Mother of vinegar, often tenderly called simply “mother”, is a slimy gelatinous material that is found in unpasteurized vinegar. In general it is the growth of acetic bacteria which are responsible for turning alcohol into vinegar. The acetic bacteria which are the heart of the mother of vinegar are usually filtered and killed by pasteurization in most non-organic vinegars. However, the mother of vinegar when present in the final product, especially that in cider vinegar, has countless health benefits.

As a preventative tonic, consuming mother of vinegar strengthens many body systems and improves the immune system. Specifically, mother of vinegar helps circulation by thinning the blood and combating bad cholesterol, removing mineral deposits that are responsible for arthritis and bursitis and helping the body achieve homeostasis with greater ease.

When taken on a daily basis, mother of vinegar serves as an antibacterial and antifungal agent. It can also be use topically to control fungus or to clean a wound. Mother of vinegar applied to the skin can relieve itching, muscle pain, and certain skin rashes.

Mother of vinegar can also help you to lose weight. It is said to help to reduce the excess fat in cells, decreasing cellulite and promoting weight loss. As a supplement to a healthy diet and exercise, mother of vinegar will help shed pounds while actively supplying your body with additional benefits. About two spoonfuls of apple cider vinegar that contains mother of vinegar should be taken daily. It is best to dilute it in a large glass of water mixed with honey to lessen the harsh taste of vinegar.

These are just a few of the health benefits of mother of vinegar, but to reap its rewards you must choose apple cider vinegar that contains the mother. The slimy substance or chunks in the bottle let you know that it is there. It may seem unappetizing to look at but it is completely harmless to eat. You can also make your own mother of vinegar by purchasing the bacteria at health food stores and adding it to wine or cider to hasten fermentation.