Vinegar

Distilled White Vinegar, White Wine Vinegar, Red Wine Vinegar, Apple Cider Vinegar, Balsamic Vinegar, Rice Vinegar, Malt Vinegar...what's the difference?  What's similar? Are they all interchangeable?  How are they made?  Find out...

Music composed and performed by V. Karaitis

Transcript

Hey!  Thanks for listening!  I’m Chris Wagenti, and this is Who Gets It, Naturally.  Music was composed and performed by V. Karaitis.    I’m not selling anything, diagnosing anything; offering any cures or replacing your doctor.  I’m just sharing my passion for natural products.  If you’re pregnant, please consult your doctor before trying anything new.  Everyone is different so you may need to tweak the recipes a bit to work for you.  Always start with the least amount of essential oils…you can always add, you can’t take away.  Remember, these remedies don’t last forever, you need to reapply as needed.  If you are allergic to any of the ingredients I use, please substitute for something you’re not allergic to.  Just because it’s natural doesn’t mean you can’t be allergic to it.

Today I want to talk about Vinegar.  In general, vinegar is made by combining acetic acid and water in a two-step fermenting process.  This is what classifies it as a vinegar.   Basically, anything that has sugar in it can be made into vinegar. Civilizations all over the world discovered that food could be preserved and saved to be eaten at a later time, like in the winter when it was harder to get fresh food.  In other words, people have been pickling for centuries! 

Ingredients to make vinegar range from fruits, to barley to grain alcohol.  This gives you many options...various fruits including Raspberry, Peach, Grapes and of course, Apples; peppers, like Chili; all types of beer including stouts and pale ales; grains such as malted barley, rice and others.  The ingredients used will drive the taste and acidity of the vinegar along with its uses.  Fun fact…technically, vinegar is in the ethanol family…so, if you eat a hot pepper that’s a little too hot and you don’t have any beer or milk close by to cool off the heat, a little bit of vinegar will work! 

I found some great information on a Czech website.  In English, it’s call Feel Good Family and can be found at:

https://www.feelgoodfamily.cz/functional-health-properties-of-vinegar/.  

QUOTE: “Vinegar has been produced and sold for thousands of years, dating back to before the 6th century. Vinegars flavored with fruit, honey, and malt were popular among the Babylonians, while Hippocrates used vinegar to manage wounds.

In 10th century China, some used vinegar to clean hands and prevent infections while in the early US vinegar was used to treat fever, poison ivy, croup, edema, and much more.

Today we know that vinegar, which is traditionally made through a long fermentation process, is rich in bioactive components like acetic acid, gallic acid, catechin, epicatechin, caffeic acid, and more, giving it potent antioxidant, antimicrobial, and many other beneficial properties.

Vinegar remains popular around the globe for pickling fruits and vegetables, and it’s also commonly added to condiments and other food dishes for flavor. That being said, vinegar is emerging as a functional food that not only adds interest to your meals… it may also significantly benefit your health. As reported in the Journal of Food Science:

“Functional therapeutic properties of vinegar… include antibacterial activity, blood pressure reduction, antioxidant activity, reduction in the effects of diabetes, prevention of cardiovascular disease, and increased vigor after exercise.”” END QUOTE

These properties mean it kills bacteria including E.Coli and Salmonella; help reduce oxidative stress, which makes it great for skin and effective at helping to heal burns; can lower blood sugar levels; depending on the type of vinegar, can kill cancer cells; can aid in weight loss; helps lower blood pressure and cholesterol; relieve heartburn and acid reflux symptoms; improve cognitive function; can help your body absorb vitamins and minerals; and so much more.  As with anything that lowers blood sugar and blood pressure, if you are on diabetes medication or any kind of medication for the circulatory system (blood pressure medication, medication to lower your cholesterol, etc.), please consult with your health care provider before starting a new regimen with vinegar because it could interfere with your medication.  

