Apple cider vinegar or ACV, is a type of vinegar made by the fermentation of apple cider. During the fermentation process, sugar in the apple cider is broken down by bacteria and yeast into alcohol and then into vinegar. Like other types of vinegar, apple cider vinegar contains acetic acid and it also contains some lactic, citric and malic acids.
Unlike white vinegar, apple cider vinegar is a light yellow-brown color and is often sold unfiltered and unpasteurized with a dark, and cloudy sediment settled at the bottom of the bottle. Known as “mother of vinegar,” this sediment consists mainly of acetic acid bacteria. Unfiltered and unpasteurized apple cider vinegar is sold in health food stores, online and in some grocery stores.
Ancient Healing History of Apple Cider Vinegar:
The use of vinegar as medicine probably started soon after it was discovered. Its healing virtues are extolled in records of the Babylonians, and the great Greek physician Hippocrates reportedly used it as an antibiotic. Ancient Greek doctors poured vinegar into wounds and over dressings as a disinfectant, and they gave concoctions of honey and vinegar to patients recovering from illness. In Asia, early samurai warriors believed vinegar to be a tonic that would increase their strength and vitality. During the Civil War and World War I & II, American medical medics used this vinegar to combat indigestion, pneumonia and scurvy.