- Apr 11, 2009
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Moter in natural apple cider vineager is in all health food stores
Bragg Live Foods, Bragg Apple Cider Vinegar, Bragg Liquid Aminos ... 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. ...
www.bragg.com/books/acv_excerpt.html - 21k - Cached - Similar pages
In part this reads
Natural (undistilled) organic, raw ACV can really be called one of Mother Nature's most perfect foods. It is made from fresh, crushed apples which are then allowed to mature naturally in wooden barrels, as wood seems to "boost" the natural fermentation. Natural ACV should be rich, brownish color and if held to the light you might see a tiny formation of "cobweb-like" substances that we call the "mother." Usually some "mother" will show in the bottom of the ACV bottle the more it ages. It never needs refrigeration. You can also save some "mother" and transfer it to work in other natural vinegars. When you smell natural ACV, there's a pungent odor and sometimes it's so ripened it puckers your mouth and smarts 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.
you can read more
I have been a believer in ACV for yrs.
have taken a lot of it with honey over the yrs
The brown "mother" should be shaked up in the ACV before using the ACV each time
Bragg Live Foods, Bragg Apple Cider Vinegar, Bragg Liquid Aminos ... 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. ...
www.bragg.com/books/acv_excerpt.html - 21k - Cached - Similar pages
In part this reads
Natural (undistilled) organic, raw ACV can really be called one of Mother Nature's most perfect foods. It is made from fresh, crushed apples which are then allowed to mature naturally in wooden barrels, as wood seems to "boost" the natural fermentation. Natural ACV should be rich, brownish color and if held to the light you might see a tiny formation of "cobweb-like" substances that we call the "mother." Usually some "mother" will show in the bottom of the ACV bottle the more it ages. It never needs refrigeration. You can also save some "mother" and transfer it to work in other natural vinegars. When you smell natural ACV, there's a pungent odor and sometimes it's so ripened it puckers your mouth and smarts 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.
you can read more
I have been a believer in ACV for yrs.
have taken a lot of it with honey over the yrs
The brown "mother" should be shaked up in the ACV before using the ACV each time
