那酸本來就是細菌產生的，別的細菌活不了就是。蘋果醋裏最有用的是活性酶，就那裏邊一條條的"mother"裏最多

燒了就燒死了。給你看個Bragg網上的FAQ:
3 - Why is ACV not pasteurized?

Use the Bragg's ACV Drink regularly to enjoy all the health benefits of ACV (consult your physician or healthcare giver for your specific suitability and use).
Pasteurization is the heating process intended to remove potential problem bacteria from consumable liquids such as milk, juices etc. However, this process will also remove delicate nutrients and enzymes that may constitute a major portion of the food value of that consumed. In the case of Bragg’s Raw Organic Apple Cider Vinegar, pasteurization would eliminate the "mother", a major health giving factor of our vinegar. [BACK]j

所有跟帖： 

• 任何的活性酶進入到胃裏就被被失活和被消化掉了，不再具有任何活性了。醋的釀造過程中起主要作用的是酵母和醋酸杆菌。。。 -禦用文人- ♀ (0 bytes) () 07/20/2014 postreply 07:55:24

• 這個"任何"說得太絕對了。很多植物的enzyme都可以在胃酸裏存活。 -Manymore- ♀ (724 bytes) () 07/20/2014 postreply 10:16:53

• 不僅僅是胃酸，還有消化酶。 -26484915- ♂ (0 bytes) () 07/20/2014 postreply 11:52:25

• Microbial enzymes在酸性環境下比較穩定，在胃裏很快開始起作用，幫助消化食物 -Manymore- ♀ (0 bytes) () 07/20/2014 postreply 12:57:08