Three Groups Should Use Less Vinegar in Cooking
Vinegar is one of the most commonly used condiments in daily diets and offers various health benefits. However, vinegar isn’t universally beneficial and shouldn’t be consumed excessively or indiscriminately.
People currently taking certain Western medicines should avoid vinegar. Acetic acid can alter local pH balance in the body, rendering some medications ineffective. For example, sulfonamide drugs tend to form crystals in the kidneys under acidic conditions, damaging renal tubules—thus, vinegar should be avoided during sulfonamide therapy.
Those taking alkaline medications such as sodium bicarbonate, magnesium hydroxide, or Weishu Ping should avoid vinegar, as acetic acid neutralizes these alkaline agents.
When using antibiotics like gentamicin, kanamycin, streptomycin, or erythromycin, vinegar should be avoided, as these drugs lose efficacy in acidic environments.
Since vinegar is astringent, it should not be consumed when taking traditional Chinese medicines intended for “resolving exterior and inducing sweating,” as Chinese medicine holds that sour flavors are astringent. Combining vinegar with such herbs as Yin Qiao San may cause contraction of sweat pores and degrade effective components like alkaloids in the herbal formula.
Individuals with gastric ulcers or excessive stomach acid should avoid vinegar, as it contains abundant organic acids that stimulate digestive glands to secrete more digestive juices, intensifying gastric acid secretion and worsening gastric conditions.