*Fun Fact* I didn't mention: When I was 17 I heard apple cider vinegar was healthy so I would take shots of it straight almost every day for a summer in hopes of getting rid of acne. Also I will be the first to say I spelled artisanal wrong!
do you think that apple cider vinegar can help with SIBO issues, which, as is widely known, is an unavoidable part of the medical history of any decent vegan?
I have to admit that you're right. I shouldn't have used the word "decent" because there aren't that many of them; it's about the majority of regular vegans, which is a much wider base @@SladeShadows
12:50 Mic, there is one study in this set that was funded by a vinegar company. The one from Japan was funded by Mizkan. Mizkan is a major vinegar manufacturer in Japan.
We need to unlearn the association that industry funded = bad research. The bulk of research on chocolate/cocoa/cacao's health benefits was funded by Hershey and Mars - hasn't affected the credibility of that research whatsoever.
@@zachrowell6795 Not saying that it is necessarily bad; research is expensive, and someone has to fund it, but for full disclosure and transparency, it is important to keep the public aware of these things, especially if there are financial interests involved.
I recomend you guys give making vinegar at home a shot if you're worried about "processed foods". I made a very easy, no effort pineapple vinegar and my mind was blown away
@@ASMRyouVEGANyet It is a bit sweet indeed. I made the recipe up. Basically, I dehydrated some pineapple pieces, put them in a jar with water and sealed the jar with a coffee filter. Then I took the pieces out of the jar after a couple of days and left the juice fermenting for one month, no mold of any kind grew on it. You don't actually need dehydrated pineapple, just make sure what you leave in the jar is only the broth, zero pulp.
It's delicious and pineapple flavoured...I used just the skins. After washing of course . I've made banana skin vinegar, mango skin vinegar (delicious mango flavour,)... And day old cooked rice vinegar,
16:08 Fermentation isn't refining something, it's transforming it. It's an entirely natural process, albeit one which we are getting better and better at controlling in a very refined way. ;D My personal favourite hypothesis for why humans are smart is because they started intentionally rotting vegetables/fruits long ago. ;P The fermentation process is critical to the survival of several of the remaining hunter-gatherer societies, spread very far apart geographically, who consume otherwise-toxic plants as staples!
Every single day, I eat a simple salsa. Fresh - tomatoes, onions, bell peppers, and of course a generous pour of apple cider vinegar. And vinegar has practically zero calories per serving, 95% water content. It's not an isolated nutrient _per se_ and because it is nonnutritive, I wouldn't even consider it a food. It's more like a supplement in that regard.
Here's a little fact about Balsamic Vinegar of Modena: It is a PGI (protected geographical indication) product; essentially, the grapes do not even have to be from Modena (or Reggio Emilia, a neighbouring province), and they need only be aged a few months. Traditional Balsamic Vinegar of Modena PDO (Protected Designation of Origin) is what must be aged for at least 12 years and contain solely grapes. This is what is very expensive. Balsamic Vinegar of Modena PGI tends to have a lot of wine vinegar to increase the acidity (which naturally takes years to occur).
The PGI version is basically a scam. It pretends to be a high quality product like its cousin, the real balsamic vinegar of Modena, but its just an inferior and dirt cheap industrial product.
The good stuff is delicious! I’m particularly fond of the balsamic vinegar reductions, which are sweet and syrupy. They’re delicious on a tomato basil salad.
more important fact would be, as author of this video doesn't know, that balsamico is not just vinegar but mix of vinegar and boiled grape juice. that's why there is quite a lot of carbs not because of curing in oak barrel...
Thanks, I'll spread the word! I read an account from Daniel Defoe of the plague year of 1665, when people were dying of the black death. He met a couple at the thick of the pandemic, and the husband's job was to take out the dead from their dwellings, and his wife would sort out their possessions. The man kept a clove of garlic in his mouth whilst dealing with the corpses, and his wife held a vinegar soaked cloth to breath through as she cleaned the house, not sure how. Anyway, they both survived the plague year, so that says a lot. Also, in shops at that time, people would drop their money into a bowl of vinegar, so they weren't daft as many would have you believe! Also, I just thought that they're interesting vinegar facts worth knowing!
Interesting. But coins is made of metal, and therefore naturally antimicrobial... And notes are made of a special paper/ cloths, and dry paper dries out microbes... But of course when you're dealing with the plauge it's best to be extra careful and add the bowl of vinegar!
Funnily enough, I believe 1665 was the year a couple of German scientists first observed bacteria on a mold colony with a very primitive microscope. Those times seem ancient to us but humans have always been very smart.
They've also theorized people with herpes simplex 1 were resistant to the plague and that's why 80% of the caucasian population has herpes simplex 1 now, because they were the survivors. Random people probably just had it and were mysteriously resistant to the plague, and could be that none of their weird rituals were what saved them.
The problem with your Thrive Market recommendation is they want you to pay a subscription fee before you can see what products they are selling. when I signed on to thrive, I wanted to see what vegan products they might have BEFORE I give them any money.
Vinegar significantly increases the antioxidant and endothelial protective properties of greens. This is why Dr. Esselstyn recommends adding a few drops of vinegar to cooked greens.
I walk 5 miles a day. Over 2 years ago I almost couldn't get down the driveway due to terrible pain in my big toe. This turned out to be gout. After research on line, I started sipping ACV every day. Gout gone in two days and has never returned.
Maybe a dumb question, sorry: do you put it into a glass of water and drink it that way? It's rough on your esophagus to drink it straight! (And on your teeth, I believe.)
@@snu3877 I make a gallon of green tea and add 1/2 cup of ACV and 1/2 cup of lemon juice. I drink a good 8 cups of this mixture a day. And I drink it with a straw to protect the teeth. I don't drink anything else (the tea is for the anti-inflammation properties for my RA and OA)
@@cindi79 Thank you for your reply. That is awesome! I know how awful it is to lose mobility. I gained about 60 lbs a few years ago after my mother died, so much of it in my stomach. My back would start aching maybe 2 or 3 minutes into a walk, and before that, I used to hike 1 1/2 hours in the woods in hilly terrain. I've lost almost all of it, and I am so grateful to be able to walk again. Sadly, it seems as humans we often don't appreciate what we have until we lose it (either temporarily or permanently.) AND I am glad you commented, b/c I had completely forgotten about adding vinegar to my drinks! Currently I am loving my hibiscus tea with mint, ginger, and lemon juice.
