Apple cider vinegar
Apple cider vinegar is a vinegar made from apples, sugar and yeast.
ACV is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. It is made by crushing apples and squeezing out the liquid. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, and the sugars are turned into alcohol. In a second fermentation process, the alcohol is converted into vinegar by acetic acid-forming bacteria (acetobacter). Acetic acid and malic acid give vinegar its sour taste.
Apple cider vinegar has been used as a folk remedy over centuries. Since the 1970s, it has been promoted with a number of health claims, including that it can aid weight loss and prevent infection. No claims of benefit are supported by good evidence, and medicinal consumption of apple cider vinegar may be hazardous, particularly if taken during pregnancy or consumed chronically.
Ingestion of the acetic acid in vinegar poses a risk of possible injury to soft tissues of the mouth, throat, stomach and kidneys. Uses for topical treatment, cleaning solutions, or eye accidents are included as warnings under poison advisories.
- Food additive
- Acetic acid
- Mother of vinegar
- United States v. Ninety-Five Barrels Alleged Apple Cider Vinegar
- D. C. Jarvis
- Ulbricht CE, ed. (2010). "Apple Cider Vinegar". Natural Standard Herb & Supplement Guide: An Evidence-Based Reference (1st ed.). Elsevier. p. 59. ISBN 978-0323072953.
- Hill, L. L.; Woodruff, L. H.; Foote, J. C.; Barreto-Alcoba, M (2005). "Esophageal injury by apple cider vinegar tablets and subsequent evaluation of products". Journal of the American Dietetic Association. 105 (7): 1141–4. doi:10.1016/j.jada.2005.04.003. PMID 15983536.
- "Vinegar: Not Just for Salad". National Capital Poison Center, Washington, DC. 2017. Retrieved 1 March 2017.