At Raw Health they use organic unfiltered, pressed apple juice to make their raw apple cider vinegar. Never heated or pasteurised, this living enzyme-rich vinegar contains the nutritious vinegar 'mother'.
Perfect for salad dressings, sauces or as a health tonic. Mix with a little honey to calm an irritating cough. Gargle with water as a natural way to soothe a sore throat.
In a study on type 1 diabetics, adding two tablespoons of vinegar to a meal lowered its glycaemic load (as measured by plotting the rise and fall in blood sugar levels after the meal) by 20%. The vinegar resulted in less high blood sugar spikes. This study provides some scientific basis for the old wives' tale about cider vinegar and weight loss. In practical terms, this might mean eating a salad with a vinegary salad dressing, drinking a lime or lemon presse (minus the sugar) with food, or adding balsamic vinegar for flavour to a meal. For example, try 'steam-frying' Brussels sprouts and adding a little balsamic vinegar in the last few minutes of cooking. Research has also found that adding lemon juice or vinegar reduces the formation of 'anti-glycation end-products' (AGEs), the often harmful oxidant compounds that are formed when food is cooked.
Researchers at the Food Biotechnology Department (CSIC) in Seville, Spain conducted research on the antimicrobial activity of several food products (including against a strain of E. Coli), vinegar (5% acetic acid) showed bactericidal activity against all strains tested, which was attributed to its acidity. This unpasteurised Raw Apple Cider Vinegar from Raw Health has 5% Acidity. The pH of undiluted apple cider vinegar is typically between pH 4.25 - 5.00.