SC - Vinegar
Susan Fox-Davis
selene at earthlink.net
Thu Aug 3 08:30:03 PDT 2000
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
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