Vinegars
Description
Vinegars are byproducts of the fermentation of various Plant Foods - the manufacture of Vinegars involves the conversion of Simple Sugars that are present in the base plant into Alcohol (ethanol) by the fermentative action of naturally occurring Yeasts within the base plant. This is followed by a second fermentation that involves the addition of Vinegar Yeast (acetobacters) that convert the Alcohol produced during the first stage into Acetic Acid.
Health Benefits of Vinegars
Cardiovascular System
Vinegars may help to lower Blood Pressure and may therefore help to prevent High Blood Pressure (due to the Acetic Acid in Vinegars). [1]
Metabolism
Vinegars may lower total serum Cholesterol levels (due to the Acetic Acid content of Vinegars). [2]
Vinegars (consumed during a meal) may inhibit complex Carbohydrate-induced increases in Blood Sugar. [3]
You have read 27% of this topic
Keep reading Vinegars
- Nervous System
- Vinegars may Counteract these Potentially Toxic Substances
- Digestive System Chemicals
- Enzymes
- Vinegars Contains these Substances [15]
- Lipids
- 4 more sections
- Every cited reference behind this topic
- All 5,000+ interlinked topics, search and notes
No credit card needed to start a trial. Already a member? Log in