Natural (undistilled) organic, raw ACV can really be called one of Mother Nature’s most perfect foods, the worlds first natural medicine.It is made from fresh, crushed apples which are then allowed to mature naturally in wooden barrels, as wood tends to “boost” the natural fermentation. Natural ACV is a rich, brownish color and if held to the light you might see a tiny formation of “cobweb-like” substances we call the miracle “mother”. Usually some “mother” shows at bottom of bottle as it ages more. It never needs refrigeration!You can also save some “mother” and transfer it to work in other natural vinegars. When you
smell natural ACV, often there is a pungent odor and sometimes it’s so ripened it can pucker your mouth
and smart your eyes – these are natural, good signs.
Why Has Natural Apple Cider Vinegar Disappeared from Grocers’ Shelves? The blame for the disappearance of natural raw apple cider vinegar from supermarkets lies on the shoulders of the general public, as well as the producers of vinegar. Most people buy food with their eyes, not thinking of good nutrition. Vinegar producers failed to enlighten the public on what powerful health qualities are locked within natural ACV. Why?Because they didn’t have the slightest knowledge of the health values of natural, raw, organic,
unfiltered, cloudy (to some, less attractive-looking) ACV with the “mother”. They produced pasteurized, refined, distilled vinegars because the public demanded it. It was simply filling current supply and demand that tragically removed the priceless miraculous health benefits.
Powerful Health Qualities They Removed, You cannot completely blame the producers of vinegar.
They are not nutritionists, nor are they biochemists. Their business is to give the customers what they want.
Most people purchase vinegar for flavoring, also for pickling and marinating their foods. Some women use
it to rinse their hair after shampooing, as it leaves it squeaky clean, softer and much easier to manage.
ACV Kills Germs, Viruses, Mold & Bacteria Recent studies show a straight 5% solution of vinegar kills 99%
of bacteria, 82% of common mold & 80% of germs & viruses. It’s a great germ and virus fighter in homes, kitchens, baths and in hospitals, labs, etc. Some mix it with water to wash windows, as it removes sludge and keeps them sparkling clean, as it does for the body. ACV has hundreds of uses and its versatility is legendary as a powerful household cleansing and deodorizing agent, free of dangerous chemicals.
ACV Has Proven Powerful Health Qualities Both the general public and the producers of vinegar have been uninformed as to the powerful health qualities of organic, raw, unfiltered, fully ripened ACV. Ignorance isn’t
always bliss! When most people see natural apple cider vinegar with the brownish color and the tiny, cobweb “mother” floating in it, they think it looks unappetizing. The general public has been educated and brainwashed to want everything they purchase to have perfect eye appeal! To meet this demand that vinegar must be clear and light colored and free from the brownish, cobweb “mother” is the reason producers distill their vinegar. In distilling, the vinegar is turned to steam by heating. Therefore it destroys
the powerful enzymes and distills out the life-giving minerals such as potassium, phosphorus, natural organic sodium, magnesium, sulphur, iron, copper, natural organic fluorine, silicon, trace minerals, essential amino acids and pectin and many other powerful nutrients!Distilling also destroys the natural malic and tartaric acids which are important in fighting body toxins and inhibiting unfriendly bacteria. You can see how the public, with their obsession for eye appeal foods, reacts. The producers of apple cider vinegar, who agreed to sell their product for a profit, put a “death warrant” against healthy, organic, raw, fully ripened
ACV. The public got what they wanted – a clear, appealing, but dead ACV. When natural ACV was hard to
find, other strange vinegars began to appear on grocery shelves. The first was malt vinegar, a refined vinegar. It’s clear and acceptable to the public. It tastes like vinegar, but has none of the healing qualities of natural, raw ACV .
Then came the real tragedy: a food chemist produced an imitation vinegar from coal tar! It looked clean, white and tasted like vinegar.Today it’s the most popular vinegar in supermarkets.It’s cheaper than distilled vinegar or malt vinegar.Most people buy these worthless vinegars.There’s nothing good about commercial vinegars, except they look clean and taste like vinegar. They have no health value! They don’t contain the health values of organic, raw ACV with the mother. Sad fact: millions worldwide never get the health benefits of this natural organic apple cider vinegar as Hippocrates used in 400 B.C.
Also you only need to take 1 to 2 TEASPOONS, 1 to 3 times a day. That's it. No more, this is something that more isn't better. Plus you can take it many many many different way. You can shoot it like a shot and follow it with raw honey and the 8oz of water. (I do it this way) You can mix the water, vinegar and raw honey, 100% maple syrup, blackstrap molasses, or 4 drops herb stevia. I have also seen people add it to tea (after it was heated). Though I do know that you shouldn't add it to other acidic drinks like OJ and other juices. And it is not as bad as it seems to take it, yes if you take it like a shot it will sting/burn a little but the honey is the soother and helps a lot!