How is vinegar different from apple cider vinegar? Types of vinegars. Apple cider vinegar: how to drink for weight loss, benefits and harms, use, preparation

Some ordinary people believe that there is no difference between vinegar and the acid of the same name. But this opinion is wrong, and the two products cannot be called interchangeable. Consider what features are present in each case and how vinegar differs from acetic acid.

Acetic acid is a corrosive substance with the formula CH 3 COOH.

Comparison

In each case, the object of attention is a colorless, sometimes slightly colored liquid of natural or synthetic origin. And the difference between vinegar and acetic acid lies in the content of the main substance.

The basic component is acetic acid. It can be absolute, waterless. You will not find such a product on free sale. It is intended for laboratory use only. The acid is handled with extreme caution, since even its vapors are highly irritating to the mucous membrane of the respiratory tract. And ingestion of a very small dose can cause fatal burns.

However, there is a product in this category on the shelves, which is an acid diluted 20-30% with water. It is called "vinegar essence". The concentration of the main substance in such a solution is also very high, therefore, one must be careful here too. The essence is most often purchased in order to further add water to it in the right amount and get nothing more than vinegar. This final composition has a less sour taste.

So, vinegar is the solution with the smallest concentration of the base substance. It can be as high as 15%. But the most widely used composition is in which the proportion of food acid is much less - 9 or 6%. An already finished product can be bought without any problems in a regular store.

Considering what is the difference between vinegar and acetic acid, it is worth mentioning the benefits of products of this category. The acidic composition is in demand as an important ingredient in everyday cooking and for preservation. But vinegar is used not only for food purposes.

With it, for example, you can remove rust and scale from objects, as well as remove blockages, using soda and boiling water in addition. The vinegar added to the flower vase prolongs the life of the bouquet. This composition will remove the stale smell from the refrigerator or cabinet, it is only necessary to wipe the surface with a damp cloth. Vinegar finds its use in many other ways.

Do you know how vinegar is different from apple cider vinegar? What is this product for? In this article, we will answer these questions in as much detail as possible.

Several centuries ago, vinegar was called a liquid that is radically different from the one that housewives use today to quench soda, marinate fish, meat, home canning and dressing salads. Today, 70% is popular, which is kept in a place inaccessible to kids.

Varieties

Many people wonder how vinegar differs from apple cider vinegar. People say that in cooking this product was discovered by chance, but then they began to use it often. Today, chefs practically cannot do without it. Most people say that if there is no vinegar in the dishes, they become boring and bland, although this is not so - after all, each product has its own unique, amazing taste. Authentic ocetes can actually complement this flavor, making it special and vibrant.

We continue to find out how vinegar differs from apple cider vinegar. Today in stores there is a colossal assortment of this food ingredient. The buyer can buy wine and balsamic, and rice, and apple, and coconut, and malt, and cane, and sherry, and synthetic vinegar, which was obtained by the German chemist Hoffmann at the end of the 19th century. His invention can be stored for 1-2 years and is cheap. Today this flavor enhancer is called a canteen, and no one has heard of it spoiling. It is he who is added to fish and meat dishes, vinaigrette and salads, dough and homemade products, marinades and sauces.

Table ocet is sold in the form of 6-9% or 70-80% essence, which is diluted with water for use in cooking. The result is 3% or 4% "graceful" seasoning.

Natural product

So how is vinegar different from apple cider vinegar? Unlike an artificial one, a natural flavor enhancer is always produced during fermentation of liquids containing alcohol: honey, berry and fruit juices, wine, beer wort, cider, and so on. is formed as a result of the activity of a special bacterium, therefore this process is completely natural.

Natural ocet is rich in useful substances: pectins, aldehydes, organic compounds, esters, organic acids (malic, citric, lactic, ascorbic). That is why food vinegar has a pleasant aroma and mild taste.

The real product is several degrees weaker than the artificial one. Over time, a sediment forms in it - this does not happen with that vinegar, which we call table vinegar.

There is also alcohol ocet - it is also natural, but it has no aftertaste (unlike apple, wine and others). Therefore, it is usually added to mayonnaise, sauces, marinades. The taste of this food remains unchanged.

Differences

We learned how apple cider vinegar differs from ordinary vinegar. But how can you tell the difference between the two? It is easy to do: the artificial label says "Acetic acid", and the natural one says "Apple cider vinegar". Our industry produces other types of this food ingredient sporadically - they are bought abroad. By the way, sometimes you can find a synthetic apple flavor enhancer in stores: it is cheaper and easier for manufacturers to create it.

