Black gold in the kitchen. Just a few drops in your meal to lower cholesterol

Balsamic vinegar, sometimes called the "black gold" of cooking, is an aromatic addition to dishes and a product with documented health properties. It is made from reduced grape must and matures in wooden barrels for many years. Just a few drops a day are enough to support the digestive system, improve metabolism and lower the level of bad cholesterol (LDL).

Although known mainly from Italian cuisine, balsamic vinegar is increasingly present in Polish homes. Not only because of its taste, but also because of its health benefits. True, traditional balsamic vinegar (Aceto Balsamico Tradizionale) is characterized by a thick consistency and a complex, sweet and sour taste.

There are also cheaper versions available (Aceto Balsamico di Modena), which are made faster, but they contain, for example, caramel or wine vinegar.

The polyphenols contained in balsamic vinegar have strong antioxidant properties - they neutralize free radicals and protect cells from oxidative stress. Thanks to this, they can lower the level of LDL cholesterol and triglycerides in the blood, which reduces the risk of developing atherosclerosis. This is confirmed by the results of a study published in the Journal of Nutritional Science and Vitaminology (2010), which showed that vinegar inhibits LDL oxidation and limits the formation of foam cells in macrophages.

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This product also supports digestive processes. It stimulates the secretion of enzymes and improves stomach function . Additionally, it can affect the stabilization of blood glucose levels after a meal, slowing down stomach emptying and carbohydrate absorption. This is especially important for people with insulin resistance or pre-diabetes.

Balsamic vinegar also has anti-inflammatory properties, strengthens immunity and can help control body weight. Due to its low caloric value and ability to induce a feeling of satiety , it is sometimes used as an element of diets. It is also sometimes used externally, e.g. as a skin tonic, but in this form it requires dilution and caution.

Just 1-2 teaspoons of vinegar a day is enough, best added to salads, cooked vegetables, groats or roasted meat, always cold. It is important not to overdo it: too much vinegar can irritate the gastric mucosa. People with reflux or ulcers should be especially careful.

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It is also worth paying attention to the composition . It is good to avoid products with added sugar, dyes and preservatives. The best quality product is the one with the DOP mark (protected manufacturer's name), without additives, with a simple composition: grape must, or wine vinegar.

The older the vinegar, the thicker and more aromatic it is, so even a small bottle will last a long time and the difference in taste is significant.