Like all vinegars, apple cider vinegar is obtained by acetic fermentation. The apples are pressed to obtain a juice, and this is transformed into cider by alcoholic fermentation (by the action of yeasts, in the absence of oxygen, the sugar in the juice is transformed into alcohol). Then the cider becomes vinegar by acetic fermentation (bacteria, in the presence of oxygen this time, transform the alcohol into acetic acid).
Its acidity rate is lower than that of wine vinegar: 5% against 7%. Like the latter, it can be aged in oak barrels to develop its aromas. Focus on its main assets.
How to choose it?
Inexpensive vinegars, packaged in plastic bottles, are to be banned: in the field of health, it is advisable to use vinegar of excellent quality.
We prefer it organic to avoid pesticide residues, even if juice apples are treated less than those for the palate (which receive an average of 35 treatments per year!), and above all to avoid the addition of sulphites, preservatives that can cause allergic reactions. “It is also better to choose it unpasteurized, to have a“ living ”product, with the enzymes and the good bacteria resulting from the fermentation”, complete our expert.
>> Contraindications: vinegar is strongly discouraged, or even prohibited, for people suffering from gastritis or a gastric ulcer. If in doubt, ask your doctor.
Vinegar, good for digestion and the microbiota
We can read on some sites that apple cider vinegar is rich in pectins, vitamins, minerals… This is true for apples but not for cider vinegar. On the other hand, it contains living bacteria, which are good for the microbiota and for digestion.
And if its slimming action has not been scientifically proven, “What is certain is that its acidity also slows the absorption of carbohydrates, which is interesting with a potato salad, for example” , Explain Florian Kaplar, dietitian and phytotherapist. “In addition, mixed with honey and diluted in water, it is effective against sore throats thanks to its antiseptic action”.
How to best use it?
Avoid drinking it as it is and for mouthwashes we dilute a teaspoon in a glass of water, because it remains an acid product that can damage tooth enamel! The best is to use it in the kitchen. “I prepare a vinaigrette which pleases a lot, based on oil, apple cider vinegar, old-fashioned mustard, turmeric and crushed flax seeds” says Florian Kaplar.
Another less well-known use: it helps to raise pasta. “Instead of using baking powder, I put a little baking soda and apple cider vinegar. In the bread, too, it activates the sourdough and gives a soft crumb.”
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