Apple cider vinegar (ACV) is made through a two-stage fermentation process. First, crushed apples are mixed with yeast, which ferments the sugars into alcohol. In the second stage, bacteria convert the alcohol into acetic acid — the primary active compound in vinegar. The result is a tangy, acidic liquid that has been used in food and folk medicine for thousands of years.
What is acetic acid?
Acetic acid (CH₃COOH) is the compound that gives vinegar its characteristic sour taste and sharp smell. It constitutes approximately 5–6% of apple cider vinegar. Acetic acid is a short-chain fatty acid that is absorbed quickly by the body. It is the component most studied for the potential health-relevant properties of vinegar.
What is "the mother"?
"The mother" refers to the colony of beneficial bacteria, enzymes, and strands of protein that form naturally during the fermentation process. It appears as a cloudy, web-like substance that settles at the bottom of unfiltered ACV. Filtered ACV is clear and does not contain the mother. Many people prefer unfiltered ACV or ACV capsules made from the whole fermented product because the mother contains live cultures similar to those found in probiotic foods.
Why take ACV in capsule form?
Liquid apple cider vinegar is highly acidic and can erode tooth enamel and irritate the oesophagus if consumed undiluted regularly over time. Capsules provide the acetic acid content of ACV without direct contact with the teeth and throat. They are also more convenient for daily use and easier to include in a supplement routine without the strong taste of liquid ACV.
Typical dosing
Most ACV supplements provide the equivalent of 1–2 tablespoons of liquid ACV per serving (approximately 500–1000 mg of dried ACV powder). ACV is typically taken before or with meals.
Available product
Supplements & More carries Horbäach Apple Cider Vinegar capsules, made with the mother. Imported from the United States, delivered across Lebanon with cash on delivery.