Vinegar can be termed as a sour-tasting liquid containing acetic acid, obtained by fermenting dilute alcoholic liquids, typically wine, cider, or beer, and used…It is today mainly used in the kitchen as a general cooking ingredient, but historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which (such as a general household cleanser) are still promoted today. Since, commercial vinegar is produced either by fast or slow fermentation processes.
In general, slow methods are used with traditional vinegars, and fermentation proceeds slowly over the course of weeks or months. So, the longer fermentation period would be allows for the accumulation of a nontoxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar (i.e., bacterial culture) to the source liquid before adding air using a venturi pump system or a turbine to promote oxygenation to obtain the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging from 20 hours to three days.
But there are some vinegar health benefits that do have promise, at least according to a few studies. Here’s a rundown of some more recent ones.
Diabetes. The effect of vinegar on blood sugar levels is perhaps the best researched and the most promising of apple cider vinegar’s possible health benefits. Several studies have found that vinegar may help lower glucose levels. For instance, a 2007 study of 11 people with type 2 diabetes found that taking two tablespoons of apple cider vinegar before bed lowered glucose levels in the morning by 4%-6%.
High cholesterol . A 2006 study showed evidence that vinegar could lower cholesterol. However, the study was done in rats, so it’s too early to know how it might work in people.
Blood pressure and heart health. Another study in rats found that vinegar could lower high blood pressure. A large observational study also found that people who ate oil and vinegar dressing on salads five to six times a week had lower rates of heart disease than people who didn’t. However, it’s far from clear that the vinegar was the reason.
Cancer . A few laboratory studies have found that vinegar may be able to kill cancer cells or slow their growth. Observational studies of people have been confusing. One found that eating vinegar was associated with a decreased risk of esophageal cancer. Another associated it with an increased risk of bladder cancer.
Weight Loss . For thousands of years, vinegar has been used for weight loss. White vinegar (and perhaps other types) might help people feel full. A 2005 study of 12 people found that those who ate a piece of bread along with small amounts of white vinegar felt fuller and more satisfied than those who just ate the bread.
In a nutshell, flaunted as a cure-all for everything from coffee stains to hiccups, vinegar is an indispensable product in the world. Commercially manufactured in mass quantities through fermentation, vinegar is inexpensive to produce and, as a result, it is an affordable substance used in both food and non-food products.