Pasteurised non-organic apple cider vinegar is vinegar that has undergone pasteurisation. It has a bright colour that is free from cloudiness, which is meant to be more visually appealing to the consumer. One of the main concerns surrounding non-organic apple cider vinegar is that the heating of the pasteurisation destroys the health-enhancing properties of the vinegar. Because of this, the vinegar is said to no longer contain intact enzymes and is not as easy to tolerate by the body.
Unpasteurised organic apple cider vinegar is vinegar in its natural form. It is a rich, amber colour that has a cloudy appearance referred to as the ‘mother of vinegar’. It is claimed that this mother of vinegar is where all the vitamins, minerals and enzymes associated with apple cider vinegar are found. The pasteurisation process of non-organic apple cider vinegar removes the mother of vinegar.
Here are a few steps which will help you choose the best type of apple cider vinegar. Avoid shopping in supermarkets where you will invariably find refined, crystal clear sparkling vinegars on the shelves. They are beautiful but not the best. Ugliest is the best. Some supermarkets may also sell raw and organic vinegars however, so make sure you always read the label before you buy. Don’t buy vinegar in plastic bottles, always buy apple cider vinegars bottled in glass. Remember raw is best!
Raw means it does not undergo any chemical process or filtration to make it clear. No chemicals or artificial flavours are added to it to make it tasty. Apple cider vinegar which undergoes filtration and processing do not have the useful nutrients as they are lost in the process. Raw simply means unfiltered, unprocessed, unpasteurised and unheated.