Should You Be Drinking Vinegar for Your Health?

Vinegar gets a lot of praise for helping with weight-loss, detoxing, sore throat, hair dandruff and a lot more. I was curious and wanted to know if any of it really could stand up to the scrutiny of science in the area of food and health.

Amazingly, some, are true, but not all. Listen to the video to find out what I found out.  And don’t forget to look below the video for some recipes with vinegar.

I have some salad dressing recipes with vinegar in them below for you.  Keep in mind different types of vinegar have different acidity levels.  Balsamic vinegar is higher in acidity, cider vinegar is in the middle, and rice vinegar is lower on acidity.

They all are fine to use to get the health benefits I spoke about in the video.  Find which one you prefer in your dressing.  Play around with the recipes to get the right balance for you.

I love a good mustard vinaigrette dressings, whereas, my mom, she goes for the bold balsamic vinaigrette.  Everyone is different.  It is best to eat the dish with the vinegar dressing on it early in your meal for the best health benefit.  This is why I like to have a salad first in my meal with the dressing.  Even before I dish out the main dish.

Don’t forget that these dressings work to drizzle over roasted vegetables, chicken or even fish.

Perfect Balsamic Vinaigrette

Makes: 1 cup

  • 1/2 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon whole grain mustard
  • 1/4 teaspoon sea salt (more or less to taste)
  • 1/8 teaspoon freshly ground black pepper

Combine all ingredients in a container with a tight-fitting lid.  Shake vigorously for 30 seconds.   If you want to whisk together the ingredients instead, add the olive oil last and stream it in as you whisk the dressing ingredients together.

Keep in refrigerator for up to 2 weeks.  Bring to room temperature before using.

 

Honey Mustard Vinaigrette

Makes: 1 1/2 cups

  • 1/4 cup apple cider vinegar
  • 1/4 cup balsamic vinegar
  • 1 1/2 tablespoons agave (or honey can substitute)
  • 1 – 2 garlic cloves pressed
  • 1 tablespoon prepared mustard or 1 teaspoon powdered mustard
  • 1/4 teaspoon sea salt (more or less to taste)
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup extra virgin olive oil

Combine all ingredients in a container with a tight-fitting lid.  Shake vigorously for 30 seconds.   If you want to whisk together the ingredients instead, add the olive oil last and stream it in as you whisk the dressing ingredients together.

Keep in refrigerator for up to 2 weeks.  Bring to room temperature before using.

I usually just set the vinaigrette dressings out while making the meal.  They are fine to use by the time the meal is served.

 

 

 

 

 

 


I am a mother of 4, active in my church and community, and passionate about making food food fun, high energy and fascinating. I have no extra time to be slaving away in the kitchen or going to special markets for unusual ingredients and I doubt you do either. I will never ask you to eat food you don’t love. Read more >>

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