The composition of Bragg’s Apple Cider Vinegar includes primarily acetic acid, which results from the fermentation of apple sugars. Water constitutes the remaining liquid base. Importantly, it contains what is known as “the Mother,” a cloudy substance formed by strands of proteins, enzymes, and beneficial bacteria. This component distinguishes it from clear, pasteurized vinegars.
The presence of “the Mother” is often cited as contributing to potential health benefits, though scientific research is ongoing. Historically, apple cider vinegar has been used as a folk remedy for a variety of ailments. It is valued for its potential probiotic properties, as well as its mineral and antioxidant content, albeit in small amounts. These factors contribute to its perceived benefits for digestive health and overall well-being.