Apple cider vinegar is an old folk remedy claimed to be beneficial in treating a long list of ailments. It is sold today by “health food” companies and others who claim it has remedial properties. Apple cider vinegar is a type of vinegar made by the fermentation of apple cider. Unlike white vinegar, apple cider vinegar is a light yellow-brown color and is often sold unfiltered and unpasteurized with a dark, cloudy sediment called mother of vinegar (consisting mainly of acetic acid bacteria) settled at the bottom of the bottle.
Over the centuries, vinegar has been used for countless purposes: making pickles, killing weeds, cleaning coffee makers, polishing armor, and dressing salads. While many of the folk medicine uses of vinegar are unproven (or were disproved), there is some medical research backing them up.
The main ingredient of apple cider vinegar, or any vinegar, is acetic acid. Apple cider vinegar is also said to contain an abundance of complex carbohydrates and dietary fiber. Do not use a metal container when making vinegar or storing it; acid in the mixture will corrode metal or aluminum objects making the solution unfit for consumption. […]

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