Cider vinegar is one of those intriguing ‘super’ foods that we might have heard about, but never mustered up the courage to experiment with in our cooking or diet.
Apple Cider Vinegar (ACV) is produced by fermenting apple cider or apples with alcohol. In an unfiltered state, it is thought to help to regulate blood sugar and cholesterol levels, as well as imparting all-round wellbeing benefits thanks to its probiotic and antibacterial properties. Advocates of ACV (as it’s also known) swear by its health benefits, which are mainly attributed to the active compound ‘acetic acid.’ Organic and unfiltered versions such as Willy's also contain a much valued component called ‘mother’ which is comprised of friendly bacteria, enzymes and protein.
According to Nutritionist Fleur Key, ‘If taken with a high carbohydrate meal, ACV can have a blood sugar level-reducing effect. However, it is worth mentioning that consuming more has not been found to increase the benefit (no relationship between dose and benefit has been found). An easy way to include ACV in your everyday diet, is to add it to salad dressings with some extra virgin olive oil. As with most things, ACV, or any vinegar, should be taken in moderation.' As a complement to cooking, ACV adds a deliciously tart bite to many recipes. To follow our recipe for Cabbage, Apple, Celery and Cider Vinegar Chicken (pictured), click here.
Sponsored by Willy's.
