What happens to apple cider vinegar if

(David Cooke) #1

…you add it to a cooked dish? Just to vary things a little, and because I don’t like ACV raw, I started adding a dash to my cooked meals just before finishing. Tastes good but will the heat affect the good properties of ACV?

(Allie) #2

Loads of recipes online use it as an ingredient so I’ll guess that means it’s OK.

(You've tried everything else; why not try bacon?) #3

It’s a good question, because vinegar is both an acid and a fat. I suppose it depends on whether the vinegar is included in the recipe for taste only, or to react with some other ingredient. (For example, an acid and a base are often included in batters to provide leavening in the absence of yeast.)

(Bob M) #4

It supposedly also has bacteria (aka “probiotics”) (and yeast) in it, which would be killed. Some say that’s not bad.

(Full Metal KETO AF) #5

Interesting Paul, can you explain how vinegar would be considered a fat since fat content isn’t part of vinegar? :cowboy_hat_face:

(Jane) #6

Yeah, I am curious too since there is no fat in vinegar

(You've tried everything else; why not try bacon?) #7

Acetic acid, the main component of vinegar after the water, is technically a saturated fat. This is a little-known fact that startled me when I learned it on these forums.

The chemical formula of acetic acid (CH3CO2H) meets the technical definition of a fat. Naturally occurring fatty acids have an unbranched chain of carbon atoms, with a carboxyl group (–COOH) at one end, and a methyl group (CH3-) at the other. Acetic acid is a carboxyl group joined to a methyl group, with no aliphatic groups in between. Therefore it is, technically, the shortest of the short-chain fatty acids.

(David Cooke) #8

Well I did find this: https://www.popsugar.com/fitness/Can-Apple-Cider-Vinegar-Heated-44793475
I believe that the amino acids present in ACV are not destroyed by boiling.

(Full Metal KETO AF) #9

Indeed is is the technically the shortest of fatty acid chains but I found some reference to it generally not considered a fatty acid because it’s too strong of a ph and generally fatty acids are less corrosive. Butyrate is the shortest chain that’s generally referred to as a fatty acid that can fuel your body. Although ACV does help metabolize body fat it doesn’t supply the fatty acids we us as fuel. Even with the amount of a full quart of ACV with the most conservative estimates of carb content (most claim zero) from Cronometer is pretty insignificant in caloric energy. I don’t believe vinegar can possibly be significant fuel source in our body as a fatty acid, all the energy we can get from vinegar is from the trace carbohydrates that may be present. I looked pretty long with a search engine to find any possible reference to vinegar being a significant fuel source and found ZILCH.

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@cooked ACV contains zero amino acid content, it’s made from apple juice which has zero protein content. :cowboy_hat_face:

#10

I’d assume it may kill the bacteria in it assuming you’re using the raw stuff. I’m a big fan of ACV, but honestly don’t think it’s so miraculous that you should even bother if you don’t like the taste of it. I feel many people have given the MCT Oil status to ACV, where people are going out of their way to stick it in everything.

(You've tried everything else; why not try bacon?) #11

As I wrote, while acetic acid is technically a fat, that’s not how we use it. The reverse is true of the β-hydroxybutyrate produced during ketogenesis: it is not technically a ketone, but we treat it as one (which is why the term “ketone body” was devised). Thanks for your excellent info, David.