And what is the difference between apple cider vinegar and plain vinegar? Natural product is sour, but it does not have a strong chemical smell. But the poisonous stench of vinegar essence is known to everyone - such a liquid is often made not by the food, but by the wood-chemical industry. Chemists also produce other types of lemon, apple, using salt, sugar and even coal. This is why an artificial product can also have aroma and taste, but, unfortunately, it does not provide any benefit. But its price is two times lower than that of the present.

Making edible vinegar in this manner is prohibited in most developed countries.

Medicinal properties

Are you asking how apple cider vinegar differs from regular vinegar? You should definitely read this article to the end. It is known that in any genuine vinegar there are dozens of minerals and vitamins, so there is not much difference between them. Reasonable use of this product cleanses the body: the acids contained in it lower the level of harmful cholesterol in the blood and have an antimicrobial effect. Most scientists claim that vinegar removes waste products from our cells, renewing the entire body. That is why it is often used in rejuvenation and weight loss programs.

Toxins in our body are constantly formed, and natural weakly acidic vinegars dissolve and remove them, improving our appearance, metabolism and well-being. It is enough for a person to consume one and a half tablespoons of vinegar daily - this is absolutely not harmful.

Everyone wants to find out how apple cider vinegar differs from synthetic vinegar. It is known that the famous naturopath and nutritionist Bragg Paul drank a glass of warm water with one teaspoon of natural ocette every day. Thus, he took care of the health of the heart and maintained visual acuity. In case of gastrointestinal disorders and diseases of the nasopharynx, the dose must be increased: daily you need to consume a glass of water with honey diluted in it (1 tsp) and vinegar (2 tsp). This drink is taken until complete recovery.

Although artificial vinegar is considered edible, experienced cooks do not use it when preserving food. For homemade preparations, they use an alcoholic product: it will preserve canned food, which will have a mild and “non-chemical” taste.

Apple cider vinegar is also used for the same purposes: it is suitable not only for marinades, but also for any salads, fish and meat dishes, as a seasoning for manta rays and dumplings.

Ancient discovery

Now you know how vinegar differs from apple cider vinegar. What types of this product are there? Consider wine French vinegar. This most ancient human invention was first received by winemakers. It has a white or red color - this nuance depends on the grape variety. Wine vinegar is used in the same way as apple cider vinegar: it is added to various dishes to taste. It is often found in salad dressings.

White vinegar is infused with herbs - thyme, basil, tarragon and others. As a result, it acquires an extraordinary aroma. It is very good when mixed with natural sunflower oil. Red vinegar goes well with spicy herbs and is usually mixed with olive oil or walnut oil.

Modification

Do you want to cook delicious food? You need to remember how vinegar differs from apple cider vinegar, its useful properties to study. But first, let's find out what balsamic vinegar is. It is a modification of wine and is adored by Italians - they traditionally make this seasoning from sweet white grapes. The preparation process is long and laborious, so this product is sold at a high price, although today there are many imitations.

Vinegar made in Italy is sometimes aged over a century. The Greeks and Spaniards prepare this product using a different technology, less expensive. It goes well with fruit salads, but you should not add it to other food - its quality will not improve. After all, such vinegar does not possess the qualities of the present.

The perfect solution

You can't cook a meal well if you don't know how vinegar differs from apple cider vinegar. Its application is quite specific. And what is it? This is an elite product that rarely appears on sale. It, too, can be aged for a century, although 6-month-old ocet has a special aroma and taste. It is produced in Andalusia and Spain (if it is made in another country, it cannot be considered real). It is ideal for meat salads, and the taste of fresh vegetables with herbs makes it unique.

Find from Asia

Asian cooks like to use - Japanese, Koreans and Chinese. It tastes mild - nicer than apple. It is added to salads and vegetable dishes, as well as to food prepared with seafood - sushi and rolls with this type of exquisite seasoning are very popular.

Today vinegars are produced not only from fruits, but also from berries: there are strawberry and raspberry, which perfectly complement and set off poultry and meat dishes, salads. Before purchasing this product, you need to study its composition: manufacturers write “Strawberry Vinegar” or “Raspberry Ocet” on the labels, but instead of natural fruit or wine juice, they can use aromatic and flavoring additives.

Home product

Every housewife should understand how apple cider vinegar differs from table vinegar. This product can be cooked at home, then you will be sure of its quality and naturalness.

