Vinegars Can Help You Stay Lean and Fit

bademasi

I love Vinegar and enjoy many types of it. I have a book called "The Healing Powers of Vinegar" and it has great information on the power of vinegar. The two most powerful vinegars are Apple Cider and Grape vinegars. People from all walks of life believe apple rich apple cider vinegar aids digestion, helps maintain weight, and keeps blood pressure down. Apple cider vinegar is also known to relieve congestion and maintain healthy skin.

Vinegar is one of the oldest fermented food products known to man- except wine. Vinegar contains polyphenois, a powerful antioxidant. Catechin, a flavomoid believed to prevent cancer. Flavonoids, Quercein and Resveratrol to aid in heart disease.

So I ask.... What vinegar do you enjoy most? Or, are you like me and have one of each kind in your fridge? I love Apple Cider, White Wine, Red Wine, Rice and Balsamic. What do you enjoy your vinegar with? I use mine straight on vegetables. I love the flavors.


Created by MyFitnessPal.com - Nutrition Facts For Foods

bademasi

The acetic acid in vinegar acts as a blood purifier and detoxification agent, enabling toxins to be more easily transported and excreted from the body. Used on a daily basis.... on salads in dressings for example - apple cider vinegar acts as a culinary fat burner. The Acetic acid has the ability to blunt carbohydrate meetaboplism and thus slow down the absorption of carbohydrates into the system, preventing them from being stored as fat. It can also lower blood sugar by as much as 30%, resulting in low insulin levels, which in turn inhibit fat metabolism.

Apple Cider Vinegar can help you loose inches faster than pounds. Due to high potassium levels, which help flush out water logged tissues, created by excessive amounts of water-retaining sodium. Bye Bye Bloat!

bademasi

MAKE YOUR OWN SALSA

1/2 cup chopped red onion
1/4 cup chopped green pepper
1 clove garlic chopped
1 tablespoon light olive oil
3 cups chopped very ripe tomatoes
1/2 teaspoon oregano
3 tablespoons canned japapeno peppers chopped
2-1/2 tablespoons Nakano Natural Rice Vinegar
2 tablespoons chopped or fresh cilantro
1/4 teaspoon salt
pepper if desired

Microwave onion, green pepper, garlic and oil for 1 minute on high, covered. Add tomatoes and oregano, microwave 2 minutes on high. Stir in remaining ingredients. Refrigerate overnight to blend flavor. Keeps for a week or freezes well. Makes about 3 cups sauce for 8 to 10 servings.

bademasi

EASY BALSAMIC VINAIGRETTE OR MARINADE

8 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons chives, minced
2 teaspoons parsley, minced
2 teaspoons thyme, minced
salt and pepper to taste

Serve over your favorite salad or marinate fish, chicken or beef. For a variation, add 2 teaspoons of Dijon-style mustard.

deniserenee_02

Great Post I'm going to try it

Micheller1210

I love vinegar too
I like rice vinegar and use sesame oil for Asian salads
I like balsamic vinegar on pasta, and use it with olive oil for roasting veggies and dipping bread sticks
I like apple cider vinegar with walnut oil and i use a capful of braggs apple cider vinegar in water

all are great for marinades

sammielealea

Thanks for the info!

ZombieKillaPrincess

good info :-)

Anathama

I just thought I would pass this on. I'm a homebrewer and make all kinds of homemade drinks, and I've come across sekanjabins. A sekanjabin is a middle eastern medieval drink made with vinegar. Basically it is equal parts sugar and vinegar with mint leaves.

I found this on : http://www.giovannastrifles.com/

Adapted from Claudia Roden’s A Book of Middle Eastern Food

Makes about 3 cups syrup, enough for 8+ servings

1-1/4 cups water
2 cups sugar
1/2 cup red wine vinegar (or champagne vinegar)
4 big sprigs of mint (or a very generous handful of borage flowers or about 8 bay leaves)
Combine the water and sugar in a saucepan. Bring to a boil, stirring constantly, until the sugar dissolves.
Add the vinegar (don’t breathe in the fumes unless you want to clear your sinuses), and simmer gently for 20 minutes.
Take the pan off the stove and submerge the mint in the syrup. Let cool to room temperature.
Remove the mint (I left the borage flowers and the bay leaves in the container), and refrigerate.
To serve, put about 4-5 tablespoons in a glass with ice cubes, and fill with seltzer. Roden suggests adding a little grated cucumber to the drink, which sounds nice. Or add a few blackberries. Do garnish with mint.



Do note that this is to make a syrup that you further dilute with water and ice, not drink straight.

