"Mother" in ACV Whatsitmeen?

[luckitri]

I have seen this reference on numerous sites - to the "mother" in apple cider vinegar but nobody bothers to explain. I don't know already. Can somebody please explain?

[PATH301]

I'm going to guess here - but it seems like it means "mother earth" - or - "all organic" ACV. Or a particular brand that everybody likes - "Braggs" maybe?

[sungoddess]

I think its referring to the strains of probiotics that are naturally occuring when it is not heated or processed.

[Kerilyn]

Like I've stated before...I love to do the research behind things like this...so here's your answer:

For more information click the link below
FAQ about ACV

What is the nature of the Mother?
The mother is the dark, cloudy substance in the ACV ú formed from naturally occurring pectin and apple residues - it appears as molecules of protein connected in strand-like chains. The presence of the mother shows that the best part of the apple has not been destroyed. Vinegars containing the mother contain enzymes and minerals that other vinegars may not contain due to overprocessing, filtration and overheating.

[Pierre]

Vinegar is made by first growing a yeast in fruit juice, then growing Acetobacter in the resulting wine. The mother contains the bacteria. I have a bottle of apple cider vinegar, and the mother is still growing.

[luckitri]

Great answers! Thankyou! I suspected it was that cloudy slimy-looking thing in the bottom but I didn't know the nature of why it is superior. I guess I should have thought of looking for a site for "Braggs".