Q:

What would happen if you drank vinegar?

A:

Quick Answer

Depending on how much vinegar you drink, the vinegar might do nothing or make you nauseous, but it can be lethal in extremely high doses. There are several different types of vinegar, and some of them are actually beneficial in small amounts. However, large amounts of vinegar increase the amount of acid in the stomach, causing nausea or vomiting, and lowering pH levels.

 Know More

Full Answer

Having a few tablespoons of vinegar in water or with salad is not harmful to the body. However, the main ingredient in vinegar is acetic acid, which is harmful to humans in large doses. Because vinegar is 10 percent acetic acid, a half gallon is lethal to most humans. Large amounts of vinegar can also burn the esophagus and cause a variety of issues stemming from low pH levels. These include hypokalemia, hyperreninemia, vertigo, vomiting, constipation and gastrointestinal distress. Because most of these symptoms only occur when consuming large amounts of vinegar, it is a good idea to limit the daily intake of vinegar to a small amount of a few tablespoons. Most medical studies suggest taking no more than two tablespoons of vinegar before a meal. It is always best to consult a doctor before taking vinegar as a supplement.

Learn more about Food Facts

Related Questions

  • Q:

    What is mother of vinegar?

    A:

    Mother of vinegar is a cellulose that occurs naturally in vinegar as a result of bacteria. It is a harmless carbohydrate that can be filtered out of vinegar.

    Full Answer >
    Filed Under:
  • Q:

    How do you remove vinegar taste from food?

    A:

    One way to neutralize the acidic taste that results from putting too much vinegar in food is to counterbalance the vinegar taste with other flavors such as sweet, salty and savory flavors. Used primarily as food flavoring, vinegar is made by fermenting ethanol with acetic acid bacteria. There are more than 20 varieties of vinegar including apple cider, balsamic, sherry and wine vinegar.

    Full Answer >
    Filed Under:
  • Q:

    Why don't oil and vinegar mix?

    A:

    Oil and vinegar do not mix because lipids are insoluble in water. Vinegar is mostly water, so it does not form a solution with vegetable oil. The primary reason that oils and water do not mix is that their individual molecules are strongly attracted to others of their kind. This means that oil molecules attract other oil molecules, water molecules attract other water molecules, and both exclude each other.

    Full Answer >
    Filed Under:
  • Q:

    Is sherry vinegar the same as sherry cooking wine?

    A:

    Cooking sherry and sherry vinegar, though both derived from the same fortified wine, are different products. While cooking sherry is a wine comparable to Madeira or Marsala, sherry vinegar is a fermented wine, or vinegar, offering the same characteristic acidic or soured note as other vinegars.

    Full Answer >
    Filed Under:

Explore