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490 ml net vol. in glass bottle.
Fermented using organic apples from Jumla.
raw - unfiltered and unpasteurized.
Contains enzymes, and probitocs.
May help to boost metabolism.
May help in strengthening stomach acid.
Color of raw ACV ranges from orange to whitish yellow and is not standarized.
Our apple cider vinegar (ACV) is made by only fermenting organic apples from the upper Karnali region (Far west mountains of Nepal). We do not use any other apples from anywhere else. ACV has multiple proven benefits ranging from fat loss to increased brain function. But to harness all these benefits of ACV one should have access to the best quality of ACV possible. So, we came up with live unpasteurized ACV with mother culture fermented by fermenting only, organic by default, apples from Jumla and surrounding areas. Our ACV is fermented on Stainless steel drums and bottled on a glass jar, so there is a minimum chance of plastic toxins contamination. Key ingredients in raw ACV are acetic acid, enzymes, and live probiotics.
Note: Color of raw apple cider vinegar may not always be the same as shown on the picture. Depending on apples and fermented season, color may range from dark orange to whitish yellow. Flavor of the vinegar may also not always be exactly the same due to the different taste of apples. Quantity of mother of vinegar and mother of yeast may also vary in each bottle. Slimy white substances floating around is the mother of vinegar and heavy dust like particles are the mother of yeast.
Direction of use: Mix about 10ml of ACV with a few pinches of Himalayan pink salt in a glass of cold or lukewarm water to drink once a day, ideally on an empty stomach.
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