This article also has some great tips:

QUOTE: “Look for Murky Vinegar, Not Distilled Vinegar

Distilled white vinegar is excellent for cleaning and laundry, but for health purposes, you’ll want to avoid the perfectly clear, “sparkling clean” varieties you commonly see on grocery store shelves. Instead, you want organic, unfiltered, unprocessed vinegar, which is murky. When you try to look through it, you will notice a cobweb-like substance floating in it. This is known as “mother,” and it indicates your vinegar is of the best quality.

The reason manufacturers distill vinegar is to remove this rather murky looking stuff that most people find unappealing and won’t buy. But in this case, it’s the murky looking stuff you want. As with most foods, the more processed a food is, the less nutritious, and this holds true for most vinegar as well.

Interestingly, the first vinegar was the result of an ancient accident. Long ago, someone stored a keg of wine too long (presumably a poorly sealed one that allowed oxygen in). When the eager drinkers opened it, they found a sour liquid instead of wine. The name “vinegar” comes from the French words for “sour wine.”

How to Safely Consume Vinegar

If you enjoy vinegar there is certainly reason to include it in your diet. However, from my perspective, if you’re consuming vinegar for therapeutic reasons, it would be far better to use large quantities of fermented foods to get the beneficial acids because you will then also help to recolonize your gut with beneficial bacteria. However, vinegar is easier and certainly safe to use, so you can put your toe in the water by trying it first. There are no official guidelines concerning taking vinegar internally. Some people take one to two teaspoons a day, mixed in a glass of water or juice, before meals or in the morning, and report benefits from doing so. The risk of taking small amounts of vinegar is low.

If you prefer to consume it as part of your meals, apple cider vinegar, in particular, makes a flavorful salad dressing. You can even make a vinegar-based coleslaw, rather than the usual creamy mayonnaise-based one. It is good on fish as well and serves as a great tenderizing marinade for meat, giving it a good bit of zing. And it’s tasty drizzled over cooked greens or as a base for a cucumber salad. You can also try your hand at pickled vegetables using vinegar. If you are considering taking it medicinally, however, there are some things to keep in mind:

Vinegar is highly acidic. The main ingredient is acetic acid, which can taste quite harsh. You should always dilute it with water before swallowing. Pure, straight vinegar could damage your tooth enamel or the tissues of your mouth and throat. (There is, in fact, one reported incident of long-term esophageal damage to a woman who got an apple cider vinegar supplement capsule stuck in her throat.)

Long-term excessive use could conceivably cause low potassium levels and can adversely affect your bone density.

Apple cider vinegar could theoretically interact with diuretics, laxatives, and medicines for diabetes and heart disease. If you are under the care of a physician and you want to try a course of apple cider vinegar, talk to your physician first to make sure it won’t interfere with any of the medications you are presently on.

What Else Is Vinegar Good For?

Once you realize all the uses for vinegar, it will likely become a staple in your home. Generally, you can use distilled white vinegar for household use and the cider vinegars, made from fermenting fruits such as apples, for consumption. Vinegar is actually one of the best natural agents for removing certain pesticides and bacteria from your fresh produce, for instance. Try a solution of 10 percent vinegar to 90 percent water as a bath to briefly soak produce. Just place your veggies or fruit in the solution, swish it around, and rinse thoroughly (don’t use this process on fragile fruits like berries since they could be damaged in the process or soak up too much vinegar through their porous skins). Additionally:

Apple cider vinegar has long been used as a natural hair care product. Its acidity is close to that of human hair. It’s a good conditioner and cleaning agent, as well as an effective germ killer.

Vinegar also has some applications for pets, including cleaning ears, relief of certain skin problems, and combating fleas and ticks.

Some horse owners claim apple cider vinegar is an excellent natural horse fly spray and horse hoof care product.

Vinegar is a great, all-around cleaning agent for everything from countertops to windows. Vinegar and water makes an excellent window cleaner, for example, and vinegar combined with hydrogen peroxide works exceptionally well as both a disinfectant and sanitizer.

