The science behind naturally better products

You’ve probably heard of the “Mother” in Apple Cider Vinegar, but what is it, really? It’s a living network of acetic acid bacteria that forms during fermentation, when alcohol transforms into vinegar. These bacteria produce cellulose strands that twist together, creating a cloudy, fibrous material that may show up in your bottle.

It’s an organic acid compound naturally produced during the fermentation process of apple juice into apple cider vinegar. It has been studied by many scientists around the world, including more than 40 peer-reviewed scientific studies to have a range of wellness benefits, including maintaining healthy weight, blood glucose, and cholesterol levels.* One tablespoons, 3 capsules, there are so many ways to get your Bragg Apple Cider Vinegar that has an efficacious dose of 750mg of Acetic Acid.

Affectionately known as “Nooch,” it’s the fermentation product of carbohydrates by yeast that has been fortified with B vitamins. It’s a good source of vegan protein and adds a hit of non-dairy cheesy flavor to your favorite snacks and dishes. Popcorn, veggies, and dips—go ahead and put that stuff on everything!

It’s an all-purpose, 100% vegan, umami-rich seasoning made from non-GMO soy protein. With 16 amino acids and zero gluten, it’s an excellent replacement for tamari, worcestershire, or soy sauce. It’s the original formula, created by health pioneer (and our founder), Paul Bragg.

Polyphenols are natural compounds made by plants that help "neutralize" free radicals with their antioxidant properties. In clinical trials, it has been seen that polyphenols help prevent cellular damage. And best of all, they’re naturally found in many plant-based foods, including our Organic Extra Virgin Olive Oil.