Apple Cider Vinegar in Gelacept®
Meet the tangy pantry classic that opens the Gelacept formula.
At a glance
- Made from fermented apple juice
- Its sour taste comes from acetic acid
- Sits in many kitchen cupboards
- One of five Gelacept ingredients
What it is
Apple cider vinegar is what you get when apple juice ferments twice. First the sugars turn into alcohol. Then the alcohol turns into acetic acid, the sharp, sour part of every vinegar.
Where it comes from
It begins in the orchard. The apples are washed, crushed and pressed, and the juice is left to ferment. Some bottles keep the cloudy strands called the mother, and some are filtered clear. In a gummy, the strong taste is softened so it is pleasant to chew.
Its job in Gelacept
Vinegar has been part of home cooking for a very long time, so most people know the name. In Gelacept it stands beside BHB in a formula made to support healthy blood sugar and weight management.* Why Apple Cider Vinegar Keeps Its Place in the Pantry tells the longer story.
Worth knowing
- Made from pressed apples
- Ferments in two stages
- Tastes sour thanks to acetic acid
- Shares the gummy with BHB*
Try this
- Whisk a spoonful into a salad dressing
- Read the pantry article
- Check your label for the directions
Found alongside
Apple cider vinegar shares the gummy with:
Public sources
Quick questions
Does the gummy taste like vinegar?
The tang is softened inside a chewy gummy, so most people find it pleasant.
What is the mother?
The cloudy strands of yeast and bacteria left over from fermentation.
Where are the amounts listed?
On the Supplement Facts panel of your bottle.
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