The A to Z of apple cider vinegar

JILL DUPLEIX
Last updated 11:07 05/09/2014
Apple cider vinegar
MIRACLE TONIC: Is there anything this health potion can't do?

Related Links

The truth about superfoods Move over kale: The new superfood superstars

Relevant offers

Teach Me

Sports science: Does compression gear benefit your workout? It's time to embrace hormonal moodiness Your rude boss might literally be making you sick Do high-fat foods harm your brain? The steeper the climb to success, the tougher it is on health Are standing desks at schools the solution to the childhood obesity epidemic? The mysterious case of the model who could not stop losing weight Food & weight: Men and women are from different planets What does A2 milk have to offer? Study finds marijuana can help heal bones

What is it?

Raw, unpasteurised apple cider vinegar is a ''live'' food, rich with enzymes and potassium. It's the healthiest vinegar you can put in your body, according to health foodists and faddists, as it undergoes a two-stage fermentation process that converts the fruit sugars to acetic acid. The result is a deliciously tart-sweet vinegar with around five per cent acidity.

Where did it come from?

Hippocrates was using apple cider vinegar to cleanse and heal back in 400BC. Since then, mashing apples into a slurry and leaving them to ferment has resulted in a vinegar that's part folk remedy and part magic, it is claimed.

One study claims that two teaspoons of apple cider vinegar slows down the release of sugar into the blood. It is also said to boost the immune system, stop the build-up of fat in our bodies, and make our skin glow. All that, and it makes your kitchen benches sparkle, too.

>Share this story on Facebook

In Sydney, Josie Rickards says customers of the family's two Wholefoods House stores love their Bragg's apple cider vinegar. ''They use it for cooking, and drink it as a tonic,'' she says.

In Melbourne, Barry Coffee & Food head chef Stephen Svensen uses apple cider vinegar in the hollandaise for eggs benedict on slow-braised free-range ham hock and potato hash in his quest for ''edgy superfood''. ''The vinegar makes a real point of difference,'' he says. ''The record so far is selling 97 of these one Saturday morning.''

What's the mother?

That cobweb-like clump you see floating in cloudy, unfiltered vinegar (such as the world-famous Bragg's brand) is the vinegar ''mother'' - the good stuff - so don't toss it. Look for apple cider vinegar that is raw, unpasteurised and unfiltered to fully reap the benefits.

Why do I care?

Because it tastes like a crisp, tart, early-season green apple.

How do I use it?

Add it to coleslaw, wholegrain salads, beans and warm roasted vegetables, or use in pickles and chutneys. Or drink it - one to two teaspoons of apple cider vinegar in a glass of lightly sweetened hot or cold water taken before meals is said to boost the digestive system.

Ad Feedback

- Good Food

Comments

Special offers

Featured Promotions

Sponsored Content