On the problem of vinegar

Author: anonymous chemical source: hits: updated on 2004- 10- 18

Seven things: rice, oil, salt, sauce, vinegar and tea. From this sentence, we can understand that vinegar is an important part of diet. Most people only know that vinegar is a condiment, but they don't know much about its nature, nutrition, therapeutic value and other uses. Let's give readers a brief introduction.

Vinegar can be divided into grain vinegar, wine vinegar and persimmon vinegar. Grain vinegar is made from broken rice, bran, sorghum, corn and other grains through a series of processes such as biological fermentation. The vinegar brewed from grain has high nutritional value, and contains many nutrients such as amino acids, vitamins, minerals, carbohydrates and so on. According to the analysis, every100g of vinegar contains protein 2. 1 g, fat 0.3g, carbohydrate 4.9g, vitamin B1.03mg, vitamin B2 0.05, potassium 35 1 mg, sodium 262mg and calcium/kloc.

The content of alkaline mineral elements such as potassium, steel, calcium and magnesium in vinegar is obviously higher than that of acidic elements such as chlorine, phosphorus and sulfur, so vinegar is an alkaline food. Alkaline food makes people feel carefree and energetic, and at the same time, it can promote immunity and delay cell aging. Vinegar can also accelerate the metabolism and decomposition of sugar and fat in the body, and has a certain weight loss effect. Therefore, jealousy is good for your health.

The main component of vinegar is acetic acid, which is an organic acid, which can promote the secretion of gastric juice and stimulate appetite after eating. Acetic acid can increase the acidity of gastrointestinal tract, which is beneficial to the absorption and utilization of calcium and bowls; Acetic acid also has good antibacterial and bactericidal effects. Some germs, such as Streptococcus A, Pneumococcus carinii, Staphylococcus aureus, Influenza Bacillus, etc., are not easy to survive in acidic environment. It is scientific for people to fumigate indoor air with vinegar.

"Vinegar is mild, sour and bitter, non-toxic, and has the effects of removing blood stasis and detoxifying, promoting digestion and appetizing". For food retention and indigestion caused by overeating, white radish juice, vinegar and sugar can be mixed together for drinking. You can also dip 3 grams of ginger powder in vinegar while it is hot. Long-term use of vinegar (20 g ~ 30 g per day) or dietotherapy prescriptions made of vinegar and other foods (such as vinegar soaked eggs, honey, vinegar soaked soybeans, etc.). ) often can receive better therapeutic effect. External application of vinegar has a good effect on tinea, eczema and mosquito bites. Vinegar does have a good therapeutic effect on many diseases, but not all patients are suitable for jealousy. Patients with hyperacidity and gastroduodenal ulcer should not be jealous, patients with renal insufficiency or nephropathy should not be jealous, and patients taking drugs should not be jealous.

Vinegar has other uses: for example, when cooking fish-smelling and unpleasant-smelling foods, putting some vinegar can remove these smells; Adding vinegar when burning meat can not only make the meat rot quickly, but also increase the flavor of the meat; Adding vinegar when stewing ribs will double the release of calcium in bones into soup; Adding vinegar in cooking can not only make vegetables crisp and refreshing, but also reduce the damage of vitamin C in vegetables, so that more iron in the iron pot can be dissolved in vegetables. Adding vinegar to preserved eggs can reduce the alkaline (astringent) taste in preserved eggs. When excessive alkali is used to make steamed bread, vinegar can also be added to neutralize it.

As can be seen from the above, vinegar is widely used, and jealousy is also very beneficial to health. There are two things worth noting about jealousy:

1) aluminum, glazed pottery drinks and tableware will increase the dissolution of aluminum and lead harmful to human body after encountering vinegar and should be avoided;

2) A kind of "white vinegar" made of industrial glacial acetic acid and water is rarely seen in the market. This kind of "vinegar" without any nutrients is harmful to human body.

Health jealousy method

Some people regard vinegar as a condiment, while others regard it as a food for strengthening the body. Is it feasible to be jealous? How to be healthy and jealous?

