Q: How is apple cider vinegar made and is it healthy?
A: Vinegar can be made from a variety of fermentable carbohydrates, including grapes, berries, rice and, yes, apples. While it is fermenting, yeast turns food sugars into alcohol, and if acetic acid bacteria (acetobacter) are present, then the alcohol is converted to acetic acid, the main acid found in vinegar. In addition to the acetic acid, vinegar is also a source of vitamins, mineral salts, amino acids, polyphenolic compounds (which have antioxidant properties), and nonvolatile organic acids. The U.S. Food and Drug Administration states that vinegar products must contain a minimum of four percent acetic acid per 100 milliliters of vinegar.
