Can anyone please give me a good description of what exactly is vinegar in simpler terms? I've been googling it and their explanation is really hard to understand for me.
How is it raw? It is man-made right? Back in the prehistoric days, is there even vinegar? Do animals even eat them? The process used in making vinegar involves heat, no? Isn't the Wai Diet about eating fruits and animal food? Vinegar does not belong to either category. I am a little puzzled.
Vinegar is allowed on this diet?
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Kookaburra
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Kookaburra
- Posts: 293
- Joined: Mon 18 Jan 2010 14:28
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Kookaburra
- Posts: 293
- Joined: Mon 18 Jan 2010 14:28
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Kookaburra
- Posts: 293
- Joined: Mon 18 Jan 2010 14:28
No, its a different molecule now, its not alcohol anymore,Kookaburra wrote: But the acetic acid is still alcohol, isn't it? Just like when 0 degree Celsius temperature transforms water into ice, the ice is still water.
its acetic acid
from alcohol + oxygen, these bacteria produce acetic acid + water
C2H5OH + O2 >>> CH3COOH + H2O
This process is accelerated by improving the supply of oxygen to the bacteria.
So, vinegar is an acetic acid solution.
Table vinegar usually contains 4% to 8% acetic acid.
vinegar used for pickling contains 4% to 18% acetic acid.
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Kookaburra
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What comprises the rest of the percentage? I bought myself raw apple cider. How do I find out the percentage of acetic acid in it? Does the amount of acetic acid in it matter? In other words, the more it comprises of acetic acid, the better/worse?Table vinegar usually contains 4% to 8% acetic acid.
vinegar used for pickling contains 4% to 18% acetic acid.
I read before that you advised against drinking vinegar by itself on a daily basis, but it is okay to put some drops into the avo-cuc-tom salad. Why is that so? I mean, you are still ingesting the vinegar in after all. And how many tablespoons of vinegar is advised for the salad?
Will vinegar cause any health problems in the long run? And, my original question which has not been answered - Where do I store my vinegar? Fridge or cool dark place?
water.Kookaburra wrote:What comprises the rest of the percentage?
Vinegar for consumption (as bought in a supermarket) usually contains 4 to 8%.I bought myself raw apple cider. How do I find out the percentage of acetic acid in it? Does the amount of acetic acid in it matter? In other words, the more it comprises of acetic acid, the better/worse?
The more acetic acid, the more acidic the taste.
Higher levels are for cleaning and industrial purposes.
sure.I read before that you advised against drinking vinegar by itself on a daily basis, but it is okay to put some drops into the avo-cuc-tom salad.
Acetic acid is okay, when consumed in moderation and properly diluted.Why is that so? I mean, you are still ingesting the vinegar in after all.
A few. What tastes good to you.And how many tablespoons of vinegar is advised for the salad?
If it tastes too acidic, use less.
Not as salad dressing.Will vinegar cause any health problems in the long run?
As long as it tastes fine, its fine.
Cool dark place.Where do I store my vinegar? Fridge or cool dark place?
Balsamic Vinegar
Can we take balsamic vinegar? I read in Wai's book that we can. is that correct? Thanks
There is already a topic about balsamic vinegar. Please search the forum before you post a question.
viewtopic.php?t=284
viewtopic.php?t=284
The vinegar I use is actually "raw". It has not been heated or pasteurized.Oscar wrote:Afaik vinegar (from the french vin-aigre, meaning 'sour wine') is made by oxidation of alcohol/ethanol/wine with bacteria. I think the term 'raw' should be interpreted as 'pure' in this case, so without additives. For instance balsamic vinegar isn't raw/pure.
A large glass of water with 1/2-1 tbs of honey and 2 tbs of apple cider vinegar is a nice thirst quencher. Use a straw to protect teeth!
