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Organic Apple Cider Vinegar Organic Apple Cider Vinegar

Bragg Apple Cider Vinegar, produced by the brand well-known from its natural products, is the highest quality vinegar with an invaluable health-promoting effect. It can be taken directly or added addition to dishes or beverages.

Apple cider vinegar is produced in a two-stage process. In the first stage, the apple pulp is mixed with wheat, what causes the sugars fermentation and the alcohol formation. Then, the bacterium is added to the alcoholic solution, initiating the alcohol conversion into the acetic acid, the main active ingredient in vinegar.

Bragg apple vinegar is organic and unfiltered so it also contains so-called "the Mother" - a mixture of proteins, enzymes and bacteria valuable for the body, which gives the substance a slightly cloudy look. According to some people, the "Mother" is responsible for the majority of the apple cider vinegar therapeutic effects.

Antibacterial effect
Vinegar is helpful in the fight against the pathogenic microorganisms. Traditionally, it was used for cleansing and disinfection, treatment of mycosis, lice and ear infections. Already two thousand years ago, Hippocrates, the father of the modern medicine, used it to cleanse wounds.

Vinegar was also used as a food preservative, and the researches have demonstrated that it prevents the food spoilage and the growth of bacteria such as E. coli. The addition of vinegar is a natural way to extend the shelf-life of the processed products and dishes.

Supports the fight against diabetes
One of the most significant effects of the vinegar is the positive effect on patients suffering from type 2 diabetes. This disease is characterized by the high blood glucose levels due to the  insulin resistance or decreased insulin secretion. However, high sugar levels may also be a problem in healthy people, it may contribute to aging and many chronic conditions.

Everyone should maintain the proper blood sugar level. The most effective way is to adapt the diet and avoid refined sugar and sucrose, but adding apple cider vinegar too food it may also be beneficial.

This vinegar appeared to be very effective in glucose and insulin controlling. It improves the insulin sensitivity during a carbohydrate-rich meal by about 19-34%. Just two tablespoons of the apple cider vinegar at bedtime can reduce fasting glucose levels by 4%. It also reduces sugar levels by as much as 34% after consuming 50 grams of white bread. For these reasons, apple cider vinegar can be used in diabetics and people who want to maintain normal blood glucose for prophylactic reasons.

Apple cider vinegar and slimming
Interestingly and surprisingly, vinegar can help to lose the excess body weight. Several studies have shown that vinegar increased the feeling of fullness, reducing the caloric intake and causing the loss of the unnecessary kilograms. For example, taken with a carbohydrate-rich meal, it will make you feel more sated, and eat about 200-275 calories less during the day.

The experiment conducted with the participation of 175 obese people proved that the daily apple cider vinegar consumption led to a reduction in the fat level on the stomach and the weight reduction. Consumption of 15ml (one tablespoon) of vinegar resulted in  the 1.2 kilograms loss, while 30 ml - 1.7 kilograms. However, it should be taken into the account that this study lasted for 3 months, and if we care about the significant effects, the apple cider vinegar should be an addition to the well-balanced diet.

Effect on cholesterol
One of the 2006 studies conducted on rats showed that acetic acid from vinegar had a negative effect on the so-called "bad cholesterol" (LDL). In addition, a study conducted in Japan demonstrated that a spoonful of apple cider vinegar reduced the cholesterol levels in people participating in the experiment.

Bragg Apple Cider Vinegar is a high quality product with proven positive health effects. It affects the blood glucose level what is especially important for people suffering from diabetes. It can reduce cholesterol, and supports the unnecessary fat loss. It is also helpful in combating infections and infections.

 

Out Of Stock
Since 2005
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Organic Apple Cider Vinegar Organic Apple Cider Vinegar 946 ml
Bragg
16.18 $

Organic Apple Cider Vinegar

All variants

946 ml
16.18 $
473 ml
9.05 $
Warning: Out of stock!

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Description
  • Fully organic, preservatives and GMO free
  • Protects against pathogenic bacteria
  • Rich in potassium, enzymes and friendly bacteria
  • Helps to control weight
  • Brings relief to dry throat and skin
  • Beneficial effect on the blood sugar reduction
  • Supports cholesterol reduction
  • Supports digestion and the proper pH of the gastrointestinal tract

Bragg Apple Cider Vinegar, produced by the brand well-known from its natural products, is the highest quality vinegar with an invaluable health-promoting effect. It can be taken directly or added addition to dishes or beverages.