Honey vinegar is made from grapes or red currants, Jerusalem artichoke juice and honey. Jerusalem artichoke is pre-washed and scalded with boiling water, and then 1 liter of juice is squeezed out of it, in which 100 grams of honey is dissolved. Berries (0.5 kg) are put in a jar and poured with this mixture, covered with gauze and left in a warm and dark place for two months.

After this period, the vinegar must be filtered and poured into glass bottles. Then it is sent to the pantry for storage, as it quickly loses its smell and taste in the refrigerator. This product must be stored at room temperature.

Contraindications

Vinegar should not be used for gastritis with high acidity and other ailments of the gastrointestinal tract, kidney disease and diabetes (although in moderation, vinegar with Jerusalem artichoke will be useful), obesity and hypertension.

In general, this product is used little by little, otherwise even a healthy person may develop gastritis, cirrhosis of the liver and colitis. It is recommended to carry out treatment with vinegar only with the permission of a doctor.

Useful food

If you know how wine vinegar differs from apple cider vinegar, you are an expert in cooking. Apple cider vinegar was discovered by mistake: it was formed instead of wine, since the cider was overexposed more than expected. In general, it is a product of apple juice. In terms of its properties and chemical composition, this food ingredient is very different from others. It contains many organic acids (acetic, malic, oxalic-acetic and others) and valuable minerals.

Women in ancient Egypt used it to smooth out wrinkles on the skin. They achieved results in record time. With his help, in Russia, the Slavs treated wounds and preserved food for the winter. And during the Patriotic War of 1812, doctors successfully removed lice from soldiers with apple cider vinegar.

It has been proven that this product stimulates metabolism, reduces appetite, promotes the breakdown of carbohydrates and fats. Scientists are still debating the safety of apple cider vinegar diets. Therefore, in pursuit of a slender figure, drinking it in glasses is definitely not worth it.

The stores sell, as a rule, industrial apple cider vinegar - it is pasteurized, contains dyes, preservatives and flavorings. Of course, such a product is cheaper, but it also has a completely different taste.

In cooking, it is added to fish or seafood dishes, poultry, sauces and even drinks. The classic use of the product is pickling (vegetables, onions, garlic, pickles). It is sometimes added to puff pastry. Always store apple cider vinegar away from the sun, in a dark place.

Capsules

The amazing properties of apple cider vinegar have long attracted the attention of the pharmaceutical industry, which creates syrups, tablets and capsules with this product. However, such drugs contain many additives and artificial vitamins that have undergone chemical processing. That is why it is much more useful to use a natural product, and not industrial, but homemade.

Coconut product

Of course, you've already figured out the difference between balsamic vinegar and apple cider vinegar. Now let's find out what a coconut oset is. It is made in the southern part of India, the Philippines and some states of Southeast Asia. This product is obtained from coconut milk fermented inside a whole nut.

This vinegar has a strong, sweetish and pungent taste, many amino acids and useful vitamins. Pork marinade is prepared from it, dressing for salads with seafood and chicken is made.

The invention of the British

Malt vinegar is popular in the UK and is almost impossible to find outside of this country. It is based on fermented beer wort. It has a light brown or even yellow color, a rather delicate and mild taste, and a fruity aroma. It usually contains no more than 6% acid.

Malt vinegar is used in traditional English dishes, from canned and pickled vegetables to typical fish and chips.

White oset

White vinegar is a refined malt ocet with a special taste and aroma. It is added to spice marinades that are used to preserve fruits. This product should not be confused with acetic acid diluted in water: unfortunately, many call it white ocet.

Rarity

Cane vinegar is made from sugar cane. This product is ranked # 1 in production and application in the Philippines. Lovers of rarities can be advised of cane vinegar made on the island of Martinique, as today it is almost impossible to buy it anywhere.

This unusual type of seasoning is made from sour syrup made from cane sugar. It has an unforgettable, tart taste and a bright, memorable aroma. Add it to fried fish, meat or poultry.

You must remember that natural vinegar contains a huge amount of beneficial substances. Artificial acetic acid, on the contrary, consists of harmful substances - aldehydes and heavy metal salts. Therefore, it can only be used for household needs. It cannot be added to food.

This substance has long been known to mankind as a predominantly colorless liquid with a specific aroma, sharp and at the same time sour taste. Vinegar has been used for a variety of purposes, mainly as a condiment and cosmetic. The development of microbiological science has made it possible to produce various types of vinegar, including apple cider vinegar and ordinary table vinegar.

