In the world of wellness, a bottle of apple cider vinegar (ACV) is the most important ingredient you can have in your kitchen pantry. From improving digestion to curbing sweet cravings to shiny, healthier hair, ACV is the ultimate health tonic. But when it comes to buying a bottle, there are a few key things to keep in mind so you don’t make the mistake of picking up the wrong kind of ACV.
When you see some haze in a bottle, it’s a sure indication that it’s packed with gut-boosting bacteria. Unlike filtered varieties, unpasteurized, unfiltered apple cider vinegar has a murky appearance, which indicates that it has gut-boosting bacteria. Unpasteurized simply means that it wasn’t treated with heat, which can kill the good bacteria.
I love Bragg’s ACV because it’s raw, unfiltered, unpasteurized and contains the mother, which is the strand-like sediment rich in proteins, enzymes, and gut-friendly bacteria. IF you are interested in purchasing it online you can Click Here
Organic, raw apple cider vinegar uses high-quality ingredients that are most likely sourced from farms that have traditionally grown apples. Unfiltered, unpasteurized ACV is also most likely organic, and it tends to have a bolder and richer apple flavor than the filtered varieties. I personally trust brands like Bragg with their vinegar, as it’s a family-owned company. Look for quality labels first and a brand name that has been in the business and puts quality and integrity first.
Despite all the hearsay out there, you don’t actually have to refrigerate your ACV. In fact, the acidity of the vinegar keeps other bacteria from growing in it. Still, it’s important to check the “best by” and expiration dates of your apple cider vinegar. You can keep your ACV for up to two years if it’s stored properly. For best flavor and to preserve the quality of the vinegar, you can store your bottle tightly capped and in a cool, dry, dark place, like in a cupboard or pantry.
You can use your ACV in many ways you can use it with sweet potato, frozen organic peaches, a frozen banana, freshly ground ginger, cinnamon, collagen powder, unsweetened almond milk and one or two tablespoons of apple cider vinegar. My favorite way of using ACV is with salad dressings, by itself with some Olive Oil or to finish off marinades. I always use ACV as a leavening agent in my baked vegan cakes and in my gluten-free baking and cooking. ACV is versatile, beneficial, lasts forever and adds the perfect balance of acidity to all of my fave eats and bake goods.
Apple Cider Vinegar is one of those things that everyone should have in their kitchen (unless if you are allergic to apples) if you are more of I rather make it at home type of person here is a recipe you can follow ACV Recipe
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