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Uses of Vinegar
Twenty Uses Of Vinegar
- Arthritis tonic and treatment; 2 spoonfuls of apple cider
vinegar and honey in a glass of water several times daily.
- Thirst-quenching drink: apple cider vinegar mixed with cold
water.
- Skin burns: apply ice cold vinegar right away for fast
relief. Will prevent burn blisters.
- Add a spoonful of vinegar to cooking water to make
cauliflower white and clean.
- Storing cheese: keep it fresh longer by wrapping it in a
vinegar-soaked cloth and keeping it in a sealed container.
- Wipe jars of preserves and canned food with vinegar to
prevent mold-producing bacteria.
- Clean breadbox and food containers with vinegar-dampened
cloth to keep fresh-smelling and clean.
- Make your catsup and other condiments last long by
adding vinegar.
- To clear up respiratory congestion, inhale a vapor mist
from steaming pot containing water and several spoonfuls of
vinegar.
- Apple cider vinegar and honey as a cure-all: use to
prevent apathy, obesity, hay fever, asthma, rashes, food
poisoning, heartburn, sore throat, bad eyesight, dandruff,
brittle nails and bad breath.
- When boiling eggs, add some vinegar to the water to prevent
white from leaking out of a cracked egg.
- When poaching eggs, add a teaspoon of vinegar to the water
to prevent separation.
- Weight loss: vinegar helps prevent fat from accumulating
in the body.
- Canned fish and shrimp: to give it a freshly caught taste,
soak in a mixture of sherry and 2 tablespoons of vinegar.
- Add a spoonful of vinegar when cooking fruit to improve the
flavor.
- Soak fish in vinegar and water before cooking for a tender,
sweeter taste.
- Add vinegar to boiling ham to improve flavor and cut salty
taste.
- Improve the flavor of desserts by adding a touch of vinegar.
- Steep your favorite herb in vinegar until you have a
pleasing taste and aroma.
- Use vinegar instead of lemon on fried and broiled foods.
See also our article, Twelve More Uses of Vinegar by
clicking here.
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Note that the contents here are
not presented from a medical practitioner, and that any and
all health care planning should be made under the guidance of your
own medical and health practitioners. The content within only presents
an overview of the topics and
does not replace medical advice from a professional physician.
Where I have listed the nutritional contents of foods, that information is from the U.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page.
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