The benefits and harms of Vinegar

What is vinegar? Today there is hardly anyone who does not know the answer to this question. Use in cooking and medicine, the unique properties and the benefits and harms of vinegar known for a long time. It appeared due to the wine, and then became widely used in all countries of the world. The content of useful substances to humans First of all it should be noted that this product contains acetic acid, which has antibacterial properties, as well as other healthy ingredients: fluoride; magnesium; calcium; phosphorus; potassium; pectin; vitamins of group B. In addition, there are in this lactic, malic and ascorbic acid.

Vinegar: the benefits and harms of the Healing properties of Vinegar normalizes metabolism and speeds breakdown of fats and carbohydrates in our body. That's why he is very popular among dieters. Note: as mentioned earlier, the benefits and harms of vinegar were well known even to our ancestors who used it as an antibiotic in the treatment of various, even very serious ailments. There is evidence that they tried to treat the plague, and women Ancient Greece with vinegar maintained its youth and health. Some experts believe that the systematic use of vinegar in food (of course in moderation) is incredibly useful to humans, but at the same time, you should consider the main thing: this product must be natural, and even better to use unrefined Apple cider or balsamic vinegar.

How useful balsamic vinegar This product has unique antiseptic properties, and it has a complex and essential substances: micro-and macro-elements; polyphenols; sugars; pectin components; anthocyanins; organic acids: acetic and pyruvic; vitamins B3, B1, B2, C and A. Thus, it turns out that balsamic vinegar, the benefits and harms, as well as its healing properties are directly dependent on the rich part. Important: ulcer of the stomach, in case of high gastric acidity or the presence of allergic reactions the use of balsamic vinegar is contraindicated.

Any vinegar has a high acidity, i.e., its use adversely affects the tooth enamel. It is therefore necessary after every meal, which was attended by this product, carefully rinse your mouth. An equally important aspect is the quality of the vinegar — it should be real, made from raw materials of natural origin. While on the shelves of our stores is often a colorless product with a pungent unpleasant smell, which, most likely, used chemistry, respectively, of such vinegar, even in small quantities can harm health. In conclusion it must be said that vinegar benefits and harms of which to the present are studied by specialists — yet unique product as it not only adds some zest to dishes, but also widely used in the treatment of various ailments.