Description
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. It contains acetic acid, lactic, citric and malic acids. It also contains pectin, trace minerals, potassium, beneficial bacteria and enzymes.
Commercial apple cider vinegar is filtered and pasteurised which destroys any enzymes present.
Unlike commercial vinegars, Melrose Apple Cider Vinegar is unpasteurised and unfiltered in order to preserve nutritional value.
Melrose Double Strength Apple Cider Vinegar contains the “mother”: natural sediment is the true sign of raw, unfiltered vinegar. (The sediment can be broken up by shaking the bottle).
Melrose Double Strength Apple Cider Vinegar can be used in numerous applications, due to the high acid content. It acts as a germ fighter and is used in many foods as a natural preservative against spoilage. It also can be added to salad dressings, used to pickle foods (natural preservative) or simply taken with water.
It can be taken after consuming fatty foods, People with upset stomachs benefit from the extra help Apple Cider Vinegar gives in digesting food. Whether this is because of the extra acidity or help from enzymes is uncertain.
If poor digestion is occurring, your body has to call on other processes and thus diverts energy from other activities. This is why some people feel tired after a meal. Their bodies are having great difficulty digesting what they have eaten and energy is being diverted.
If digestion is incomplete, the body becomes sluggish, leading the way to an overweight condition, and lack of physical and mental energy.
