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I want to discuss the ideal apple cider vinegar. What would be the best apple cider vinegar and what are all the criteria that I would look

for in opposite of vinegar?

So number one, I want to make sure it's certified organic.

Why?

Because apples are part of the dirty

dozen as far as the amount of pesticides that they receive. So they're heavily, heavily sprayed.

So you never want to consume apple cider vinegar that's not organic. Okay. Next thing. I wanted to be

raw or unpasteurized. Why? Because heat kills enzymes. Okay. And we want the enzymes active.

Because if we're using apple cider vinegar for the acids, which is great, might as well add the enzymes in there too to enhance our digestion.

I also wanted to have the mother. What's the mother?

It's the settlement that has the probiotics or the good bacteria. Of course, if it's pasteurized,

it's going to kill that. And I also want them to be unfiltered, which is part of the mother.

I also don't want to take a vinegar that is distilled, okay, as in white vinegar. And by the way, white vinegar comes from grain.

So they distill it and they really refine it. It's a very refined product. If you have a whole raw,

unpasteurized outside of vinegar, you're getting a, like it's almost like a food in itself.

And that apple sugar has been converted by bacteria and yeast,

a type of vinegar that's very, very healthy inside our bodies.

I also want to make sure that they use the whole apple

and not just the peels or the core or whatever.

And lastly, I want to make sure it's undiluted.

Now, I've been recommending Bragg's Alpacida vinegar for a while.

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