Apples are one of the most popular and nutritious foods on earth. They are low in calories and rich in fiber. They are also high in potassium, a mineral that keeps your flesh and arteries healthy and resilient by nourishing your body's soft tissues. Paul C. Bragg was aware of these health benefits and in 1912 developed Bragg's Apple Cider Vinegar.
Identification
Apple juice is made into apple cider vinegar using a two-step fermenting process. The apple juice is first fermented into hard apple cider, followed by a second fermentation into vinegar. The apples themselves combined with the extra enzymes and acids produced during the two-step fermentation process, result in apple cider vinegar's nutritional punch. One tbsp. has no calories, no fat, no carbs and no protein, but has 11mg of potassium.
Considerations
Bragg's starts with fresh, crushed, organically grown, non-GMO apples that are cold pressed without the use of chemicals or preservatives, to extract the juice. The juice is then allowed to mature and ferment in wooden barrels. The vinegar is not pasteurized or exposed to heat because, in an effort to kill bacteria, the heating process will also destroy all the valuable healthful nutrients and enzymes. The acidity in vinegar kills E.Coli bacteria so pasteurization is not required, according to their website.
Significance
During the second fermentation, the pectin and apple residues break down into a cloudy, jelly-like substance called the "mother." These strand-like enzymes of connected protein molecules are the most nutritious part of the apple cider vinegar. The mother often settles at the bottom of the bottle and can be clearly seen if you shake the bottle lightly. Its presence means that the best part of the apple remains.
Warning
Some companies strain off the mother, pasteurize, filter, refine and distill their apple cider vinegar in order to make it look more appealing, but not Bragg's. Instead they brag that their organic, raw, unfiltered apple cider vinegar doesn't look like many of the other commercial apple cider vinegars. This extra processing removes the mother and destroys the healthy goodness.
Function
Bragg's Apple Cider Vinegar does not need refrigeration, but should be kept in a cool place out of direct sunlight. There are many uses for Bragg's Apple Cider Vinegar. You can take it as a cocktail, in a shot glass with honey and water. It also adds a zesty flavor to salad dressings, vegetable dishes and many other recipes.
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