Vinegar has many beneficial properties, however those who suffer from liver problems should remember not to consume this food for its alcohol content that can be harmful to health.

There are many types of vinegars and each one has its own characteristics and properties.

The word vinegar comes from the French “Vin” which means wine, and “aigre” which means sour. It is one of the most used condiments in the gastronomic world in every home in the world since it gives food a very particular flavor and a very characteristic aroma. Since ancient times it has been widely used not only to flavor dishes but also to help preserve food since it has the ability to prevent the growth of certain types of microorganisms in them.

Vinegar is formed by fermentation, of two types, alcoholic and acetic. For its formation, yeasts are used that transform sugar into alcohol, and in a second fermentation they form acetic acid.

Apple cider vinegar is made as its name implies with this fruit. It is quite consumed and its flavor is more delicate and smoother than that of the rest of the most popular types of vinegars. It is made with pulp or apple juice. Here, the sugar in the fruit is converted to alcohol and then acetic acid.

It is used to flavor fish, salads, white meats and light sauces.

Samantha Robson
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Dr. Samantha Robson ( CRN: 0510146-5) is a nutritionist and website content reviewer related to her area of ​​expertise. With a postgraduate degree in Nutrition from The University of Arizona, she is a specialist in Sports Nutrition from Oxford University and is also a member of the International Society of Sports Nutrition.

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