Vinegar, meaning “sour wine” in French, is made by fermenting wine, beer or cider into a weak solution of acetic acid.

A multitude of varieties of vinegar are available today including: apple cider vinegar (made from fermented apple cider), distilled white vinegar (made from a grain-alcohol mixture), wine vinegars (made from either red or white wine), malt vinegar (made from malted barley), balsamic vinegar (made from white Trebbiano grape juice), and rice vinegars (made from fermented rice). Herb and fruit vinegars are made by steeping fresh herbs or fruit in a light vinegar to give it unique flavor profile and color.

Not only is vinegar a great way to add virtually calorie-free flavor to foods, but recent research shows it helps to balance blood sugar too.

Antioxidant Score (ORAC)=564 and 410

*Apple cider vinegar (564) and red wine vinegar (410)


Selecting and Storing Vinegar

Store vinegar in an airtight container in a cool, dark place. Unopened, it will keep indefinitely; once opened it can be stored for about 6 months.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains, No Corn, No Yeast, No Peanuts,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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