Apple cider vinegar is produced in a two-stage process. In the first stage, the apple pulp is mixed with wheat, what causes the sugars fermentation and the alcohol formation. Then, the bacterium is added to the alcoholic solution, initiating the alcohol conversion into the acetic acid, the main active ingredient in vinegar.

Bragg apple vinegar is organic and unfiltered so it also contains so-called "the Mother" - a mixture of proteins, enzymes and bacteria valuable for the body, which gives the substance a slightly cloudy look. According to some people, the "Mother" is responsible for the majority of the apple cider vinegar therapeutic effects.

Antibacterial effect
Vinegar is helpful in the fight against the pathogenic microorganisms. Traditionally, it was used for cleansing and disinfection, treatment of mycosis, lice and ear infections. Already two thousand years ago, Hippocrates, the father of the modern medicine, used it to cleanse wounds.

Vinegar was also used as a food preservative, and the researches have demonstrated that it prevents the food spoilage and the growth of bacteria such as E. coli. The addition of vinegar is a natural way to extend the shelf-life of the processed products and dishes.

Supports the fight against diabetes
One of the most significant effects of the vinegar is the positive effect on patients suffering from type 2 diabetes. This disease is characterized by the high blood glucose levels due to the  insulin resistance or decreased insulin secretion. However, high sugar levels may also be a problem in healthy people, it may contribute to aging and many chronic conditions.

Everyone should maintain the proper blood sugar level. The most effective way is to adapt the diet and avoid refined sugar and sucrose, but adding apple cider vinegar too food it may also be beneficial.

This vinegar appeared to be very effective in glucose and insulin controlling. It improves the insulin sensitivity during a carbohydrate-rich meal by about 19-34%. Just two tablespoons of the apple cider vinegar at bedtime can reduce fasting glucose levels by 4%. It also reduces sugar levels by as much as 34% after consuming 50 grams of white bread. For these reasons, apple cider vinegar can be used in diabetics and people who want to maintain normal blood glucose for prophylactic reasons.

Apple cider vinegar and slimming
Interestingly and surprisingly, vinegar can help to lose the excess body weight. Several studies have shown that vinegar increased the feeling of fullness, reducing the caloric intake and causing the loss of the unnecessary kilograms. For example, taken with a carbohydrate-rich meal, it will make you feel more sated, and eat about 200-275 calories less during the day.

The experiment conducted with the participation of 175 obese people proved that the daily apple cider vinegar consumption led to a reduction in the fat level on the stomach and the weight reduction. Consumption of 15ml (one tablespoon) of vinegar resulted in  the 1.2 kilograms loss, while 30 ml - 1.7 kilograms. However, it should be taken into the account that this study lasted for 3 months, and if we care about the significant effects, the apple cider vinegar should be an addition to the well-balanced diet.

Effect on cholesterol
One of the 2006 studies conducted on rats showed that acetic acid from vinegar had a negative effect on the so-called "bad cholesterol" (LDL). In addition, a study conducted in Japan demonstrated that a spoonful of apple cider vinegar reduced the cholesterol levels in people participating in the experiment.

Bragg Apple Cider Vinegar is a high quality product with proven positive health effects. It affects the blood glucose level what is especially important for people suffering from diabetes. It can reduce cholesterol, and supports the unnecessary fat loss. It is also helpful in combating infections and infections.

 

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Composition

Composition

Container size: 946 mlServing size: 1 Tbsp (15 ml)Servings per container: 64
per portion (15 ml)amount%DV
Calories0 kcal0%
Total fat0 g0%
- of which saturated fat0 g0%
- of which trans fat0 g0%
Protein0 g0%
Potassium11 mg0%
Total Carbohydrates0 g0%

Other ingrednients

Certified Bragg Organic Raw Apple Cider Vinegar, unfiltered, unheated, unpasteurized with 5% acidity. It contains the wonderful Mother of vinegar, naturally occurring as a chain enzyme composed of combined protein molecules.

