Apple cider vinegar (ACV) has long been heralded for its health benefits, but what makes it so special? Dr. Gundry explores the science behind vinegar, shedding light on its fermentation process and the beneficial microscopic organisms involved.

Most know that wine ferments with yeast, but fewer realize that vinegar’s sour transformation involves bacteria. Through bacterial fermentation, vinegars such as apple cider vinegar acquire their essential component: acetic acid.

Acetic acid is a short-chain fatty acid (SCFA) key to various health benefits. SCFAs like acetate enhance well-being, particularly for mitochondrial and brain health. Yet, the Holy Grail of SCFAs remains butyrate, crucial for sustaining gut integrity.

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• Introducing fermented foods like yogurts can boost microbiome diversification and decrease inflammation.
• Acetic acid intake emerges as pivotal for this microbialsymphony.

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