Apple cider vinegar is made from apple cider, apple juice, or fresh crushed apples. If at all possible, buy unpasteurized organic apple cider vinegar. This means it still has the “mother” in it: strands of proteins, enzymes and friendly bacteria that give it a cloudy appearance. Just shake it before using to re-distribute the mother. Unless it says “raw” on the label, it has been heated to high temperatures and filtered so the beneficial enzymes have been destroyed.
Apple cider vinegar (or ACV for short) is the only vinegar I use. I made the switch to ACV after following the candida diet. I learned that other vinegars can feed yeast, deplete the stomach of acids and cause inflammation in your gut. However, unfiltered apple cider vinegar creates a good environment for friendly gut flora. It has live cultures that help alkalize the body and replenish beneficial bacteria that crowd out yeast.
The differences between regular vinegar and ACV is discussed well in this article.
Check out my Pinterest board on Apple Cider Vinegar for more information about health benefits and some out-of-the-box everyday uses.
Where to buy: The natural food section of the grocery store, the health food store, or online.
The only kind I buy is Bragg’s Apple Cider Vinegar (affiliate link). The reason I choose Bragg’s is because it is organic, raw, unpasteurized and I really like the taste. (I’ve been known to have a tsp of it in a big glass of water.) They sell it in all different sizes. Obviously, the larger the container, the better the deal.