A humble bottle of vinegar comes with a long list of health claims. Folklore and anecdotal evidence claims that vinegar is the cure for lice, kidney disease, alcoholism, hypertension, jelly fish stings, tumors, ear infections and many more ailments and nuisances. Unfortunately, many of vinegar’s health claims cannot be backed with scientific evidence.

However, vinegar is an important and affordable ingredient to keep stocked in your kitchen. Some studies suggest that vinegar may help to control blood glucose levels in healthy and insulin-resistant individuals. Controlling blood glucose levels is important for long-term health in all individuals, not only those with diabetes. Vinegar is also a source of polyphenols, plant compounds that act as antioxidants in humans. Antioxidants protect the body from damaging free radicals. Another study suggests that vinegar may help people feel full longer, leading to fewer calories ingested, which may lead to weight loss over time. Generally vinegar is safe to ingest, when using in typical cooking amounts or diluted with water if ingested separately from meals. Vinegar supplements are not recommended due to the risk of esophageal burning.

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Vinegar made our list of top 10 healthy flavor boosters. With so many varieties available, choosing the right vinegar to compliment your dish can get confusing. These vinegar basics will get your taste buds on track.

Vinegar Fundamentals
The word vinegar originates from the French word vin aigre, which translates into “sour wine.” Vinegars are made by introducing bacteria into a fermented liquid like wine, beer or cider and converting it into acetic acid (that’s the sour flavor you taste in vinegar). As for nutrients, most varieties of vinegar contain about 3 calories and not much else.

Vinegar has been used for thousands of years as a cooking ingredient, condiment and preservative (like for pickles!). The acidity in vinegar makes it a great addition to marinades—the acidity helps break down the protein fiber and softens the meat. Vinegar can also be used to balance out the flavor of dishes and cut down bitterness.

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