My french ancestors (in Burgundy) were liquorists (made liqueur) and vinaigriers (vinegar makers). From what I have understood, they made the vinegar using the 'marc du raisin', i.e. the pomace of the grapes, which apparently contains antioxidants and fiber.
I apply a solution of apple cider vinegar and water on my hair and face after showering and it's the only thing that keeps the seborrheic dermititis away. I smell like a salad for a bit though.
Exactly. My grandmother took vinegar baths and drink bottles. She had an active life in her 90s living in a house with graduate students. I don’t remember any major health issues with her. We were close and she said she only needed Motrin now and then. She lived well past her 90s just dying of old age around 100.
My grand-grand-grand-grandfather used to lather himself in vinegar and go frolic naked in the fields. He lived to be 500 years old, invented the spork, and the word "cunt".
Good timing for right before summer - one of my favorite summer foods is quick pickles - both veggie and fruit based. Mix vinegar with water and whatever veggies/fruits you have on hand - refrigerate for at least 2 hours to several days. Easy and refreshing.
I started drinking apple cider vinegar with one meal a day bc I was having bad gas the other week and was worried my stomach acid was low. Then I watch a video on how store bought plant milks have calcium carbonate in it which is an antacid. Anywho I haven’t had bad gas since reducing the milk drinking and adding the vinegar!
I love vinegar. I use it in many different forms including raw apple cider vinegar, white wine, red wine, balsamic, malt and regular distilled vinegar for cleaning can't be beat. All vinegars are really good on raw vegetable salads, cooked and raw spinach, on wraps, in coleslaw, and I love the Bragg's vinegar drinks. I also use a vinegar solution (half vin half water) to soak some types of fruits to rid them of any stray bugs. You can also pour vinegar (I like red wine vinegar for this) over sliced onions and let them soak for about 15 minutes to mellow out that raw onion bite. You can also pickle cucumbers, onions, cauliflower, pearl onions, carrots and many other vegetables. They will stay fresh for 2-3 weeks in the fridge. There are plenty of simple pickling recipes online. Now that I know strawberry and blueberry vinegar exists, I will for sure be ordering them.
I stopped patronizing Braggs and the golden label supplements because they have new owners and I don’t feel the same confidence. I am looking for other alternatives. I will check in Asturias , Spain because they produce apples for cider. There must be people making organic vinegar there. They use less toxics in the fields. Glyphosate is prohibited. I will check that.
i was thinking the same exact thing. there's an amzing video by wu mountain. the dude is a tea scientist. since learning about recent science on probiotics from simon hill i've got a serious kombucha brewery going here. definitely noticing a lot of great changes.
@@alexaapocalypse7058 The GT's brand makes kombucha with different degrees of alcohol. They also use kiwi juce as a sweetener. I like the one's with the least amount of alcohol because I can drink them everyday.
I used to eat vinegar as a kid. Dipped veggies, put it on meat drank it. Also ate lemons with a little salt ( yes the metabolic effect does buffer alkaline but I forget the name of this process). Everyone thought I was weird. I also always ate the white inside the rind of citrus fruit first. Weird to you normals even now (look it up men. Selenium). Et al. As a neuroscientist I was trying to tell my advisors, faculty etc things they now believe (decade or 2 later). I often find myself doing things, usually things that nudge others or events, and think "why am I doing this?". Long possessed of the courage and brilliance that I have and now half a century of direct observation, I simply wait to find out why. Never fails. I would tell you about the ability to see disparate temporal locations (look over there) but you normals would think I am weird. Heck of a thing wandering about the mundane existing in a higher order dimensional perception, but I have earned it. That means I paid full price. (thats why you don't)
My grandmother took vinegar baths. In her late 90s she still lived in a house with graduate students. Just as active still the same person. She passed away around 100+ I don’t remember any major house crisis. She said she only needed Motrin now and then.
One of my favorite go to dressing is basalmic mixed with Dijon dressing - so good. Costos carries a great basalmic of Modena under their Kirkland label.
To avoid all processed foods, you would essentially have to avoid all condiments. And no tofu, no sauerkraut, no kimchi, no pickles, no vinegar, and on and on. What kind of life is THAT?
I do agree that consuming ACV may have heath benefits, but hopefully the message being received by viewers is not a misleading one. Yes, ACV can be used as a natural medication to help manage weight and blood sugar levels. The ultimate message should be to not have to consume ACV or any other natural or man-made substance to help manage our poor food choices in the first place. Firstly and foremost , we should be focused on eating the correct foods to prevent having to manage the result of bad food choices.
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... i'm so happy, you agree with Eric Berg on something... :D
Interesting about the blood pressure effects of cider vinegar. When I have a strong dose of it I actually feel so light headed I sometimes have to lie down, which is interesting, as I have low blood pressure generally.
I’ve been taking ACV for years after accidentally finding out it helped with my horrible PMS when I had no symptoms after using it to help deal with a bad cold. It really is a miracle worker and I take it everyday in pill form twice a day.
honestly, thank you so much for making this video, since this, I have incorporated balsamico and apple cider vin into my diet, and it's helped me so much over the past few months with my adhd symptoms (may seem kinda far fetched but). Since I had less of a blood sugar spike, my head felt less brain foggy throughout the day constantly with which ever meal I put the vinegars in. It really helps me out a lot when I have to sit down and study a lot. Cuz normally I would just not be able to focus properly anymore, even if normally my diet has a lot of fiber, rice and potatoes still caused that effect for me but now it's way better. So thanks a lot Mic!
When I was at an eating disorder treatment center, some of the patients would quote that bit from Elmo. When I arrived, I would ask for balsamic vinegar with most meals, and every time I’d mention it, the other patients would go, “Onions, celery, balsamic vinegar! That’s a hard word for Elmo.”
Processed does not automatically mean bad. Anyone who thinks that is completely mistaken. Processed is only bad if it's has added fat or artificial ingredients or both. Cheetos, doritos, oreos, imossible burgers, and frozen pizzas with 100 ingredients are bad. 100% fruit smoothies are not. Even plain white rice is not. Many times, processed is actually better.
Artifical ingredients also doesn't atuomatically mean bad. And processing is not bad only from adding fat and sugars, it's also bad when you remove nutrients, especially fibre. Often when a food gets processed, the fibre gets destroyed, which is bad, especially for carbs that get freed.
