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Nutrition - vinegar in food

Q: Kindly let me know about the implications on the use of Vinegar in the preparation of food. Whether it will have any effect for our health or not.

A:Vinegar (sour vine) is an acidic liquid obtained from the fermentation of alcohol. It imparts a sour taste to food. It is also used as a preservative. Vinegar is of two types- natural (brewed) and synthetic (non-brewed). The use of synthetic vinegar may cause throat irritation/allergy in sensitive individuals. Natural vinegar if of many types, some of which include malt, jamun, apple, wine etc. Natural malt vinegar is the most easily available and can be used safely for cooking purposes. The use of vinegar as a therapeutic agent is well known. Apple cider vinegar is the most useful medicinally. Some of the known benefits include: improving mineralization of bones by improving calcium absorption in the body. It can therefore, help to encourage strong, bones, hair and nails. Vinegar is a known antiseptic, astringent, anti bacterial, anti fungal agent and excellent for urinary tract infections as an antispasmodic. Naturopaths also believe that vinegar can inhibit diarrhoea, regulate metabolism and help digestion and help in chronic fatigue. For therapeutic purposes 1-2 teaspoon vinegar in a glass full of water usually recommended prior to meals.


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