Apple Cider Vinegar (ACV) is a popular home remedy for a range of health concerns. It is hailed for aiding weight loss, reducing cholesterol, and l
Apple Cider Vinegar (ACV) is a popular home remedy for a range of health concerns. It is hailed for aiding weight loss, reducing cholesterol, and lowering blood sugar levels. Express.co.uk brings you all the Apple Cider Vinegar details you need if you’re considering incorporating it into your diet – including what it tastes like.
What is Apple Cider Vinegar made of?
Apple Cider Vinegar is made by chopping apples, covering them with water and leaving them at room temperature.
The natural sugars ferment and form ethanol, and then bacteria convert this into acetic acid.
Acetic acid is the active ingredient in vinegar, and this is the main component of ACV.
Apple Cider Vinegar can be filtered or unfiltered. Unfiltered ACV contains a cloudy sediment at the bottom of the bottle, also known as The Mother.
The Mother is made up of mainly acetic acid bacteria.
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What does Apple Cider Vinegar taste like?
You are not supposed to drink ACV undiluted since it erodes your teeth enamel and damages your oesophagus.
This is because the substance is highly acidic with a low pH balance of about two to three.
You wouldn’t want to drink it straight anyway, because its taste is considered unpleasant by most people.
It is made of apples, acid, and vinegar, and that is exactly what it tastes like.
The drink will leave a bad taste in your mouth that causes nausea.
How to take Apple Cider Vinegar
If you can’t stand drinking ACV diluted with water, there are ways to slip it into your meals.
For example, you could add it into a salad dressing instead of another vinegar.
Try pairing it with another strong flavour such as balsamic and add extra virgin olive oil to mask the taste.
Smoothies are another popular choice as you can cover up the taste of ACV with your favourite fruits.
Bananas and apples work the best, and you can add spices such as cinnamon to overpower the vinegar taste.
Whatever you do, don’t heat up ACV. This will kill the beneficial bacteria, making your efforts to bypass the taste completely pointless.