Rate Your Apple Cider Vinegar

(JGL) #21

Well, not every organic store carries the unflitered Heinz with the mother. Mom’s seems to be a Mid Atlantic chain that does not have locations in New York City or state. It is great if that is a product you enjoy and they stock it there. I have never seen it in a Manhattan grocery store, organic or otherwise. I quite like Braggs and Vermont Village so I am not actually looking for it, just reflecting that the only Heinz ACV I have ever seen in Manhattan is the filtered and flavored variety, in part because I have not seen any Heinz products stocked in the health food stores I have gone to in NYC. That’s just my experience.

#22

I’ve never seen Heinz unfiltered acv but will look for it now. I’m on the West Coast. I don’t think Moms is out here either. Not in my town anyway. We do have several Trader Joe’s. :slight_smile:

(Tovan Nhsh) #23

I’ve tried numerous brands. Braggs is by far my favorite taste wise, plus for some reason other brands have seemed to be a bit harsher on my stomach.

(Ethan) #24

Mom’s doesn’t sell Heinz, but it has about 4 other brands of organic unfiltered ACV.

#25

This was my concern, the harshness. When I first started keto I tried doing ACV and found it irritating, I started with the raw Trader Joe’s brand. I stopped after a couple of attempts and used up the ACV making bone broth. I found some other raw brand on sale and started using it a couple of months ago and found I could tolerate it. When that ran out I tried the Eden brand which is my favorite so far. I got some Vermont Village but am not enjoying it.

I have seen the unfiltered Heinz in my local stores, both health and conventional supermarkets. I have not been inclined to try it but if anyone thinks it tastes better and is milder I will.

There was another brand mentioned somewhere else as being mild White or South something?

(Sophie) #26

I recently got a new bottle of the Braggs and I noticed that it said “with the Mother”. It has lots of sediment in there but no gelatinous mass. I was thinking to take it out and start a new baby but there is nothing there to take out. :confused:

#27

I tried that with Braggs a few years ago. The Braggs sediment was dead. I don’t know how they’d be able to put something living in a sealed bottle to be kept on a shelf for months, and not run into trouble. And it looked totally unlike the vibrant, living mother I eventually was able to cultivate.

(Sophie) #28

Thank you. I suspected that it was marketing BS. More often than not, that’s the way of it these days. :confounded:

(Doug) #29

Great Value Organic Raw Unfiltered Apple Cider Vinegar from Walmart - I really like it.

Bragg stuff, in my opinion, is hyped and laden with pretense; in the end vastly overpriced.

I think it’s going to be mostly a function of the acidic strength, there. Even at only 5% acid, ACV is a tough drink to get down. I’d say most people are going to dilute it.

#30

I am diluting it but I can still taste a flavor difference and a smoothness or lack. I do like it with seltzer or sparkling

(Jeannie Oliver) #31

As far as the effect on glucose is concerned, I don’t think it makes any difference what kind of vinegar we use. I combine two tablespoons ACV with cold water and drink it before a meal that MIGHT be a little “carby.” Thinking of branching out and trying some wine vinegars and rice vinegar. In a pinch, distilled white vinegar will do.

Timing does seem to make a difference. Apparently it should be taken just before the ingestion of the meal.

https://idmprogram.com/the-benefits-of-vinegar-hormonal-obesity-xxviii/

As for the benefits of unpasteurized and unfiltered vinegar to the intestinal biome…that’s a different matter, which I have yet to explore.

#32

Rice vinegar usually has carbs as does balsamic vinegar as well

(Madge Boldt) #33

I wondered about that. I used to enjoy flavored balsamic vinegars, but they taste sweet so I have not touched the bottle I have. Fancy vinegar store said no sugar was added, but that doesn’t mean it doesn’t have any. I see 2.7g carb/Tablespoon for normal balsamic, and the flavored ones are sweeter. So I just looked up blackberry balsamic and it has 7g carb per tablespoon. Won’t be using that bottle!

Rice vinegar: 5g/tablespoon

Apple cider vinegar shows 0.1g/tablespoon. Win. I like it the way I heard @carl describe on a podcast: With stevia and lemon juice.

#34

I found a 1 quart bottle of Heinz unfiltered 5% vinegar in my local grocery. It was about $5. It seems definitely milder than the rot-gut generic (but real) ACV in gallons.

My grocery had other more froo-froo brands that were much more expensive. Good thing I like the Heinz!

I mix it in water with a scant few drops of sucralose (not Splenda) and it’s quite palatable. Adding the sweetener does not make it sweet - so maybe no fooling the brain about incoming sugar - but does take the acid sharpness off. I could see coming to really like this beverage. More like the ‘shrubs’ of old.

Has anyone been having noticeable affects after using ACV?

(Candy Lind) #35

UGH! :nauseated_face:

(Candy Lind) #36

Good instincts. Balsamic vinegar is made with grapes. Even the cheap ones (ie., not Moderna or whatever certifications they get) are going to be high-carb.

Marukan Rice vinegar (UNSEASONED) is 0 carb per tablespoon.

(Madge Boldt) #37

Ah, now I see that there is seasoned and unseasoned. I saw a seasoned rice vinegar at 6g carb per tablespoon. But I see the unseasoned at 0. So many subtleties to watch out for!

#38

I use Biona with mother in the UK too. I have never used a different one, so can’t compare. I have kept going back for the same brand when I need to restock, though.

Thanks for this thread - interesting!

#39

I picked up 2 more, different (less expensive) brands of ‘natural’ vinegar in the grocery the other day. I’ve been enjoying, sort of, drinking a ACV dilution. I’ve been experimenting with crushed fresh ginger, and lemon zest, 2T of vinegar, and filling a quart jar with good water. Plus a bit of sweetener. It’s not bad, and I think I’m getting used to it. I drink some upon rising, then before a meal, and then before I retire.

(Michael Wallace Ellwood) #40

I’m in the UK, and use a UK made one called “Aspall”, which is made by a family firm which has been going for a long time.

They do a number of types, but the one I like to get is unpasteurised, unfiltered and contains the “mother”. It’s quite expensive. They do another one, also unpasteurised, but without the “mother” which is a bit cheaper.

I don’t use a vast quantity, so I don’t mind paying a premium.
I dilute it in water, usually adding a little sea salt. (It’s my favourite way of getting extra salt actually).

I’m not sure if it’s exported though.