Apple cider vinegar, a vinegar made from apples, sugar and yeast, is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. It is made by crushing apples and squeezing out the liquid. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, and the sugars are turned into alcohol. In a second fermentation process, the alcohol is converted into vinegar by acetic acid-forming bacteria (acetobacter). Acetic acid and malic acid give vinegar its sour taste. Apple cider vinegar has no nutritional value, aside from some calories, with all nutrients at negligible levels (table).
Video Apple cider vinegar
Folk medicine
Apple cider vinegar has been used as a folk remedy over centuries. Since the 1970s, it has been promoted with a number of health claims, including that it can aid weight loss and prevent infection. No claims of benefit are supported by good evidence, and medicinal consumption of apple cider vinegar may be hazardous, particularly if taken during pregnancy or consumed chronically.
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Safety
Ingestion of the acetic acid in tablet form poses a risk of possible injury to soft tissues of the mouth, throat, stomach, and kidneys. Using vinegar or acetic acid solutions for topical treatment, ear cleaning solutions, or eye washes are contraindicated.
See also
- Food additive
- Acetic acid
- Mother of vinegar
- United States v. Ninety-Five Barrels Alleged Apple Cider Vinegar
- D. C. Jarvis
References
Source of article : Wikipedia
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