Proper uses of VinegarVinegar

Let’s know about chemicals first:

It is clearly stated as “Many of the chemicals people use and are exposed to are harmless or even beneficial; others pose a threat and are hazardous to people’s health and the environment. Levels of exposure and resulting health impacts are determined by social as well as biological factors.” (Reference A16: Guidance on chemicals and health (

Vinegar is a natural and fermented product that is chemical in nature (more specifically acid, 5-8% acetic acid (References A17, A18: CL00_18e.PDF (,   Vinegar – Wikipedia). So, it may cause harm to the exposed surfaces while consuming such as teeth, tongue, esophagus, stomach, etc. by denaturing surface proteins or other chemical reactions. As a result, short-term and long-term damage may occur such as cancer, inflammation, and teeth damage. etc. (Reference A 19: Apple cider vinegar diet: Does it really work? – Harvard Health), In addition, it may kill our intestinal healthy microflora, and thus may promote unhealthy microflora. Besides this, it may interfere with nutrients, especially with proteins through chemical-nutrient interactions.

In Bangladesh, nowadays it is very much popular to use apple cider vinegar to reduce weight. I have a few questions for the users of apple cider vinegar.

  1. Is it free from adulteration?
  2. What about the acid quantity in the liquid sold?
  3. Is all apple cider vinegar that is available in the market produced from apples?
  4. Do you know the safe level of consumption?
  5. Are you taking diluted or normal forms of it as sold?
  6. Did you consult with a doctor, dietitian, or nutritionist?
  7. Are you following recommendations of a person(s) who is recommending or indirectly selling any products so that he or she may be financially benefited?

Apple cider vinegar may be healthy for the short term. It may have some health benefits as a part of different traditional and medical practices (Reference A20, A21: Vinegar | The Nutrition Source | Harvard T.H. Chan School of Public Health,   Vinegar: Medicinal Uses and Antiglycemic Effect – PMC (

But when you are considering managing your weight then you need to be cautious about the use and consequences. You may be eating less food and losing some weight due to different effects of apple cider vinegar such as nausea, fullness, damage to taste buds and different nutrient receptor molecules, etc. So, it is better to look for safe alternatives for effective and sustainable weight management approaches by reducing appetite as well as increasing nausea, satiety, and satiation by available options such as-

  1. Taking water first before meals to reduce the appetite and space of the stomach,
  2. Taking, along with water, raw or ripe fruits or fruit juices (locally available and seasonal) to reduce the appetite and space of the stomach,
  3. Taking more leafy and non-leafy vegetables to reduce the appetite and space of the stomach,
  4. Using small plates or blows to serve food than before,
  5. Reducing the number of preferred foods served at a time regularly. The more options are available the fairer chances of more intake of foods are possible.
  6. Controlling the availability and accessibility of energy-dense foods while buying, cooking, and serving, especially for the person targeted for reducing weight.

So, let’s avoid or use sparingly (according to the recommendation of your doctor, dietitian, or nutritionist) apple cider vinegar. Do not follow the general recommendations regarding buying it that may be harmful to you or your family members. It would also help you to save some money on unnecessary products daily. This would create an opportunity for you to buy healthy foods.


*Codes are used to make a common list of references to be published in the future.

*Featured image credit goes to


By Md. Khurshidul Zahid, Ph.D.

Md. Khurshidul Zahid Ph.D. is an Associate Professor at the Institute of Nutrition and Food Science (INFS) of The University of Dhaka (DU) of Bangladesh. He has completed his Ph.D. in Nutritional Sciences from the Department of Nutritional Sciences at Texas Tech University (TTU), USA. He was a finalist in the Emerging Leaders in Nutrition Science Competition organized by the American Society of Nutrition (ASN), Experimental Biology (EB) meeting held in Boston in 2015. He was also awarded a gold medal by “Professor Dr. Quazi Salamatullah trust foundation” of INFS, DU in 2005.

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