Unfiltered Organic Apple Cider Vinegar 750ml

With 5% acidity and only 2Kcal per 15ml, this wonderful apple cider vinegar comes to our table through natural fermentation without filtration. It is a type of vinegar made from the fermentation of apple cider. During the fermentation process, the sugar in apple juice is distributed among bacteria and yeasts into alcohol and then into vinegar. Like many types of vinegar, apple cider vinegar contains a substance called acetic acid.

Apple cider vinegar also contains lactic, citric, and malic acid. In addition, many people use apple cider vinegar as a weight loss aid. However, it is important to note that due to the lack of research, apple cider vinegar cannot be recommended for the treatment or prevention of any health problems.

Here are some key findings from available research:1) DiabetesSome preliminary research suggests that vinegar may benefit people with diabetes. For example, in a 2007 study published in Diabetes Care, researchers found that type 2 diabetes patients who consumed two tablespoons of apple cider vinegar at bedtime showed favorable changes in blood sugar levels the next morning. And in animals, a study published in the Pakistan Journal of Biological Sciences found that diabetic rats fed a diet enhanced with apple-cider-vinegar for four weeks had increased HDL ('good') cholesterol and decreased triglyceride levels, a type of harmful blood lipid.

There is limited scientific support for the claim that apple cider vinegar may promote weight loss. However, a small study (published in Bioscience, Biotechnology, and Biochemistry in 2009) found that obese individuals who consumed acetic acid daily for 12 weeks had significant reductions in body weight, abdominal fat, waist circumference, and triglycerides. In mouse trials, another study from 2009 (published in the Journal of Agriculture and Food Chemistry) found that acetic acid may help prevent body fat and certain fats accumulation in the liver.

Acetic acid may help reduce blood pressure, according to a study published in Bioscience, Biotechnology, and Biochemistry in 2001. It is unknown if this study involves the use of acetic acid derived from apple cider vinegar or another type of vinegar.