This product has been known to mankind since ancient times. For a long time, the harm and benefits of vinegar remained only partially studied. About 7 thousand years ago, it began to be produced in Babylon, Assyria and Ancient Egypt. Vinegar was considered a cure for various diseases. It is believed that the first such product was made of wine: the bottle with the drink had to be uncorked and soaked for 3 weeks, after which the wine turned into vinegar.
Initially, its beneficial properties were not noticed: the product was poured out, believing that the wine had just deteriorated and was no longer usable. But then someone guessed to find the use of “sour drink”.
Vinegar production
Vinegar, the benefit and harm of which has been known to mankind for a long time, is produced in various ways. One of them is chemical, and the second (less harmless to the body) is the synthesis of acetic acid bacteria. At the same time, the liquid of chemical production is a synthetic product, while the derivatives of the synthesis of bacteria are vinegar, which can be prepared even at home.
Types of Vinegar
It is worth mentioning right away that, depending on the raw materials used to create this product, there are a large number of its varieties: apple, fruit, grape, whey, malt vinegar (the benefits and harms of these types are described in detail in this article).
How is this liquid obtained from raw materials? The process occurs due to the synthesis of biochemical reactions that occur in the cells of acetobacteria with active aeration. The result is acetic fluid. In other words, this process is comparable to what happens in the human body if it abuses alcohol.
The products of reactions that are diverse in nature are carbon dioxide and water. If natural vinegar is produced in the factory, then experts do not allow the complete oxidation of the alcohol components of this product to happen.
In addition, under industrial conditions, the finished acetic acid is thoroughly cleaned of all kinds of impurities, pasteurized (if the product was brought to a solution concentration of 3-15% by adding water), and then it is poured into a container.
The use of vinegar in cooking
Scientists have proven that the harm and benefits of vinegar are multifaceted. It is known that as a seasoning it was used in antiquity. True, our ancestors did not know anything about synthetic vinegar. Consequently, vinegar liquid was produced from everything that was then at hand: from dates, grapes, apples. Interestingly, this vinegar was used both for food and for the treatment of various diseases.
Modern housewives use vinegar most often if they need to season meat, fish or vegetable dishes, make hot sauce or dressing. You can’t do without it if you decide to do conservation work or make mayonnaise.
Use as an effective detergent
The harm and benefits of vinegar can also occur in cleaning rooms. With its help, you can disinfect surfaces by adding a little liquid to water, after which a ready-made solution should wipe everything that is required. Due to its disinfecting and antiseptic properties, it can be found very often in cleaning and detergents, as well as deodorants. But in order not to spoil the effect of cleaning, it is necessary to observe proportions.
Special properties
Vinegar consists of water (95%), everything else is aldehydes, carbohydrates, polyols, acids, esters, micro and macro elements. The harm and benefits of vinegar to many of us are not exactly known. It is interesting that it has anti-inflammatory and bactericidal properties, the ability to lower body temperature, eliminate sore throat with pharyngitis and tonsillitis, itching after insect bites, fight fungus, and relieve skin irritations.
With urolithiasis, rheumatism, arthritis, it is recommended to use natural vinegar inside, diluting it with water. In addition, it is noted that the daily internal use of this product (in dishes or in diluted form) helps to normalize metabolism.
In alternative medicine, the properties of vinegar are used for preventive and therapeutic purposes in order to prevent the onset and development of various diseases.
The benefits of apple cider vinegar
We have already said that apple cider vinegar is quite common in our time . The benefits and harms, how to accept and use this product - let's try to figure it out below. The peculiarity of apple cider vinegar is that in addition to standard, “vinegar” qualities, it contains a huge amount of useful trace elements (potassium, calcium, sodium, iron, magnesium, etc.). And the use of such a product in moderate doses and in the absence of contraindications has a beneficial effect on the functioning of the stomach. Using it in this way, you can be sure that apple cider vinegar will help to cope with indigestion.
So, apple cider vinegar: benefits and harms, how to take this product? Answers suggest knowledge of its properties. Having the necessary information, you can use the substance rationally. Malic acid, which is part of natural vinegar, is a building material for the human body. Combining with alkaline elements and minerals, it forms energy. Further, energy is transformed into glycogen.
The benefits of vinegar
If you don’t have apples at hand, but you have grapes, you can prepare grape vinegar, the benefits and harms of which have been considered for decades. As for the negative effect of the product on the body, the probability of this, of course, exists, since any type of vinegar, if taken carelessly, can cause burns to the esophagus and damage to tooth enamel. But if you use the product wisely, you can season it with food, rinse your hair, and also add it to the bath water to make the skin velvet and soft.
Grape vinegar, the benefits and harms of which are determined by the content of various substances in it, can cure vitamin deficiency, gout, indigestion, caries. In addition, its use has a beneficial effect on the condition of nails and human hair.
When is vinegar harmful?
If you do not know the contraindications and limitations in the use of this product, then in addition to benefits, it can cause troubles to human health. Given its ability to stimulate the digestive glands, irritate the mucous membranes, vinegar does not need to be consumed by those people who suffer from colitis, enteritis, high acidity or gastritis. It is worth refraining from taking this product for patients with hepatitis, pancreatitis, cholecystitis, intestinal and stomach ulcers, cystitis.
Apple cider vinegar: benefits and harms, reviews
Reviews about the use of vinegar are different: first of all, these are examples of recipes that use this ingredient. Many say that it effectively reduces body temperature. Others note that vinegar is able to cope with some ailments of the digestive tract. Often, ladies use fluid as a means to lose weight. Also, women notice the beneficial effect of apple cider vinegar on the skin of the face.
Today we found out what vinegar is, what varieties it happens, we learned the methods for its preparation, as well as options for using this liquid. It is worth noting that this product has more benefits than harm. But it is necessary to remember contraindications and a sense of proportion.