Coconut Vinegar

BUY NOW

  • • CERTIFIED 100%ORGANIC
  • • RAW – unheated, enzymatically alive
  • • GLUTEN-FREE
  • • DAIRY-FREE
  • • VEGAN
  • • HEALTHIER than Apple Cidar Vinegar

Coconut Sap Vinegar vs. Apple Cider Vinegar

Coconut trees are grown in rich volcanic soil, contributing to the sap’s high mineral content (especially abundant in Potassium – 192 mg per tablespoon of fresh sap). Our vinegar contains 17 health-promoting amino acids, broad-spectrum B vitamins, vitamin C, and naturally occurring FOS (a prebiotic that promotes digestive health).

Apple cider vinegar enthusiasts say it can heal a vast array of ailments and prevent chronic diseases of aging, largely because it is chock full of nutrients. However, in truth, according to the USDA Nutrient Database, a nutritional analysis reveals that apple cider vinegar has no measurable vitamin A, vitamin B, vitamin C, or vitamin E, ~ and the fiber (pectin) and amino acid content is zero..

Click Here for Comparison Chart


Health Secrets of Coconut Vinegar

When the coconut tree is tapped, it produces a highly nutrient-rich "sap" that exudes from the coconut blossoms.  This sap is very low glycemic (GI of only 35), is an abundant source of amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH.

Small batches ensure that ore raw, certified organic Vinegar made from this natural sap, is an unheated, enzymatically alive product, naturally aged for 8 months to 1 year Coconut Vinegar nutritionally exceeds other vinegars in its amino acid, vitamin and mineral contents, and is an excellent source of FOS (a prebiotic that promotes digestive health.)

Recipe  Tips:

In addition to using with your favorite dressings and marinades, our Vinegar may also be used instead of apple cider vinegar in any popular internal cleansing program.

Ingredients

Certified Organic, Raw Coconut Sap naturally aged for 8 months to a year. (Each hand-made batch may vary slightly in flavor and color. This product is bottled in a facility that does not handle or process tree nuts of any kind

Coconut “Sap” Vinegar vs. Coconut “Water” Vinegar

There is a stunning nutritional and palatable difference between coconut vinegar made from the “sap” of the coconut tree, and others on the 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 minerals 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 difference in taste and nutrient content in sap vinegar over water-based vinegar, there are other key factors to consider as well, in making an informed 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 it’s 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’s 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.