What is apple cider vinegar and how is it made

Apple cider vinegar has long been used by the ancient Egyptians and Chinese for medicinal purposes and to maintain female beauty. Later he lost his popularity. Interest in this product rose again in the middle of the twentieth century, when a book was published about its merits. . This product has a mild rich taste and aroma. It has good nutritional value. This is largely due to the presence of biologically active substances in it.

Apple.
Acetic.
Sorrel.
Dairy.
Lemon.

The amount of amino acids in it is three times more than in a fresh apple. It contains phenolic substances, sugar, enzymes and other elements that are formed in the production process. There are vitamins A, B, C, E, as well as an effective antioxidant - beta-carotene. Apple cider vinegar contains iron, potassium, calcium, silicon, magnesium, copper, sodium, phosphorus, and sulfur.

Such vinegar, due to its ability to flavor and acidify food, improve its quality and biological value widely used in cooking. Sauces, seasonings and canned foods are prepared with it. It is used for the prevention of various diseases, hair care, etc. With the help of this agent, metabolic processes in the body are restored, cleansed of toxins. The pectin contained in it normalizes digestion, helps to lower blood cholesterol levels and improve the condition of blood vessels.

Reasonable use of such vinegar stabilizes potassium-sodium balance in the human body, which reduces cravings for sweets and reduces appetite. It is used in sports medicine, as an anti-aging agent, as well as for weight loss.

Produce apple cider vinegar at the enterprises of the microbiological industry from apples, juices, young fermented apple wine, dried fruits. It is also easy to prepare it at home. Confirmation of its high quality is the sediment at the bottom of the container, in which it was stored for some time.

About table vinegar

Table vinegar is an acetic essence dissolved in water, which contains up to 80% acetic acid. The finished vinegar has a concentration of 3-15 percent. It can be natural or synthetic. Natural is produced from raw materials that contain edible alcohol. It can be ethyl alcohol and its products, various juices, wine materials that have been fermented. This uses the technology of microbiological synthesis and acetic acid bacteria, which oxidize alcohol to acetic acid. After the vinegar has fermented, it is cleaned, pasteurized, diluted to the required concentration and poured into a container.

The natural vinegar produced in this way contains complex alcohols, esters, food acids and other substances that give the product a specific taste and aroma. For technical needs, natural table vinegar is usually not used.

There are different types of natural table vinegar:

Alcohol, which is made from edible ethyl alcohol, sometimes adding flavors.
Wine made from grape-based wine materials.
Fruit, apple, made from fruit raw materials.
Balsamic, made from low-grade wine aged for several years in different types of wooden barrels.
Malt made from malt.
Whey, where the raw material is whey.
other types of vinegar.

Synthetic vinegar is a synthetic acetic acid solution that is odorless. It is also used in food preparation, beverages, and canning. It is sometimes used as a therapeutic and prophylactic agent. Table vinegar is widely used in pharmaceutical production, in the manufacture of cleaning, detergents and disinfectants, cosmetics, etc. It is used in agriculture for acidifying soils, as well as for various technical purposes.

Often this vinegar is used as antiseptic... For throat ailments, it is added to warm water, which is used for rinsing. To prevent the spread of viruses during wet cleaning, water with the addition of vinegar is used. It can serve as an antipyretic agent that is used to wipe the patient's body.

In cooking, using soda quenched with vinegar, the dough is splendid and soft. Added to sauces and marinades for meat, it softens it. Not a large number of Vinegar added to boiling water for cauliflower, Brussels sprouts, beets, spinach and asparagus helps to maintain their natural color. At the same time, excessive consumption of table vinegar can negatively affect vision, complicate the condition of people with constipation and prostatitis.

What common?

Like table vinegar, apple cider vinegar can be harmful to your health if not consumed correctly. There are a number of cases, namely diseases in which it is contraindicated. For example, stomach ulcers, gastritis, kidney disease.
Both are the most popular of all the other varieties of vinegar. In any case, in Europe and Western Asia. In Korea, China and Japan, rice vinegar is considered the most popular.
Both products are food, they are added to various dishes and, in reasonable doses, do not harm the body.
There are a number of diets and health treatments in which vinegar (table vinegar or apple cider vinegar) is the main ingredient. It is believed that if you take them in small doses (1 tbsp. L. Per day), the body will rejuvenate, the heart muscle will strengthen, and the work of the stomach and intestines will improve. Of course, take it divorced so as not to burn the gastric mucosa.
Any vinegar aggressively affects the gastric mucosa and intestinal walls. Therefore, you should always drink it diluted. It doesn't matter what kind we are talking about, but apple is more gentle, but it still has a significant proportion of acid and therefore can be no less harmful than table one.
Although apple cider vinegar is natural, the one sold in stores is pasteurized, contains dyes, flavors, food additives. So, like the dining room, it contains a number of chemical, harmful components. You can either make real apple cider vinegar yourself or buy it on the market from trusted people.
Store both types of product in a dark place, in a glass container, away from direct sunlight.

