Vinegar is an acidic liquid produced through fermentation. Today, vinegar is mostly used in cooking, but it has also been used medically and industrially. There are many different types of vinegar, all with different tastes and uses. Some of the most commonly found types are:
- Apple Cider
Vinegar and the Body
Since vinegar is a highly acidic substance, it has the ability to change the body’s pH. Our body is designed to have a pH level of around 7.3. When this changes significantly, our bodies can be affected. The pH content varies between types of vinegars and even brands. Heavy vinegar ingestion can cause conditions like hypokalemia, octeoporosis and hyperreninemia.
However, small amounts of vinegar in foods will not cause harm to the body. Adding vinegar to a salad dressing or in a drink will not disrupt your body’s pH levels to the point of disease.
Dangers of Too Much Vinegar
The destructive element of vinegar, especially white distilled and wine vinegar, is called Acetic Acid. It can destroy the red blood corpuscles, resulting in anemia and even cancer of the blood, or leukemia. Acetic acid also interferes with the digestive process, retarding and preventing the proper assimilation of food. Acetic acid can cause ulcers and hardening of the liver.
Vinegar, being highly acidic, can be very damaging to the blood. Some disorders due to high acidity levels include:
Vinegar and Foods
Many of the foods we eat contain vinegar. Look at ingredient labels to identify if your foods contain vinegar. Remember, vinegar in moderation will not harm the body, but too much of anything can be unhealthy. Some high vinegar foods include:
- Salad Dressing
- Potato Chips
- Canned or Preserved products
Be aware of what you are eating and how it affects the body. Knowledge is power, especially when it comes to food. Stick to organic vinegars when used and they are the least harmful to the body. Keeping the body’s pH level moderated is essential to wellness.