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What Kind Of Vinegar Should Be Used For The Carrot Salad?

Discussion in 'Recipes' started by Logan-, Oct 14, 2018.

  1. Logan-

    Logan- Member

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    Should it be the pasteurized kind? I guess RP thinks the unpasteurized kind is worse in terms of containing more bacterial and fungal toxins, and also for having live bacteria and fungi?
     
  2. jitsmonkey

    jitsmonkey Member

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    for the reason you mention I use just simple distilled white vinegar.
    the kind that ten years ago I would have sanctimoniously shrieked in horror at and shamed you for ;-)
     
  3. Vladimir Erfán

    Vladimir Erfán Member

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    I use unpasteurized ACV. Sometimes it makes me a bit nauseous if I put too much.
     
  4. Repas du soir

    Repas du soir Member

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    I have heard white vinegar is the best. From what I remember it has less bad stuff in it and has the same health benefits as ACV.
     
  5. OP
    Logan-

    Logan- Member

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    The only sulfite-free vinegar I can find is the organic labelled, unpasteurized kind that is called apple cider vinegar with the mother.

    This is the case for me:

    Why do they put sulphites in vinegar when vinegar is a preservative?


    Is the unpasteurized ACV with the mother problematic to ingest?
     
  6. SuperStressed

    SuperStressed Member

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    A white distilled should be ok for most people
     
  7. Homo Consumericus

    Homo Consumericus Member

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    I just bought a pasteurized ACV that seems to be free of sulphites (at least the label says nothing other than 100% apple), so they do exist. As I have understood, there should be very few worthwhile benefits the unheated version can provide that the heat-treated version cannot.
     
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