pmc/articles/PMC2245945

ncbi.nlm.nih.gov/pubmed/25219289


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