I have made a raspberry sekanjabin that I think is really nice. The blend of tart and sweet is a perfect blend for summer.

Cheers!

aa323

I like balsamic mmm! I eat it by itself as salad dressing. I've never used apple cider vinegar for anything other than baking, but my grandma used to drink a glass of it every day (back in the early 90s) as a weight loss aid.

divamsm

Oh, I love vinegar! Like you, I have balsamic, red wine vinegar, pomegranate infused red wine vinegar, apple cider vinegar, rice vinegar, and white vinegar. I love to just drink it like a shot with a bit of salt (kinda like doing a shot of tequila - lol). I love pickle juice :happy: too!

andreacord

I take apple cider vinegar for my tummy and then I love balsamic on salads.

EDesq

and kill you, they are acid

They are acid BUT how do they REACT in the Body? They DO NOT act as acid IN the Body but has the OPPOSITE EFFECT...Especially Apple Cider Vinegar.

People just AMAZE me as to how sooo many Just Don't have ANY common sense: I was looking at a Documentary about Nutrition and the Doctor was naming all of the Wonderful things just 2 handfuls of Cashews can do for the body, nutritionally. He said the first thing some of his patients said when he recommended that they eat Cashews is, "Isn't that a lot of calories!?" OMG, what IDIOTS...they have a "Medicine" right in their faces and they worry about calories>>>THE SAME with Vinegar (Especially ACV) If you can tale a tablespoonful each day and end Acid Reflux or High BP or relieve symptoms of Arthritis and get OFF of the DRUGS that are actually making you WORSE by breaking down the Body, why would anyone with Common Sense worry about acidity ( More Acidity is in Salad Dressings, and Citrus fruit but I won't give up the healing properties of Vitamin C either!!!) USE your HEADS people!

Great Post!

ETA: All fermentation is NOT Yeast based...No yeast added to Wine or Vinegars. It is a Natural Fermentation process. Also, you need to do MUCH More Research on Particular Foods, NOT GENERALIZATIONS!

bademasi

I just thought I would pass this on. I'm a homebrewer and make all kinds of homemade drinks, and I've come across sekanjabins. A sekanjabin is a middle eastern medieval drink made with vinegar. Basically it is equal parts sugar and vinegar with mint leaves.

I found this on : http://www.giovannastrifles.com/

Adapted from Claudia Roden’s A Book of Middle Eastern Food

Makes about 3 cups syrup, enough for 8+ servings

1-1/4 cups water
2 cups sugar
1/2 cup red wine vinegar (or champagne vinegar)
4 big sprigs of mint (or a very generous handful of borage flowers or about 8 bay leaves)
Combine the water and sugar in a saucepan. Bring to a boil, stirring constantly, until the sugar dissolves.
Add the vinegar (don’t breathe in the fumes unless you want to clear your sinuses), and simmer gently for 20 minutes.
Take the pan off the stove and submerge the mint in the syrup. Let cool to room temperature.
Remove the mint (I left the borage flowers and the bay leaves in the container), and refrigerate.
To serve, put about 4-5 tablespoons in a glass with ice cubes, and fill with seltzer. Roden suggests adding a little grated cucumber to the drink, which sounds nice. Or add a few blackberries. Do garnish with mint.



Do note that this is to make a syrup that you further dilute with water and ice, not drink straight.

I have made a raspberry sekanjabin that I think is really nice. The blend of tart and sweet is a perfect blend for summer.

Cheers!

Very interesting... thank you for this information. I will be reading up on this!! :drinker:

tmarie2715

I love Vinegar and enjoy many types of it. I have a book called "The Healing Powers of Vinegar" and it has great information on the power of vinegar. The two most powerful vinegars are Apple Cider and Grape vinegars. People from all walks of life believe apple rich apple cider vinegar aids digestion, helps maintain weight, and keeps blood pressure down. Apple cider vinegar is also known to relieve congestion and maintain healthy skin.

Vinegar is one of the oldest fermented food products known to man- except wine. Vinegar contains polyphenois, a powerful antioxidant. Catechin, a flavomoid believed to prevent cancer. Flavonoids, Quercein and Resveratrol to aid in heart disease.

So I ask.... What vinegar do you enjoy most? Or, are you like me and have one of each kind in your fridge? I love Apple Cider, White Wine, Red Wine, Rice and Balsamic. What do you enjoy your vinegar with? I use mine straight on vegetables. I love the flavors.


