Brand Names:
Acetic acid

Drug Type: Laxatives, Antimicrobial, Antihyperlipidemic, Hypoglycemic

Apple cider vinegar

Apple cider vinegar (ACV) is an acidic vinegar solution produced by fermenting apples. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process where the sugars are turned into alcohol. It contains several vitamins (especially potassium), minerals, trace elements, and acetic acid (a minimum of 4 g per 100 mL). Acetic acid and malic acid give vinegar its sour taste. ACV is a strong detoxifying and purifying agent, and can neutralize any toxic substance that enters the body, including harmful bacteria. ACV promotes digestion for it is useful for breaking down mucous, phlegm, and fatty deposits within the body. ACV helps to improve the health and functions of vital organs by prevention of excessive alkaline urine. It also has a considerable reducing effect on blood glucose levels.

Benefits to Poultry: ACV may be beneficial for helping to prevent kidney stones and treating mild cases of candidiasis (sour crop). It is often recommended as a treatment for asymptomatic birds with gram-negative rods and/or yeast on oral or fecal Gram s stains.
available in many forms, including pasteurized or unpasteurized liquids, capsules, and tablets. However, its natural liquid form is the most beneficial. Unpasteurized or organic ACV contains mother of vinegar, which has a cobweb-like appearance and can make the vinegar look slightly congealed.
15 mL per quart of drinking water, once a day [1 tablespoon per gallon (15 mL per 4L)].
  • Overuse can damage or corrode the esophagus and GI lining due to the high levels of citric acid
  • Too much acetic acid content can lower potassium levels in the blood, a condition referred to as hypokalemia which can lead to heart problems and paralysis.
  • Decrease bone density
  • Laxatives and diuretics : effects blood sugar levels