Vinegar is allowed on this diet?

What oil? Which vinegar? What about sugar?
Kookaburra
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Vinegar is allowed on this diet?

Post by Kookaburra »

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.
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Post by Oscar »

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.
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Post by RRM »

Exactly, as with sugar. (which is heated / intensively processed, but pure.)
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Post by Kookaburra »

RRM, what kind of vinegar do you use? Apple cider? Coconut?
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Post by RRM »

Ehhh, let me check...
Ah, its white wine vinegar.
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Post by Kookaburra »

White wine? Doesn't it contain alcohol? I just bought a bottle of apple cider vinegar. Do I store it in the fridge or just leave it in a cool dark place, just like the olive oil?
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Post by Iris »

White wine? Doesn't it contain alcohol?
No it doesn't. Bacteria transform the alcohol into acetic acid.
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Post by Kookaburra »

Iris wrote:
White wine? Doesn't it contain alcohol?
No it doesn't. Bacteria transform the alcohol into acetic acid.
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.
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Post by RRM »

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.
No, its a different molecule now, its not alcohol anymore,
its acetic acid :D
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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Post by Kookaburra »

Table vinegar usually contains 4% to 8% acetic acid.
vinegar used for pickling contains 4% to 18% acetic acid.
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?

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?
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Post by RRM »

Kookaburra wrote:What comprises the rest of the percentage?
water.
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?
Vinegar for consumption (as bought in a supermarket) usually contains 4 to 8%.
The more acetic acid, the more acidic the taste.
Higher levels are for cleaning and industrial purposes.
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.
sure.
Why is that so? I mean, you are still ingesting the vinegar in after all.
Acetic acid is okay, when consumed in moderation and properly diluted.
And how many tablespoons of vinegar is advised for the salad?
A few. What tastes good to you.
If it tastes too acidic, use less.
Will vinegar cause any health problems in the long run?
Not as salad dressing.
As long as it tastes fine, its fine.
Where do I store my vinegar? Fridge or cool dark place?
Cool dark place.
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Balsamic Vinegar

Post by Need Help »

Can we take balsamic vinegar? I read in Wai's book that we can. is that correct? Thanks
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Post by Iris »

There is already a topic about balsamic vinegar. Please search the forum before you post a question.

viewtopic.php?t=284
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Post by fictor »

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.
The vinegar I use is actually "raw". It has not been heated or pasteurized.

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! :)
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Post by RRM »

fictor wrote: The vinegar I use is actually "raw". It has not been heated or pasteurized.
As far as i know, all vinegar has not been heated / pasteurized.
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