Apple Cider Vinegar
Apple Cider Vinegar is amazing. It's been used for centuries in traditional medicine and is made from freshly-crushed apples that have been allowed to ferment for long periods of time, usually at least three years.
During the process of fermentation, Acetobacter cultures transform the alcohol present in the apple cider into acetic acid, which gives the vinegar it's tangy, tart, acidic taste. You'll also hear people talking about "the mother" or "mother of vinegar" a lot. The mother is essentially a floating mat of cellulose made by the Acetobacter to keep them close to the surface - and the air - because oxygen is essential for them to survive. The mother can be seen as a floating film, dark sediment or string-like substance floating around the bottle and is thought to be responsible for much of ACV's potent effects.
Our ACV, as with all of our products, is raw, unfiltered and unpasteurised. This is really important because anything else is just pointless and generally has zero health benefits.
ACV can be diluted with water and drunk in the morning and before meals to aid digestion. It has been shown to help with weight loss, reduce cholesterol, improve joint & bone health, lower blood sugar levels and improve diabetes symptoms. It is also a natural antibacterial and can be used for treating different types of infections but is also quite lovely on a salad!