Adding vinegar to cooking can digest fat and sugar, induce diuresis and relax bowels, reduce salt intake, and lower blood pressure and serum cholesterol. Eating too much vinegar is not good for the human body, so it must be moderate.

Vinegar is a traditional condiment in major cuisines in China. "Vinegar" was called "vinegar", "acyl" and "bitter wine" in ancient China. "Unitary" is the earliest word "wine" in Oracle Bone Inscriptions. At the same time, calling "vinegar" bitter wine also shows that "vinegar" originated from "wine". Drinking vinegar often can relieve fatigue, and vinegar can also treat colds. The four famous vinegars in China are: Shanxi Mature Vinegar, Baoning Vinegar, Zhenjiang Fragrant Vinegar and Yongchun Mature Vinegar.

Vinegar is a common condiment on people's table, which has the function of appetizing and digestion. Adding vinegar to some foods can not only protect the nutrients in food raw materials from losing, but also promote the nutrients to be fully absorbed by the human body. Usually, when cooking, many vegetables are rich in vitamins after high temperature processing, resulting in losses. If vinegar is added in the cooking process, vitamins can be protected. For example, vitamin C itself is weakly acidic, which will increase stability in acidic vinegar and is not easily destroyed by high temperature.

Adding vinegar also helps the colloid in bone cells to decompose phosphorus and calcium, which increases the nutritional value. For example, you can add some vinegar when stewing big bones. However, it should be noted that it is best to put vinegar in the pot and boil it with low fire before boiling water, so that protein in meat and collagen in bones can be decomposed more fully.

The sultry summer makes people lose their appetite. Eating some hot and sour dishes can stimulate their appetite. Seasoning with vinegar is one of the simple methods, for example, using vinegar and olive oil to make oil-vinegar salad dressing with lower calorie than Thousand Island Sauce, using vinegar, minced garlic and pepper to make cold seafood, or using vinegar to pickle cucumber, lotus root and bitter gourd as appetizers before meals in summer.

But when drinking a lot of vinegar, a lot of vinegar will enter the human body, which will change the PH value of gastric juice and cause damage to gastric mucosa. A large amount of vinegar consumed by healthy people can cause stomach pain, nausea, vomiting and even acute gastritis; A large amount of vinegar consumed by gastritis patients will aggravate the symptoms of gastric diseases, and people with ulcers can induce ulcer attacks. So you can't eat too much vinegar.