 

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Calories

Information

Calories are the conventional name of the unit expressing the energy value of food, the demand and energy expenditure in human body, which in fact is 1 kilocalorie (1 kcal). 1 kilocalorie is the amount of thermal energy required to heat 1 g of water and 1 degree Celsius. The SI unit of thermal energy is 1 joule (1J), equal to approximately 4,185 kcal.
The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents. Most often Atwater equivalent is used: ratio for protein 4 kcal / g, for carbohydrates 4kcal / g, and for fat - 9kcal / g.
The energy value carried out with the so-called. "Caloric bomb" is equivalent to the physical energy, amounting to 4.1 kcal per 1 g carbohydrate to 5.65 kcal per 1 g protein, 9.45 kcal per 1 g of fat.
Nutritional value, determines the suitability of a food product for realizing life functions of human, the higher it is - the higher bioavailability and lower quantity for consumption for obtaining the effects.

 

Fat

Information

Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.


 

Saturated fatty acids

Information

Saturated fatty acids are a group of fatty acid having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is linked by a single bond. Saturated fatty acids are commonly known as bad fat, which might adversely affect the cholesterol level, in particular by the action of acids: lauric, myristic, palmitic, and therefore their consumption should be reduced. Research carried out in this matter do not confirm entirely the prevailing beliefs.


 

Trans fats

Information

Trans fats (trans fat) are the result of hydrogenation the liquid fraction of vegetable fat, by introducing the hydrogen bond of unsaturated fatty acid, forming trans isomers, causing the change of nutrient properties of fatty acids, by remaining only the energy source. They are used in hard margarine and food products (baked confectionery products). It is recommended to completely eliminate (or at least limit) the consumption of trans fats, because of their adverse effect on the human body (e.g. raise the level of total cholesterol, disturbed the balance between the factions of LDL and HDL, weaken the immunity of the organism and have a negative impact on the insulin metabolism, making it difficult to transport food into muscle cells, also there is noticed their influence on the development of cancer. Very rarely used in thermogenic sports supplements (i.e. energy bars).

Protein

Information

Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)


 

Potassium

Information

Potassium and sodium regulate the body's water resources, ensuring normal heart rhythm. Maintaining the proper level of potassium provides the proper oxidation of the brain, lowers blood pressure, increases the permeability of cell membranes (as an antagonist of calcium). It is a base-forming element. It is widely used in sports diet before and after training in the form of supplements, nutrients, vitamin-mineral preparations and minerals, concentrates and ready, isotonic and hypertonic beverages. Natural sources of acquisition of potassium are: vegetable products (bananas, citrus fruits, melons, mint leaves, green vegetables, potatoes) and animal products (sea fish, meat). Potassium is present in the form of organic compounds: citric acids, and fumarates gluconates and inorganic (chlorides, sulfates, oxides and carbonates).
Potassium deficiency (hypokalemia): excessive tiredness, headaches and irritability, problems with sleeping, muscle cramps, constipation. Potassium levels may drop sharply in the event of a reduction in blood sugar levels, prolonged starvation, severe diarrhea. They can occur when too much of strong coffee is consumed, with alcohol abuse and when eating too much sweets.
The excess of potassium (hyperkalemia) is often the cause of depression, hypotension, tingling in the extremities.


 

Carbohydrates

Information

Carbohydrates are an essential nutrient. They are divided into: simple sugars (monosaccharides), disaccharides and polysaccharides. In terms of the human bioavailability of carbohydrates is divided into: digestabe, those which are digested in the gastrointestinal tract by transferring energy to the tissues or cells (such as starch, fructose) and indigestable, resistant to digestive enzymes (e.g. cellulose) . Affects blood glucose levels (glycemic index) and the metabolism of insulin (insulin index). The greatest demand for carbohydrates occurs before physical activity or in the middle of it, because they increase the exercise capacity, consumed after exercise provide regeneration. In the sports diet the absorption rate it is important of carbohydrates and reactions of the organism. Available in mono-preparation supplements and part of the energetic supplements, creatine stacks, nitrogen boosters.
Dosage: according to the statistics of the Institute of Food and Nutrition, carbohydrates should comprise about 50% of daily energy intake. In some diets, used
residual carbohydrate consumption, not exceeding 30g / 24h.


 

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