Vinegar

UPDATE

As one of my most read posts, I feel the need to update this, but I am leaving the original post because it is information that was valuable to me for a long period of time.

I am no longer tolerating any amount of vinegar. I have been diagnosed with A Mast Cell Activation Disease (MCAD) and I do have significant reactions to anything aged or fermented. My response to vinegar was the first sign of my sensitivity to these foods. Still, there is something especially inflammatory about distilled vinegar. The fact that the FDA requires specific labeling for only distilled vinegar is curious as well. It feels like they recognize it as being something different than just “vinegar”.

Ok.  So let's talk vinegar.  I am in the small group of gluten intolerant / celiac people who also cannot tolerate vinegar or any products containing vinegar.  This means prepared mustards, ketchup, barbecue sauces, marinades, etc.  Even though all the scientists and doctors attest that these vinegars, no matter what they are made of, do not have any amount of gluten or any proteins remaining after fermentation that would result in allergy.  Regardless of the science, if you can't tolerate it, don't eat it!

The why still remains a mystery.  For me, I have found, and this is only for me- everyone is different and it may change (things are always changing), that I can tolerate any gluten free vinegar (malt vinegar contains gluten) EXCEPT distilled vinegar / white vinegar / distilled white vinegar-which is always touted as the safest of the vinegars. BUT, I can only tolerate these in small quantities and I am leaning more towards the apple cider vinegar now.  It seems that my body my be producing too much histamine, and I need to avoid foods high in histamine a.k.a. fermented / aged foods such as vinegar. (Apple cider vinegar contains the least amount of histamine.)

Because I can tolerate these other vinegars, and because there are others who can tolerate all vinegars, I do use vinegar in my recipes.  These vinegars to be specific:

apple cider vinegar

white wine vinegar

red wine vinegar

champagne vinegar

balsamic vinegar

You will also see that I use some prepared condiments such as prepared mustards, ketchup, prepared barbecue sauce, etc.  These are all made by small, independent companies and do not use distilled vinegar.  Instead the label reads 'apple cider vinegar', 'balsamic vinegar', or simply 'vinegar'.  The FDA requires the labeling of 'distilled vinegar' on products containing 'distilled vinegar', but does not require specification of the origin or type of 'vinegar' beyond 'distilled' vs. just 'vinegar'.

Vinegar can be a game changer.  Most products are made with distilled vinegar.  I suspect it is cheaper.  It is also frequently made from corn.  This ingredient alone is enough to keep me from eating out at restaurants.  Many restaurants offer 'allergy free' menu options, but finding things without sauces or condiments that may contain distilled vinegar is nearly impossible.  I never use ketchup or mustard unless I can read the label and be sure it does not contain distilled vinegar.  Often I suspect the 'plain' chicken breast in most restaurants is marinated at some level in distilled vinegar so I am very limited when I find myself needing food away from home.

Being able to use other vinegars and find products made with something other than distilled vinegar is also a game changer.  It makes homemade dressings, marinades, and sauces possible and expands food choices and flavors like crazy.  It is also how I get around not being able to use eggs or yeast to help with rising in breads and cakes.

So, if vinegar is not for you, recipes will be labeled when they contain vinegar.  I look high and low to find products that do not use distilled vinegar, and most of them are not the common, well known brands.