BEWIT Organic apple cider vinegar

History

Starring trial and error

To this day, it is not entirely clear who first discovered vinegar, where it was discovered and who first used this widely used drink. Whether the origins of vinegar are linked to the history of the Celts or the history of the Western Roman Empire, one thing is clear. The production of apple cider vinegar is undoubtedly linked to the main unmistakable ingredient – apples and their history.

The origins of apples are traced back to Eurasia, where they were widely distributed across the world thanks to the constant movement of conquistadors and colonists of the time. It is believed that the production of the first apple cider vinegar was linked to the discovery of yeasts found in the surrounding countryside and their subsequent application. And as it happens, it was trial and error that helped give rise to the apple cider vinegar we know today.

Any grandmother who has come into contact with this versatile helper will surely tell you about the positive effects of apple cider vinegar. You can also find all the grandmotherly and other advice in books of traditional folk medicine. So don't forget this extraordinary fo­od.

Origin and cultivation

Conservationally processed organic apples

The starting material for the production of apple cider vinegar is organic certified apples. Through a process called fermentation, the sugars in the apples are converted into their fermentation products. These are collectively referred to as vinegar.

The resulting vinegar is not filtered or pasteurized. As part of the gentle processing, there is a visible and completely natural cloudiness in the vinegar that is not detrimental. On the contrary, it is proof that the vinegar has not been filtered or heat-stressed during production.

Origin

Italy

Composition and properties

Explore the benefits of apple cider vinegar

Apple cider vinegar is characterised by its amber colour. Thanks to the gentle processing method and the omission of filtration and pasteurization, the maximum amount of vitamins, minerals and enzymes are preserved in the resulting vinegar. Of great importance are the substances present in the vinegar produced during fermentation, for which vinegar is associated with its beneficial effects.

The acidity of apple cider vinegar is 10%.

 Usage

Excellent flavouring and preservative

Thanks to its slightly sour taste and apple aroma, this vinegar is an excellent flavouring agent for the preparation of vegetable salads, various dishes and sweet and sour marinades. The preservative properties of apple cider vinegar can also be used for preserving various types of vegetables. For its effect, it can be sipped in diluted form as a refreshing drink. Or you can take it by the spoonful.

 In conclusion

• 100% natural
• Free of dyes and preservatives
• Unpasteurized
• Uncooked

 Sources

HLEBOWICZ, Joanna et al., 2007. Effect of apple cider vinegar on delayed gastric emptying in patients with type 1 diabetes mellitus: a pilot study. BMC Gastroenterology. 7(46), 1–6.

BÁRDOS, László and Balázs BENDER, 2012. EFFECT OF APPLE CIDER VINEGAR ON PLASMA LIPIDS (MODEL EXPERIMENT IN MICE). Potravinárstvo. 6(1), 1–4.

BUDAK, H., Nilgun et al. 2011. effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats. Jornal of Agricultural and Food Chemistry. 59(12), 6638–6644.

NAZIROGLU, Mustafa, Mustafa GULER, and Cemil OZGUL, 2014. Apple Cider Vinegar Modulates Serum Lipid Profile, Erythrocyte, Kidney, and Liver Membrane Oxidative Stress in Ovariectomized Mice Fed High Cholesterol. The Journal of Membrane Biology. (247), 667–673.

WATSON, Ben, 2013. Cider, Hard and Sweet: History, Traditions, and Making Your Own [online]. 3. Countryman Press [cited 2020–10–21]. ISBN 1581572077. A­vailable from: https://books.google.cz