The health benefits of apple cider vinegar

The mother of cider vinegar is the cloud that floats at the bottom of the bottle. It forms naturally when cider turns into vinegar and contains a concentration of good bacteria, nutrients, minerals and vitamins. This is a sign that the product is alive, pure and full of wonderful benefits for the body.

Apple cider vinegar contains acetic acid, a natural component resulting from double fermentation. Acetic acid has many good properties. For example, it can give a little boost to lazy stomachs: by increasing their acidity, it facilitates the breakdown of proteins and fats.

Due to its composition, Archie is ultra-rich in prebiotics. These are nutrients that feed probiotics, good bacteria that reside in our intestines. In other words, prebiotics will enrich our microbiota and benefit our intestinal flora.

Pasteurization is an industrial process of heating at high temperatures which eliminates the mother of cider vinegar, causing it to lose all its virtues. Coming from completely artisanal production, Archie cider vinegar is therefore deliberately unpasteurized in order to preserve all its natural benefits (antibacterial, antimicrobial effects, etc.).

Apple cider vinegar is composed primarily of water and acetic acid, along with small amounts of other compounds like organic acids, antioxidants, and trace minerals.
Nutritional value for 100 mL of cider vinegar:

• Calories: 150kcal
• Carbohydrates: 33.6g
• Protein: <0.1g
• Lipids: <0.1g

The fact of not filtering our cider vinegar allows it to retain all its authenticity. From one bottle to another, the deposit, a guarantee of the conservation of all the benefits, thus takes on a different appearance. As a result, no Archie product is identical, unlike standardized industrial products.

Archie products are made from organically grown apples, lovingly preserved from pesticides and pollution, and certified by Ecocert. We only work with producers who respect the eco-system and traditional know-how. As a result, the balance is completely natural and the orchard soil, ultra healthy, requires no human intervention.

Totally artisanal, our cider vinegar comes from a double fermentation: once the apples are pressed, we carry out a first fermentation intended to transform the apple juice into alcohol. Then once the cider is obtained, the second stage takes place: the transformation of the alcohol into acetic acid. This is where we get the vinegar.

Sweet, bitter, sour, sour and bitter… The more the cider concentrates different varieties of apples and their complementarities, the more its taste qualities will be there. This is the case of Archie which, by using numerous varieties specific to the bocages where our producers are located, produces an extraordinary quality of vinegar and cider.