By Dr. Mercola
Howard Garrett, also known as The Dirt Doctor, has compiled a number of uses for vinegar, including recipes for both internal use and use in your organic garden.
“Vinegar is a wonderful organic tool that was discovered by accident 10,000 years ago when wine was accidentally allowed to ferment too long and turned sour,” he writes.
“It can be made from many products, including beer, apples, berries, beets, corn, fruits, grains, honey, malt, maple syrup, melons, molasses, potatoes, rice, sorghum, and other foods containing sugar.
Natural sugars from these food products are fermented into alcohol, which is then fermented into vinegar.”
… The product label will identify the starting ingredients, such as ‘apple cider vinegar’ or ‘wine vinegar.’ Malt vinegar is made from the fermentation of barley malt or other cereal grains. Sugar vinegar is made from sugar, syrup, or molasses.
White, spirit, or distilled vinegar is made by fermenting distilled alcohol. Distilled white vinegar is made from 190 proof alcohol that is fermented by adding sugar and living bacteria.
… Vinegar that is made from the petroleum derivative, 99 percent acetic acid, is not acceptable in an organic program.”
The name “vinegar” comes from the French words for “sour wine.” But it’s important to realize that not all vinegars are created equally. Some can benefit your health when taken internally, while others should only be used for tasks such as cleaning, or horticultural purposes, while others are best avoided altogether.
Click HERE to read the entire article which includes the following topics:
- White Vinegar—A Great Non-Toxic Cleaner and Herbicide Ingredient
- Avoid 20% Vinegar
- Apple Cider Vinegar—Good for Your Health
- Other Apple Cider Vinegar “Cures”
- What Can Account for Apple Cider Vinegar’s Health Benefits?
- Apple Cider Vinegar for Dogs
- Horticultural Uses for Vinegar