Like most types of vinegar, apple cider vinegar is made from a two-step fermentation process.
The apple cider undergoes the first stage of fermentation through the addition of bacterial cultures and yeast. These microorganisms will convert the sugar-rich juice into alcohol. In the second stage a different set of bacteria called acetobacter is introduced. These will then change the alcohol into acetic acid. It is this acid that gives vinegars its strong sour taste.
Apple cider vinegar has a long culinary and medicinal history. Hippocrates, the father of medicine, mentions it as a treatment for various types of infections. This as well as other health benefits have been studied in modern times.
Despite its therapeutic advantages, the Superhuman Food Pyramid recommends that this vinegar only be used moderately as certain risks can come from excessive intake.
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