Unpasteurized or organic ACV contains mother of vinegar, which has a cobweb-like appearance and can make the vinegar look slightly congealed. It’s the only way apple cider vinegar should be consumed.

ACV is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys, among other things. It is made by crushing apples and squeezing out the liquid.
But what does science say about ACV?

The effect of apple cider vinegar on blood sugar levels is perhaps the best researched and the most promising of ACV’s health benefits.
High Cholesterol.

A 2006 study reported in Medscape General Medicine, showed evidence that ACV could lower cholesterol.Several studies have found that vinegar may help lower glucose levels.
Blood Pressure and Heart Health.
A large observational study also found that people who ate oil and vinegar dressing on salads five to six times a week had lower rates of heart disease than people who didn’t.
Weight Loss.

For years, vinegar has been used for weight loss, it helps people feel full.

A small amount of apple cider vinegar, taken just prior to a meal, will stimulate production of digestive juices.
There are many more ways you can use ACV. What are your thoughts? Is it worth a go adding some into your every day diet?
I use a dash in curries, casseroles, poaching eggs, salad dressing and more…..

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