Tag: Unpasteurized cider

According to WebMD, one cup of apple cider contains potent polyphenols that act as antioxidants, helping to protect the body against cell damage. This begs the question: is homemade apple cider healthy, or are there hidden risks and nutritional considerations to be aware of?

Unpasteurized apple cider can contain dangerous bacteria that cause serious illness. This article explores the dangers and precautions associated with consuming raw cider.

According to the U.S. Food and Drug Administration (FDA), unpasteurized apple cider has been linked to numerous foodborne illness outbreaks in the United States, prompting the agency to mandate warning labels on untreated products. The safety concern is a primary factor in deciding if pasteurized apple cider is better, pitting microbial safety against the rustic, fresh flavor of raw cider.

According to the Centers for Disease Control and Prevention (CDC), unpasteurized fruit juices, including apple cider, have been linked to numerous foodborne illness outbreaks. So, why does apple cider need to be pasteurized? It's primarily to eliminate harmful bacteria and parasites that can cause serious illness, ensuring a safe and stable product for consumption.

According to the FDA, untreated fruit and vegetable juices, including unpasteurized apple cider, have been linked to multiple foodborne illness outbreaks over the years. While the fresh, vibrant taste of raw cider is a seasonal favorite, its lack of heat treatment poses significant health risks due to potential bacterial contamination.

According to health agencies and a report by WZZM13.com, unpasteurized apple cider can contain harmful bacteria and cause serious foodborne illness. Understanding the symptoms of cider sickness is crucial for determining if your discomfort is from a contamination, an intolerance, or simple overconsumption.