Vinegar can also be used to control weeds in your garden. Howard Garrett, also known as The Dirt Doctor, shared his recipe for vinegar-based herbicide (this spray will injure any plant it touches, so use it only on those you want to remove):

Herbicide Formula

1 gallon of 10 percent (100 grain) vinegar

Add 1 ounce orange oil or d-limonene

Add 1 tablespoon molasses (optional - some say it doesn't help)

1 teaspoon liquid soap or other surfactant (such as Bio Wash)

Do not add water” END QUOTE

I’ve discussed a lot of this in past episodes.  Season1, Episode 4 – Bug Spray, Episode 5 – Clean Up, Episode 6 – Muscle Relaxers; Season 2, Episode 2 – Play at the Plate, Episode 10 – The Bathroom, just to name a few.  

There are a lot of different vinegars, and they are all good for different things.

If you’re into cooking, you’re probably aware of many of the vinegars I’ll mention.  If you only cook because you have to, you might want to try one or two different vinegars to change up the taste of your favorite dishes.

I will highlight several different varieties, all of which you should easily be able to find in any grocery store, but, I’m only going to go in depth with the most popular variations. 

Let’s start with fruit.  About 5,000 years ago the ancient Babylonians are believed to be the first to make vinegar out of dates and figs. Fig Vinegar is still used as a meat marinade and in vinaigrettes.   Apricot Vinegar is used in glazes for chicken and pork; in salad dressings and in vinaigrettes.  Peach Vinegar is also used in glazes for chicken and pork and in vinaigrettes.  Raspberry Vinegar is used in marinades, vinaigrettes, on desserts.  There’s Raspberry Vinegar, Raspberry Wine Vinegar, Raspberry Balsamic Vinegar…you can mix fruits, Raspberry and Pear Vinegar.  These are just examples as I’m skimming through searches.  Gives you an idea of what I mean by lots of options.

Apple Cider Vinegar falls under the fruit category, well, because it’s made from apples.  It’s one of the most common types of vinegar.  I’ve talked a lot about Apple Cider Vinegar…it helps lower blood sugar, reduces blood pressure, aids digestion, helps balance your pH levels, aids in weight loss, helps combat allergies, detoxes your body, decreases cancer risk, reduces cholesterol, eliminates candida overgrowth, it’s a great anti-inflammatory, antibacterial, antimicrobial, adds shine to your hair, but what I haven’t really mentioned is that it’s got a tart and subtle fruity flavor and it’s also used for marinades, salad dressings, coleslaw, chutneys and for pickling.  And, yes, people do drink Apple Cider Vinegar.  Some will add water to it.  I think I’ve mentioned this before, when I told one of my massage therapists about using Apple Cider Vinegar and Cayanne Pepper to reduce my hip pain, he asked if I drink it.  He said he would.  yuck   I put Apple Cider Vinegar straight up in a one-ounce amber Boston round with a mister cap and spray some in my mouth while recording.  It’s helps reduce mouth noises when you talk a lot.  Someone once asked me if it was diluted with water and made a funny face when I said no…I’m a freak, remember?

The wine vinegars fall under the fruit category, well, because grapes are fruit.  Champaign Vinegar is made with Champaign grapes.  Yes, there are specific grapes used to make champagne.  They’re tiny, round, light green or red grapes and have a flavor of their own.  Yes, I’ve had some.  Champaign Vinegar is used in delicate sauces and marinades.

White Wine Vinegar is very different from White Vinegar.  It is made with fermented white wine and has a light flavor.  It’s used in salad dressings, to marinate poultry and in soups.

Red Wine Vinegar is one of the more popular vinegars.  It’s usually the vinegar in the bottle if you’re at a restaurant and ask for oil and vinegar for your salad.   If someone only has 1 bottle of vinegar in their spice cabinet, it’s probably red wine vinegar.  Like White Wine Vinegar it is made with fermented Red Wine and used in salads, marinades for red mead, vinaigrettes and with lentils or gazpacho.  It’s different than Red Cooking Wine and they are not interchangeable.  Red Cooking Wine is loaded with preservatives, sodium and sweeteners.  You’re better off using drinkable red wine.  

