Composition of Vinegar

The 3 common kinds of vinegars are

1. Fermented vinegars.
2. Artificial Vinegar
3. Fruit Vinegar

1. Fermented vinegars are mainly chosen from materials that are raw and starchy, most from grains including sorghum
2. Artificial vinegar is a mixture of acetic acid, sugar, salt and colorants
3. Fruit vinegars or vegetable vinegars, are made from soaking the materials in fermented vinegars.
Drinking vinegar beverages are all specially developed fermented vinegars, were fruits are fermented together with vinegar, it is such a specialised brewing process, that many breweries have difficulty in producing a vinegar that tastes, just like a juice drink.
There is however several in the market place, which are very good indeed, and it is almost impossible to tell, that they are vinegars, these beverages may well be classified as super foods, because of the health & wellness benefits, that are offered by the carefully chosen fruits for fermentation, and this is were http://www.drinkingvinegar.com/ becomes a specialist in drinking vinegars, because their aim is to provide the best quality, for value for money with the best health benefits, all fruits having individual response to the body needs through the culture of fermentation. Drinking vinegars are developed by the finest agricultural chemists, that have successfully been delivering health benefits since 1973 and was the first manufacturer to produce ready to drink vinegar beverages in Taiwan. Their head sales office for export is located in Singapore and the brewery is located in Taiwan, for further information email ksl@drinkingvinegar.com
The composition of natural, organically fermented vinegar consists of acetic acid, carbohydrates, amino acid and esters, rich in minerals, K, Ca, Mg, Zn and Phytochemical phenols, alkaloids, flavonoids
Cation (ion) mineral supply, acid metabolites excretion, and improvement of immune and defensive system.
Organic acid supplement, Urinary tract health, oral cavity and improving metabolism.
Phytochemical = antioxidant, inflammatory mediation and other bio activities.
Specifically fruits are abundant with health and here is a brief measure of High Antioxidant Fruits. Measured in Phenols per serving:
Cranberry half a cup 373
Pear I medium 166g 317
Red Grape half a cup 80g 296
Apple 1 medium 138g 256
Cherries half cup 73 g 231
Strawberries 8 medium 147g 195
Watermelon 2 cups diced 286g 183
Blueberries 70g 181
Banana 126g 174
Green grapes 80g 155
Source; Journal of agricultural and food chemistry (2001)
The intake of acid metabolites excretion benefits are lowering of blood pressure, postprandial blood sugar, reducing risk of cardiovascular disease, promoting antioxidant activity and nutrient metabolism. Source: Chang et al 2005; Johnson et al 2005; Ostman et al 2005.
All the compounds of fruit vinegars produce phytochemicals and their consumption has been associated with health and disease prevention, phenolic acids, flavonoids, and other polyphenols have exhibited positive effects on certain types of cancer Source: (Birt 2006) coronary heart disease (Hertog 1995) Inflammatory disorders ( Andriantsitohania et al 1999)
It really doesn't need a rocket scientist to tell us, that drinking vinegar breaks down other salts in the body, like uric acid salts, that crystallize within the joints, to give excruciating pain. Drinking vinegars are a life style change for the better!