By Dr. Mercola
The benefits and uses of apple cider vinegar (ACV) are now known to many (more on this later), which is why this is becoming a staple in many people’s kitchen pantries.
Traditionally, vinegar is made through a long, slow fermentation process, leaving it rich in bioactive components like acetic acid, gallic acid, catechin, epicatechin, caffeic acid, and more, giving it potent antioxidant, antimicrobial, and many other beneficial properties.
As reported in Medscape General Medicine:2
“The slow methods are generally used for the production of the traditional wine vinegars, and the culture of acetic acidThis post was originally published on this site