Apple cider vinegar is a dietary supplement that has been around for over a century. It’s used to relieve the symptoms of heartburn, indigestion, and diarrhea.
More recently, people have started using it as a weight loss supplement with great success.
Apple cider vinegar with mother is more expensive than the regular kind because it takes more time and effort to make, but there are some claims that it’s better for you than the regular kind.
Here are some of the pros and cons of both types so you can decide if you want to try apple cider vinegar.
What is the difference between ACV with mother and regular ACV?
Apple cider vinegar comes in two different types: with mother and without. The vinegar is made by fermenting apples, yeast, and bacteria. When the fermentation process is complete, the liquid is strained off to make a clear vinegar. This strain is called “mother” because it looks like a jellyfish or a blob of gelatinous goo at the bottom of the bottle.
Regular apple cider vinegar without mother has had some of its mother filtered out during the straining process. ACV with mother contains more nutrients from those that naturally exist in an apple including pectins, malic acid, lactic acid, acetic acid, citric acid, ascorbic acid (vitamin C), and beta-carotene.
The benefits of regular ACV are that it’s easier to find and cheaper than ACV with mother so it’s easier to try if you don’t know how you feel about ACV yet. Regular vinegars have a higher amount of acetic acid which can help boost your metabolism and promote weight loss.
The benefits of ACV with mother are that it boosts your immune system due to its increased amounts of vitamin C and beta-carotene as well as relieving common digestive problems such as indigestion or diarrhea.
The Clamied Health Benefits of Both Types
The health benefits of apple cider vinegar are pretty well known. But there has been some speculation regarding the health clains. The above video goes in to a bit of the research so hopefully that helped.
Many people drink it to help with heartburn, indigestion, and diarrhea. And if you’re looking for a weight loss supplement, it can help there too.
But which type of apple cider vinegar should you take?
Both types have their own pros and cons to consider. Regular apple cider vinegar is made using just apples and water while ACV with mother is made using that plus the “mother” or the natural film that forms on the top of the mixture.
The mother contains probiotics that are said to be healthy for your gut flora while regular apple cider vinegar does not contain them.
Pros:
– You get probiotics from both types of ACV
– When ingesting regular ACV, you’re not consuming added sugars like in ACV with mother
Cons:
– Regular ACV can cause a burning sensation when drinking it because of the acids in the solution
– When ingesting regular ACV without diluting it first, some research has shown it may increase stomach acid production
– Regular ACV may make your breath smell more than ACV with mother
How to use apple cider vinegar
Before taking apple cider vinegar, it’s important to know how to best use it. Here are some guidelines from the National Center for Complementary and Integrative Health:
– Drink a tablespoon of apple cider vinegar in a cup of water every morning before breakfast.
– Take a tablespoon of apple cider vinegar in a glass of water 30 minutes before mealtime.
– Add a tablespoon to any food that you eat for added flavor and health benefits.
There are many ways to take apple cider vinegar, but it’s important not to take too much or too little at once. You want to make sure you’re getting the full benefits from the supplement without damaging your stomach with too much acidity.
The amount of apple cider vinegar you should take also depends on your weight, age, and size. Keep in mind that the side effects can be more severe if you have certain conditions like diabetes or kidney disease so talk with your doctor first if these apply to you.
Conclusion
Apple cider vinegar is a household staple in many homes. But what exactly is the difference between traditional ACV and ACV with the mother?
The best way to understand the difference is by understanding what the “mother” is and why it matters.
The mother is the cloudy, stringy substance that sits at the bottom of unopened bottles of apple cider vinegar. The mother is made up of protein, pectin, and other compounds that give ACV its sour taste and help with digestion.
And because it’s not filtered out when the vinegar is bottled, it’s also thought to contain additional nutrients that are filtered out when the vinegar is processed.
