Guest guest Posted April 1, 2004 Report Share Posted April 1, 2004 Thanks for your responses everyone. I still am a little confused, but I think I understand. I guess everyone defines raw different. But, just for clarification, do they cook the apples to make vinegar? And if so, how do they get away with using raw on the label? Finally, in recipes, what can I substitute for apple cidar vinegar? nyia rawfood , " nyia12 " <eeyore_0_4> wrote: > On another site they said that Vinegar is not raw. is this true? I > buy Apple Cider Vinegar and it says its raw on the label. I s some > vinegars raw and others not? Or is there hidden heating involved, > like with the Nama Shoyu? > > Thanks, > > nyia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2004 Report Share Posted April 1, 2004 I think you could sub lemon juice maybe? Depends on what you are using it for though... like in dressings and a marinade it would work fine. Or buck the system and use " raw " apple cider vinegar ;o) peace nikki ps... just did a search on ACV and found this Apple cider vinegar is a solution of acidic acid produced by fermentation of apples. It consists of acid, water, and only relatively small quantities of minerals. Although, it does contain a fair amount of pectin, which has recently been identified as lowering cholesterol and may be the secret behind it is fat burning effects. That tells me it is raw. Fementation is not cooking. Also found this...... The vinegar is made from fresh natural apples that contain pectin - a soluble fiber which stays in the body longer. These fibers bind themselves to the cholesterol globules and pull them out of the body - and everybody knows the value of lower cholesterol in the body. And this.... The basis of ACV is sweet apple cider. Sweet apple cider is the juice of the apple. When sweet cider is exposed to air for a few weeks it ferments into alcohol. This is called hard cider. Once the hard cider ferments (again) into acetic acid, it then becomes vinegar. The process is known as acetous fermentation and it occurs in 2 stages. The process begins when yeast (naturally present on the outer skin of apples) converts the sugar in apples to alcohol. When alcohol and air combine, the oxygen in the air interacts with tiny bacteria called vinegar bacillus. This bacillus occurs naturally in the air and coverts the alcohol into acetic acid. This all tells me that it is indeed RAW. It may not fit into some peoples chosen eating plan but it's not heated, just fermented. If you have any questions i found all this in 2 google searches. The first was for " apple cider vinegar " and the second was " how is apple cider vinegar made " . I got this info from links that popped up on the first page of each search. peace nikki Thanks for your responses everyone. I still am a little confused, but I think I understand. I guess everyone defines raw different. But, just for clarification, do they cook the apples to make vinegar? And if so, how do they get away with using raw on the label? Finally, in recipes, what can I substitute for apple cidar vinegar? nyia --- Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.618 / Virus Database: 397 - Release 3/9/2004 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2004 Report Share Posted April 1, 2004 Hey Thanks Nikki! All that info is great! nyia rawfood , " goodkarma " <karmacharmer@m...> wrote: > I think you could sub lemon juice maybe? Depends on what you are using it > for though... like in dressings and a marinade it would work fine. Or buck > the system and use " raw " apple cider vinegar ;o) > peace > nikki > ps... just did a search on ACV and found this > Apple cider vinegar is a solution of acidic acid produced by > fermentation of apples. It consists of acid, water, and only relatively > small quantities of minerals. Although, it does contain a fair amount of > pectin, which has recently been identified as lowering cholesterol and may > be the secret behind it is fat burning effects. > > That tells me it is raw. Fementation is not cooking. > > Also found this...... > The vinegar is made from fresh natural apples that contain pectin - a > soluble fiber which stays in the body longer. These fibers bind themselves > to the cholesterol globules and pull them out of the body - and everybody > knows the value of lower cholesterol in the body. > > And this.... > > The basis of ACV is sweet apple cider. Sweet apple cider is the juice of the > apple. When sweet cider is exposed to air for a few weeks it ferments into > alcohol. This is called hard cider. Once the hard cider ferments (again) > into acetic acid, it then becomes vinegar. The process is known as acetous > fermentation and it occurs in 2 stages. > > The process begins when yeast (naturally present on the outer skin of > apples) converts the sugar in apples to alcohol. When alcohol and air > combine, the oxygen in the air interacts with tiny bacteria called vinegar > bacillus. This bacillus occurs naturally in the air and coverts the alcohol > into acetic acid. > > > > This all tells me that it is indeed RAW. It may not fit into some peoples > chosen eating plan but it's not heated, just fermented. > > If you have any questions i found all this in 2 google searches. The first > was for " apple cider vinegar " and the second was " how is apple cider vinegar > made " . I got this info from links that popped up on the first page of each > search. > > peace > > nikki > > > > Thanks for your responses everyone. I still am a little confused, > but I think I understand. I guess everyone defines raw different. > But, just for clarification, do they cook the apples to make > vinegar? And if so, how do they get away with using raw on the label? > > Finally, in recipes, what can I substitute for apple cidar vinegar? > > nyia > > > --- > > Checked by AVG anti-virus system (http://www.grisoft.com). > Version: 6.0.618 / Virus Database: 397 - Release 3/9/2004 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2004 Report Share Posted April 1, 2004 I would ask at this point: why not just eat apples? The pectin and juice are all there in a neat little package. Why mess with them? Vinegar seems to me to be just another " man interfering with nature " activity; and just doesn't strike me in the head, like Newton's apple, as food. It may be raw, as you have found. It may be a substance that some want to consume as a " food, " but to me it seems it requires too much processing in order for it to be optimal to health. Just my big fat opinion. Enjoy your ACV is that is where your teeth take you. regards, tev goodkarma <karmacharmer wrote: just did a search on ACV and found this Apple cider vinegar is a solution of acidic acid produced by fermentation of apples. It consists of acid, water, and only relatively small quantities of minerals. Although, it does contain a fair amount of pectin, which has recently been identified as lowering cholesterol and may be the secret behind it is fat burning effects. Also found this...... The vinegar is made from fresh natural apples that contain pectin - a soluble fiber which stays in the body longer. These fibers bind themselves to the cholesterol globules and pull them out of the body - and everybody knows the value of lower cholesterol in the body. The experience of dynamic religious living transforms the mediocre individual into a personality of idealistic power. Religion ministers to the progress of all through fostering the progress of each individual, and the progress of each is augmented through the achievement of all. [The Urantia Book: 1094:1] Small Business $15K Web Design Giveaway - Enter today Quote Link to comment Share on other sites More sharing options...
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