Created by MyFitnessPal.com - Nutrition Facts For Foods

I have white,rice, red wine, apple cider, and balsamic in my cupboards. I recently did a quick pickle recipe where you boil red onion, carrot, and jalapeno in apple cider until carrots are soft. Delicious!

bademasi

and kill you, they are acid

They are acid BUT how do they REACT in the Body? They DO NOT act as acid IN the Body but has the OPPOSITE EFFECT...Especially Apple Cider Vinegar.

People just AMAZE me as to how sooo many Just Don't have ANY common sense: I was looking at a Documentary about Nutrition and the Doctor was naming all of the Wonderful things just 2 handfuls of Cashews can do for the body, nutritionally. He said the first thing some of his patients said when he recommended that they eat Cashews is, "Isn't that a lot of calories!?" OMG, what IDIOTS...they have a "Medicine" right in their faces and they worry about calories>>>THE SAME with Vinegar (Especially ACV) If you can tale a tablespoonful each day and end Acid Reflux or High BP or relieve symptoms of Arthritis and get OFF of the DRUGS that are actually making you WORSE by breaking down the Body, why would anyone with Common Sense worry about acidity ( More Acidity is in Salad Dressings, and Citrus fruit but I won't give up the healing properties of Vitamin C either!!!) USE your HEADS people!

Great Post!

ETA: All fermentation is NOT Yeast based...No yeast added to Wine or Vinegars. It is a Natural Fermentation process. Also, you need to do MUCH More Research on Particular Foods, NOT GENERALIZATIONS!

Thank you for your post. A high-protein, high-fat diet increases the alkalnity in the blood, causing it to thicken. Apple cider vinegar affects the acid-alkali balance. It thins the blood, which may help lower blood pressure and improve blood circulation.

Today american diets are high in meat and lower in alkalizing fruits and vegetables and this leaves a acid residue in the body. The acid residue, in turn, imbalances our biochemistry or pH blood levels in a direction where we are out of acid-alkalin balance. And that can lead to high blood pressure and other heart ailments.

Thus, it is necessary for us to eat as much vegetables as possible to prevent acidity in your body fluid, which can result from too much animal protien.

LabRat529

Acid + Acid = More acid. It doesn't behave differently in the body. Vinegar is made from the fermentation of ethanol(alcohol) which is made with yeast. I already stated how it can lead to bone issues, and cancerous cells. I done my research, i am majoring in biochemistry, do your research. Ingested acid is toxic to the body.

I'm not a fan of anyone claiming that they've got a magic food... and that's kinda what people do with this whole vinegar thing. They make it sound magic.

BUT... vinegar isn't toxic. It's a weak acid, easily neutralized in the small intestines. The pka is only 4.7 or 4.8.

Vinegar is fine, just like carbonated beverages are fine, just like citric fruit is fine, just like bell peppers are fine, just like... you get the idea. Not gonna hurt anyone. Not gonna make 'em instantly into fitness gods/goddesses either... but not gonna hurt.

LabRat529

Thank you for your post. A high-protein, high-fat diet increases the alkalnity in the blood, causing it to thicken. Apple cider vinegar affects the acid-alkali balance. It thins the blood, which may help lower blood pressure and improve blood circulation.

Today american diets are high in meat and lower in alkalizing fruits and vegetables and this leaves a acid residue in the body. The acid residue, in turn, imbalances our biochemistry or pH blood levels in a direction where we are out of acid-alkalin balance. And that can lead to high blood pressure and other heart ailments.

Thus, it is necessary for us to eat as much vegetables as possible to prevent acidity in your body fluid, which can result from too much animal protien.

No offense... but this is all pseudoscience. I've looked. I can't find any evidence that DIET effects blood pH at all. The pH of your blood is regulated by your respiratory system, not by the food you eat.

firesoforion

I like it on french fries/chips. Does it even it out? Great post, thanks for the info!

hernoodlyness

The pH of blood remains constant between 7.35 and 7.45. This is essential for all cells to function and the human body has very specific interventions to keep the pH at this level (buffers etc). What you eat/drink cannot change this. Diets that claim they will change the pH of you body is lying.

Emilia6909

Braggs Apple Cider Vinegar ROCKS!!!

seal57

I have apple cider vinegar in my juice each morning.................

lisa28115

i use apple cider vinegar in my drinks
i can tell it helps with my water retention and sinus congestion
i need to use it everyday but sometimes i ge tina hurry and forget it
i can tell when i forget it in my thighs!!!:bigsmile:

roxlen75

Thanks for the recipes!

