Difference Between Organic & Regular Cider Vinegar

Both raw, organic apple cider vinegar (ACV) and pasteurized, clear cider vinegar are made through the fermenting of apple juice. The main difference between the two cider vinegars lies in the processing.

Identification

ACV's cloudy appearance, with sediment floating on the bottom, sets it apart from pasteurized cider vinegar, which possesses the same golden color but is clear.

Manufacture

Brewers of nonorganic vinegar pasteurize their product, killing the enzymes in the raw cider. Raw, organic vinegar still contains its "mother," health-giving nutrients that aren't destroyed through heat processing and filtration.

Benefits

Proponents of raw ACV claim it strengthens bones, regulates blood sugar and cholesterol levels, lowers blood pressure, eases arthritis pain, and fights germs.

Effects

For beneficial effects, many ACV advocates drink a teaspoon or two in a glass of water every morning, sometimes adding honey to counteract the acidity.

Caution

Skeptics caution that more research must be conducted on raw apple cider vinegar. Nutritionist Beth Fontenot notes that a tablespoon of ACV contains only trace amounts of important nutrients.

Considerations

Pasteurized apple cider vinegar can be labeled as clear, nonorganic, regular, filtered or pasteurized vinegar. The other variety goes by raw, organic, unfiltered, unpasteurized and "with the mother."

References

• Nutrition Forum
• Global Healing Center

Resources

• Bragg Apple Cider Vinegar