Apple Cider Vinegar provides a heap of health benefits and is one of my favourite additions to the raw food diet.  Traditionally, it is made from freshly pressed apple juice, which has been left to ferment for 4-6 weeks at room temperature.  When the vinegar is raw and unpasteurized it is has an astringent, crisp flavour, accompanied by a sour punch!

Apples have cleansing properties, which help boost the bowels and flush out excess mucus, which we tend to store during the summer and winter months.  The sweet and astringent properties of the apple also cool the liver and blood and is therefore a great food for those seeking a more alkaline diet.

As if these health benefits weren’t enough, the amino acids in the vinegar counteract the build-up of lactic acid which we get after exercising, it’s full of electrolytes that help eliminate fatigue and is known for treating heartburn, easing arthritis pain and whitening teeth!

There are entire books written on the miracle of Apple Cider Vinegar and anyone looking to maximize their health could certainly benefit from a daily dose of this amazing amber liquid. Some people literally do by taking a spoonful a day!

In the Raw Food Mum’s kitchen we use Apple Cider Vinegar for salad dressings, condiments, pickles and sauces. This healthy alternative contains less than 1% sugar compared to other vinegars like Balsamic, which contains 16% sugar.

For the non-raw, non-veggies out there, when adding Apple Cider Vinegar to brewing broth or stock, it helps to extract further minerals from the animal bones.

Check out our Bragg’s Apple Cider Vinegar on the online store, certified organic and raw.



  • Anthea Koullouros 2010, Strong Immunity & Treatment of Ailments, viewed 17 April 2014, <>
  • Wood R, 2010, The New Whole Foods Encyclopedia, 3rd edn, The Penguin Group, New York
  • Douillard J, 2000, The 3-Season Diet, Three Rivers Press, New York
  • Wilson S, 2013, I Quit Sugar, Pan Macmillan Australia, Sydney