Vinegar Mother (Mother of Vinegar)
Wikipedia describes vinegar mother as “A substance composed of a form of cellulose and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air.”
Think of it as a vinegar starter which can be added to wine or other alcoholic liquids in order to produce vinegar.
If you see some in store bought vinegar do not be alarmed as it is totally harmless. The vinegar is still useable but if you wish to remove the mother it can be done using a coffee filter.
Why Would You Want to Keep Mother of Vinegar?
| Established thinking among “vinegar home remedy” users is that mother of vinegar is necessary for effective treatment.
Unfortunately (they say) the nice clear bottles of vinegar you buy in grocery stores are that way because of filtering and pasteurization. This process not only kills the mother, but also kills all the nutrients and health promoting ingredients of the vinegar.
I am not entirely convinced that this is so as I have used store bought vinegar and have seen good results, but I think it is probably best to purchase or make vinegar keeping the mother alive and well.
I buy Bragg Apple Cider Vinegar and have been very happy with the results I get from it. I have provided a link here for you if you would like to try some yourself. |
|
The health benefits attributed to mother of vinegar include:
- antibacterial and antifungal properties
- treatment of sunburn (this is a good one)
- prevent dandruff or an itchy scalp
- maintain youthful skin
- weight loss
- improved digestion
- soothing of sore throats
- an elixir to fight germs
My recommendation therefore is to use vinegar with the mother of vinegar still intact.
Return Home from Vinegar Mother
|