Jian Kang Magazine No.55/Xie Xiaoyun Photography/Lu Enci

Summer is coming, and appetizing and sour food is particularly popular. Recently, people are afraid to fight against SARS, and vinegar, an ancient condiment in China, is once again regarded as a hot food for sterilization and health care.

In fact, the saying that "jealousy is good for health" has been circulating for a long time. Apple vinegar was very popular in the United States five or six years ago, and several related books were published to teach people how to drink vinegar to keep fit. Jealous Japanese regard vinegar as a panacea to prevent all diseases. Various vinegar treatments, such as vinegar eggs and beans, often set off a wave of weight loss.

Many people practice drinking vinegar in their daily lives.

Zheng Yanji, the head chef of the State Banquet in Ambassador Hotel, is a jealous fan. He often drinks diluted rice vinegar to get rid of work fatigue. His experience shows that drinking vinegar makes him fall asleep easily at night and his sleep quality is better. Even if the working hours are long and the pressure is high, it is not easy to feel tired.

There are different opinions about the health benefits of jealousy, such as promoting metabolism, eliminating fatigue, lowering blood pressure, preventing arteriosclerosis, regulating blood pH to prevent diseases, helping digestion and even losing weight. Which of these different health arguments are correct and credible? What lacks scientific basis?

What vinegar can't help you.

Vinegar can't adjust the blood pH value.

Many people drink vinegar every day for health, because they think that although vinegar tastes acidic, it is an alkaline food after entering the human body, so it can adjust the pH value of blood and make people less likely to get sick.

Under normal circumstances, human blood is weakly alkaline (about PH7.4). Huang Shiyi, an associate professor in the Department of Health and Nutrition of Taipei Medical College, pointed out that a few foreign studies have found that people with alkaline blood are healthier, while people with acidic blood may have a higher risk of illness, but these are preliminary research results and need more evidence to confirm. There is also a saying that eating meat will make the body sour, eating vegetables, fruits, drinking vinegar and so on. It can adjust your constitution and return to alkaline state.

But can eating certain foods really change the pH value of blood?

Not only western nutritionists point out that there is no scientific basis to prove this statement, but even Chinese medicine does not agree with the statement that diet changes the pH value of the body. Western nutrition believes that the human body has its own mechanism to maintain the balance of blood pH, which involves complex enzyme action, and I am afraid it can not be changed just by eating a certain food.

Chen Wangquan, chairman of the Taipei Society of Traditional Chinese Medicine, even said that some people who are sick, take a lot of drugs for a long time and have extremely unbalanced diet and nutrition may have fluctuations in blood pH. The average person will not have the problem that the blood is highly acidic or alkaline.

Moreover, if you want to change the pH of blood by eating certain foods, how much should you eat? How long will it take? At present, there are no figures and studies to prove it, so he thinks this statement is not credible.

Zhao Qiang, a nutritionist in Ma Kai, explained that another thing that needs to be made clear is that eating more meat will make urine sour, not blood. Because minerals such as sulfur and phosphorus in meat are metabolized by the body, urine will be acidic; Vegetables, fruits, milk, etc. Rich in calcium, magnesium and potassium, it will make urine alkaline.

Peng Qiaozhen, director of the Nutrition Department of the Affiliated Hospital of Chengda University, also pointed out that among all kinds of vinegar, fruit vinegar has a stronger alkaline effect on urine. "Actually, it's the same as eating fruit, so there's no need to be jealous," she said.

Vinegar can't lose weight

Drinking vinegar to lose weight used to be all the rage. It is popular in Japan and Taiwan Province Province to soak soybeans in vinegar and pickle them into vinegar beans. It is claimed that eating 10 ~ 20 capsules every morning and evening can achieve the effect of losing weight. It is said that vinegar can improve human metabolism and prevent fat accumulation, but nutrition experts shake their heads and say that there is no exact research to support this claim.

Weng Huiling, a nutritionist at National Taiwan University Hospital, concluded that if you really want to lose weight by drinking vinegar, you may be full of vinegar and can't eat anything else, or you may change your usual high-calorie snacks into vinegar beans. In contrast, your calorie intake will be reduced.

