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Learn more about the benefits and harms of vinegar
The product has been known since ancient times and appeared by chance as a result of accidental storage of uncorked wine, which then acidified under the influence of bacteria and air. There are many varieties of vinegar: apple, wine, balsamic, whey and others. They can be made chemically and with the help of special bacteria.
The benefits of vinegar
Vinegar is produced in the form of a solution of various percentages of acidity: 3, 6 and 9%. A small percentage is usually used for food.
When vinegar is used in small quantities in cooking, the latter are absorbed by the body more easily, since vinegar helps break down proteins. It also softens the fibers and makes the food more tender and palatable. Vinegar is used as a traditional preservative for preparations for the winter, for preparing salads, cold appetizers, and marinating meat.
With reduced acidity of gastric juice, digestion of food is difficult and less nutrients are absorbed. That being said, adding vinegar to food can aid the digestion process.
In folk medicine, it is widely used in the treatment of external and internal diseases, but such treatment should be carried out with extreme caution and under the supervision of a physician. It is taken orally, diluted in water, rinsed hair and wiped the skin in the fight against dandruff.
Since vinegar is an acid, it is used in high concentrations to remove rust stains and clean plumbing fixtures.
Harm of vinegar
With increased acidity of gastric juice and inflammatory diseases of the stomach and intestines, ulcers, vinegar can aggravate the course of the disease, since the acid irritates the inflamed mucous membrane. In this case, it is better to refuse to eat it.
There is also an individual intolerance to the product.
How to choose the right vinegar
When choosing, you need to pay attention to the container. Best and longest stored vinegar, sold in glass. In plastic packaging, the shelf life is reduced, and it is also possible for the acid to interact with the container and release harmful substances.
Good vinegar does not contain impurities and is made from the raw materials that are indicated as the main ones. That is, apple cider vinegar cannot be made from acetic acid and flavorings, but only from apples.
Any type of vinegar should be clear and free of sediment. However, in natural apple, wine and other vinegars, a small precipitate may occur, since it is not filtered during production.
The color depends on the raw material: table is colorless, balsamic should be dark and slightly viscous, apple should be straw-colored.
Natural vinegar is quite expensive, rarely has a concentration of more than 6% and is sold in tinted glass.
Any vinegar is stored in an airtight container in a cool place without access to sunlight. Refrigerated storage is acceptable, but may affect the quality and taste of natural vinegars. The shelf life is indicated on the packaging and can vary greatly depending on the raw materials and containers – from one to four years.