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Apple Cider Vinegar

In season all year

Food Description:

Apple cider vinegar is made in two stages. Firstly, yeast is added to apple juice to make cider which is then turned to acid (vinegar) by adding bacteria. Apple cider vinegar is similar in colour to cider - a brownish colour with a distinct apple flavour. Apple cider vinegar usually has floating solid matter called "Mother". Mother is a natural carbohydrate produced by the vinegar bacteria. It is perfectly good for you. Apple cider vinegar has been used as a natural medicine since the days of Hippocrates in 400 B.C.

General Information:

Category: Condiment
To Buy: Buy raw, unfiltered vinegar from health stores.
To Store: Vinegar is an acid and used as a preservative its shelf-life is almost indefinite. Colour changes, haze and sediment are not an indication of the product deteriorating. Vinegar can be stored in the cupboard.
Tips and Tricks: Purported to keep old age at bay. Drink 3 glasses of hot water with 2 tsp apple cider vinegar and 2 tsp of honey a day.

Nutrition (1 Tablespoon):

Energy (kJ): 10
Protein (g): 0
Saturated Fat, g : 0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Carbohydrates, g: 0
Fat (g): 0
Monosaturated Fat , g: 0
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very high

Cooking:

Cooking Tips: Make a winter coleslaw with cabbage, grated apple, walnuts and a dressing from apple cider vinegar and olive oil (1 part vinegar to 3 parts oil).

Benefits the Following Health Conditions:*

Digestive Disorders
 Detoxifying

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.





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