Whole foods nourish the body, mind and soul

IS VINEGAR PALEO FRIENDLY?

Vinegar has been filling bottles since the Babylonians crafted it from fruits in 5,000 B.C;. Vinegar is created by using a bacterial “starter” that converts ethanol into acetic acid (the primary ingredient). It is the acetic acid, which gives its unique characteristics.

Vinegar can be made from any product containing ethanol. This includes wine, champagne, cider, or even beer. In addition to its characteristic acetic acid; Other components in vinegar include vitamins and minerals and a variety of distinct flavor compounds.

HEALTH BENEFITS OF VINEGAR

In addition to making our food tasty, however, vinegar also offers a few health benefits.

There are two types, in particular, apple cider and balsamic may offer some notable health benefits. Apple cider can enhance digestion and support immunity. This is because of its antibacterial and antiseptic characteristics. ACV also has demonstrated an ability to lower blood glucose and insulin levels after a carb-laden meal. Raw ACV is recommended to be the best choice because it contains the “mother culture”. The bacterial culture used to ferment the ethanol and thought to offer the greatest concentrations of immune-boosting compounds.

The ethanol found in grapes is used to make balsamic vinegar. It is a good source of minerals, containing moderate amounts of calcium, iron, magnesium, phosphorus, potassium, and manganese. Studies show it may inhibit atherosclerosis. It it also contains polyphenols, which are compounds that have been shown to have anti-cancer properties.

There are two main types of balsamic vinegar. The first type is made adhering to traditional practices and standards. It involves reducing grape juice (from grapes produced in particular regions in Italy) to 30% of volume to form what is known as a must. The must is then fermented over a period of 12 years in wooden barrels. While in the barrels, the vinegar develops its distinct flavor and produces a variety of bioactive compounds. While this is “the good stuff” and sells for upwards of a few hundred dollars a bottle, it’s known as traditional balsamic or Aceto Balsamico Tradiziona

ISSUE NO. 15



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