tag:blogger.com,1999:blog-4833628955058077617.post4434351417601444326..comments2024-02-20T16:22:10.042-05:00Comments on Tuit Nutrition: The Virtues of VinegarAmy B.http://www.blogger.com/profile/08471580967464668110noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-4833628955058077617.post-27152951888602115982015-12-17T15:01:02.913-05:002015-12-17T15:01:02.913-05:00Just wanted to throw this out there if any of your...Just wanted to throw this out there if any of your readers have histamine sensitive symptoms (skin issues, migraines, etc) that vinegars, especially aged ones like balsamic, can be a trigger and should be taken in smaller doses or avoided. Claudionoreply@blogger.comtag:blogger.com,1999:blog-4833628955058077617.post-47492934007648999962015-08-12T10:33:47.428-04:002015-08-12T10:33:47.428-04:00Tienes razon, mi amigo! Balsamic with tomatoes is ...Tienes razon, mi amigo! Balsamic with tomatoes is *divine.*Tuit Nutritionhttps://www.blogger.com/profile/15708859914305178756noreply@blogger.comtag:blogger.com,1999:blog-4833628955058077617.post-40956092534407995262015-08-10T20:36:14.796-04:002015-08-10T20:36:14.796-04:00Take a cherry tomato, inject some balsamic V. with...Take a cherry tomato, inject some balsamic V. with a hypodermic syringe into it...put the tomato into your mouth, bite it...you're welcome!!Anonymoushttps://www.blogger.com/profile/17823845451670354316noreply@blogger.comtag:blogger.com,1999:blog-4833628955058077617.post-39870367526632363592015-05-05T17:18:30.264-04:002015-05-05T17:18:30.264-04:00Vinegar is great for smoothing the transition to a...Vinegar is great for smoothing the transition to a very different food source.<br />If you have been eating mostly meat for a while and then shift to a lot of veges you would generally need time to adjust which can be a rather unpleasant transition, a shot glass of vinegar before each meal and it tends to go much more smoothly.<br />Same if you are travelling and eating new foods, granted a lot of traveler's diarrhea is possibly exasperated by the twelve drinks they had after the chicken curry because they are on holiday.johnnyvhttps://www.blogger.com/profile/08815010039118878013noreply@blogger.comtag:blogger.com,1999:blog-4833628955058077617.post-18959289592838784602015-01-19T11:38:31.850-05:002015-01-19T11:38:31.850-05:00Hi WB,
Don't worry too much about it. I don...Hi WB,<br />Don't worry too much about it. I don't think everyone "needs" to consume vinegar. I do think it can be helpful in specific situations -- indigestion being one of them. And regarding the blood glucose moderation, vinegar does seem to have a beneficial effect, but it's not a *huge* one. The best way to keep BG at healthy levels is to avoid foods that spike it very high in the first place. Vinegar helps, but it's not magic, know what I mean? ;-) Don't feel bad if you don't like vinegar. I don't think you're missing anything, nutritionally speaking, by not using it. It just seems like it can be a helpful addition for *some* people, who maybe do have some health things to resolve. (As for just plain not *liking* vinegar, to each their own. There's nothing wrong with having certain taste preferences. When I first started, I couldn't imagine taking vinegar straight up...it was way too sour. Now, I actually find it kind of pleasant.) <br /><br />I was very surprised by the literature I found on vinegar. I wish there had been some on the mood effects I mentioned, because that's probably what fascinates me most.<br /><br />I have no idea about the salicylates. I'd be surprised if vinegar contained any, but I'm not sure. Sorry... Tuit Nutritionhttps://www.blogger.com/profile/15708859914305178756noreply@blogger.comtag:blogger.com,1999:blog-4833628955058077617.post-36266036332534327922015-01-19T03:07:00.816-05:002015-01-19T03:07:00.816-05:00Very interesting! But... My whole life I have abso...Very interesting! But... My whole life I have absolutely hated everything with vinegar in it, food with vinegar came across as "spoilt" to me, so now I'm wondering why that would be? As a child, I believe I was closer to my intuitive rejection of certain foods. And would I really benefit from it now? And does it contain salicylates- since I discovered I am sensitive to those? Thanks for the info! WB from the NetherlandsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4833628955058077617.post-39854880472931356232015-01-16T21:51:26.362-05:002015-01-16T21:51:26.362-05:00I haven't looked into any of the research, but...I haven't looked into any of the research, but my guess is it probably has similar effects. That was really the original way to ferment things, wasn't it? By letting the naturally occurring lactic-acid producing bacteria proliferate. (I think...) Actually, now that I think about it, it would probably have similar effects on helping digestion, but I'm not sure about the blood sugar modulation.Tuit Nutritionhttps://www.blogger.com/profile/15708859914305178756noreply@blogger.comtag:blogger.com,1999:blog-4833628955058077617.post-60199364596103764872015-01-16T21:04:19.762-05:002015-01-16T21:04:19.762-05:00Thanks for highlighting the properties of vinegar,...Thanks for highlighting the properties of vinegar, Amy. I'll make a point of consuming more going forward.