The function and efficacy of aged vinegar can prevent and treat enteritis, dysentery and constipation. Eating old vinegar has many advantages.
1, prevention and treatment of enteritis and dysentery Because vinegar contains acetic acid, it has astringent effect, which can not only inhibit bacterial reproduction, but even kill some bacteria in food. Vinegar can change the alkaline living environment of Shigella dysenteriae and kill it, and acid environment can increase the bactericidal effect of garlic by four times, so it is more ideal to treat dysentery and enteritis with vinegar and garlic.
2. "Old vinegar for constipation is better than countless medicines" In China, there is a saying that "old vinegar for constipation is better than countless medicines", which is undoubtedly the life experience of ordinary people. Modern scientific research shows that mature vinegar is rich in amino acids, some glycolytic enzymes and various unsaturated fatty acids. Taking aged vinegar can promote intestinal peristalsis, reduce blood lipid, neutralize some toxins and maintain the balance of ecological bacteria in intestinal environment. Applying dietotherapy to treat habitual constipation is not only effective, but also has no side effects. If you put six or seven drops of old vinegar in the soup of each meal, it will make the soup delicious, and it can also cure diseases and beautify. If you persist, constipation will gradually disappear. If constipation has a long history, you can eat a mouthful of old vinegar and drink a glass of cold water on an empty stomach every morning. After taking it for a week, it will receive certain curative effect.
Is aged vinegar acidic or alkaline? Yes, vinegar is acidic with a PH less than 7, but it is alkaline as food. Acidic substances and acidic foods are two concepts.
The true face of the world is not always what you perceive from its surface, such as the well-known sour vinegar.
The scientific name of sour vinegar is acetic acid, and the molecular formula is CH3COOH. Before being absorbed and metabolized by the human body, it is an out-and-out acidic substance.
According to the acid-base theory of S. Arrhenius, the so-called acidic substance refers to the number of hydrogen ions (H+) released from the aqueous solution of the substance or produced after interacting with water.
A substance more abundant than hydroxyl ion (OH-). On the contrary, if the amount of OH- is dominant, the substance is alkaline. After the acid vinegar is dissolved in water, the generated H+ ions occupy the dominant amount and are acidic at this time. If measured by the pH value of the acid-base index, the more hydrogen ions (H+), the lower the pH value; The higher the amount of (OH-), the higher the pH value. Generally speaking, all acidic substances are acidic.
However, the nature of nature is magical. This wonderful property is most concentrated in the metabolism of life. Nature endows life with the most complex chemical reaction in the universe, so the original single judgment standard in the natural state becomes no longer single in life, which is the process of chemical reaction becoming advanced life reaction.
When sour vinegar enters the field of food nutrition from the field of chemistry, it becomes alkaline food. Acid/alkaline substances and acid/alkaline foods are two different concepts. The pH value of acidic/alkaline food is not necessarily related to the pH value before the substance enters the human body. Judging the acidity and alkalinity of food mainly depends on the metabolism of basic elements, acidic elements and organic acids contained in food in human body. Usually, the simple judgment method is: all foods with high content of nonmetallic elements such as chlorine, sulfur and phosphorus are acidic because their final metabolites are acidic after being ingested into the human body; Foods with high content of metal elements such as calcium, potassium, sodium and magnesium are mostly alkaline because their final metabolites are alkaline after being ingested into the human body.
Kribis, a British scholar, once discovered the Kribis cycle (so Kribis won the 1953 Nobel Prize in chemistry). In this cycle, acetic acid entering the human body reacts with lactic acid, citric acid and pyrogallol acid to release carbon dioxide and water, and at the same time, carbon dioxide is discharged from the lungs, thus reducing the carbonic acid in the blood and making the body fluid weakly alkaline. After taking vinegar for 2 hours, the urine will become clear. Vinegar can also make people feel delicious to any food, which is why moderate consumption of vinegar can eliminate fatigue, improve the ability to prevent diseases and keep healthy for a long time. The alkaline contribution of other alkaline foods to human body fluids is similar to this principle.
With the popularization of pH and health knowledge of human body fluids, people are increasingly aware of the importance of maintaining weak alkalinity of body fluids. The pH value of healthy body fluids is weakly alkaline, about 7.35 (mainly refers to blood). If it is lower than 7.2, the human body will be in a sub-health state, and it is very likely to get various serious diseases-cardiovascular and cerebrovascular diseases, osteoporosis, kidney calculi's disease, arthritis, gout, hypertension, cancer, hyperlipidemia and so on. -acidification of human body is the source of all diseases. Therefore, people pay attention to those foods/drinks that can maintain the alkalescence of human body fluids.
However, the taste of food often limits people's judgment. Many people attribute sour vinegar to acidic food and dare not eat more. In fact, like other alkaline foods, the health care function of sour vinegar is very obvious. In addition, like sour vinegar, sour fruit is often misunderstood as acidic food. In fact, almost all fruits contribute body fluids after metabolism. Other alkaline foods and drinks include vegetables, milk and high-quality natural water.
While people mistakenly regard some sour foods as acidic foods, people also mistakenly classify some acidic foods/drinks as healthy alkaline/drinkable foods, such as preserved eggs and mineral water.