Vinegar is a common seasoning, and many countries have their own long history of using vinegar and local vinegar products. In Taiwan, a little vinegar in hot and sour soup, squid soup, dried noodles, or when preparing hot pot or dumpling sauces will instantly relieve the greasy taste.
However, eating vinegar is not only to enjoy the addictive sourness but also has many health benefits. However, improperly drinking vinegar may also cause gastric ulcers, gastroesophageal reflux, and even increase weight and blood sugar at the same time?
In the end, how to "eat vinegar correctly", to enjoy the delicious and not hurt the body?
The 8 benefits of eating vinegar
Stimulate gastric acid secretion and promote digestion: Before vinegar is metabolized in the human body, it is a weak acid, so eating vinegar inappropriate amount can stimulate the gastric acid secretion and help digestion of food for those who have less gastric acid secretion; on the contrary, for those who have normal digestive tract function or gastric acid secretion, eating vinegar may not have the same effect.
Natural enzymes can help digestion and absorption: Natural vinegar is made by fermentation, so it contains enzymes. All cellular and digestive metabolic processes of the human body need enzymes. Supplementing enzymes can help the gastrointestinal secretion of digestive juices, promote intestinal digestion and absorption, and reduce bloating, dizziness, and poor physical strength.
Avoid lactic acid accumulation and eliminate fatigue: Acetic acid and citric acid play a key role in the oxidation process of nutrients in the body. When the human body consumes carbohydrates and carbohydrates, it must go through a series of enzymatic digestion and glycolysis to break down the large molecules of polysaccharide starch into small molecules of glucose, which can become the source of energy and power for the human body. Eating vinegar can promote the metabolic decomposition of glucose in cells, which can provide the body with the vitality and energy it needs and prevent the accumulation of lactic acid and physical fatigue.
May lower blood pressure: Animal studies have shown that the potassium contained in natural vinegar such as acetic acid, apple cider vinegar, brown rice vinegar, and grain vinegar can help the body excrete excess sodium and maintain the balance of body fluids, which can inhibit the rise of blood pressure and prevent hypertension.
Lowering blood sugar: According to research, acetic acid can inhibit the digestive activity of intestinal carbohydrates, such as starch, maltose, sucrose, lactose, etc. Therefore, drinking vinegar after meals can reduce the absorption of sugar and further lower blood sugar and insulin secretion, which is beneficial for diabetic patients to maintain stable blood sugar.
May reduce body weight and cholesterol: A study divided subjects into two groups, one group drank 15ml of apple cider vinegar at lunch and dinner, and the other group had a normal diet, the daily caloric intake of both groups was limited and lower than normal. After 3 months, the body weight and cholesterol index of the vinegar drinking group were lower than the normal group, indicating that vinegar may have the effect of controlling body weight and cholesterol.
Improve calcium absorption: Vinegar is acidic, which helps to release calcium from food (such as bone broth) and improves the absorption rate of calcium. (Read more: "Telephone Line" high calcium and anti-poo! (Read more: "Sea mushroom" is high in calcium and prevents constipation!)
Prevent stones: If urine is neutral or acidic, stones are easily formed in the body. Studies have shown that eating vinegar can make urine alkaline, reducing the risk of stone formation. In addition, vinegar also promotes sodium metabolism in the body, making it easier for stones to form.
From the above, we can see that vinegar is really beneficial to the human body, but improper consumption of vinegar may cause harm and disease to the human body. The following is an introduction to the vinegar products available in the market, the selection of vinegar, and the cautions of drinking vinegar.
There are 3 kinds of vinegar in the market, and drinking the wrong kind of vinegar can be harmful to the body.
The vinegar commonly found in the market can be divided into 3 categories.
Naturally brewed vinegar: It is made from natural ingredients such as grains and fruits, fermented and filtered by alcohol and acetic acid bacteria, and it takes a long time to make, and the taste is more fragrant.
Synthetic vinegar (chemical vinegar): It is made from glacial acetic acid (petroleum refining), diluted with water to 3~4%, and made by adding amino acid, organic acid, fruit juice, seasoning, spices, food coloring, and other ingredients, and the taste is more pungent and salty.
Mixed vinegar: It is made by mixing brewed vinegar and synthetic vinegar, and most of the vinegar drinks in the market are of this kind, and sugar, concentrated fruit juice and spices are added.
Among the three kinds of vinegar, naturally brewed vinegar is the best for the human body, because naturally brewed vinegar does not go through high temperature and excessive processing, so it can retain complete nutrition and active enzymes, and no extra sugar is added, as well as chemical substances such as concentrated juice and spices.
On the contrary, chemical vinegar has less enzyme content due to multiple processing and uses glacial acetic acid (which does not contain organic acid), so it does not produce minerals in the human body after metabolism and lacks the nutrition of minerals, so its nutritional value is lower.
Generally speaking, most of the commercially available cooking vinegar such as black vinegar and white vinegar are synthetic vinegar, and the price is another basis to judge whether the vinegar is synthetic vinegar or naturally brewed vinegar, the price of synthetic vinegar mostly falls within 100 yuan, while the price of naturally brewed vinegar starts from at least several hundred yuan.
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