Apple Cider Vinegar in Gelacept®
Apple cider vinegar is the pantry classic inside every Gelacept gummy. Here is its quick profile.
Quick facts
- Starts with pressed orchard apples
- Fermented in two steps
- Tart because of acetic acid
- One of five ingredients
The basics
Apple cider vinegar begins with pressed apple juice. Yeast turns the sugars into cider, and then friendly bacteria turn the cider into vinegar. That second step forms acetic acid, which is what gives vinegar its sharp, tangy taste.
Its journey
Apples are picked in orchards, washed, crushed and pressed. Makers then ferment the juice slowly. Some leave the cloudy strands, called the mother, in the bottle, while others filter the vinegar clear. In a gummy, the tang is softened so it is easy to enjoy.
Why it is in the formula
Many kitchens already have a bottle of apple cider vinegar, so it is a familiar name on a label. In Gelacept it works beside BHB in a formula made to support healthy blood sugar levels and weight management.* Read Apple Cider Vinegar: From Orchard to Gummy.
Key points
- A tart liquid made from apples
- Two stages of fermentation
- Gets its tang from acetic acid
- Paired with BHB in a chewy gummy*
Simple ideas
- Whisk into a salad dressing
- Read the orchard-to-gummy article
- Check your label for directions
Its teammates
Apple cider vinegar appears next to:
Read more from public sources
Common questions
Is the gummy sour?
The tang of vinegar is softened inside a chewy gummy.
What is the mother?
Cloudy strands of yeast and bacteria that can remain in unfiltered vinegar.
Where do I find the exact amount?
On the Supplement Facts panel of your bottle.
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