Harm and benefit of vinegar: reviews. How to take it?

This product has been known to mankind since ancient times. For a long time, the harm and benefit 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 remedy for various diseases. There is an opinion that the first such product was made from wine: the bottle with a drink had to be uncorked and in this form to stand for 3 weeks, after which the wine turned into vinegar.

Initially, its useful properties were not noticed: the product was poured, believing that the wine was simply spoiled and already unfit for consumption. But then someone guessed to find an application for a "sour drink".

Vinegar production

Vinegar, the benefits and harm to which mankind has known for a long time, are produced in many ways. One of them is chemical, and the second (less harmless to the body) is the synthesis of acetic acid bacteria. In this case, the chemical production fluid is a synthetic product, while the derivatives of bacterial synthesis are vinegar, which can be cooked even at home.

Types of vinegar

It is worth mentioning immediately 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 species are described in detail in this article).

How, then, does this liquid come from the raw material? The process is due to the synthesis of biochemical reactions taking place in the cells of acetobacteria with active aeration. As a result, acetic fluid arises. In other words, this process is comparable to what happens in the human body if it abuses alcohol.

The products of reactions, diverse in nature, are carbon dioxide and water. If natural vinegar is produced in the factory, then specialists do not allow that the complete oxidation of the alcohol constituents of this product occurs.

In addition, in industrial conditions, the finished acetic acid is thoroughly purified from all kinds of impurities, pasteurized (if the agent was brought to a solution concentration of 3-15% by the addition of water), then poured into a container.

The use of vinegar in cooking

Scientists have proved that the harm and benefit of vinegar is multifaceted. It is known that as a seasoning it was used in antiquity. True, our ancestors did not know anything about synthetic vinegar. Consequently, they produced acetic liquid from everything that was then at hand: from dates, grapes, apples. It is interesting that this vinegar was used both for food and for the treatment of all sorts of diseases.

Modern housewives use vinegar more often if they need to season meat, fish or vegetable dishes, make a hot sauce or dressing. Without it, you can not do it if you decide to take up conservation or prepare mayonnaise.

Application as an effective detergent

Harm and benefit of vinegar can also manifest itself in cleaning the premises. With its help, it is possible to disinfect surfaces by adding a little liquid to the water, after which it is necessary to wipe off all that is required with the prepared solution. Thanks to disinfectant and antiseptic properties, it can be found very often in cleaning and cleaning products, 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, polyhydric alcohols, acids, ethers, micro- and macro elements. The harm and benefit of vinegar to many of us is not known. It is interesting that it has anti-inflammatory and bactericidal properties, the ability to reduce body temperature, eliminate sore throat with pharyngitis and sore throats, itch after insect bites, fight with fungus, remove 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 application of this product (in dishes or diluted form) helps to normalize the metabolism.

In non-traditional medicine, the properties of vinegar are used for preventive and curative purposes in order to prevent the occurrence and development of various diseases.

The use of apple cider vinegar

We have already said that in our time apple vinegar is quite common . Benefit and harm, how to take and use this product - let's try to understand below. The peculiarity of apple cider vinegar is that besides the standard, "acetic" 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 work of the stomach. Using it in this way, you can be sure that apple cider vinegar will help cope with indigestion.

So, apple cider vinegar: benefit and harm, how to take this product? Answers will prompt knowledge about its properties. Having the necessary information, you can use the substance rationally. Apple 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, the energy is transformed into glycogen.

Benefits of grape vinegar

If you do not have an apple at hand, but there are grapes, you can prepare grape vinegar, the benefits and harm from the use of which has been considered for decades. As for the negative impact of the product on the body, the likelihood of this, of course, exists, since any kind of vinegar with careless intake can cause burns to the esophagus and damage to the tooth enamel. But if you use the product wisely, then they can season the food, rinse the hair, and add to the bath water, so that the skin becomes velvety and tender.

Grape vinegar, the benefit and harm of which are determined by the content of various substances in it, allows you to 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 application of this product, then other than good, it can cause trouble to human health. Given its ability to stimulate the digestive glands, irritate the mucous membranes, vinegar should not be used by people who suffer from colitis, enteritis, acidity, or gastritis. It is necessary to refrain from taking this product to patients with hepatitis, pancreatitis, cholecystitis, ulcer of the intestine and stomach, cystitis.

Apple vinegar: benefit and harm, reviews

Comments on the use of vinegar are different: in the first place, these are examples of recipes in which this ingredient is used. Many people say that it effectively reduces body temperature. Others note that vinegar is able to cope with some of the ailments of the gastrointestinal tract. Often, ladies use liquid as a means to lose weight. Also, women notice the beneficial effect of apple cider vinegar on the face.

Today we found out what vinegar is, what varieties it is, learned the methods of obtaining it, as well as the options for using this liquid. It is worth noting that this product is more useful than harm. But it is necessary to remember the contraindications and the sense of proportion.