Apple cider vinegar’s rise as a health staple and its surprising benefits
Apple cider vinegar has become a well-known health product, often praised for its digestive benefits. Made from fermented apple juice, it has a sharp taste and a range of uses in food and supplements.
The process starts with apple cider, the juice pressed from fresh apples. Fermentation then takes place in two stages. First, yeast converts the sugar in the juice into alcohol. Next, bacteria turn that alcohol into acetic acid, giving vinegar its sour flavour.
During this second stage, probiotics—often called 'good' bacteria—can develop. However, not all apple cider vinegars contain these live cultures. Raw, unfiltered versions keep the probiotics intact, while filtered or pasteurised types lose them due to heating. The vinegar is highly acidic, so it should never be consumed undiluted. Mixing it with water, smoothies, or salad dressings helps avoid throat irritation, tooth damage, or stomach discomfort. It also appears in various products, from bottled drinks to gummy supplements. Sales of apple cider vinegar surged in early 2020, particularly in the USA, as health awareness grew during the COVID-19 pandemic. One major producer, Bragg Live Food Products, saw a notable increase in demand during this time. While not a cure-all, studies suggest it may offer some health perks. These include better cholesterol levels, reduced oxidative stress, improved gut function, and steadier blood sugar.
Apple cider vinegar remains a popular choice for those seeking natural health support. Its uses range from cooking to supplements, but proper dilution is essential to prevent side effects. Research continues to explore its potential benefits, though results remain modest.
