) a product sold as "vinegar" in the United States
must contain at least 4 percent acetic acid.
vinegar, "aceto balsamico," originated in the Modena
and Reggio Emilia areas of northern Italy and is a dark
condensed reduction of white Trebbiano grape juice.
Traditional Balsamic vinegars from these areas are aged for 12
or more years and retain the coveted title of "Aceto
no balsam (the resin in the sap of trees) in balsamic vinegar.
Rather, this type of vinegar probably was named after the
Latin word "balsamic" that describes restorative or
is a fermented product that in itself might be beneficial, say
some experts. According to Tufts University Health and
Nutrition Letter, the friendly acetic acid bacteria used to
make vinegar infiltrates our guts with favorable "probiotics"
that assist with digestion and the absorption of nutrients.
to the review in the Journal of the Academy of Nutrition and
Dietetics, some preliminary studies have shown that vinegar
can help control blood sugars in people at risk for diabetes.
Effects varied however, depending on the amount and type of
carbohydrate eaten at a meal. Adding vinegar to healthier
carbs such as whole grains, vegetables and fruit was more
favorable than dousing a sugar-laden beverage with vinegar.
vinegar help us lose weight? Maybe and maybe not. Some studies
indicate that vinegar helps to suppress appetite, perhaps by
slowing the transition of food through the digestive tract.
Other studies found that high intakes of vinegar increased
nausea in some people, however.
vinegars are surprisingly low in sodium while packing a huge
flavor punch. Always check the label on "seasoned"
vinegars, however; these might contain added sodium.
are part of a wholesome life," says Dr. Stephen Brabeck,
board certified cardiologist and owner of Quail and Olive —
a boutique of specialty oils and vinegars in Carmel Valley,
Calif. They can be used on salads, as a marinade or in
a tablespoon of vinegar contains a measly 14 calories compared
to 120 calories in one tablespoon of olive oil. Stop fooling
around, and mix the two together. Delicioso!
Quinn is a registered dietitian nutritionist and certified
diabetes educator at Community Hospital of the Monterey
Peninsula. She is the author of "Quinn-Essential
Nutrition," Westbow Press, 2015. Email her at HYPERLINK