Apple cider vinegar is a type of vinegar made by the fermentation of apple
cider. During this process, sugar in the apple cider is broken down by bacteria
and yeast into alcohol and then into vinegar. Apple cider vinegar contains
acetic acid (like other types of vinegar) and some lactic, citric and malic
Unlike white vinegar, apple cider vinegar is a light yellow-brown color and is
often sold unfiltered and unpasteurized with a dark, cloudy sediment called
mother of vinegar (consisting mainly of acetic acid bacteria) settled at the
bottom of the bottle.
Unfiltered and unpasteurized apple cider vinegar is sold in health food stores,
online and in some grocery stores.
Although other types of vinegar — such as white vinegar, balsamic vinegar, red
wine vinegar and rice wine vinegar — are used mainly in cooking, apple cider
vinegar is used primarily for health purposes. Hippocrates was said to have used
it as a health tonic and American soldiers are said to have used it to combat
indigestion, pneumonia and scurvy.
But it wasn’t until the book Folk Medicine: A Vermont Doctor’s Guide to Good
Health, written by D.C. Jarvis, M.D., was published in 1958 that the medicinal
use of apple cider vinegar took off. Jarvis recommended apple cider vinegar as a
cure-all, explaining that it was unusually rich in potassium (compared to other
food sources, it is not). He said that mixing the apple cider vinegar with
honey, a mixture he called “honegar,” enhanced the healing power of the vinegar.
Jarvis also wrote that apple cider vinegar could destroy harmful bacteria in the
digestive tract and recommended as a digestive tonic to be consumed with meals.
source : http://apple-vinegar-cider.blogspot.com/
Apple Vinegar Cider.(Apple Vinegar Cider.)
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