Processed Apple Cider Vinegar vs Natural Organic ACV...




QUESTION:

How much worse is regular apple cider vinegar than Organic??


ANSWER:

Hello, and thank you very much for your question. The difference between regular apple cider vinegar and organic ACV is immense. Organic ACV is not only pesticide and GMO free, it's also much higher in nutrients and probiotics.

However, if you cannot find organic apple cider vinegar in your local area then regular ACV is still a better option that not taking ACV at all!

Hope this helps.


All the best to you.


Regards

Troy. (Admin)

Comments for Processed Apple Cider Vinegar vs Natural Organic ACV...

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Jul 12, 2015
Organic ACV
by: Lee

Is available in most big supermarkets under Bragg's label and also from Swanson or VitaCost on the internet at substantial savings.

Feb 10, 2017
What exactly are the differences?
by: Richard K

OK - so precisely what nutrients and probiotics are apparently so much more abundant in organic cider vinegar than in non-organic cider vinegar??

Please quote the percentages by volume involved for organic and non-organic cider vinegar that lead to your conclusion that there is a significant or worthwhile difference!!!

Feb 16, 2017
Reply
by: Troy

Hi Richard. livestrong.com has this to say about organic apple cider vinegar vs non-organic...

Non-organic Apple Cider Vinegar:

Non-organic apple cider vinegar is vinegar that has undergone pasteurization. It is a bright color that is free from cloudiness, which is meant to be more visually appealing to the consumer. One of the main concerns surrounding non-organic apple cider vinegar is that the heating of the pasteurization destroys the health-enhancing properties of the vinegar. Because of this, the vinegar is said to no longer contain intact enzymes and is not as easy to tolerate by the body.

Organic Apple Cider Vinegar:

Organic apple cider vinegar is vinegar in its natural form. It is a rich, amber color that has a cloudy appearance referred to as the "mother of vinegar." This mother of vinegar is where all the vitamins, minerals and enzymes associated with apple cider vinegar are found. The pasteurization process of non-organic apple cider vinegar removes the mother of vinegar.


Hope this helps to answer your question.

All the best.

Apr 27, 2017
Oral allergy syndrome
by: Karen

I would like to try the ACV diet but I am allergic to birch. I know the unpasteurized apple cider vinegar is beneficial but what about the pasteurized version?

Apr 28, 2017
Reply
by: Troy (Admin)

Apple cider vinegar doesn't produce any allergic reactions, nor does it exacerbate allergies. It's probably one of the safest foods anyone could have! But it MUST be the raw, organic apple cider vinegar with the "mother" apple. Pasturized ACV is no good and is completely devoid of the essential nutrients and health giving properties that are contained in the raw apple cider vinegar. It's the same with milk. Milk straight from the cow (raw) is rich in nutrients and vital enzymes, whereas pasturized milk is toxic gunk that contains no beneficial health properties at all. :)

May 02, 2017
Allergic to apple cider vinegar
by: Anonymous

I actually am allergic to the unprocessed apple cider vinegar. I am not allergic to apples or the processed apple cider vinegar so I'm sure it has something to do with the fermentation process

May 04, 2017
Reply
by: Troy (Admin)

If you are allergic to unprocessed ACV then the only reason why would be because you have very low levels of good gut bacteria. If you regularly suffer from poor digestion, constipation, intestinal gas problems, chronic diarrhea, acid reflux and heartburn then these are key signs. If you start taking a good quality probiotic supplement and eating fermented foods such as sauerkraut, kimchi and kefir, you'll find that your allergy/allergies will clear up a great deal. This article by Dr David Williams is worth reading in regards to this... Signs You Have Too Much Bad Bacteria in Your Gut. :)

Jun 14, 2017
Histamines
by: Anonymous

Some people cannot tolerate ACV and other fermented foods because they are sensitive to the high levels of histamines produced during fermentation. Remember that everyone's biochemistry is a bit different and there is no one food that can be tolerated by all (except of course, water).

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