Balsamic vinegar is made from white Trebbiano grapes in the northern Italian Modena area. The grapes have a high sugar content and their unfermented juice is used to make the vinegar.
The commercial balsamic vinegar is aged for three or more years and has a dark, syrupy consistency with a strong flavor. Some of the balsamic vinegars that are available in stores are synthesized and include high amounts of caramel and sugar.
Traditional balsamic vinegar is produced from the juice of just harvested grapes. They are boiled down to approximately 30% of the original volume to create a concentrate or must, which is then fermented using a slow aging process, which concentrates the flavors. The flavors intensify over the years.
Weight Loss: Balsamic vinegar can be used as a substitute for salad dressing, marinade or sauces. This results in a lower calorie intake. It also functions to suppress the body's appetite and increase the amount of time it takes for the stomach to empty, which can contribute to weight loss by preventing over eating.
Balsamic vinegar is a source of calcium, iron, manganese and potassium, which improve the body's functioning and weight loss abilities.
Antioxidants: These work to repair damage caused by free radicals that are the products created by oxygen used in our body. Balsamic vinegar contains polyphenols, antioxidants that can protect the body from heart disease and cancer.
The grapes that are used also contain antioxidants that fight against cell damage, improve the body's immune system and make blood platelets more flexible, thus preventing heart or circulation problems.
Immune System and Diabetes: The digestive system can benefit greatly from balsamic vinegar. The vinegar boosts the activity of pepsin, an enzyme that breaks protein down into smaller amino acids that can be more easily absorbed by the body.
Pepsin aids to improve the body's metabolism as well. In addition, Balsamic vinegar can also improve insulin sensitivity for diabetics, allowing for an easier regulation of blood sugar