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: Specific to poultry, ACV may be beneficial for helping to prevent kidney stones and treating mild cases of candidiasis (sour crop) in poultry. It is often recommended as a treatment for asymptomatic birds with gram-negative rods and/or yeast on oral or fecal Gram's stains.
Forms of ACV: ACV comes 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.
Typical Dosage: 15 mL per quart of drinking water, once a day [1 tablespoon per gallon (15 mL per 4L)].