Manufacturer: Melrose Laboratories Pty Ltd
Hippocrates, the Father of Medicine, in 400BC treated his patients with apple cider vinegar for its powerful cleansing, healing and germ fighting qualities.
Well before Hippocrates' time, apples were cultivated for cider making since Neolithic times in Britain and later in other cool climates in Europe and the Mediterranean region. From apple cider, vinegar is produced by simple aeration in a process we call fermentation. The end result is vinegar with its acidity due to acetic acid.
Unlike commercial vinegars, our Apple Cider Vinegars are unpasteurised and unfiltered in order to preserve nutritional value. Natural sediment is the true sign of raw, unfiltered vinegar. (The sediment can be broken up by shaking the bottle).
Apple Cider Vinegar contains pectin, trace minerals, potassium, beneficial bacteria and enzymes. Commercial apple cider vinegar is filtered and pasteurised which destroys any enzymes present.
Apple Cider Vinegar is rich in enzymes and potassium. Its acidic content is the reason it acts as a germ fighter and is used in many foods as a natural preservative against spoilage. People with upset stomachs benefit from the extra help Apple Cider Vinegar gives in digesting food. Whether this is because of the extra acidity or help from enzymes is uncertain.
