Apple Cider Vinegar and Thermo Burn Pro™
Apple cider vinegar is apple juice that has been fermented into a tangy vinegar, rich in acetic acid.
In brief
- Fermented from apple juice
- Acetic acid gives the tang
- A pantry staple for dressings
- One of 11 named label ingredients
What it is
To make apple cider vinegar, makers ferment apple juice twice. Yeast first changes the sugar into alcohol. Then bacteria change the alcohol into acetic acid, which is what makes vinegar sour. For capsules, the vinegar is dried to a powder so you do not taste the tang.
Where it comes from
Vinegar has been part of kitchens for thousands of years, used in dressings, pickles and home remedies. Today it is produced worldwide, and some bottles show a cloudy strand called the mother.
Why it is in Thermo Burn Pro
Thermo Burn Pro lists apple cider vinegar in its blend, bringing a pantry staple into a capsule.* Serving size and amounts appear on the Supplement Facts panel on your Thermo Burn Pro bottle. Vinegar and Barberry tells more of its story.
Worth knowing
- Apple juice fermented twice
- Acetic acid is the main acid
- Used in kitchens for centuries
- Part of the 510 mg blend
Easy ways to explore it
- Read Vinegar and Barberry
- Open a bottle and smell the acetic acid
- Meet berberine HCl, the next ingredient
Keeps company with
Apple cider vinegar pairs well with these guides:
Public sources
- NIH Office of Dietary Supplements: Dietary supplements, what you need to know
- NCCIH: Using dietary supplements wisely
Common questions
Will the capsule taste sour?
No. The dried form stays inside the capsule.
What is acetic acid?
The acid that bacteria make from the alcohol in fermented apple juice.
Is there a separate amount for it on the label?
Only chromium has its own amount. The plant ingredients share one 510 mg blend total.
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