Contents
In this article you will learn, among others:
- Does balsamic vinegar help you lose weight?
- Is balsamic vinegar healthy?
- How is balsamic vinegar made?
- Who Shouldn’t Eat Balsamic Vinegar?
- Which balsamic vinegar to choose?
I was prompted to write this article by comments from users about doubts about the use of balsamic vinegar. I would like to strongly deny that it is unhealthy. On the contrary! It has a positive effect on the body, improves mood and helps to reduce body weight. Of course, as always, there are exceptions, but more on them later. Let’s start with the matter that interests us the most, i.e. weight loss.
Does balsamic vinegar help you lose weight?
1. Balsamic vinegar modifies sugar metabolism, which is why it is recommended to combine it with pasta. This movement is also encouraged by, for example, the famous chef Jamie Olivier. When balsamic vinegar is mixed with pasta, its properties help reduce the effects of starch on blood sugar levels by controlling the response to glucose.
2. It reduces the appetite, so we will fill ourselves faster with a standard portion. As reported by the magazine Good Housekeeping, acetic acid slows the passage of food from the stomach to the intestines, co extends the time of satiety.
3. It improves metabolism. And this is thanks to stimulating the production of natural enzymes.
4. As befits vinegar, it contains very few calories – a teaspoon is only 3 kcal. This ensures that you get a unique flavor (if someone likes and tolerates it, of course) with a minimum use of calories.
Is balsamic vinegar healthy?
Balsamic vinegar has a very beneficial effect not only on weight loss, but also, and perhaps above all, on our health. It was originally used for a reason, not as a flavor additive, but as a medicine. It is a source of polyphenols, which are powerful antioxidants and protect us against cardiovascular diseases and cancer.
Scientists from Harvard University have proven that 1 or 2 tablespoons of vinegar a day reduces the risk of heart disease by almost 50%.
In addition, ‘balsamico’ improves insulin sensitivity, which is extremely important for diabetics. The quercetin content gives it anti-inflammatory properties and, together with vitamin C, improves the body’s immunity. Consumed regularly, it also has a positive effect on the appearance of the skin and nails.
How is balsamic vinegar made?
The first process to produce the popular ‘balsamico’ is to ferment the fresh grape must by vinegar and sugar during cooking. Then the vinegar is aged in barrels, which is when alcoholic fermentation takes place with the participation of yeast. The final stage is the addition of a special strain of acetic bacteria. The concentrate prepared in this way is matured for even several dozen years, until it has a unique flavor and aroma. The best balsamic vinegar is made in Modena, Italy. It is also the most expensive, as it is not difficult to guess.
Who Shouldn’t Eat Balsamic Vinegar?
Sprinkling salads, sauces or soups with vinegar will not hurt. In the vicinity of Modena, ‘balsamico’ is drunk in small amounts even before and after a meal to improve digestion. However, I know people with an oversensitive stomach who can only use vinegar in any form in minimal amounts. Therefore, it is best to approach it individually.
Which balsamic vinegar to choose?
Balsamic vinegar of Modena
The high price of the original balsamic vinegar also resulted in a multitude of non-original products on store shelves. If we can afford it, choose the one with the DOP certificate logo. This vinegar will be very dark, thick and sticky. It contains 8 percent. acetic acid and 4 percent. other acids, e.g. tartar. Of course, we can also find something valuable in non-original products. However, it is best to always look for at least an admixture of original ‘balsamico’ (aceto balsamico) and products with a maturation period of not less than a year.
We should also choose vinegar without added sugar, caramel, fruit juices, preservatives and dyes.
As you can see, there is no reason to avoid balsamic vinegar as long as you feel good about it. Looking at its numerous properties, we can actually treat it more as a medicine than an additive that enriches the taste of dishes. And the fact that it still tastes great – all the better 😉
Do you use balsamic vinegar in your kitchen? What are your favorite dishes with the addition of balsamic vinegar? Be sure to write in the comments!
The title photo is from: vauvau / Foter / CC BY
Photo 1 of the text is from: Luca Nebuloni / Foter / CC BY
Photo 2 of the text is from: flickr.annieandrew / Foter / CC BY
Photo 3 of the text is from: cristiano carli / Foter / CC BY-SA