The SOMERSET CIDER VINEGAR COMPANY only makes vinegar from pure, natural Somerset cider apple juice. We use the fruit of traditional Somerset varieties such as Kingston Black, Morgan Sweet, Sheep's Nose, Chisel Jersey and Yarlington Mill.

New research from GLASGOW UNIVERSITY has discovered that natural, cider apples contain greater quantities of phenolics than dessert or culinary apples. Phenolics are antioxidants, which are linked to protection against stroke, heart disease and cancer.

Serena Marks, who is leading the research, explains: "Previous research suggests there may be an association between phenolics and protection against serious diseases. Our research shows that cider apples have a higher phenolic content than dessert apples."

We also know that the pectin from whole, natural, cider apples (and other fruit of the Rosaceae family such as Hawthorn, Quince and Pear) reduces cholesterol deposits in the arteries.

KEEP IT CLOUDY

Natural, cloudy apple juice is four times healthier than clear apple juice. Both types of juice contain good levels of polyphenols –which protect cells from attack by free radicals – but natural, unfiltered juice contains four times as much polymeric procyanidins (a polyphenol) which reduce inflammation in arteries protecting the cells that line the artery walls and also protect against some cancers.
Source: Research from the University of Warsaw published in the ‘Journal of the Science of Food and Agriculture.’ – The Daily Telegraph 15th Jan 2007.

SAVE YOUR HEART

Whilst researching his healthy heart diet Professor Roger Corder wrote, “Traditionally made, natural, unfiltered Somerset Ciders (like Westcroft the base for Somerset Cider Vinegar) have a level of procyanidins higher than many red wines. Commercial ‘cider’ I have analysed has typically between 1 and 5% of the procyanidin content of an authentic Somerset cider.” Somerset Cider Vinegar is made from 100% cider apple fruit and is not micro-filtered or pasteurised.
Source: Professor Roger Corder, Professor of Experimental Therapeutics, Queen Mary’s School of Medicine, University of London. His area of investigation is the improvement of health and cardiovascular wellbeing through diet.