Vinegar is a commonly used condiment for every family, especially when we pay attention to reducing salt and sugar. Now, many people use vinegar to increase flavor.
Modern medicine believes that vinegar can help appetizer, digestion, eliminate fatigue, beauty and skin care.
There are many kinds of vinegar on the market, such as aged vinegar, rice vinegar and fruit vinegar. How to choose?
Vinegar, how to choose?
Different vinegar has different brewing methods and raw materials, so the focus on efficacy is also different:
1. Aged vinegar can protect the heart and regulate blood pressure
Aged vinegar has a history of thousands of years in China. It is brewed with high-quality rice, sorghum, peas and bran as raw materials through the steps of steaming, fermentation, smoking, drenching and aging. After brewed, it must be placed for at least one year, so it has strong aroma and heavy sour taste.
Mature vinegar is suitable for making dishes with strong sour taste and deep color, such as vinegar roasted fish and hot and sour soup. In addition, it can also be used as a dip with dumplings and wonton.
[special value] there is a component of ligustrazine in aged vinegar, which has a certain protective effect on the heart, can also help improve the symptoms of cerebral ischemia and regulate blood pressure.
Generally speaking, the longer the vinegar is placed, the higher the content of Ligustrazine.
2 rice vinegar, strong body
Rice vinegar is also brewed with rice (glutinous rice, japonica rice and indica rice) as the main raw material by solid-state or liquid fermentation process. The sour taste is lighter than old vinegar, and the rice vinegar in the South even has some sweet taste.
Rice vinegar is suitable for dishes that are sour and do not want to be colored, such as vinegar cabbage, sweet and sour fish, pickles, etc.
[nutritional value] affected by raw materials and manufacturing technology, the amino acids and vitamins contained in it are higher than those in vinegar. Eating it often is good for enhancing body immunity.
3 fruit vinegar, beauty
Fruit vinegar is a drink between beverage and vinegar. It is usually made of apple, hawthorn, pear, mulberry, grape and other fruits.
[nutritional value] compared with commonly used vinegar, fruit vinegar contains more organic acids of natural aromatic substances, maintains the unique fruit aroma of fruits, and is rich in vitamins and amino acids, which is helpful for women’s beauty.
True and false rumors about vinegar
Can vinegar eat too much lead to osteoporosis?
No.
According to the chemical reaction, acetic acid will dissolve calcium carbonate and lose the calcium flow. However, only a small part of the vinegar we eat enters the blood, and is quickly metabolized into carbon dioxide and water by the liver, rather than directly acting on human bones, so it will not cause the loss of calcium in the body itself.
Secondly, all kinds of vinegar we usually eat contain not only acetic acid, but also more calcium and B vitamins.
In addition, vinegar can also help people with insufficient gastric acid secretion turn insoluble calcium in food into calcium ions, which helps the human body absorb calcium in food.
Can vinegar soften blood vessels?
No.
Acetic acid will be neutralized by alkaline digestive solution in the small intestine. The acetic acid that can be absorbed into the blood is very limited, and will soon be cleaned up by the blood stabilization system. Therefore, acetic acid will not change the pH of the blood or soften the blood vessels.
For people with arteriosclerosis, instead of blindly drinking vinegar, it is better to improve and control the disease by quitting smoking, limiting alcohol, balancing nutrition, strengthening exercise and balancing mentality.
Can vinegar reduce blood sugar?
Vinegar can help slow down the rise of postprandial blood glucose, but this does not mean that it has the function of reducing blood glucose. Do not drink vinegar instead of taking hypoglycemic drugs.
It will not only cause unsatisfactory blood glucose control, but also hurt the stomach.
Acetic acid can delay the digestion process and slow down the emptying speed, so as to assist in stabilizing blood glucose. Therefore, experts suggest that diabetics can take 10 to 30ml before the meal and vinegar with an acidity of 6%, which can help to control sugar.
Three taboos of using vinegar
Vinegar is good, but it should not be used indiscriminately:
1 do not put vinegar when frying green vegetables such as green vegetables
Because the magnesium ion in the chlorophyll of green vegetables reacts with acetic acid to form magnesium free chlorophyll, it not only loses the original green, but also reduces the nutritional value.
2 Don’t add too much vinegar when stewing bone soup
Although stewing bones with vinegar can increase the dissolution of minerals, adding too much vinegar may also dissolve heavy metals such as lead in bones, which is harmful to health.
Don’t be jealous immediately after drinking milk
Because milk is a colloidal compound and has a certain acidity, the organic acids in vinegar will make milk difficult to digest and absorb, especially for people with poor intestines and stomach.
Finally, I would like to remind you: experts suggest that the daily intake of vinegar should not exceed 6ml. People with salty taste can use vinegar to replace condiments such as salt and soy sauce, which is conducive to reducing the risk of cardiovascular and cerebrovascular diseases such as hypertension.
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