Another vinegar made with grapes is Balsamic Vinegar, which is another popular vinegar.  Balsamic Vinegar originated in Modena, Italy, and is the only vinegar that isn’t produced by fermenting alcohol.  Traditional Balsamic Vinegar is made in Modena or Reggio Emilia and it’s made by aging pressed grapes in barrels made of oak, chestnut, cherry, ash, mulberry and juniper for 12, 18 or 25 years.  The labels are also marked with “D.O.P”, Protected Designation of Origin.  Most commercial grade balsamic vinegar, or Balsamic Vinegar of Modena, is imitation Balsamic Vinegar and made with a combination of grape must, wine vinegar, caramel, thickeners and other imitation ingredients and only needs to be aged for a minimum of 2 months.  It can be labeled as “aged” after fermenting for as little as 3 years.  This accounts for the pricing differences you see for Balsamic Vinegar.   Even though it’s made slightly different than other vinegars, Balsamic Vinegar has all the basic properties of other vinegars, and is used on salads, in marinades, in vinaigrettes and drizzled over sweet and savory dishes.  

Cane Vinegar, common in countries that grow sugar cane, like the Philippines, is made by fermenting the syrup extracted from crushing sugar cane.  It’s used in many traditional Filipino dishes, sauces and marinades.

Although Beer Vinegar is made by fermenting any finished beer, it’s technically a grain-based vinegar.  Beer is made with grains.  The type of beer depends on the grain used.  It’s very close to Malt Vinegar which is made by fermenting barley.  Malt Vinegar famously goes with English fish and chips.  It’s also used for pickling, sweet-sour marinades and glazes, chutney, coleslaw and in sauces.  Have you ever dipped your fries in Malt Vinegar?  Yummy!  

Another grain vinegar is Rice Vinegar sometimes called Rice Wine Vinegar.  It’s made with fermented rice wine, or sake.  It’s used in Asian cuisine for sauces and marinades, to sauté vegetables, in stir-fries, dipping sauces and sushi. 

Is one brand better than the other?  Maybe.  Like with most anything else, you get what you pay for.  Like with Essential Oils, if you stick with the middle, you should be good.  Read the ingredients…the fewer the better.   Except distilled White Vinegar…come on, that’s made from grain alcohol… the cheaper the better!  Because vinegar is fermented, it won’t go bad sitting in your cabinet.  Just make sure the bottle has a tight-fitting cap.  The color may change, and sediment may sink to the bottom, but it’s still good.  It won’t go rancid like oil can. 

Distilled White Vinegar is best for cleaning.  Apple Cider Vinegar is the jack-of-all-trades of vinegar…it’s good for anything.  All Vinegars have healthy properties.  

Vinegar may help lower blood sugar levels, promote weight loss and aid heart health.  Can I be more specific?  Not really, it depends on the type of vinegar you’re using.  Too much can be harmful…it can wear away tooth enamel and more importantly, it can damage the esophagus.  Since it’s an acid, it can also throw off your body’s pH levels.  So, what’s too much?  Again, depends on you, the type of vinegar.  Let’s say, you don’t want to go drinking 8 ounces of it every day.  If you cook with it & use it on your salads, you’re ok. 

There are thousands of vinegars I haven’t even mentioned.  Remember, Vinegar can be made from anything that has sugar in it.  I have not been brave enough to try to make my own vinegar, but there are lots of “how-to’s” available if you’re up for giving it a shot.  Good luck!

As always, if you have any questions or suggestions, please feel free to email me at vobyjypsee@usa.com, or send a text from the podcast… You can follow me on X and Instagram … @vobyjypsee; or LinkedIn…search either Chris Wagenti, Who Gets It, Naturally or Voice Overs by Jypsee.  Please download this episode, and make Who Gets It, Naturally a favorite on your preferred channel so you don’t miss an episode.

You can buy me a coffee or get a membership at https://www.buymeacoffee.com/vobyjypsee4, or click on the link in the podcast description!  Thanks for your support and for listening!  The next episode will be published on Tuesday, July 16th.