@@Azarilh why does it matter if you lose some nutrients if you're already getting enough? I'm already getting more than enough fiber and B vitamins from other whole foods, so it doesn't matter if a lot of it is removed from white rice if I more than make up for what is lost.
@@dj-fe4ck I kind of agree with your sentiment, but there's a problem with it, especially if one cannot control themselves well enough. Because if you remove nutrients, the food becomes empty calories ( not necessarily literally, but y'know, very low nutrients per calorie ), and the balance between the nutrients can get wacked ( like vegetable oil being all fat ). Empty calories are always bad food because to be perfect health you'd want to always add micronutrients, and not have excess of fats ( and calories, unless you want to build muscles ). If you remove the fibre, the food fills up less, so you'd get more fats and calories, with little micronutrients ( over eating, which is even worse if the food is empty calories, see snacks like chips or nachos ). It's unbalanced. Another problem is the carbs. Processed foods that have nutrients removed, tend to have some fibre destroyed or removed, which liberates the carbs AKA free sugars which are unhealthy. That said, i don't think white rice is too much depleted of nutrients, unlike many other foods that are more processed. I love white rice myself and i don't need a perfect diet.
@@dj-fe4ck Not necessarily. Nutrition is horribly complex, and your need for certain vitamins and minerals fluctuates based on all sorts of factors, including what you eat. When you eat white rice, your body needs more of things like B1 to process it, but white rice has all its own B1 removed. We fortify white rice with artificial B1, but not everyone absorbs it. The lack of fiber raises the glycemic index of the rice as your body processes it faster. Now, this is getting into the weeds of course, and if you're truly eating healthy, a bit of white rice won't kill you. However, it is certainly less ideal than brown rice, which itself is less ideal than something with a greater nutrient density. The damning thing about nutrition is typically the more junk food you eat, the more your body needs the vitamins it's not getting to cope with the unhealthy food.
@@Azarilh That is completely untrue. If I a big meal of white rice, it is equally filling as a big meal of whole wheat or oats or other whole grain. No difference at all.
I love apple cider vinegar too. My latest vinegar addiction is gourmet white wine vinegar made by Pompeian brand. I have to have it on every wrap, on my lettuce and in coleslaw. It's delicious! The Pompeian brand is inexpensive and makes a few different "flavors" of vinegar.
I love me some lentils with a nice scoop of organic dark balsamic vinegar along with a nice sandwich. people look at me like i'm some sort of alien eating all these legumes as sides but they don't know what they're missing out on. and for (canned) lentils all you really need is a bit of vinegar to make them shine.
Kombucha is essentially a tea based vinegar and it is made from a symbiotic bacteria-yeast mix so the alcohol produced by the yeast gets converted to acetic acid and other healthful compounds.
Great video - I would have liked more of a solid take-away recommendation. So, 2 tsps of Moderna Balsamic or strawberry vinegar before each meal mixed in 8 oz of water????
I would say that anything that people could make at home 1000 years ago doesn't really fit what we mean when we say "ultraprocessed food." Yes, vinegar undergoes plenty of processing, but it can easily be made without industrial (or any) machinery, patented molecules, or artificial chemical compounds. You can still make vinegar at home, and many people who grow apples do so.
Food processing isn't bad by itself. The problem comes from processing food in such a way as to make them addictive while reducing the nutrients they contain. Unrelated but be careful with wine if you're a strict vegan: Cheap wine is *often* not vegan or even vegetarian, because it is usually filtered through gelatin. The wine-making process doesn't *require* gelatin to be used, but it's the cheapest method, so manufacturers use it
Thank you for pointing out that all vinegar has benefits, not just fancy raw unfiltered apple cider vinegar that seems to be used in most studies. I'm kinda addicted to vinegar for the sour taste but use white vinegar since it's cheaper.
From my personnal experience, drinking 1 table spoon of vinegar per day help to calm my excema. It's definitly not a '' magic cure potion '' but it definitly help uwu! I am happy that you finaly did a video on that Mic 💖 Have a nice day!!
I am curious about Chinese black vinegar and rice vinegar. Both made from rice. Do they have the same antioxidant properties as balsamic, apple cider etc. or are they lower?
Anyone from Britain should use Willy's apple cider vinegar. The best I've ever used, and the only one where I actually noticed a difference. I used to use Braggs, but nothing. I used Aspall's, again nothing, but with Willy's my gut settled down, and I feel so much more energized. The Problem with Bragg's I learned, is that when exported, the American authorities irradiate it. Basically like putting it in a microwave for a few seconds, so that's probably why it doesn't work, the good bacteria will die. Plus, Willy's use a dark brown glass bottle, to further protect the bacteria, no plastic junk which the ACV will leech and you'll consume.
Coconut vinegar is very simple and natural. It doesn't need 'processing' and it's very sour. It's just a collected sap from cut coconut 'blooms'. Put it in a container until the bacteria naturally ferments the liquid, usually takes a few weeks. The longer the fermentation, the more sour it gets.
Vinegar preserves nutrients. Now mix 2 part real mediterranean extra virgin olive oil with 1 part ethanoic acid (as we call it) for an instant salad-dressing
I've had angular cheilitis a couple years ago and mixed a little ACV with some lotion and applied to the corners of my mouth. It really helped with clearing it up. It worked pretty much overnight and it was such a relief. Took about a week for it to heal completely. I think it will only work tho on fungal angular cheilitis. There's bacterial angular cheilitis and that you need to get topical antibiotics for I think.
Wish there’s no next time but in case of… If you desire check colloidal silver, some people use it locally. Some other people take it internally for their own reasons but you could use it topically too. I use it topically and use it internally but that’s me. I am not recommending anything because I am not a professional of health but I am sharing with you for if you don’t know what it and desire to know.
I enjoy the sourness of ACV in ice water before I digest my meal. Can't do ACV before sleep tho, because I do my diabetes medicine (metformin) around that time and vinegar + metformin at the same time may cause too low blood sugar.
Hey Mike! Blood sUgar help? Don’t overlook the fact that vinegar’s acid helps stomach acid to digest better, easier, & more effectively. The end result is improved gUt microbiology, which is gr8 for blood sugar & overall health. ❤
The only way I can take ACV is in powder capsules, otherwise it's a 50/50 I will end up getting the runs if I take a high concentration at once as a shot of it in liquid form (ok with homemade salad dressing though). It's so much easier taste wise as I'm really not like the taste so this works as a supplement for me. I love aged balsamic vinegar on my foods and have no problems tummy wise with that.
