SC - Vinegar

[Susan Fox-Davis]

Christianna wrote [or quoted]:

> In the late 1800s chemists learned to make acetic acid from coal tar.
> Manufacturers added water to reduce its strength to 5%, colored it and
> sold it as vinegar.  Imitation vinegar is still manufactured and by law
> the label must state that it is diluted acetic acid. Diluted acetic acid
> is inexpensive and lacks the vitamins, minerals and esters found in
> fermented vinegar; its flavor and aroma are also inferior.  However, due
> to its low cost, it remains one of the most popular vinegars in
> supermarkets today. "
>
> So, read those labels!

BLECCCCHHHH!  I've always maintained that White Vinegar isn't a foodstuff, it's
a cleaning chemical at best.  This just confirms it.  Ewwww.

Selene