However, this method of losing weight can't last long. In the long run, it will lead to nutritional deficiency and imbalance, which will consume a lot of health. Weng Huiling reminded that on the contrary, some vinegar products will add a lot of sugar to enhance the taste if they are vinegar drinks, and the calories are not low. When buying, you can pay attention to whether sugar is listed in the ingredient list, or whether it contains the calories and carbohydrate content marked by nutrition. Therefore, it is doubtful whether drinking vinegar can lose weight.

What vinegar can do for you.

Vinegar can stimulate appetite

The sultry summer makes people lose their appetite. Eating some hot and sour dishes can stimulate their appetite.

Seasoning with vinegar is one of the simple methods, for example, using vinegar and olive oil to make oil-vinegar salad dressing with lower calorie than Thousand Island Sauce, using vinegar, minced garlic and pepper to make cold seafood, or using vinegar to pickle cucumber, lotus root and bitter gourd as appetizers before meals in summer.

Peng Qiaozhen, director of the Nutrition Department of the Affiliated Hospital of Chengda University, suggested that letting chronic patients with poor appetite and elderly people with degraded taste be jealous in moderation can adjust their appetite and improve their diet.

Vinegar can stimulate gastric acid secretion and help digestion.

A moderate amount of jealousy is helpful to some people with less gastric acid secretion. However, people with normal digestive tract function do not need to deliberately drink vinegar to improve digestion. Moreover, if people with normal gastric acid secretion drink vinegar again, it will not necessarily increase gastric acid secretion, Peng Qiaozhen explained.

Vinegar can prevent hypertension.

"Less salt and more vinegar" is a traditional healthy diet for China people. However, modern people eat a large number of processed foods with high frequency, and the salt intake exceeds the recommended amount of 6 grams per day. If we can make good use of vinegar to increase the flavor of dishes and reduce the use of salt, we can really reduce the risk of diseases such as hypertension, arteriosclerosis, coronary heart disease and stroke.

In addition, fruit vinegar contains mineral potassium, which can help the body discharge excess sodium and achieve the purpose of preventing hypertension. Of course, eating fresh vegetables and fruits can also achieve the same effect.

Chinese medicine also uses vinegar to pickle peanuts as a dietary therapy to regulate blood pressure-soak peanuts in vinegar for more than 7 days, and then eat 10 ~ 15 peanuts every day for more than a week. Chen Wangquan, a Chinese medicine doctor, pointed out that he observed the consumption of patients, and hypertension did get some improvement. He believes that it may also be because peanuts are rich in vitamin E, which is an important nutrient and can lower blood pressure.

Easy to supplement calcium

When cooking ribs soup, you can add a small amount of vinegar, which will help release calcium from bones and make it easier for us to absorb calcium.

Do you need to drink vinegar every day?

After reading all the above statements, it is not difficult to find that many popular methods of drinking vinegar are mostly personal witnesses and feelings, and scientific evidence is insufficient. In this case, is it necessary for us to be jealous and drink vinegar every day?

According to the expert's opinion, a moderate amount of jealousy is harmless to health. However, as long as the diet is balanced, vinegar can actually help health, and you don't have to drink vinegar. Therefore, there is no need to expect too much from vinegar, let alone think that it can cure diseases. Whether to drink vinegar every day is purely a personal diet and health preference. People who are not used to drinking vinegar occasionally mix a cup of vinegar for a change as a way to increase the fun of life.

It is necessary to remind you of the timing and weight of jealousy. Improper diet will do harm to your health.

Don't drink vinegar on an empty stomach

No matter how strong your gastrointestinal tract is, it is not suitable for drinking vinegar on an empty stomach, so as not to stimulate the secretion of too much gastric acid and harm the stomach wall. Drinking vinegar between meals, or one hour after meals, is less irritating to the gastrointestinal tract and helps digestion.

At most 1 ~ 2 cups of diluted vinegar per day.