I have histamine reactions to vinegar. My nose begins to run and my larynx is irritated or swells. Not sure what is happening except that my voice changes and I can't project my voice. I use lemon juice in my salad dressings. Even the little bit in a serving of mayo mixed in with other foods affects me. Bummer.
I really appreciate this information and I'm going to use a lot more vinegar! thank you as always for such good, precise and concise information with a dose of good humor...
Regarding balsamic vinegar, I'm pretty sure it's still just a sugar -> ethanol -> vinegar fermentation. Acetobacter can't turn sugar into vinegar directly. It's probably relying on natural yeast coexisting alongside acetobacter, the former feeding ethanol to the latter. I would think a lot of vinegar is produced this way because it seems like it would just be wasteful taking the time to ferment cider/wine/beer and then even more time to ferment it a second time. This simultaneous process is basically exactly what happens with kombucha, the SCOBY contains both yeast and acetobacter, and the alcohol concentration stays low the entire time because the acetobacter are eating most of the ethanol as soon as it's produced. Unpasteurized/undistilled vinegar can also grow a very similar looking "SCOBY" of its own.
Don’t worry, Sharting is natural ;^). You didn’t mention vinegar capsules: I see them all over now. I’ve been thinking of getting them since I don’t want to take apple cider straight, and I’m not keen on having it ever y meal. For some reason, the capsules make me think they’re inferior; but, of course it’s just a perception with no basis!
Balsamic vinegar is my favorite one by far. It’s strong but I think it has a more complex, interesting flavor. I like it on my salad, but without adding oil (many people like to combine it with olive oil as their salad dressing).
It may well be processed but remember that in nature al sourdough and lacto fermentation, such as saurkraut and kimchi, vinegar is produced. Vinegar will assist yeast and other natural bacteria to ferment food to decrease the phytic acid content which helps us absorb more of the foods nutrient content. Choose a vinegar that may contain micronutrients/anti oxidants. Vinegar, in many forms, has been in our traditional diets in many areas of the world.
this is not traditionally processed food. This is fermentation, specifically taking alcohol as food for the microbiota. Same as growing mushrooms in rice or yeast in flour it just gets healthier.
Soak your feet in vinegar if you suffer from athlete's feet. Put vinegar in a spray bottle and spray areas to eliminate jock itch and scabies. Terrific mouthwash. If congested at night and can't sleep, spray vinegar (I prefer apple cider vinegar) on rag, put over mouth and nose when lying in bed, breathe in vinegar and the vapors will eliminate congestion, so you can sleep. I've used apple cider vinegar to heal inner ear issues. Vinegar is amazing!
Whatever increases stomach acid and increases stomach emptying is better for your stomach especially for people eating higher fats/protein diets possibly requiring more bile salts/enzymes. But anything related to diet is always up in the air.
Anyone know how the participants in the studies about vinegar and blood pressure took their vinegar? Obviously not neat because 30ml of vinegar like that would be too much. Was it simply diluted with water? Although that would dilute the acetic acid which is possibly the thing that does you good.
My favourite vinegar is Jerez vinegar. Lesser known but soooo tasty. Made from Sherry type wine, which originally come from the region of Jerez de la Frontera, Spain.
There are tons of other healthy things you can consume. You don’t need to do everything. I have no interest in vinegar either. But I love green tea and herbal teas all day ☺️
*Fun Fact* I didn't mention: When I was 17 I heard apple cider vinegar was healthy so I would take shots of it straight almost every day for a summer in hopes of getting rid of acne.
Also I will be the first to say I spelled artisanal wrong!
do you think that apple cider vinegar can help with SIBO issues, which, as is widely known, is an unavoidable part of the medical history of any decent vegan?
@@v.a.n.e. 😂😂 likely survivorship bias
I have to admit that you're right. I shouldn't have used the word "decent" because there aren't that many of them; it's about the majority of regular vegans, which is a much wider base @@SladeShadows
I’ll take the bait: did the ACV help with your skin?
@@abe8435 yes but he grew a red beard
12:50 Mic, there is one study in this set that was funded by a vinegar company. The one from Japan was funded by Mizkan. Mizkan is a major vinegar manufacturer in Japan.
We need to unlearn the association that industry funded = bad research. The bulk of research on chocolate/cocoa/cacao's health benefits was funded by Hershey and Mars - hasn't affected the credibility of that research whatsoever.
That’s not always so bad. If an Amla company came up with another study showing how Amla kicks cancers ass, I wouldn’t be too mad
@@zachrowell6795 Not saying that it is necessarily bad; research is expensive, and someone has to fund it, but for full disclosure and transparency, it is important to keep the public aware of these things, especially if there are financial interests involved.
Japan isn't known for spreading misinformation like russia and usa on a daily basis? Xoxo I'm japanese so might be biased.
Can’t win em all
I recomend you guys give making vinegar at home a shot if you're worried about "processed foods". I made a very easy, no effort pineapple vinegar and my mind was blown away
Okay. Can you give a link to a recipe you used?
Pineapple Vinegar sound good but I'm thinking it's sweet 😂
@@ASMRyouVEGANyet It is a bit sweet indeed. I made the recipe up.
Basically, I dehydrated some pineapple pieces, put them in a jar with water and sealed the jar with a coffee filter. Then I took the pieces out of the jar after a couple of days and left the juice fermenting for one month, no mold of any kind grew on it.
You don't actually need dehydrated pineapple, just make sure what you leave in the jar is only the broth, zero pulp.
It's delicious and pineapple flavoured...I used just the skins. After washing of course . I've made banana skin vinegar, mango skin vinegar (delicious mango flavour,)... And day old cooked rice vinegar,
Or Just stop being neurotic and buy some regular vinegar 😅
16:08 Fermentation isn't refining something, it's transforming it. It's an entirely natural process, albeit one which we are getting better and better at controlling in a very refined way. ;D
My personal favourite hypothesis for why humans are smart is because they started intentionally rotting vegetables/fruits long ago. ;P The fermentation process is critical to the survival of several of the remaining hunter-gatherer societies, spread very far apart geographically, who consume otherwise-toxic plants as staples!
Really interesting! Thanks for sharing this info.
cooking meat
Correct and consume kraut.
hell yeah!
The human microbiome is amazing.
Every single day, I eat a simple salsa. Fresh - tomatoes, onions, bell peppers, and of course a generous pour of apple cider vinegar. And vinegar has practically zero calories per serving, 95% water content. It's not an isolated nutrient _per se_ and because it is nonnutritive, I wouldn't even consider it a food. It's more like a supplement in that regard.
