18. Vinegar And Honey
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18. Vinegar And Honey
Honey-Ginger Aged White Balsamic Vinegar Condimento Honey and ginger plays well together and bring a gentle, spicy heat which balances perfectly with the moderate, natural acidity of our white balsamic vinegar. Mix...
In the past, the birth of a daughter was celebrated by starting the production of traditional balsamic vinegar with a new set of barrels. The fruit of those barrels, 25 years later, then became the young woman's dowry. Times have changed; however, the tradition lives on and in many villages in the Modena area, the birth of a girl is still celebrated with the birth of a Traditional PDO "Extravecchio" Balsamic Vinegar from Modena. A traditional balsamic vinegar must reach the grand old age of 25 before earning "extravecchio" status. It is well worth the wait: characterised by a rich, persistent and intense bouquet, it does not limit itself to accompanying your dishes and exalting flavours, it is also a delicious digestif to be savoured after dinner, for a well-earned moment of relaxation at the end of a long day.
The chemical and organoleptic properties of vinegars are a function of the starting material and the fermentation method. Acetic acid, the volatile organic acid that identifies the product as vinegar, is responsible for the tart flavor and pungent, biting odor of vinegars. However, acetic acid should not be considered synonymous with vinegar. The US Food and Drug Administration (FDA) states that diluted acetic acid is not vinegar and should not be added to food products customarily expected to contain vinegar.[3] Other constituents of vinegar include vitamins, mineral salts, amino acids, polyphenolic compounds (eg, galic acid, catechin, caffeic acid, ferulic acid), and nonvolatile organic acids (eg, tartaric, citric, malic, lactic).[4,5]
Although investigations have demonstrated the effectiveness of diluted vinegar (2% acetic acid solution at pH 2) for the treatment of ear infections (otitis externa, otitis media, and granular myringitis),[17,18] the low pH of these solutions may irritate inflamed skin and damage cochlear outer hair cells.[19] Immediate vinegar application at the site of jellyfish stings is practiced at various coastal locations around the world[20,21] because vinegar deactivates the nematocysts. However, hot-water immersion is considered the most efficacious initial treatment for jellyfish envenomation because the venom is deactivated by heat.[22,23]
In the popular media, vinegar is commonly recommended for treating nail fungus, head lice, and warts, yet scientific support for these treatment strategies is lacking. Takano-Lee and colleagues[24] demonstrated that, of 7 home remedies tested, vinegar was the least effective for eliminating lice or inhibiting the hatching of eggs. Scattered reports suggest that the successive topical application of highly concentrated acetic acid solutions (up to 99%) alleviated warts,[25,26] presumably due to the mechanical destruction of wart tissue. One treatment protocol, however, required local anesthesia, excision, and rapid neutralization at the site of application, thus limiting its use by the lay public.
Trials investigating the effects of vinegar ingestion on the renin-angiotensin system have not been conducted in humans, and there is no scientific evidence that vinegar ingestion alters blood pressure in humans. In their report, Kondo and colleagues[30] speculated that dietary acetic acid promoted calcium absorption and thereby downregulated the renin-angiotensin system.[32] In the rat model, acetic acid administration enhanced calcium absorption and retention[33]; moreover, in humans, calcium absorption in the distal colon was enhanced by acetate.[34] Clearly, much work is needed to establish whether vinegar ingestion alters calcium absorption and/or blood pressure regulation in humans.
The antitumor factors in vinegar have not been identified. In the human colonic adenocarcinoma cell line Caco-2, acetate treatment, as