Goal_Seeker_1988

bump

hernoodlyness

Thank you for your post. A high-protein, high-fat diet increases the alkalnity in the blood, causing it to thicken. Apple cider vinegar affects the acid-alkali balance. It thins the blood, which may help lower blood pressure and improve blood circulation.

Today american diets are high in meat and lower in alkalizing fruits and vegetables and this leaves a acid residue in the body. The acid residue, in turn, imbalances our biochemistry or pH blood levels in a direction where we are out of acid-alkalin balance. And that can lead to high blood pressure and other heart ailments.

Thus, it is necessary for us to eat as much vegetables as possible to prevent acidity in your body fluid, which can result from too much animal protien.

No offense... but this is all pseudoscience. I've looked. I can't find any evidence that DIET effects blood pH at all. The pH of your blood is regulated by your respiratory system, not by the food you eat.

I understand, you're looking in the wrong places, because it's not about the blood. It is, but it isn't. Of course if the pH of blood drifts to far from a pH of 7.365 it will lead to death. The problem is the buffering systems.

I know you have your pH in pharmacy or something like that. So I can talk to you on a biochemical level. I can approach this from the acidic side of the alkaline side. People think macro nutrients run the body, when in fact it's electrons. You can't deny with out electrons there would be no bonds to make micro/macro nutrients. You know that the body runs on electrons. H+ is a positive ion. H+ is acidic, OH-(alkaline) Is negatively charged. It has more electrons, When people consume alkalizing foods, common sense is that it turns in to salt and water with stomach acid. What are salts? They are ions.The more negative ions you consume the better. This is what will be absorbed in the body, this is what runs the body, negative electrons. Electricity is electrons, the body runs on electricity. Foods can be measured in mV(milvolts). Foods that have a positive charge are acidic foods, foods that have a negative charge are alkaline. If you Make a solution with NaCl, it will power a lightbulb. This is how batterys work,. The electrons transfer to the positive side. Neutralizing the positive charge. Once the cation has no charge. Electrons won't flow and there will be no more energy. As I said energy is electron based. Digestion starts in the mouth, not the stomach. Your saliva can be tested with pH strips. If you're in a alkalizing state your blood would be more alkalizing which aids in the digestion process, this alkalinity will travel to the stomach, making Salt and water. These anions of salt, is what gets absorbed through the body. Which would keep the alkalizing cycle going. The cause of most disease as i stated, is caused by the body "protecting" the blood. The pH of the blood won't change, if it did you will die. It's the buffering systems which cause the damage.

Citation needed...otherwise you may as well be making this up.

bademasi

Thank you for your post. A high-protein, high-fat diet increases the alkalnity in the blood, causing it to thicken. Apple cider vinegar affects the acid-alkali balance. It thins the blood, which may help lower blood pressure and improve blood circulation.

Today american diets are high in meat and lower in alkalizing fruits and vegetables and this leaves a acid residue in the body. The acid residue, in turn, imbalances our biochemistry or pH blood levels in a direction where we are out of acid-alkalin balance. And that can lead to high blood pressure and other heart ailments.

Thus, it is necessary for us to eat as much vegetables as possible to prevent acidity in your body fluid, which can result from too much animal protien.

No offense... but this is all pseudoscience. I've looked. I can't find any evidence that DIET effects blood pH at all. The pH of your blood is regulated by your respiratory system, not by the food you eat.

I understand, you're looking in the wrong places, because it's not about the blood. It is, but it isn't. Of course if the pH of blood drifts to far from a pH of 7.365 it will lead to death. The problem is the buffering systems.

I know you have your pH in pharmacy or something like that. So I can talk to you on a biochemical level. I can approach this from the acidic side of the alkaline side. People think macro nutrients run the body, when in fact it's electrons. You can't deny with out electrons there would be no bonds to make micro/macro nutrients. You know that the body runs on electrons. H+ is a positive ion. H+ is acidic, OH-(alkaline) Is negatively charged. It has more electrons, When people consume alkalizing foods, common sense is that it turns in to salt and water with stomach acid. What are salts? They are ions.The more negative ions you consume the better. This is what will be absorbed in the body, this is what runs the body, negative electrons. Electricity is electrons, the body runs on electricity. Foods can be measured in mV(milvolts). Foods that have a positive charge are acidic foods, foods that have a negative charge are alkaline. If you Make a solution with NaCl, it will power a lightbulb. This is how batterys work,. The electrons transfer to the positive side. Neutralizing the positive charge. Once the cation has no charge. Electrons won't flow and there will be no more energy. As I said energy is electron based. Digestion starts in the mouth, not the stomach. Your saliva can be tested with pH strips. If you're in a alkalizing state your blood would be more alkalizing which aids in the digestion process, this alkalinity will travel to the stomach, making Salt and water. These anions of salt, is what gets absorbed through the body. Which would keep the alkalizing cycle going. The cause of most disease as i stated, is caused by the body "protecting" the blood. The pH of the blood won't change, if it did you will die. It's the buffering systems which cause the damage.