A small amount of jealousy is no problem, but anyone who drinks vinegar in large quantities like a jealous jar will stimulate the gastrointestinal tract too much. Moreover, fruit vinegar or other vinegar drinks on the market often add a lot of sugar. If vinegar is used instead of boiled water, tea and other drinks, it will add a lot of extra calories. If you drink it for a long time, the probability of obesity will increase greatly, which is not conducive to weight control.

People with gastrointestinal dysfunction are less jealous.

Patients with too thin stomach wall, excessive gastric acid secretion, gastric ulcer and duodenal ulcer should be jealous to a limited extent, and don't try to drink vinegar.

Pay attention to the sodium content in black vinegar.

In addition, the sodium content in black vinegar and sushi vinegar is also high. 1 00g black vinegar contains sodium 1, 500 ~ 2000mg, and 5 teaspoons of black vinegar is equivalent to1teaspoon (5g) of salt. Hypertensive patients who must limit sodium should limit their use. Black vinegar also contains more potassium, which is not suitable for patients with kidney disease.

Cook delicious dishes with vinegar.

Although the health benefits of vinegar are still inconclusive, the many functions that vinegar can play in cooking are worth making good use of. Zheng Yanji, who has studied cooking for 30 years, listed several simple application methods of vinegar in cooking, which can be tried at home:

Harmonious taste

Accidentally mix the food too sweet or too salty. Adding vinegar can neutralize the taste and slow down the sweet or salty taste.

Soften meat

Adding a little vinegar when curing meat can prevent the water loss of meat and prevent the meat from drying out and being difficult to eat. Moreover, in the process of curing meat, vinegar will penetrate into the meat to soften the meat, so that the cooked meat tastes softer and more tender. Dropping a little vinegar when cooking shrimp can make the cooked shrimp shell bright red, and when peeling shrimp shell, the shell meat is easy to separate.

Aroma extraction

When cooking meat, fish and seafood dishes, add a few drops of vinegar after cooking, and the fragrance of the dishes will sublimate with the hot air. Zheng Yanji described this effect as "spraying perfume", which has the effect of finishing dishes.

Sterilization and antisepsis, greasy and fishy.

Japanese people eat fish and meat, mostly with vinegar dipping sauce, the purpose is to sterilize and deodorize; Add some vinegar when you are in cook the meat, so it is not easy to feel tired.

Many people don't know when it is a good time to add vinegar during cooking, or even put it in the wrong time, so that vinegar can't play its role in adding flavor to cooking.

Because vinegar is not resistant to high temperature, it is not suitable to add vinegar to flavor during cooking. Zheng Yanji pointed out that there are two main opportunities to add vinegar, one is to marinate the ingredients, and the other is to add vinegar after cooking, before taking out the pot or after loading, so as to arouse the aroma of dishes and stimulate people's appetite.

In addition, there are many kinds of vinegar. Proper ingredients make dishes more outstanding, but if they are not properly matched, they will spoil a dish in vain.

In fact, the principle of collocation is similar to that of wine with rice-red vinegar with red meat, white vinegar with white meat and seafood.

Take three kinds of vinegar commonly used in Chinese food as an example:

White vinegar:

Mainly used for cooking poultry (white meat) and seafood, curing food, making dipping sauce, etc. For example, mix white vinegar with chopped nine-story tower and chicken; White vinegar and soy sauce are evenly mixed according to the ratio of 1: 1, and boiled cuttlefish and shrimp are added; When eating crabs, people are also used to mixing shredded ginger with white vinegar to remove fishy smell and cold.

Black vinegar:

Blended vinegar takes white vinegar as the main raw material, and adds seasonings such as fruits and vegetables, spices, salt and sugar. It is a good partner of traditional snacks in Taiwan Province Province, such as noodles, meat soup, fried noodles and mixed noodles.

Red vinegar:

Vinegar fermented with red glutinous rice (red wine vinegar used in the west) is mainly used for cooking red meat. For example, when frying steak, pour a little red vinegar before cooking to enhance the flavor of the meat.