MELROSE APPLE CIDER VINEGAR DOUBLE STRENGTH 2 LITRES
Apple Cider Vinegar is a type of vinegar made by the fermentation of apple juice.
During this process, sugar in the apple cider is broken down by bacteria and yeast into alcohol (cider) and then into vinegar.
Apple cider vinegar contains acetic acid, lactic, citric and malic acids. It also contains pectin, trace minerals, potassium, beneficial bacteria and enzymes.
Its acidic content is the reason it acts as a germ fighter and is used in many foods as a natural preservative against spoilage.
Melrose supplies a choice of two Apple Cider Vinegars made from whole ripened apples:
Double strength Apple Cider Vinegar with:
- 8% acetic acid Organic Apple Cider Vinegar with
- 6% acetic acid.
Melrose Organic Apple Cider Vinegar is made from certified organic apples which offer exceptional quality and flavor.
In order to maintain the nutritional value, Melrose Apple Cider Vinegar is unpasteurized and unfiltered. The natural sediment that you see in our bottles is the true sign of raw and unfiltered vinegar. This sediment is a natural fibre produced by the vinegar bacteria. On standing a white cellulalaric cotton known as the "mother" will form. It can be eaten, or if you prefer, can be broken up by shaking the bottle. Commercial apple cider vinegar is filtered and pasteurised which destroys any enzymes present.
People with upset stomachs benefit from the extra help Apple Cider Vinegar gives in digesting food.
Sip a mixture of 2 teaspoons of Apple Cider Vinegar in a third of a glass of warm water and let the Apple Cider Vinegar handle your problem.
Nature's Medicine Chest: Apple Cider Vinegar Apple cider vinegar has been an essential part of every kitchen cupboard and medicine chest for generations-every grandmother knew dozens of ways this natural vinegar could be used.
Now exciting new research is proving what old wives already know.
Taking vinegar can help your digestion!
What is apple cider vinegar? Apple cider vinegar is made from the juice of whole apples in a fermentation process involving yeast and a bacteria called Acetobacter; both these micro organisms turn the natural sugars from apple juice into acetic acid. Since 5000 BC it has been a tonic and beverage, and was used as a wound disinfectant as recently as last century.
Feeling a bit green? Apple cider vinegar to the rescue Usually when that green, bilious feeling hits (after too much fat, meat or sweets), we reach for the bicarbonate of soda. This neutralizes the acid in the stomach, and does make us feel better by smothering the symptoms. But next time, reach for the apple cider vinegar. This works in the opposite way to bicarb; by actually increasing the stomach acid. By giving your stomach more fire-power, it can digest better and faster, and fix your upset tummy by improving your digestion instead of just masking the problem.
Try two teaspoons in water after a particularly fatty meal, or when you wake up in the middle of the night feeling nauseas.