Here's a little fact about Balsamic Vinegar of Modena: It is a PGI (protected geographical indication) product; essentially, the grapes do not even have to be from Modena (or Reggio Emilia, a neighbouring province), and they need only be aged a few months.
Traditional Balsamic Vinegar of Modena PDO (Protected Designation of Origin) is what must be aged for at least 12 years and contain solely grapes. This is what is very expensive. Balsamic Vinegar of Modena PGI tends to have a lot of wine vinegar to increase the acidity (which naturally takes years to occur).
The PGI version is basically a scam. It pretends to be a high quality product like its cousin, the real balsamic vinegar of Modena, but its just an inferior and dirt cheap industrial product.
Yes! Additionally, Modena is not pronounced "Modeena," @micthevegan
The good stuff is delicious! I’m particularly fond of the balsamic vinegar reductions, which are sweet and syrupy. They’re delicious on a tomato basil salad.
more important fact would be, as author of this video doesn't know, that balsamico is not just vinegar but mix of vinegar and boiled grape juice. that's why there is quite a lot of carbs not because of curing in oak barrel...
Is balsamic vinegar unpasteurized and unfiltered ?
Thanks, I'll spread the word!
I read an account from Daniel Defoe of the plague year of 1665, when people were dying of the black death. He met a couple at the thick of the pandemic, and the husband's job was to take out the dead from their dwellings, and his wife would sort out their possessions. The man kept a clove of garlic in his mouth whilst dealing with the corpses, and his wife held a vinegar soaked cloth to breath through as she cleaned the house, not sure how. Anyway, they both survived the plague year, so that says a lot. Also, in shops at that time, people would drop their money into a bowl of vinegar, so they weren't daft as many would have you believe! Also, I just thought that they're interesting vinegar facts worth knowing!
Very interesting!
Interesting.
But coins is made of metal, and therefore naturally antimicrobial... And notes are made of a special paper/ cloths, and dry paper dries out microbes... But of course when you're dealing with the plauge it's best to be extra careful and add the bowl of vinegar!
Funnily enough, I believe 1665 was the year a couple of German scientists first observed bacteria on a mold colony with a very primitive microscope. Those times seem ancient to us but humans have always been very smart.
@@leftyfourguns Really? Who were they? Do you recall?
They've also theorized people with herpes simplex 1 were resistant to the plague and that's why 80% of the caucasian population has herpes simplex 1 now, because they were the survivors. Random people probably just had it and were mysteriously resistant to the plague, and could be that none of their weird rituals were what saved them.
The problem with your Thrive Market recommendation is they want you to pay a subscription fee before you can see what products they are selling. when I signed on to thrive, I wanted to see what vegan products they might have BEFORE I give them any money.
Vinegar significantly increases the antioxidant and endothelial protective properties of greens. This is why Dr. Esselstyn recommends adding a few drops of vinegar to cooked greens.
After or during cooking?
@@shivo4659 After. He says to "anoint" it with vinegar, lol. But it probably doesn't matter much.
Wow that’s crazy lol. My folks have been doing that for generations I assumed for taste 🤦🏾♀️
Thank you for that reminder!
Salt Fat Acid Heat.
I walk 5 miles a day. Over 2 years ago I almost couldn't get down the driveway due to terrible pain in my big toe. This turned out to be gout. After research on line, I started sipping ACV every day. Gout gone in two days and has never returned.
Maybe a dumb question, sorry: do you put it into a glass of water and drink it that way? It's rough on your esophagus to drink it straight! (And on your teeth, I believe.)
@@snu3877 I make a gallon of green tea and add 1/2 cup of ACV and 1/2 cup of lemon juice. I drink a good 8 cups of this mixture a day. And I drink it with a straw to protect the teeth. I don't drink anything else (the tea is for the anti-inflammation properties for my RA and OA)
@@cindi79 Thank you for your reply. That is awesome! I know how awful it is to lose mobility. I gained about 60 lbs a few years ago after my mother died, so much of it in my stomach. My back would start aching maybe 2 or 3 minutes into a walk, and before that, I used to hike 1 1/2 hours in the woods in hilly terrain. I've lost almost all of it, and I am so grateful to be able to walk again. Sadly, it seems as humans we often don't appreciate what we have until we lose it (either temporarily or permanently.) AND I am glad you commented, b/c I had completely forgotten about adding vinegar to my drinks! Currently I am loving my hibiscus tea with mint, ginger, and lemon juice.
gout is your friend 👍🏾👍🏾 lol
My french ancestors (in Burgundy) were liquorists (made liqueur) and vinaigriers (vinegar makers). From what I have understood, they made the vinegar using the 'marc du raisin', i.e. the pomace of the grapes, which apparently contains antioxidants and fiber.
My favorite side dish during the summer is cucumber and onions swimming in vinegar!
I apply a solution of apple cider vinegar and water on my hair and face after showering and it's the only thing that keeps the seborrheic dermititis away. I smell like a salad for a bit though.
My grandpa drank a cup of hot water with a spoonful of ACV and some honey every morning. He lived to be 105, drove until 98. Just saying.😄
Honey isn't vegan
@@avinashtyagi2 they never claimed that he was, what's your point?
That there are better vegan alternatives, such as Date Syrup
Exactly. My grandmother took vinegar baths and drink bottles. She had an active life in her 90s living in a house with graduate students. I don’t remember any major health issues with her. We were close and she said she only needed Motrin now and then. She lived well past her 90s just dying of old age around 100.
My grand-grand-grand-grandfather used to lather himself in vinegar and go frolic naked in the fields. He lived to be 500 years old, invented the spork, and the word "cunt".
Basically if you eat a small salad as an entrée before meals or a large salad as a meal, seasoned with a basic vinaigrette then you're good.
It's processed, but the process is fermentation and fermented foods are often good for your health.
Studies not funded by big vinegar 🤣
Had to be said though 😊
Thank you so much. What an awesome video 💙 ,blueberry and strawberry vinager sounds really good 👍🏼
Good timing for right before summer - one of my favorite summer foods is quick pickles - both veggie and fruit based. Mix vinegar with water and whatever veggies/fruits you have on hand - refrigerate for at least 2 hours to several days. Easy and refreshing.
