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Black vinegar is a popular condiment in the Asian cuisine, used in sushi and a wide array of other dishes.
Unlike colorless vinegar in widespread use for cooking, black vinegar is drunk daily in small quantities for health benefits as it was only recently that black vinegar’s healthful effects were scientifically demonstrated.
Black vinegar is made by fermenting unpolished rice, wheat, sorghum or millet. During fermentation process, the color of black vinegar darkens, its aroma and flavor get more intense and the content of amino acids, vitamins, minerals and other essential nutrients increases.
Black vinegar is known to have more amino acids and other essential nutrients than colorless vinegar. Amino acids are proteins that your body needs in order to repair body tissues like muscles, hair, skin, etc.
- Lowers cholesterol
- Prevents cancer
- Prevents fatigue
- Prevents sore muscles
- Detoxifies the body
- Improves digestion
- Prevents plaque build-up (heart disease, stroke, etc)
- Improves blood circulation (fights infections, illnesses, etc)
- Relieves pain and heal fractures (aids sports injuries)
- Disinfects wounds and kills bacteria (in body and food)
- Promotes weight loss
- Balancing your body pH
- May indirectly treat your chronic diseases
Word of caution
- Vinegar is acidic, and if you drink a large amount on an empty stomach, it may hurt your stomach lining or cause acid reflux or gastritis. So drink in moderation or add water to dilute the vinegar.
- Remember to gargle your mouth with water after drinking vinegar as it wears down the protective enamel of your teeth, causing cavities.