那酸本来就是细菌产生的，别的细菌活不了就是。苹果醋里最有用的是活性酶，就那里边一条条的"mother"里最多

烧了就烧死了。给你看个Bragg网上的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： 

• 任何的活性酶进入到胃里就被被失活和被消化掉了，不再具有任何活性了。醋的酿造过程中起主要作用的是酵母和醋酸杆菌。。。 -御用文人- ♀ (0 bytes) () 07/20/2014 postreply 07:55:24

• 这个"任何"说得太绝对了。很多植物的enzyme都可以在胃酸里存活。 -Manymore- ♀ (724 bytes) () 07/20/2014 postreply 10:16:53

• 不仅仅是胃酸，还有消化酶。 -26484915- ♂ (0 bytes) () 07/20/2014 postreply 11:52:25

• Microbial enzymes在酸性环境下比较稳定，在胃里很快开始起作用，帮助消化食物 -Manymore- ♀ (0 bytes) () 07/20/2014 postreply 12:57:08