<br /><br />At some point I would be interested in your thoughts regarding brine-fermented vegetables like sauerkraut, which contain lactic rather than acetic acid.Marc Rouleauhttps://www.blogger.com/profile/01988211651936994568noreply@blogger.comtag:blogger.com,1999:blog-4833628955058077617.post-48464020193571183452014-12-21T17:40:11.250-05:002014-12-21T17:40:11.250-05:00If you're asking about the blood glucose issue...If you're asking about the blood glucose issue, you could conduct a little experiment if you have a glucometer. Eat the same meal on separate days, once with vinegar and once without, and see if you notice any significant difference in your post-meal readings. (Assuming your PRE-meal readings, activity level, etc., were similar on both days. Try to limit the confounding variables.)<br /><br />For digestion, like I said, 2 Tbsp would probably be enough.Tuit Nutritionhttps://www.blogger.com/profile/15708859914305178756noreply@blogger.comtag:blogger.com,1999:blog-4833628955058077617.post-20295608555313928562014-12-21T17:37:51.391-05:002014-12-21T17:37:51.391-05:00I knew this question was going to come at me event...I knew this question was going to come at me eventually...<br />Honestly? I'm not sure. Probably anywhere from 1-3 Tbsp (15-44 mL). I use a lot, but I am probably abnormal there. ;-) I think most people would probably be fine with 2 Tbsp (30 mL), but you probably can't "overdo it," unless we're talking about those really syrupy ones, which are much higher in CHO. (But those are pretty expensive, and most people aren't going to use those as their everyday vinegars.)Tuit Nutritionhttps://www.blogger.com/profile/15708859914305178756noreply@blogger.comtag:blogger.com,1999:blog-4833628955058077617.post-72152235369714040102014-12-21T16:56:00.322-05:002014-12-21T16:56:00.322-05:00So what is your suggestion for the general minimum...So what is your suggestion for the general minimum amount of vinegar to take with meals?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4833628955058077617.post-53692912436184191532014-12-19T14:58:19.234-05:002014-12-19T14:58:19.234-05:00This past Thanksgiving my family made some Brussel...This past Thanksgiving my family made some Brussels sprouts and pancetta with a balsamic glaze. I was amazed that other folks only went for one serving but happy that I had the leftovers all to myself.<br /><br />Not exactly relevant to diet... using vinegar as a topical remedy provides effective, almost instantaneous pain relief for sunburns. While it doesn't appear to prevent peeling I can attest first hand it's the real deal when it comes to pain. Curious, since I see elsewhere that acid (and acetic acid in particular) is mentioned as a skin irritant (though in this case it's diluted down to 5 or 6%).Elliot Salemnoreply@blogger.comtag:blogger.com,1999:blog-4833628955058077617.post-67648865415701521512014-12-19T09:04:59.614-05:002014-12-19T09:04:59.614-05:00I think the only one there might be "extra&qu...I think the only one there might be "extra" benefits from is raw, unpasteurized ACV. (I think I've also seen unpasteurized red wine vinegar from Eden brand in the U.S.) The studies I cited didn't use any raw vinegars, as far as I know, and a few of them employed plain ol' white distilled, so if nothing else, the blood sugar and digestive benefits can come from the regular stuff. I think the benefits probably come from the acetic acid itself, so it doesn't matter if it's refined and/or pasteurized or not.<br /><br />Agree -- bread dipped in a good olive oil & balsamic? Yes, please!Tuit Nutritionhttps://www.blogger.com/profile/15708859914305178756noreply@blogger.comtag:blogger.com,1999:blog-4833628955058077617.post-83402635447997629852014-12-18T21:35:00.280-05:002014-12-18T21:35:00.280-05:00Surprised that you did not mention that the regula...Surprised that you did not mention that the regular white stuff, being overly refined, does not provide the same health benefits as traditionally prepared vinegars. I guess it still does provide some of the other benefits you noted in your post? Works well as a cleaner. Love malt vinegar on chips, but the best ethnic/cultural treat that an Italian friend introduced me to, is balsamic vinegar mixed with olive oil for dipping fresh baked sourdough bread in. Mmmmm, too bad the baker is not open at night. : (<br /><br />J.<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4833628955058077617.post-61801233657410944462014-12-17T15:48:33.590-05:002014-12-17T15:48:33.590-05:00Mmmmm...Vinegar! I like to put balsamic vinegar on...Mmmmm...Vinegar! I like to put balsamic vinegar on my steak or pork chops before throwing them on the BBQ.Springnoreply@blogger.com