expiredphoinix | Staff posted Aug 27, 2025 01:27 AM
Item 1 of 3
Item 1 of 3
expiredphoinix | Staff posted Aug 27, 2025 01:27 AM
[S&S] $5.55*: 128-Oz Amazon Fresh Apple Cider Vinegar at Amazon
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For Cooking, Dressing, Condiments
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Price: $6.54
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With discount: $6.21
So yeah.. hope this doesn't leak. Imagine?
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This doesn't contain the mother so health benefits of taking a teaspoon a day with water doesn't have much benefits. Good for cooking and washing vegetables
The "mother"? Sorry I am not understanding. What does this mean?
Here's a breakdown of what the mother is and why it's a key component of ACV:
* A byproduct of fermentation: The mother is a natural result of the two-step fermentation process that turns apple juice into apple cider vinegar.
* Step 1: Yeast ferments the sugars in the apples, converting them into alcohol.
* Step 2: Bacteria (specifically acetic acid bacteria like Acetobacter) then convert the alcohol into acetic acid, which is the main component of vinegar and gives it its sour taste.
* A colony of beneficial elements: The "mother" is a symbiotic culture of bacteria and yeast (similar to the SCOBY used for making kombucha) and is composed of strands of proteins, enzymes, and friendly bacteria. It's often considered a source of probiotics, which are beneficial for gut health.
* Why it's important: Many people believe that the mother is responsible for a significant portion of ACV's purported health benefits. While more research is needed to definitively prove the specific benefits of the mother itself, ACV with the mother is often preferred because it contains these beneficial elements that are typically filtered out in clear, pasteurized varieties.
* Appearance: Because the mother is present, ACV with the mother looks cloudy or murky, whereas filtered ACV is clear.
In essence, the "mother" is the "good stuff" that makes raw, unfiltered ACV a more nutrient-rich product than its pasteurized, clear counterparts.
Here's a breakdown of what the mother is and why it's a key component of ACV:
* A byproduct of fermentation: The mother is a natural result of the two-step fermentation process that turns apple juice into apple cider vinegar.
* Step 1: Yeast ferments the sugars in the apples, converting them into alcohol.
* Step 2: Bacteria (specifically acetic acid bacteria like Acetobacter) then convert the alcohol into acetic acid, which is the main component of vinegar and gives it its sour taste.
* A colony of beneficial elements: The "mother" is a symbiotic culture of bacteria and yeast (similar to the SCOBY used for making kombucha) and is composed of strands of proteins, enzymes, and friendly bacteria. It's often considered a source of probiotics, which are beneficial for gut health.
* Why it's important: Many people believe that the mother is responsible for a significant portion of ACV's purported health benefits. While more research is needed to definitively prove the specific benefits of the mother itself, ACV with the mother is often preferred because it contains these beneficial elements that are typically filtered out in clear, pasteurized varieties.
* Appearance: Because the mother is present, ACV with the mother looks cloudy or murky, whereas filtered ACV is clear.
In essence, the "mother" is the "good stuff" that makes raw, unfiltered ACV a more nutrient-rich product than its pasteurized, clear counterparts.
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