What is the difference

Apple cider vinegars and table vinegars hardly differ in color, they have a similar sour taste. However, they have a number of differences.

Apple cider vinegar is made only from natural raw materials. The dining room can be made of synthetic.
Apple-based vinegar is much more expensive than table vinegar.
It has a higher nutritional value than table food.
Apple cider vinegar differs from table vinegar in its pleasant taste and aroma.
While not a bad means of disease prevention, it helps to lower blood sugar and blood pressure, relieve sore throat, and prevent some joint diseases.
With its help, they rejuvenate the body, remove excess weight.
This vinegar can help with indigestion, bad breath, and tidying up scalp hair.
Apple-based vinegar is not difficult to make at home.

Vinegar is used by a huge number of people around the world. It is an irreplaceable preservation component with unique properties. But still, few people know that vinegar and acetic acid are not the same thing. Because of this, various accidents very often occur, in which even fatal outcomes are possible. Therefore, let's see how vinegar differs from acetic acid.

Table vinegar is an aqueous solution of acetic acid (CH3COOH), which has a concentration of 6 to 9%, or another, depending on requirements. Also, you can always create the desired concentration for yourself, you just need to know how to dilute acetic acid in water, or rather in what proportions. Acetic acid, or vinegar essence, is the trade name for vinegar solution, but its concentration is 80%. In some countries, this acid has long been removed from production. There is also glacial acetic acid (anhydrous), which has a concentration of 99-100%. It is possible to buy such an acid only for research in special scientific laboratories. There is also acetic anhydride - a more dehydrated option. But the production of this substance is very closely monitored, since it is used for narcotic purposes for the manufacture of acylated opium at home. Of course, glacial acetic acid is also used for such purposes, but more rarely. It should be noted that acetic anhydride and acid are used in the synthesis of aspirin.

From what we have read, we can conclude that vinegar and acetic acid are practically the same thing, but with different concentrations of vinegar in water. Thus, it is important to know how you can dilute the vinegar essence or acid, as this will greatly help on the farm, namely during the preparation of canning. Dilution is very simple - acetic acid is simply mixed with a certain amount of water, and that's all - this process is very simple and can be done at home.

Previously, they called vinegar something quite different from what our housewives use today for dressing salads, quenching soda, marinating meat, fish and home canning - this is a 70% vinegar essence that is kept away from small children.

Vinegar can be different, and in other countries they have known about it for thousands of years: they say that it was discovered in cooking by accident, but then they began to use it often, and modern chefs practically cannot do without it. Many people think that without vinegar, dishes become bland and boring, although this is not so - after all, each product has its own amazing, unique taste, but natural vinegars can really complement this taste, make it bright and special.

Today, you can freely buy any vinegar in stores: balsamic, wine, apple, rice, malt, coconut, sherry, cane, and, of course, synthetic, obtained at the end of the 19th century by the German chemist Hoffmann: it is cheap and stored for 1-2 years , although no one has ever heard such vinegar - we call it table vinegar - go bad. It is he who is added to salads and vinaigrettes, to meat and fish dishes, sauces and marinades, dough and homemade products; it is sold as 70-80% or 6-9% essence, but in cooking, 3 or 4% vinegar should be used, so it must be diluted.

Unlike synthetic vinegar, natural vinegar is obtained by fermenting liquids containing alcohol: these are fruit and berry juices, honey, beer wort, wine, cider, etc. Acetic acid is formed due to the work of a special bacterium, so this process is quite natural, and natural vinegar is quite rich in useful substances: these are organic compounds, pectins, aldehydes, esters, organic acids - ascorbic, citric, lactic, malic, so the present the food vinegar is pleasant and the taste is mild.

Natural vinegar is several degrees weaker than synthetic vinegar, and gives a sediment when it stands - with that vinegar, which we call table vinegar, this does not happen.

There is also alcohol vinegar- it is also natural, but it does not have any aftertaste - unlike apple, wine, etc., therefore it is usually added to sauces, mayonnaise, marinades, and their taste does not change.

It is not difficult to distinguish synthetic vinegar from natural: the synthetic label says “acetic acid”, and the natural one says “apple cider vinegar”, since our industry rarely produces other types of vinegars - they are bought abroad. By the way, apple cider vinegar is also often synthetic - it's easier and cheaper.

