Foods - Apple Cider Vinegar or ACV - Source

Apple cider vinegar is made from the fermentation of apple juice. Look for vinegar stored in dark bottles that reduce or eliminate light exposure. Exposure to light can destroy some nutrients and promote free radical activity.

Apples should be organically sourced and the juice should be extracted without the use of heat or the addition of clarifiers, enzymes, or preservatives. A common preservative used during the fermentation process is meta-bisulfate. This compound is not required by law to be listed on the label. Higher quality, certified organic, vinegars are not likely to use this compound during the manufacturing process. In addition, the vinegar should not be diluted, pasteurized, or filtered, as each process results in nutrient loss.