· Certified 100% Organic
· Grown WITHOUT Chemicals, Pesticides, or Herbicides (Certified Organic)
· RAW- unheated, Enzymatically Alive
· HEALTHIER than Apple Cider Vinegar
Coconut Sap Vinegar vs. Apple Cider Vinegar
Coconut trees are grown in rich volcanic soil, contributing to the sap"s high mineral content (especially abundant in Potassium " 192 mg per tablespoon of fresh sap). Our vinegar contains 17 health-promoting amino acids, broad-spectrum B vitamins, vitamin C, and naturally occurring FOS (a probiotic that promotes digestive health).
Apple cider vinegar enthusiasts say it can heal a vast array of ailments and prevent chronic diseases of aging, largely because it is chock full of nutrients. However, in truth, according to the USDA Nutrient Database, a nutritional analysis reveals that apple cider vinegar has no measurable vitamin A, vitamin B, vitamin C, or Vitamin E, ~ and the fiber (pectin) and amino acid content is zero.
NOTE: Coconut Vinegar has an alkalizing effect in the body, much the same as apple cider vinegar. Although vinegar is an acidic food, when it is metabolized by the body, it becomes alkaline producing.
The naturally occurring organic acids found in coconut sap vinegar, provide the body with important minerals such as potassium, calcium, sodium, and magnesium. These and other minerals form compounds in the body that convert acid body fluids into alkaline. These are known as alkalizing minerals.
Raw apple cider vinegar is touted by many as an alkalizing food that raises pH levels. Well known alternative health experts such as Earl Mindell and Dr. Robert C. Young, hold this point of view.
However, Dr. D.C. Jarvis, the physician who popularized apple cider vinegar as a cure-all and health tonic, recommended using it to make the body’s pH more acidic. He found that his patients were more alkaline before they became sick, and that making the body more acidic helped prevent illness. Since there is no clear consensus about the acid/alkaline nature of vinegar, the best way to know how your own body responds is to regularly test your urine with pH testing strips available here:
Health Secrets of Coconut Vinegar
When the coconut tree is tapped, it produces a highly nutrient-rich "sap" that exudes from the coconut blossoms. This sap is very low glycemic (GI of only 35), diabetic-friendly, is an abundant source of 17 amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH.
Small batches ensure that our raw, certified organic Vinegar made from this natural sap, is an unheated, enzymatically alive product, naturally aged from 8 months to 1 year. Coconut Vinegar nutritionally exceeds other vinegars in its amino acid, vitamin and mineral contents, and is an excellent source of FOS (a probiotic that promotes digestive health.)
In addition to using with yoru favorite dressings and marinades, our Vinegar may also be used in stead of apple cider vinegar for skincare and with any internal cleansing program.
Certified Organic, Raw Coconut Sap naturally aged for 8 months to a year. (Each hand-made batch may vary slightly in flavor and color.)
Coconut "Sap" Vinegar vs. Coconut "Water" Vinegar
There is a stunning nutritional and palatable difference between coconut vinegar made from the "sap" of the coconut tree, and others on the market made from the water of mature coconuts.
The "sap" collected from coconut blossoms before they form into mature coconuts, is universally revered in tropical cultures as the "lifeblood" of the coconut tree. All of the minerals that aid the coconut tree in its growth and development primarily come from seawater along coastal shores where the majority of coconut trees naturally grow. The 65 abundant minerals in seawater, are absorbed by the roots of the tree, and then delivered by way of the sap, to all parts of the tree. The sap is exceedingly rich in vitamins, minerals, and amino acids, all of which translates into the impressive nutritional profile of sap vinegar.
Aside from the dramatic difference in taste and nutrient content in sap vinegar over water-based vinegar, there are other key factors to consider as well, in making an informed choice. Most noteworthy is the fermentation process of vinegar making. Sap vinegar is naturally aged for 8 months to one year, with not a single other alteration, thereby fully retaining and even enhancing its nutrient-rich properties.
It"s also important to note, that the water from mature coconuts is considered a disposable byproduct in the production of other coconut ingredients such as coconut oil, coconut flour, shredded coconut, etc. typically this water is of little interest, and is usually tossed out, making it much less costly to product coconut water-based vinegar.