Natural vinegar is sour, but it does not have a sharp chemical smell, while the poisonous smell of vinegar essence is known to everyone - such vinegar is often produced not even by food, but by the wood-chemical industry. Chemists also produce other types of food acids: citric, tartaric, malic, using sugar, salt and even coal, so that synthetic vinegar also has a taste and aroma, but does not bring any benefit, but it costs more than 2 times cheaper than natural. In many developed countries it is forbidden to produce food vinegar in such ways, and we will not talk about the use of synthetic vinegar in cooking - today you can buy natural vinegar, which also has some medicinal properties.

Almost any natural vinegar contains vitamins and dozens of minerals, so there is not much difference between them - this is a matter of taste. Reasonable use of such vinegar cleanses the body: the acids contained in it have antimicrobial effect and help to reduce the "harmful" cholesterol in the blood; Many scientists believe that vinegar cleanses our cells of waste products, healing and renewing the entire body - therefore, natural vinegars are often used in weight loss and rejuvenation programs. Toxins are constantly formed in our body, and slightly acidic natural vinegars dissolve them and remove them, improving our metabolism, well-being and appearance: for this it is enough to consume 1.5 tbsp. any vinegar a day - it will not be harmful.

It is known that Paul Bragg, the world famous naturopath and nutritionist, drank a glass of warm water with 1 tsp every day. natural vinegar for heart health and maintaining visual acuity. For diseases of the nasopharynx and gastrointestinal disorders, you need to increase the dose: drink 2 tsp every day. vinegar in a glass of water with 1 tsp. honey - take until complete recovery.

Although synthetic vinegar is considered edible, knowledgeable culinary experts do not use it even when preserving food - for homemade preparations, alcoholic vinegar is preferable: it will preserve canned food, and at the same time the taste will be soft and “non-chemical”.

Apple cider vinegar can also be used for the same purposes: it is good not only for marinades, but also for any salads, meat and fish dishes, as a seasoning for dumplings and manta rays. Before cooking, fish and meat are soaked in this vinegar, and ready meals with it become easily digestible and nutritious; in addition, it slows down the reproduction of pathogenic bacteria - however, like any vinegar.

French wine vinegar is considered the oldest - it was first received by winemakers, and it comes in red and white depending on the grape variety. It is used in the same way as apple cider and can be added to any dishes to taste. It is very popular in salad dressings: white vinegar is infused with herbs - basil, thyme, tarragon, etc., from which it becomes flavored; it is very good when mixed with natural sunflower oil. Red vinegar is suitable for spicy greens - it is often mixed with olive or walnut oil.

Balsamic vinegar is a wine variety that Italians love very much - it is traditionally made from sweet white grapes. It is prepared in a special way - this is a laborious and long process, so real balsamic vinegar is expensive, but today there are many fakes. Italian vinegar can even have a century of aging, but the Spaniards and Greeks prepare vinegar using a different technology, which is much cheaper, but such vinegar does not have the qualities of a real one - it goes well with fruit salads, but you should not add it to other dishes - this will not make them better.

Sherry vinegar is considered elite, and is very rare on sale - it can also be centuries old, although 6-month-old vinegar has a special taste and aroma. It is produced in Spain, in Andalusia - if it is made elsewhere, it cannot be considered real. It is ideal for meat salads, and makes the taste of fresh vegetables with herbs unique.

Rice vinegar is loved by Asian cooks - the Chinese, Japanese and Koreans love it, and it tastes soft - softer than apple cider vinegar. It is used for salads and vegetable dishes, as well as seafood dishes - rolls and sushi with this type of vinegar are known to everyone.

Vinegars today began to be produced not only from fruits, but also from berries: there is citrus vinegar, but there is also strawberry and raspberry - they perfectly complement and set off salads, meat and poultry dishes. When buying such vinegar, you need to look at the composition: manufacturers easily write “Raspberry” or “Strawberry” on the labels, but instead of wine or natural fruit juice, they can use flavoring and aromatic additives.

Contraindications to the use of vinegar

Vinegar is contraindicated for gastritis with high acidity and other gastrointestinal diseases, kidney disease, diabetes (although vinegar with Jerusalem artichoke in moderation will be useful), hypertension and obesity.

In general, vinegar is consumed little by little, otherwise even a healthy person can develop gastritis, colitis or cirrhosis of the liver, and it is worth treating with vinegar only after consulting a doctor.