Apple Cider Vinegar: Benefits, Side Effects, Uses, Dosage, and More

First, let’s explore exactly what apple cider vinegar, or ACV, is. ACV is a type of vinegar made from fermented apple juice.

Like other cider- and wine-based vinegars, it has between 5 and 6 percent acidity.

Like other cider- and wine-based vinegars, it has between 5 and 6 percent acidity.

You may notice that there are different types of ACV available at the store. For instance, you may be most familiar with distilled ACV, which looks clear in the bottle. But raw, unfiltered or unpasteurized ACV contains a cloudy substance that floats around in the mix. This is called the “mother,” and it’s formed by natural enzymes during fermentation. No need to be wary of it: This stringy substance usually settles to the bottom of the bottle, and it’s completely safe to consume.

Regardless of the variety, you do not have to refrigerate ACV, and it will last for a very long time. Vinegar, in general, has an almost indefinite shelf life. Even if vinegar’s appearance changes (it may look cloudier, for instance), it’s still okay to use.

As for nutrition facts, diluted apple cider vinegar contains an insignificant amount of calories per serving; almost no fat, carbohydrates, or protein; and no fiber. Think of it as a great way to add a burst of flavor to foods without adding calories or extra salt.

ACV isn’t just available in liquid form; you can also buy ACV tablets, capsules, and gummies. Keep in mind, though, that ACV supplements may not be as potent as liquid ACV and will likely be more expensive.