I started drinking apple cider vinegar with one meal a day bc I was having bad gas the other week and was worried my stomach acid was low. Then I watch a video on how store bought plant milks have calcium carbonate in it which is an antacid. Anywho I haven’t had bad gas since reducing the milk drinking and adding the vinegar!
You can make viniger at home. I make it every month. Though each one takes two months to make. So it doesn't have to be processed.
I love vinegar. I use it in many different forms including raw apple cider vinegar, white wine, red wine, balsamic, malt and regular distilled vinegar for cleaning can't be beat. All vinegars are really good on raw vegetable salads, cooked and raw spinach, on wraps, in coleslaw, and I love the Bragg's vinegar drinks. I also use a vinegar solution (half vin half water) to soak some types of fruits to rid them of any stray bugs. You can also pour vinegar (I like red wine vinegar for this) over sliced onions and let them soak for about 15 minutes to mellow out that raw onion bite. You can also pickle cucumbers, onions, cauliflower, pearl onions, carrots and many other vegetables. They will stay fresh for 2-3 weeks in the fridge. There are plenty of simple pickling recipes online. Now that I know strawberry and blueberry vinegar exists, I will for sure be ordering them.
I stopped patronizing Braggs and the golden label supplements because they have new owners and I don’t feel the same confidence. I am looking for other alternatives. I will check in Asturias , Spain because they produce apples for cider. There must be people making organic vinegar there. They use less toxics in the fields. Glyphosate is prohibited. I will check that.
theoretically kombucha has the same benefits of vinegar + the benefits of green tea + some probiotics
i was thinking the same exact thing. there's an amzing video by wu mountain. the dude is a tea scientist. since learning about recent science on probiotics from simon hill i've got a serious kombucha brewery going here. definitely noticing a lot of great changes.
And you get your daily B-12 from one glass of kombucha.
I love kombucha as long as there isnt sugar added it's my new end of the week beer replacement 😊❤
@@alexaapocalypse7058 The GT's brand makes kombucha with different degrees of alcohol. They also use kiwi juce as a sweetener. I like the one's with the least amount of alcohol because I can drink
them everyday.
Yes, but unfortunately it also has a side effect of turning one into a obnoxious, smelly hipster with a ridiculous haircut.
I used to eat vinegar as a kid. Dipped veggies, put it on meat drank it. Also ate lemons with a little salt ( yes the metabolic effect does buffer alkaline but I forget the name of this process). Everyone thought I was weird. I also always ate the white inside the rind of citrus fruit first. Weird to you normals even now (look it up men. Selenium). Et al.
As a neuroscientist I was trying to tell my advisors, faculty etc things they now believe (decade or 2 later). I often find myself doing things, usually things that nudge others or events, and think "why am I doing this?". Long possessed of the courage and brilliance that I have and now half a century of direct observation, I simply wait to find out why. Never fails.
I would tell you about the ability to see disparate temporal locations (look over there) but you normals would think I am weird. Heck of a thing wandering about the mundane existing in a higher order dimensional perception, but I have earned it. That means I paid full price. (thats why you don't)
My grandmother took vinegar baths. In her late 90s she still lived in a house with graduate students. Just as active still the same person. She passed away around 100+ I don’t remember any major house crisis. She said she only needed Motrin now and then.
One of my favorite go to dressing is basalmic mixed with Dijon dressing - so good. Costos carries a great basalmic of Modena under their Kirkland label.
To avoid all processed foods, you would essentially have to avoid all condiments. And no tofu, no sauerkraut, no kimchi, no pickles, no vinegar, and on and on. What kind of life is THAT?
I do agree that consuming ACV may have heath benefits, but hopefully the message being received by viewers is not a misleading one. Yes, ACV can be used as a natural medication to help manage weight and blood sugar levels. The ultimate message should be to not have to consume ACV or any other natural or man-made substance to help manage our poor food choices in the first place. Firstly and foremost , we should be focused on eating the correct foods to prevent having to manage the result of bad food choices.
... i'm so happy, you agree with Eric Berg on something... :D
Cider vinegar is great for treating warts.... melted one off a few weeks ago...
Just soak some gauze and tape on... could take a few days
Interesting about the blood pressure effects of cider vinegar. When I have a strong dose of it I actually feel so light headed I sometimes have to lie down, which is interesting, as I have low blood pressure generally.
I’ve been taking ACV for years after accidentally finding out it helped with my horrible PMS when I had no symptoms after using it to help deal with a bad cold.
It really is a miracle worker and I take it everyday in pill form twice a day.
honestly, thank you so much for making this video, since this, I have incorporated balsamico and apple cider vin into my diet, and it's helped me so much over the past few months with my adhd symptoms (may seem kinda far fetched but). Since I had less of a blood sugar spike, my head felt less brain foggy throughout the day constantly with which ever meal I put the vinegars in. It really helps me out a lot when I have to sit down and study a lot. Cuz normally I would just not be able to focus properly anymore, even if normally my diet has a lot of fiber, rice and potatoes still caused that effect for me but now it's way better. So thanks a lot Mic!
I'm sure a huge fan of vinegar, especially balsamic
Balsamic Vinegar ❤
When I was at an eating disorder treatment center, some of the patients would quote that bit from Elmo. When I arrived, I would ask for balsamic vinegar with most meals, and every time I’d mention it, the other patients would go, “Onions, celery, balsamic vinegar! That’s a hard word for Elmo.”
Love love love vinegar !
Gimme a cake or pickles … IMMA EAT THEM PICKLES AND LEAVE THE CAKE 😂
Processed does not automatically mean bad. Anyone who thinks that is completely mistaken. Processed is only bad if it's has added fat or artificial ingredients or both. Cheetos, doritos, oreos, imossible burgers, and frozen pizzas with 100 ingredients are bad. 100% fruit smoothies are not. Even plain white rice is not. Many times, processed is actually better.
Artifical ingredients also doesn't atuomatically mean bad. And processing is not bad only from adding fat and sugars, it's also bad when you remove nutrients, especially fibre. Often when a food gets processed, the fibre gets destroyed, which is bad, especially for carbs that get freed.
@@Azarilh why does it matter if you lose some nutrients if you're already getting enough? I'm already getting more than enough fiber and B vitamins from other whole foods, so it doesn't matter if a lot of it is removed from white rice if I more than make up for what is lost.
@@dj-fe4ck
I kind of agree with your sentiment, but there's a problem with it, especially if one cannot control themselves well enough.
