Last year I went to an oil and vinegar tasting in
Napa Valley that changed my life. Who knew that vinegar is good on its own?
There is no need to add oil or anything else if you have a high-quality,
well-aged vinegar. Balsamic vinegar is made from white grapes that are boiled
down to concentrate the sugars then fermented in wooden casks, similar to
whisky or wine. Typically, the longer the aging process, the sweeter the
vinegar.
You
should look for vinegar where the only ingredient is vinegar. Many cheaper
varieties add some form of sugar through fruit concentrates and/or caramel
coloring. 1 tbsp of vinegar has anywhere from 0-25 calories/tbsp… the more
concentrated the sugar, the more calories it will have. However, the sweeter
the vinegar, the better it tastes, and the less you need.
My Recommendations: Try finding
balsamic vinegar that is aged at least 20 years and attempt to use that on
salads without oil (you can use avocado to get in your healthy fats &
creaminess!). Aged balsamic is more expensive, but it is definitely worth it
for the fabulous flavor it brings to food. Add balsamic to eggs, salads, pasta,
whatever needs more flavor! Doing this is a great way to add flavor to food
without adding fat, salt, or artificial ingredients. You can also experiment
with other types of vinegars such as white balsamic, apple-cider, orange-muscat
and more! I do not recommend experimenting with vinegar if you have issues with
reflux or IBS, as vinegar (acid) will just irritate those conditions.
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