Manufacturing Apple cider vinegar has two basic steps

 NEWS    |      2020-05-19

Manufacturing Apple cider vinegar has two basic steps in manufacturing which are:

step 1: apple to cider 
Here best quality apple is picked up and crushed in a crusher to yield apple juice, apple juice is a simple carbohydrate which has a sugar called fructose (natural sugar in fruits). The fructose of apple juice is then converted into cider(or alcohol) by fermentation process by the help of bacteria and yeast(single cell microorganisms), this process takes 2-3 weeks to complete naturally but manufacturing companies add some chemical, bacteria & yeast from outside to accelerate this process of conversion of apple juice’s sugar into cider (an alcoholic liquid).

Step 2: Cider to vinegar

 In step second the cider is converted into vinegar by the help of acetobacter, acetobacter is basically the group of acetic acid bacteria, their job is to convert cider or alcoholic liquid into acetic acid with the help of oxygen present in the air. The vinegar formed has the main constituent is acetic acid, Apple cider vinegar has 5-6 % acetic acid and rest all is water.

Apple cider vinegar has the main ingredient Acetic acid, Apple cider vinegar is typically 5 to 6 % acetic acid and rest all is water. Acetic acid has a pH of 2.4, (pH is a logarithmic scale used to specify the acidity or basicity of an aqueous solution, it is a scale calibrated from 0 to 14, where 0 to 6 is acidic, 7 is neutral and 8 to 14 is base).

To maintain our body healthy over a long period of time it is very important to fix the pH in a healthy range. As pH is so important in transporting minerals within the body, maintaining the proper functioning of digestive enzymes, keeping the metabolism well and active. Our body has its own pH, our every part of the body has different pH. i.e blood has pH between 7.35 to 7.45, the stomach has pH between  1.5 to 3.5. The slight change in pH value can have a drastic effect on your health.  There are two main reason due to which our healthy pH range of stomach get disturbed which are:

1. AGE
as we grow older the production of gastric acid i.e HCL is decreased which result in decreasing the required acid level hence the pH rises and tends towards alkaline it is a very dreadful condition because our body becomes very prone to infection, bacteria, and certain diseases like cancer etc. When we drink apple cider vinegar it brings back the acid level in the stomach to a normal healthy pH range of stomach, thus as we grow older apple cider vinegar become very helpful.

2. Eating habits
as we are in the modern world, here lots of people depend upon junk food, tea, caffeine, which increases the acid level inside the stomach, thus the stomach healthy range of pH get disturbed, the stomach becomes too much acidic which is very dangerous as lots of dreadful diseases develop in an acidic environment. When we drink apple cider vinegar it brings back the acid level in the stomach to a normal healthy pH range of stomach. 

If we do not maintain the healthy level of pH inside the stomach it leads to a various problem like stiff body, kidney stone, gallstone, cataract, arthritis etc.