A specific combination of ingredients results in a product with characteristics of both an alkaline substance and a fermented fruit juice. The solution typically involves the inclusion of components designed to raise the pH level, alongside the foundational base of fermented apple extract. For instance, a blend might contain potassium bicarbonate or sodium bicarbonate introduced to a base liquid derived from fermented apples. This process aims to shift the acidity of the liquid toward a more basic measurement on the pH scale.
The perceived value stems from theories suggesting that consuming substances with a higher pH can counterbalance the body’s acidity, potentially leading to improved health outcomes. Historically, fermented apple products have been employed for their supposed medicinal properties. The addition of alkalinizing agents seeks to augment these historical benefits by promoting a more balanced internal environment, although rigorous scientific evidence supporting these claims remains limited. Consumption is often linked to aiding digestion, promoting detoxification, and maintaining overall well-being.
