Apple Cider Vinegar

Also called cider vinegar, acetic acid, and ACV, apple cider vinegar is a kind of vinegar that is made through the process of fermenting apple cider. During this, apple cider is chemically broken down by bacteria and yeast into alcohol, then vinegar. There are some acids that exist in apple cider vinegar including acetic, lactic, malic, and citric acids.

Apple cider is a light brownish liquid, unlike white vinegar, and is sold usually unfiltered and unpasteurized. Accompanied is a cloudy, dark-colored sediment known as mother of vinegar which consists of pretty much acetic acid bacteria that settles on the bottom of the bottle.

Apple cider vinegar over the recent years has become considerably popular as a weight loss and fat burner mechanism know as a natural appetite suppressant. There is even a diet dedicated to ACV which involves taking a few teaspoons of the drink prior to each meal.

Dr. Jarvis, a researcher on ACV, was one of the earliest proponents of using apple cider vinegar in a weight loss capacity. He believed and recorded that those who consume ACV on a regular basis would begin to burn and use fat, as opposed to storing it. While it’s believed it’s weight loss characteristics are derived from the vitamins, enzymes, pectin or even potassium found within the liquid, there is no definitive research showing ACV can manipulate metabolic rates.

One minor study produced in 2005 showed that individuals who ate a piece of bread that contained a small amount of white vinegar felt more full and satisfied than those that simply ate the bread without the vinegar. While more research is needed on the topic, this may because vinegar’s affect on the body of lowering the glycemic index of carbohydrates at each meal.