I use this one on my salads, which is a cloudy one “with the mother” or sediment - it’s pretty cost effective. I use it for the taste really.
I use ACV too when I do a epsom salt flush as a way to take away the taste from the magnesium, works pretty well.
Recently, I also used it on a small patch of folliculitis / staphylococcus skin infection and it really helped with the inflammation, itching and healing, but I’m not sure it got rid of the infection, just the symptoms.
I’ve used other brands too without the cloudiness, but just in cooking, and the salads. It goes great with roast chicken thighs I’ve found, gives them sharpness.
