What is vinegar made of?

The raw materials of traditional fermented vinegar in China are mainly glutinous rice and rice in the south, sorghum and millet in the north, wheat in the Central Plains and wheat bran in Sichuan and Shaanxi. Now there are many substitutes such as broken rice, corn, sweet potato, potato and dried potato.

Patients with gastric ulcer and hyperacidity should not be jealous. Because vinegar will not only corrode gastrointestinal mucosa and aggravate the development of ulcer disease, but also contain rich organic acids, which can make digestive organs secrete a lot of digestive juice, thus increasing the digestion of gastric acid, avoiding the increase of gastric acid and aggravating ulcer.

People who are taking some western medicine should not be jealous. Because acetic acid can change the pH of local environment in human body, so that some drugs can't work, sulfonamides are easy to form crystals in the kidney and damage renal tubules in acidic environment, so it is not advisable to be jealous when taking such drugs.

Extended data:

Selection skills of vinegar

1. Look at the label. According to the requirements of national standards, the label of vinegar products should indicate the total acid content. The total acid content is a characteristic index of vinegar products. The higher the content, the stronger the sour taste of vinegar.

2. Look at the color and posture. Fermented vinegar is amber or reddish brown, and the shiny one is the best. The product has clear shape, appropriate concentration, no suspended matter and precipitation, and good quality.

3. smell the fragrance and taste it. Good vinegar should have the unique aroma and ester aroma of vinegar, and there should be no peculiar smell. Soft sour taste, long aftertaste, mellow, not astringent, no odor.

References:

Baidu encyclopedia-vinegar