Why Honey with ACV?
Honey, when combined with ACV, enhances the flavour of the mixture for the first time. Because their bodies are acidic, many people’s taste buds cannot tolerate the well-fermented taste of ACV when they first try it. In a few days, as your body becomes more alkaline, you’ll discover that you miss the flavour.
A blood test after consuming honey reveals increased alkalinity.
Vinegar can be manufactured from almost any fermentable carbohydrate source. Apple juice serves as the foundation for apple cider vinegar, which is then twice fermented with yeast. Acetic acid, its primary component, is what gives it its distinctively sour flavour.
On the other hand, honey is a viscous, delicious material made by bees and kept in a honeycomb, which is a collection of waxy hexagonal cells. Fructose and glucose are the two sugars that make up honey, which also contain trace amounts of pollen, minerals, and antioxidants.
Honey’s sweetness helps to temper apple cider vinegar’s puckery flavour, so it’s no wonder that many people find the two to be a good mix.
It is believed that taking this tonic has numerous health advantages. However, because each component has been examined independently, little is known about the impacts of this particular combination.