Citation needed...otherwise you may as well be making this up.

What if I was write, and the citation was lying?

Thank you for your indepth information. This post was about vinegars used in moderation. I dont want a debate on pH and buffering systems. I simply enjoy vinegars.

LabRat529

I understand, you're looking in the wrong places, because it's not about the blood. It is, but it isn't. Of course if the pH of blood drifts to far from a pH of 7.365 it will lead to death. The problem is the buffering systems.

I know you have your pH in pharmacy or something like that. So I can talk to you on a biochemical level. I can approach this from the acidic side of the alkaline side. People think macro nutrients run the body, when in fact it's electrons. You can't deny with out electrons there would be no bonds to make micro/macro nutrients. You know that the body runs on electrons. H+ is a positive ion. H+ is acidic, OH-(alkaline) Is negatively charged. It has more electrons, When people consume alkalizing foods, common sense is that it turns in to salt and water with stomach acid. What are salts? They are ions.The more negative ions you consume the better. This is what will be absorbed in the body, this is what runs the body, negative electrons. Electricity is electrons, the body runs on electricity. Foods can be measured in mV(milvolts). Foods that have a positive charge are acidic foods, foods that have a negative charge are alkaline. If you Make a solution with NaCl, it will power a lightbulb. This is how batterys work,. The electrons transfer to the positive side. Neutralizing the positive charge. Once the cation has no charge. Electrons won't flow and there will be no more energy. As I said energy is electron based. Digestion starts in the mouth, not the stomach. Your saliva can be tested with pH strips. If you're in a alkalizing state your blood would be more alkalizing which aids in the digestion process, this alkalinity will travel to the stomach, making Salt and water. These anions of salt, is what gets absorbed through the body. Which would keep the alkalizing cycle going. The cause of most disease as i stated, is caused by the body "protecting" the blood. The pH of the blood won't change, if it did you will die. It's the buffering systems which cause the damage.

Okay... I buy all of that... sorta. But that doesn't explain how any food can be alkalizing or acidifying. The gut is technically "outside" the body. Ions don't really cross the cell membrane of the cells that line your intestines, not without help. The cell membranes are lipophilic. Ions are hydrophilic. So... built in protection from excessively alkalizing or acidifying food (assuming the foods are not so alkaline or so acidic that they destroy the protective mucous layers in your GI track and actually cause damage to the cells).

On top of all that... your body is a HUGE reservoir of ions. Your body intentionally creates electron gradients to drive thousands of biological processes... including neuronal electrical signaling.

Add to all of this that you've got a remarkable organ called a kidney and you're just not going to experience any toxic effects from the ingestion of acid or alkaline foods. In fact, you NEED many of these acid or alkaline or salty foods to survive. Citric acid? Fantastic! You need it. Acetic acid... absolutely it has its uses in the human body. Fatty acids? yup... body wants those too. Aspartic acid... wants. And so on and so forth.

And none of that is going to effect blood pH because you've got a nearly unlimited supply of CO2 being generated by cellular respiration. And you've got a nearly perfect way of getting rid of excess CO2 through breathing. Your kidneys can also get rid of excess bicarbonate if needed.

Soooooo.... I disagree with your claim that vinegar is in anyway dangerous, but likewise I disagree with the other people who claim that vinegar is doing anything to the pH of the blood or body.

Vinegar is great stuff for a variety of reasons... but not because it's preventing acidity in your body fluids.

LabRat529

Thank you for your indepth information. This post was about vinegars used in moderation. I dont want a debate on pH and buffering systems. I simply enjoy vinegars.

Nothing at all wrong with enjoying vinegar. I even agree that they are good for you. Just not for the reasons you stated.

Mama_cc

I use 2 TBS brags apple cider vinegar/16 oz water and sip w/straw. Old granny had this as one of her tricks. Works for me, as I feel less cravings for sweet foods when I do this daily. Never had a problem w/it and feel it gives me a sense of well being.

theginnyray

Thanx for the dressing recipe!
For those of you who drink this, or sip it, or whatever... Did you find that it took some time to get used to? Is it an acquired taste? I cook with it on occasion, when a recipe calls and it's not usually enough to taste.