There is a big myth about apple cider vinegar, and it has to do with the "mother." Let’s talk about it.
The mother in apple cider vinegar is a combination of two things: friendly bacteria and enzymes. You can’t actually see bacteria or enzymes. This means you can’t see the true mother in apple cider vinegar.
What you see at the bottom of a bottle of apple cider vinegar is the leftovers of the fermentation process. It’s just unfiltered particles from the apples or maybe fiber—there’s not necessarily enzymes or probiotics in it.
When apple cider vinegar is pasteurized, the heat kills bacteria and enzymes. High pressure can also kill bacteria and enzymes.
Fairchild’s is the only brand of apple cider vinegar that produces and sells their product. They produce a high-quality organic raw apple cider vinegar product. It’s also undiluted and much stronger than Bragg Apple Cider Vinegar, which is diluted with water.
I don’t get anything from promoting their product, but when I find a really good product like this one, I like to share it with others.
Recommended Apple Cider Vinegar: https://www.fairchildsvinegar.com/