Because if you remove nutrients, the food becomes empty calories ( not necessarily literally, but y'know, very low nutrients per calorie ), and the balance between the nutrients can get wacked ( like vegetable oil being all fat ). Empty calories are always bad food because to be perfect health you'd want to always add micronutrients, and not have excess of fats ( and calories, unless you want to build muscles ). If you remove the fibre, the food fills up less, so you'd get more fats and calories, with little micronutrients ( over eating, which is even worse if the food is empty calories, see snacks like chips or nachos ). It's unbalanced. Another problem is the carbs. Processed foods that have nutrients removed, tend to have some fibre destroyed or removed, which liberates the carbs AKA free sugars which are unhealthy.
That said, i don't think white rice is too much depleted of nutrients, unlike many other foods that are more processed. I love white rice myself and i don't need a perfect diet.
@@dj-fe4ck Not necessarily. Nutrition is horribly complex, and your need for certain vitamins and minerals fluctuates based on all sorts of factors, including what you eat. When you eat white rice, your body needs more of things like B1 to process it, but white rice has all its own B1 removed. We fortify white rice with artificial B1, but not everyone absorbs it. The lack of fiber raises the glycemic index of the rice as your body processes it faster. Now, this is getting into the weeds of course, and if you're truly eating healthy, a bit of white rice won't kill you. However, it is certainly less ideal than brown rice, which itself is less ideal than something with a greater nutrient density. The damning thing about nutrition is typically the more junk food you eat, the more your body needs the vitamins it's not getting to cope with the unhealthy food.
@@Azarilh That is completely untrue. If I a big meal of white rice, it is equally filling as a big meal of whole wheat or oats or other whole grain. No difference at all.
I'm addicted to organic apple cider vinegar with the mother, I have it with most meals
I'm so in love with balsamic!!!!
@@mariaangelova8275 the sulphites aren't great tho
I love apple cider vinegar too. My latest vinegar addiction is gourmet white wine vinegar made by Pompeian brand. I have to have it on every wrap, on my lettuce and in coleslaw. It's delicious! The Pompeian brand is inexpensive and makes a few different "flavors" of vinegar.
I love me some lentils with a nice scoop of organic dark balsamic vinegar along with a nice sandwich. people look at me like i'm some sort of alien eating all these legumes as sides but they don't know what they're missing out on. and for (canned) lentils all you really need is a bit of vinegar to make them shine.
That's a great idea
Kombucha is essentially a tea based vinegar and it is made from a symbiotic bacteria-yeast mix so the alcohol produced by the yeast gets converted to acetic acid and other healthful compounds.
Great video - I would have liked more of a solid take-away recommendation. So, 2 tsps of Moderna Balsamic or strawberry vinegar before each meal mixed in 8 oz of water????
I would say that anything that people could make at home 1000 years ago doesn't really fit what we mean when we say "ultraprocessed food." Yes, vinegar undergoes plenty of processing, but it can easily be made without industrial (or any) machinery, patented molecules, or artificial chemical compounds. You can still make vinegar at home, and many people who grow apples do so.
You forgot to mention that vinegar lowers Uric acid and is a treatment for gout
wow your French accent! idk how you hide it in your regular conversation! thanks i love this
I intend to return to following Dr. Greger's recommendation for having vinagar with every meal. Thanks for reminding me.
Another awesome & interesting video Mic. Good to know vinegar has antioxidants in it which makes it good for your health.
I'm going to start drinking ACV diluted in water (with a straw!) again after watching this
Food processing isn't bad by itself. The problem comes from processing food in such a way as to make them addictive while reducing the nutrients they contain.
Unrelated but be careful with wine if you're a strict vegan: Cheap wine is *often* not vegan or even vegetarian, because it is usually filtered through gelatin. The wine-making process doesn't *require* gelatin to be used, but it's the cheapest method, so manufacturers use it
Thank you for pointing out that all vinegar has benefits, not just fancy raw unfiltered apple cider vinegar that seems to be used in most studies. I'm kinda addicted to vinegar for the sour taste but use white vinegar since it's cheaper.
From my personnal experience, drinking 1 table spoon of vinegar per day help to calm my excema. It's definitly not a '' magic cure potion '' but it definitly help uwu! I am happy that you finaly did a video on that Mic 💖 Have a nice day!!
I am curious about Chinese black vinegar and rice vinegar. Both made from rice. Do they have the same antioxidant properties as balsamic, apple cider etc. or are they lower?
Curious on rice vinegar as well. It has such a great flavor, use it all the time.
Been asked since you appeared on my TH-cam suggestions Mike. Good to see you’re still kicking out the jams. More power to you man!
I just FELT balsamic vinegar was good for me! I love the stuff!
Anyone from Britain should use Willy's apple cider vinegar. The best I've ever used, and the only one where I actually noticed a difference. I used to use Braggs, but nothing. I used Aspall's, again nothing, but with Willy's my gut settled down, and I feel so much more energized.
The Problem with Bragg's I learned, is that when exported, the American authorities irradiate it. Basically like putting it in a microwave for a few seconds, so that's probably why it doesn't work, the good bacteria will die. Plus, Willy's use a dark brown glass bottle, to further protect the bacteria, no plastic junk which the ACV will leech and you'll consume.
I wouldn't use anything that had a willy in it.
Coconut vinegar is very simple and natural. It doesn't need 'processing' and it's very sour. It's just a collected sap from cut coconut 'blooms'. Put it in a container until the bacteria naturally ferments the liquid, usually takes a few weeks. The longer the fermentation, the more sour it gets.
You mentioned the vinegar maybe causing greens to wilt, but it's actually the oil that makes a salad wilt when you let it stand for a while.
I didn't know that!
Vinegar preserves nutrients. Now mix 2 part real mediterranean extra virgin olive oil with 1 part ethanoic acid (as we call it) for an instant salad-dressing
What about white vinegar,? Is that as healthy as the other ones?
Hey Mic, do a video and please give your opinion about kombucha and water kefir!
I love vinegar, I'll have to start incorporating it into more meals. Thanks.
Great video thank you so much. I will share this one because it has so much good information. Keep up the great work Mic.
Super potent stuff!
As a kid when Mum got hot chips, she would drissel some vinegar on it and we loved it. Good times.
I love vinegar and have so many different kinds. I love adding it to sauces and dressings. Just a few tablespoons per sauce/salad.
That French guy saying "why is my blood sugar stabilising" is def the funniest thing I've heard all day
ACV dose help alleviate drepression.
