Apple cider vinegar is made from the juice of whole apples in a fermentation process involving yeast and a bacteria called Acetobacter; both these microorganisms 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.
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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. Melrose Double Strength Apple Cider Vinegar contains the "mother" and is not filtered or pasteurised. Melrose Double Strength Apple Cider Vinegar can be used in numerous applications, due to the high acid content. It can be taken after consuming fatty foods, it also can be added to salad dressings, used to pickle foods (natural preservative) or simply taken with water.
100% Organic Apple Cider Vinegar
