RE: vinegar & suphites

[Guest guest]

I've just got myself a new bottle of organic Balsamic vinegar (sulphite-free),

so I took a minute while I was in the store to examine the labels regarding the

alcohol issue. The percentage stated on the vinegars refers to acetic acid

content (which is a measure of the acidity of the vinegar), not alcohol. There

were some cooking wines on the same shelf that had alcohol content stated as a

percentage, but they are quite different items.

 

I also did a quick bit of research on the difference between suphates (someone

pointed out that these occur naturally) and sulphites. From this website:

http://www.dhfs.state.wi.us/eh/ChemFS/fs/Sulfates.htm we have this explanation:

 

" Understanding the difference between sulfates and sulfites: Sulfites are

different sulfur-containing chemicals used as food preservatives. Sulfites are

not the same as sulfates. Some people, especially asthmatics, are sensitive to

sulfites and can experience severe allergic reactions. Since 1987, food

containing more than 10 parts per million (ppm) sulfites and drugs containing

sulfites must be labeled. "

 

Deborah

 

 

 

 

[Guest guest]

Thanks for that correction Deborah. It is very helpful, but the fact remains

that all vinegars are a fermented product and contain alcohol.

 

Which is neither here nor there in the gluten content question - lol

 

BL

 

 

[Guest guest]

Point well taken Brenda-Lee. :-)

 

Further to the alcohol issue, this website

http://whatscookingamerica.net/Q-A/WineVinegar.htm offers the following:

 

" Vinegars do still contain some level of alcohol. The " vinegar " taste is

actually due to acetic acid, but the chemical transformation is never fully

complete just sitting around a kitchen. Vinegar would be much too gross to drink

in the quantity it would take to intoxicate anyone. If you're trying to

eliminate the alcohol content in your food, cook it (this is true for wine too).

Alcohol is very volatile -- that is, it boils off at pretty low temperatures.

Just remember that alcohol also has a very low flash point -- the temperature at

which it can be set on fire. So be careful if you're using a lot! "

 

Deborah

 

 

 

Thanks for that correction Deborah. It is very helpful, but the fact remains

that all vinegars are a fermented product and contain alcohol.

 

Which is neither here nor there in the gluten content question - lol

 

BL

 

[Guest guest]

Deborah

 

Science has proven that not all the alcohol burns off. I am living proof as I

have an allergy to alcohol and have been sick several times from alcoholic foods

that were not revealed to me. Happened just last week when am friend took me

out for lunch and I had chicken. Turned out it contain white wine. I nearly

ended up in the ER (sigh).

 

BL

 

 

[Guest guest]

Yes, and sulfites occur naturally on grapes and therefore are in all wine

and vinegars derived from them (to some extent). Only if sulfites are added

do they have to be on the label.

 

>

> Deborah Pageau

> " Understanding the difference between sulfates and sulfites:

> Sulfites are different sulfur-containing chemicals used as food

> preservatives. Sulfites are not the same as sulfates. Some

> people, especially asthmatics, are sensitive to sulfites and can

> experience severe allergic reactions. Since 1987, food containing

> more than 10 parts per million (ppm) sulfites and drugs

> containing sulfites must be labeled. "

 

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