Vinegar is a liquid of many virtues, known widely for its many healing properties such as treating yeast infections, lowering blood sugar, aiding digestion and treating insect bites. Hippocrates is reported to have used vinegar to treat wounds, while many more stories of its use make up the folklore of vinegar. Vinegar can present many health benefits if used properly; however, it can also bare some risks. Always check with a physician before taking any supplement to ensure that it will not interact with medications you are taking or exacerbate any conditions you may have.
How is Vinegar Made?
Vinegar is made by fermenting sources of carbohydrates such as wine, potatoes, fruits, coconut, honey, beer, beets, molasses, malt, sorghum, grains and maple syrup. Vinegar is made using either slow- or quick-fermenting processes, depending on the commercial use and type of vinegar. In order to mass-produce vinegars, the liquid is oxygenated by agitation and the bacteria culture growing on the surface is submerged, permitting rapid fermentation. Most commercial vinegars are then pasteurized in order to prevent non-toxic organisms from forming.
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