Coconut Secret's raw, certified organic vinegar is made from nutrient-rich coconut blossom sap, This sap is very low glycemic (GI is 35), diabetic-friendly, is an abundant source of 17 amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH. It is an unheated, enzymatically alive product, naturally aged from 8 months to 1 year. 12.7 fl oz (375 ml) bottle.
When the coconut tree is tapped, it produces a nutrient-rich 'sap' 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.
Coconut Secret's raw, certified organic vinegar is made from this natural sap, in small batches, and aged from 8 months to 1 year. It is an unheated, enzymatically alive product.
Coconut trees are grown in rich volcanic soil, contributing to the sap's high mineral content (especially abundant in potassium - 192mg/tablespoon of fresh sap). Coconut vinegar nutritionally exceeds other vinegars in its amino acids, vitamin and mineral content, and is an excellent source of FOS (a prebiotic that promotes digestive health).
By contrast, apple cider vinegar enthusiasts say it heals a vast array of ailments and prevent chronic diseases of aging, largely because it is chock full of nutrients. However, according to the USDA Nutrient Database, apple cider vinegar has no measurable vitamins A, B, C or E, and the fiber (pectin) and amino acid content is zero.
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. Jarivs, 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 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.
There is a stunning nutritional and palatable difference between coconut vinegar made from the 'sap' of the coconut tree, and others onthe 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 minterals in seawater are absorbed by the roots of the tree, and then delivered by way of the sap, to all parts of the tree. This 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 diference in taste and nutrient content in sap vinegar over water-based vinegar, there are other key factors to consider as well, in making an infomed 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.
Coconut water-based vinegar undergoes an 'assisted' fermentation process of only 2-4 weeks, by adding as a fermentation starter, either apple cider vinegar, or muscavado cane sugar to catalyze fermentation. Because of this, water-based vinegar is not capable of forming a 'mother' culture, thus resulting in a less nutritious end product. Sap vinegar, however, naturally produces a 'mother' full of alive probiotics, enzymes and other health promoting cofactors.
It is 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 produce coconut water-based vinegar.
In addition to using with your favorite dressings and marinades, Coconut Secret Vinegar may also be used instead 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.
Drink one tablespoon every morning in a cup and a half of filtered water. Excellent taste - prefer it over Bragg's apple cider vinegar. Bought it at the Vitamin Shoppe, don't know if it's available elsewhere at a cheaper price in my neighborhood. Compared to Bragg's apple cider vinegar the taste is wonderful. I also drink another tablespoon with water in the evening instead of fizzy drinks. Great thirst quencher also. Higher recommend it. 5 Stars (Posted on 11/15/12)