Drinking some right now!
I've had angular cheilitis a couple years ago and mixed a little ACV with some lotion and applied to the corners of my mouth. It really helped with clearing it up. It worked pretty much overnight and it was such a relief. Took about a week for it to heal completely. I think it will only work tho on fungal angular cheilitis. There's bacterial angular cheilitis and that you need to get topical antibiotics for I think.
Wish there’s no next time but in case of… If you desire check colloidal silver, some people use it locally. Some other people take it internally for their own reasons but you could use it topically too. I use it topically and use it internally but that’s me. I am not recommending anything because I am not a professional of health but I am sharing with you for if you don’t know what it and desire to know.
I enjoy the sourness of ACV in ice water before I digest my meal. Can't do ACV before sleep tho, because I do my diabetes medicine (metformin) around that time and vinegar + metformin at the same time may cause too low blood sugar.
Hey Mike! Blood sUgar help? Don’t overlook the fact that vinegar’s acid helps stomach acid to digest better, easier, & more effectively. The end result is improved gUt microbiology, which is gr8 for blood sugar & overall health. ❤
2:55 Your skits are SO FUNNY😂
lol its crazy I put my headphones in right after you said "vin-" and I double taked like damn Mic is dropping the n bomb
Thank you so much for your hard work! You are an inspiration for so many! 🎉
The only way I can take ACV is in powder capsules, otherwise it's a 50/50 I will end up getting the runs if I take a high concentration at once as a shot of it in liquid form (ok with homemade salad dressing though). It's so much easier taste wise as I'm really not like the taste so this works as a supplement for me. I love aged balsamic vinegar on my foods and have no problems tummy wise with that.
I have histamine reactions to vinegar. My nose begins to run and my larynx is irritated or swells. Not sure what is happening except that my voice changes and I can't project my voice. I use lemon juice in my salad dressings. Even the little bit in a serving of mayo mixed in with other foods affects me. Bummer.
Actually, stopping smoking is a treatment for lung cancer! It's not a cure, but it is treatment.
I really appreciate this information and I'm going to use a lot more vinegar! thank you as always for such good, precise and concise information with a dose of good humor...
I'm going to dip my Dunken Donuts in apple vinegar.
This is very interesting, I'll try to learn how to cook with vinegar because I currently never use it!
Regarding balsamic vinegar, I'm pretty sure it's still just a sugar -> ethanol -> vinegar fermentation. Acetobacter can't turn sugar into vinegar directly. It's probably relying on natural yeast coexisting alongside acetobacter, the former feeding ethanol to the latter. I would think a lot of vinegar is produced this way because it seems like it would just be wasteful taking the time to ferment cider/wine/beer and then even more time to ferment it a second time. This simultaneous process is basically exactly what happens with kombucha, the SCOBY contains both yeast and acetobacter, and the alcohol concentration stays low the entire time because the acetobacter are eating most of the ethanol as soon as it's produced. Unpasteurized/undistilled vinegar can also grow a very similar looking "SCOBY" of its own.
As I listen, I'm drinking my very green smoothie with seeds, wild blueberries and ACV. Lunch will include Balsamic on my salad.
Don’t worry, Sharting is natural ;^).
You didn’t mention vinegar capsules: I see them all over now. I’ve been thinking of getting them since I don’t want to take apple cider straight, and I’m not keen on having it ever y meal. For some reason, the capsules make me think they’re inferior; but, of course it’s just a perception with no basis!
I was wondering about the same thing
Yes, I can't stand the taste.
Balsamic vinegar is my favorite one by far. It’s strong but I think it has a more complex, interesting flavor. I like it on my salad, but without adding oil (many people like to combine it with olive oil as their salad dressing).
Balsamic vinegar is so good! The best ones that are thick in viscosity and flavor take like 20+ years to develop that way
It may well be processed but remember that in nature al sourdough and lacto fermentation, such as saurkraut and kimchi, vinegar is produced.
Vinegar will assist yeast and other natural bacteria to ferment food to decrease the phytic acid content which helps us absorb more of the foods nutrient content.
Choose a vinegar that may contain micronutrients/anti oxidants. Vinegar, in many forms, has been in our traditional diets in many areas of the world.
Do pickled foods, onions, cabbage etc. offer the same benefits ?
The PCOS bit is very interesting. Cool video.
Wow, learned a lot! Thanks so much
this is not traditionally processed food. This is fermentation, specifically taking alcohol as food for the microbiota. Same as growing mushrooms in rice or yeast in flour it just gets healthier.
Another interesting video 👏
Thank you for rhe valuable info Mic 🙂
How much vinegar do you need to have daily to have these effects? does it matter which kind?
Soak your feet in vinegar if you suffer from athlete's feet. Put vinegar in a spray bottle and spray areas to eliminate jock itch and scabies. Terrific mouthwash. If congested at night and can't sleep, spray vinegar (I prefer apple cider vinegar) on rag, put over mouth and nose when lying in bed, breathe in vinegar and the vapors will eliminate congestion, so you can sleep. I've used apple cider vinegar to heal inner ear issues. Vinegar is amazing!
Whatever increases stomach acid and increases stomach emptying is better for your stomach especially for people eating higher fats/protein diets possibly requiring more bile salts/enzymes. But anything related to diet is always up in the air.
Is there evidence that kombucha has the same benefits? It also contains acetic acid, though I'm not sure how much.
For sure 100% I will consume more. I've been using balsamic vinegar regularly perhaps been more like dr. Greger. More regular
Anyone know how the participants in the studies about vinegar and blood pressure took their vinegar? Obviously not neat because 30ml of vinegar like that would be too much. Was it simply diluted with water? Although that would dilute the acetic acid which is possibly the thing that does you good.
My favourite vinegar is Jerez vinegar. Lesser known but soooo tasty.
Made from Sherry type wine, which originally come from the region of Jerez de la Frontera, Spain.
Great video! Thanks for doing all that research.
Thanks Mic for this great video!
I really can't abide vinegar - am I the only one? - I've been trying to add it to my dishes since reading "how not to diet"
Ye, it's meh...
Yeah, not a fan 😢
There are tons of other healthy things you can consume. You don’t need to do everything. I have no interest in vinegar either. But I love green tea and herbal teas all day ☺️
You could try acidic fruits, like lemons and limes, or fermented drinks, like kombucha or coconut kefir.
I use vinegar for cleaning and don't mind the taste of apple cider vinegar but balsamic is also good.