Apple Cider Vinegar

Apple Cider Vinegar

Apple cider vinegar AKA ACV is a type of vinegar made from fermented apple juice. The process of making ACV includes crushing apples and squeezing out the juice. Bacteria and yeast are added to the liquid to start the fermentation process, which converts the sugars in the juice into alcohol. In the second stage, the alcohol is converted into vinegar by acetic acid-forming bacteria. The acetic acid gives the vinegar its strong, sour aroma and flavour! 


  • ACV can help stimulate the production of stomach acid and digestive enzymes, which can aid in the breakdown and absorption of nutrients from food.

  • The acetic acid in apple cider vinegar can slow down the digestion of starch, leading to lower rises in blood sugar after meals, which may improve overall digestion and metabolic health.

  • ACV is a fermented product and therefore contains prebiotics that can help promote a healthy gut microbiota. A balanced gut microbiota can improve digestion and overall health.


Remedy Switchel ACV 
Remedy Sodaly
Remedy Digestion Shot


Hlebowicz, J., Darwiche, G., Björgell, O., & Almér, L. O. (2007). Effect of apple cider vinegar on delayed gastric emptying in patients with type 1 diabetes mellitus: a pilot study. BMC Gastroenterology, 7(1), 46.
Johnston, C. S., Kim, C. M., & Buller, A. J. (2004). Vinegar Improves Insulin Sensitivity to a High-Carbohydrate Meal in Subjects With Insulin Resistance or Type 2 Diabetes. Diabetes Care, 27(1), 281-282.
Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., ... & Hutkins, R. (2017). Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology, 44, 94-102.