The difference between artificial vinegar and natural vinegar

I saw the new bottle of vinegar from the grocery store in Kuwait today, and it said “Artificial Vinegar.” This may be due to Islamic interpretations of what is allowed and not allowed.

Also, it is noteworthy that the Qur’an specifies intoxicants, as being Haram. An intoxicant is, by definition, a substance eaten, drunk or smoked with the sole intention of becoming intoxicated or a substance created with that purpose in mind. This means alcoholic drinks and narcotic drugs.

Any food which was made with an alcoholic drink is Haram because, although the food itself probably couldn’t get you drunk, its alcoholic ingredient was made for that purpose. So make sure you check the ingredients label carefully!

In contrast, alcohol can be found in some Halal foods, such as bread, soy sauce and vinegar (even cider vinegar or wine vinegar). These sometimes contain minute amounts of alcohol as a result of a natural reaction between certain chemicals during the manufacturing process (as opposed to alcoholic drinks being deliberately added to food to add flavour), and so couldn’t be classified as Haram. From: Islam Online

Also Islam Online says:

… What I see is that if wine changes into vinegar, it becomes pure and lawful as it has changed from its original state and this requires a new ruling as is the case with all other converted impurities regardless of whether this occurs naturally or by human interference. The wine itself is a pure substance as it was made from grapes. After becoming an intoxicant, it becomes prohibited. Once it changes and lacks the intoxicating characteristic, it regains its original ruling. …

“Artificial vinegar” is acetic acid that is made by a chemical process. “Natural vinegar ” is acetic acid that is made in a biological process using the Acetobacter aceti bacteria. If the “natural vinegar” is distilled, it is very difficult to tell the difference between it and the “artificial vinegar.”

From: The difference between artificial vinegar and natural vinegar

There continues to be articles on the benefits of vinegar, though this is for apple cider vinegar.

Article on

    • Apple cider vinegar (ACV) can be an amazing addition to your health and beauty routines, and is packed with nutrients and beneficial bacteria and acid
    • Buy raw, organic, unfiltered apple cider v

inegar with mother to maximize ACV’s benefits

  • Never take straight apple cider vinegar shots; instead, dilute 1 tablespoon in 8 ounces of water for a mild tonic

Regarding health benefits, Mark Sisson’s excellent Daily Apply post states

Vinegar itself, regardless of the origin, lowers the blood sugar response to a meal, improves the glucose tolerance and even increases the satiety of a meal when taken before or during the meal.

And also Dr. Perlmutter notes that in a recent study published in the Annals of Nutrition and Metabolism two teaspoons of vinegar with a meal lowers blood sugar. And he notes that only when complex carbohydrates were consumed, not if simple sugars were.

I consume lots of apple cider vinegar on my salads almost daily. It has a strong taste, but you get used to it. I also like rice vinegar sometimes. Rice vinegar is tasty with tamari on a salad.

There are many health claims for apple cider vinegar here. As far as being acceptable there may be more tendency for apple cider vinegar to have alcohol in it. More research is needed on this.

A 2009 study in Japan which showed that vinegar consumption increased weight loss. in October 2019 notes


  • It seems to have a modest ability to reduces the glycemic index of foods, making it a possible tool for helping to manage blood sugar.
  • Seems to be mildly appetite-suppressing and may assist dieting, with a little research finding a spontaneous reduction in food intake and body fat.

However it notes side effects and drawbacks

  • Can damage various tissues and tooth enamel.

  • Application to sensitive skin, excessive consumption (especially of undiluted vinegar), and excessive consumption of pickled foods may lead to damaged tissue.

Apple cider vinegar, has a rich concentration in acetic acid and other powerful phenolics. Dr. Nibber’s blog notes that.

It seems to possess the ability to effectively ward off or wipe out pathogens of all kinds. An Italian study used an extract of fermented apple cider and confirmed that is was able demonstrate clear antimicrobial activity over all pathogenic strains used in the experiments. The bacterial strains most affected by the extract were E-coliand Bacillus cereus. It also showed promising results for inhibiting an emerging pathogen known as C.sakazakii.

Moreover, this demonstrates clearly why apple cider vinegar is an effective, natural, safe, non-toxic disinfectant for our homes. Because E-coli and other pathogens can contaminate even organic, pesticide-free produce, using apple cider vinegar as a sterilizing wash is an excellent idea. The suggested ratio for this is 1 tbsp of apple cider vinegar to 1 cup of water. Soak for 5 minutes and mix occasionally. Lastly, only buy organic, raw, unpasteurized apple cider vinegar with the Mother. This is considered the whole food, therapeutic variety—the real deal.

2 responses to “The difference between artificial vinegar and natural vinegar”

  1. Thank you for your precice information. I can now use the artificial vinegar knowing it is food and not classified as poison.

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