Vinegar was discovered about 10 thousand years ago - then it was made exclusively from wine. Even in ancient Egypt, people used this substance as a healing agent. A little later, it began to be used in cooking, which has survived to this day. Meanwhile, not all types of vinegar are beneficial for the body.
Types of vinegar
Initially, vinegar was an exclusively natural product, which was made from different types of grapes, various alcoholic beverages and fruit and berry raw materials. Natural vinegar is also sold today.
The most expensive is considered to be balsamic vinegar, which has been produced for several years from white grape varieties. To create apple cider vinegar, use the juice of natural apples, and for wine - grape juice or wine. Less commonly found on the market are date, raspberry, bread and rice vinegar.
A little more than a century ago, scientists learned how to produce synthetic vinegar, which is produced in the form of an essence of concentrated acetic acid, which must be diluted with water. Synthetic table vinegar is usually sold diluted. The concentration of acetic acid in it varies from 3 to 9%.
The benefits and harms of vinegar
Vinegar made from natural ingredients is considered healthy. It contains such minerals as calcium, iron, phosphorus, silicon, fluorine and magnesium. This product is also rich in vitamins: A, E, C, P, B1, B2, B6. Fruit vinegar contains essential amino acids for the body, including propyne, acetic acid, lactic acid and lemon. As well as amino acids, pectin and various enzymes.
Given this chemical composition, it is not surprising that doctors and nutritionists recommend using natural vinegar to cleanse the body, prevent and treat colds. It also reduces appetite and is a great thirst quencher.
As a health remedy, you can drink a drink from a glass of water a couple of times a week, 1 tbsp. tablespoons of honey and 1 teaspoon of apple cider vinegar.
However, for all the beneficial properties of natural vinegar, it should be eaten in small quantities. It is best added to salad dressings, marinades for meat and fish dishes, or used in food canning. Naturally, you cannot drink it just like that, as it is fraught with liver problems and ulcerative colitis.
It is not recommended to use vinegar for people suffering from stomach ulcers, gastritis, hepatitis, nervous disorders, nephritis or diabetes.
Unlike natural vinegar, synthetic vinegar does not contain any useful substances, so it should only be used as an additional ingredient when preserving food. It can also be used as an antiseptic.
