Vinegar has been used for thousands of years. The history of vinegar is ten thousand years old. Vinegar has a significance in Muslims culture as food and medicine.
The main ingredient in vinegar is acetic acid. Naturally made vinegar also contains tartaric acid and citric acid. The following types of vinegar are common all over the world.
This vinegar is commonly used for cooking, making pickles or for preserving meat for a long time. It is also used for cleaning and medicine. It is the best-selling vinegar because of its low price.
It is made from barley. The starch in the barley is converted into maltose to form vinegar. In other words, it can be called vinegar made from a barley wine.
Vinegar is also made from sugarcane juice. This type is common in India and Pakistan. This vinegar is black in colour and is used in food in addition to making pickles.
Vinegar is also made from many fruits. Mostly dates, apples, coconuts, raisins, etc. are used. Simply put, wine from various fruits is converted into vinegar.
This vinegar is made from dates and is mostly used in Middle Eastern countries.
This vinegar is made from honey and is rare. Mostly found in France and Italy.
Benefits of vinegar
The use of vinegar has been found in modern research to be beneficial in improving diabetes and blood glucose levels. Before insulin was discovered, it was used for this disease. Many modern medical research experiments have clearly shown that it is effective in lowering blood glucose levels. This effect has been found not only in diabetics but also in healthy people. Some other modern medical experiments have found that the constant use of vinegar in the food improves diabetes by reducing blood sugar levels by up to 30% and this effect is maintained.
Medical research has also shown that the use of vinegar in food reduces the appetite and thus improves the digestive system.