The following information was issued by the University of Arkansas’ Food Safety Consortium, titled, “ Vinegar, Natural Source of Nitrate Provides Way to Safeguard Organic Pork.” The release advises of a solution to manufacture natural or organic cured pork products, without using nitrite or nitrate. (If nitrite or nitrate is used, these products cannot be […]
Researchers in Denmark undertook a study to determine whether marination of chicken meat in different food ingredients can be used to reduce populations of Campylobacter jejuni. The study was recently published in the Journal of Food Protection (Vol. 73, No.2, 2010, pages 258 – 265). Of note, the researchers write: [su_quote]To compose an efficient antibacterial […]
Dr. Carol Johnston of Arizona State University (ASU) has been researching the use of vinegar in treating Type II diabetes. Most recently, Dr. Johnston and colleagues published research in the January 2010 online issue of Annals of Nutrition and Metabolism, titled, “Examination of the Antiglycemic Properties of Vinegar in Healthy Adults.” The researchers concluded that […]
A new study in Diabetes Care shows that vinegar reduces post-meal hyperglycemia in Type 1 diabetes. The study, conducted by researchers in Greece, found that, at the end of the experiment, vinegar reduced blood glucose levels by almost 20% when compared to a placebo. The study notes, “In conclusion, two tablespoons of vinegar could be easily used […]
In the recent issue of the Journal of Food Science (a publication of the Institute of Food Technologists (IFT)), a study was published titled, “Saltiness and Acidity: Detection and Recognition Thresholds and Their Interaction Near the Threshold.” According to a recent IFT newsletter about the study, it was noted that vinegar may enhance saltiness and […]
Researchers at the Food Biotechnology Department, Instituto de la Grasa (CSIC) in Seville, Spain, conducted research on the antimicrobial activity of several products. Vinegar and red and white wines were among the products tested. (Note: The focus of the research was olive oil, but it confirmed other findings related to vinegar and red and white […]
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