Vinegar

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  • TR0berts
    TR0berts Posts: 7,739 Member

    Vinegar no matter if it is apple cider, balsamic or non-brewed, it is ethanoic acid in an aqueous solution which is a weak acid with a pH of 4. which is most definitely is not alkaline.



    Science? GTFO.
  • steveinct
    steveinct Posts: 140 Member
    Sorry, but that was not valid science in this context. A food's pH in it's natural state has nothing to do with the pH once the food has been digested and metabolized. For instance, a lemon is acidic in it's natural state but produces alkaline ash when metabolized. People need to realize that not all vinegar produces alkaline ash. The only one I know of is raw, organic, unfiltered, unheated and unpasteurized apple cider vinegar. There may be others, but I can tell you that balsamic and white vinegar are acid forming when metabolized.
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