Whole-Apple Livestock Vinegar from Roger Fairchild in Idaho
“We hold these Whole-Apples to be self evident, not all Apple Cider Vinegars are created equal!”
People ask all the time if this vinegar has MOTHER. They are probably asking this question because the ACV they are using is not working as advertised. They should be asking, “DOES THIS VINEGAR HAVE ENZYMES?”
Perhaps customers are asking the wrong question because they don’t know about the following….
Dr. Berg has a very good explanation of what Mother is and is NOT … HERE
Apple Cider Vinegar should have a “One-Two” punch.
1) All un-pasturized ACV requires aceto-bacter (mother) to convert the alcohol in the juice to acetic acid. Acetic acid, although an acid, is alkaline-forming in the body of a mammal. This alkaline state helps resist disease and internal/external parasites, and, at-.no-cost to you or the cow, increased butterfat and marbling. We now have scientific proof from University studies of the butterfat increase. Mother (acetobacter) is required to convert the alcohol in Apple Cider into Acetic Acid. This conversion is required to create Apple Cider vinegar. So all unpasturized ACV has the mother whether it started with apple juice concentrate or Whole-Apples.
2) The second “punch” of Vinegar should be the ENZYMES. Golden Valley Whole-Apple vinegar from Idaho does not use any juice or juice concentrate…ONLY WHOLE APPLES!!! The apples are handled with “kid gloves” all the way through the process. The resulting ENZYMES in Golden Valley vinegar are what give THIS vinegar the EXTRA digestions that juice concentrate vinegars can’t match.
Exposure to air may cause cloudiness may result or formation of Mother in your ACV. For long term storage and stability of ACV, Keep the lid on tight.
Does your vinegar brag of 100 grain? They had to put something other than apples in there to increase the grain to that level. Grain does NOT mean higher enzymes.
Enzymes are the key here. Which Cide’r you on?
We are getting quite a few reports from customers who thought they bought IDAHO vinegar only to realize that it was an imitator/imitation. It may say something similar on the label, however, If you are not getting your vinegar from someone on THIS website, it is NOT
IDAHO, WHOLE-APPLE VINEGAR
*******************************************
Your source for the highest quality, WHOLE-APPLE, Idaho.
Find ACV Here apple cider vinegar
LEARN WHAT YOUR LIVESTOCK ARE MISSING FOR DIGESTION, INTERNAL/EXTERNAL PARASITE AND DISEASE PREVENTION.
We ship out of Fairchilds Vinegar facility in Fruitland, Idaho as well as currently having a group of distributors in North and South Dakota, Nebraska, Wisconsin, Missouri, Oklahoma, Texas and even in Canada to better serve you (see how to purchase tab for more info).
Winter (or perhaps year-round) feeding idea.
If your vinegar is freezing in the winter or your cows are wanting to consume more than they need (typically 4-6 ounces/day)…try this option. Take a 50 pound bag of Sea Salt (Redmond, Kansas, Sea-90) and stir in 4 gallons of Idaho ACV. Tomorrow morning, if there is no ACV on top, add 1 gallon ACV and stir it up again. Repeat this process until salt is gone and then start over with 50 pounds of sea salt (NOT A MIXED MINERAL) and 4 gallons of ACV and then add 2 gallon ACV each day. Ove the winter, for one rancher in NW South Dakota, his cows consumed an average of 4-5 ounces of sea salt and 5-6 ounces of ACV.
“A spoon full of ACV helps the medicine go down.” Not quite Mary Poppins
This probably will not work with the Juice concentrate derived vinegars, as the FLAVOR of that ACV is not as attractive to the livestock (and humans) as the Whole-Apple ACV.
“An apple a day can keep many things away.”
