Editing Vinegar (section)

== Culinary uses ==
Vinegar is commonly used in [[food preparation]],<ref name=harvard/> in particular as [[pickling]] liquids, [[vinaigrette]]s, and other [[salad dressing]]s. It is an ingredient in [[sauce]]s, such as [[hot sauce]], mustard, ketchup, and mayonnaise. Vinegar is sometimes used in [[chutney]]s. It is often used as a [[condiment]] on its own, or as a part of other condiments. [[Marination|Marinades]] often contain vinegar. [[Soup]]s sometimes have vinegar added to them, as is the case with [[hot and sour soup]]. In terms of its [[shelf life]], vinegar's acidic nature allows it to last indefinitely without the use of [[refrigeration]]; it is essentially already "spoiled".<ref>{{cite web|title=Shelf Life of Vinegar|url=http://www.eatbydate.com/other/condiments/how-long-does-vinegar-last/|publisher=Eatbydate.com|access-date=10 October 2012|archive-date=3 October 2012|archive-url=https://web.archive.org/web/20121003210335/http://www.eatbydate.com/other/condiments/how-long-does-vinegar-last/|url-status=live}}</ref>

=== Beverages ===
[[File:Apple vinegar beverage 1.jpg|thumb|upright|A beverage made from apple vinegar in [[China]]]]
Several beverages are made using vinegar, for instance ''[[posca]]'' in [[ancient Rome]]. The [[Ancient Greece|ancient Greek]] drink ''[[oxymel]]'' is made from vinegar and honey, and ''[[sekanjabin]]'' is a traditional [[Persian cuisine|Persian drink]] similar to ''oxymel''. Other preparations, known colloquially as "[[Shrub (drink)|shrubs]]", range from simply mixing sugar water or honey water with small amounts of fruity vinegar, to making syrup by laying fruit or mint in vinegar <!-- essence --> for several days, then [[sieving]] off solid parts and adding considerable amounts of sugar. Some prefer to boil the "shrub" as a final step. These recipes have lost much of their popularity with the rise of [[carbonated beverages]], such as soft drinks.

===Diet and metabolism===
Preliminary research indicates that consuming 2–4 [[tablespoon]]s of vinegar may cause small reductions in post-meal levels of [[blood glucose]] and [[insulin]] in people with [[diabetes]].<ref>{{cite journal |last1=Shishehbor |first1=Farideh |last2=Mansoori |first2=Anahita |last3=Shirani |first3=Fatemeh |title=Vinegar consumption can attenuate postprandial glucose and insulin responses; a systematic review and meta-analysis of clinical trials |journal=Diabetes Research and Clinical Practice |date=May 2017 |volume=127 |pages=1–9 |doi=10.1016/j.diabres.2017.01.021 |pmid=28292654 }}</ref>

===Nutrition===
Distilled or red wine vinegar is 95% water, with no [[fat]] or [[Protein (nutrient)|protein]].<ref name="nd">{{cite web|url=https://nutritiondata.self.com/facts/spices-and-herbs/7162/2|title=Nutrition facts for distilled vinegar|date=2018|publisher=Nutritiondata.com, Conde Nast; from the US Department of Agriculture National Nutrient Database, standard reference 21|access-date=18 March 2019|archive-date=1 April 2019|archive-url=https://web.archive.org/web/20190401192159/https://nutritiondata.self.com/facts/spices-and-herbs/7162/2|url-status=live}}</ref> In a {{convert|100|mL|USfloz|abbr=on|frac=2|adj=on}} reference amount, distilled vinegar supplies {{convert|18|kcal|kJ|order=flip|abbr=on}} of [[food energy]] and no [[micronutrient]]s in significant content.<ref name=nd/> The composition (and absence of nutrient content) for red wine vinegar and [[apple cider vinegar]] are the same, whereas [[balsamic vinegar]] is 77% water with 17% carbohydrates, {{convert|88|kcal|kJ|order=flip|abbr=on}} per 100&nbsp;mL, and contains no fat, protein, or micronutrients.<ref name="ndbal" />