Wine an oenophile would say is good for the heart, but what about sour wine or VIN AIGRE as the French call it? Vinegar has a reputation for being a natural antiseptic preservative a culinary ingredient and a cleaning agent.It is believed to have been discovered when wine “spoilt” turning acidic. Vinegar has been in use since 5000 BC >The Bobylonians made vinegar from dates and the Egyptians from figs. Vinegar is acetic acid and water but contains organic acids and polyphenols. Different vinegars are used in cuisines around the world from the common apple cider vinegar to the expensive champagne vinegar and Balsamic vinegar. True vinegar is made from any sugar containing foods grapes apple figs rice coconut cane dates honey potato beer and malt—that is locally available.
LOW GLYECMIC INDEX
Long before hypoglycaemic agents came into use vinegar teas were popularly used as glucose lowering drinks.
LOW LDL CHOLESTEROL
Animal studies show that a high dose of vinegar added to a cholesterol containing diet seems to lower LDL and total cholesterol levels as compared to a diet which does not have added vinegar.
Studies done in test tubes show that Kurosu a Japanese vinegar made from unpolished rice and extremely rich in polyphenols inhibit the proliferation of cancer cells while Japanese sugar cane vinegar causes death of human leukaemia cells.
VINEGAR IN COOKING
Since vinegar retains the flavour of the original food it is made from it is a great ingredient to lend piquancy and palatability to salads and cooked dishes that are less salted or spiced for health reasons.
The taste of vinegar makes one feel satiated.
Instead of adding cream or butter in casseroles or soups try herb infused wine vinegar. Use red wine vinegar to bralse lamb or white wine vinegar for chicken that you may want to roast or grill so as to reduce oil intake. Instead of oil pickle in vinegar
vinegar is highly used in the cleaning of glasswares tiles and brass
COURTESY PARVATHY R. KRISHNAN Nutritionist