Vinegar, all types

| VINAGRE, TODOS | VINAIGRE/AUTRE


DESCRIPTION: Derived from the French vin aigre , "sour wine," vinegar is made by bacterial activity thats converts fermented liquids such as wine, beer or cider into a weak solution of ACETIC ACID (the constituent that makes it sour). Vinegar has been used for centuries for everything from beverages (like SHRUBS), to an odor-diminisher for strong foods such as cabbage and onions, to a hair rinse and softener. There are a multitude of vinegar varieties available today.

NUTRIENT NOTES:
    ALLERGENS/ REACTANTS
    • May Contain Mold (problematic)
    SPECIALIZED
    • Increases Cellular Water Content
    This is a low FODMAPS food. The term FODMAP is an acronym, derived from Fermentable, Oligo-, Di-, Mono-saccharides And Polyols. FODMAPs are short chain carbohydrates that are poorly absorbed in the small intestine. FODMAP restriction has been found to improve symptom control in people with irritable bowel syndrome (IBS) and other functional gastrointestinal disorders

    IN RECIPES