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Balsamic vinegar

Discussion in 'Ask A Question' started by Geordie_P, Sep 24, 2017.

  1. Geordie_P

    Geordie_P Type 2 · Well-Known Member

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    Balsamic vinegar seems surprisingly sugary: have any of you experienced significant rises in BG from balsamic, or is it OK for you in small doses? Would wine or malt vinegar be a better substitute?
     
  2. AM1874

    AM1874 Type 2 · Well-Known Member

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    Hi @Geordie_P ..
    Balsamic vinegar = 17g carbs per 100g
    Malt Vinegar = 13.3 g carbs per 100g
    White wine vinegar = 0.5g carbs per 100g
    White wine = 2.6g carbs per 100g
    I know what I'd rather have .. ;)
     
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  3. Deleted Account

    Deleted Account · Guest

    Sure, the per 100g value for balsamic is high.
    But how much do you have?
    If you are having a couple of splashes, that will be less than 1g of carbs.
     
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  4. badcat

    badcat · Guest

    I think it varies greatly depending on the type of balsamic you buy
    My not so guilty peasure is 25yr old aged balsamic which is very much more concentrated and syrupy (not to mention expensive) than the thinner varieties, it is also much sweeter but a little goes a long waŷ. I like it mixed with hazelnut oil ot a splash neat on strawberries with a grind of pepper
    The nutrition info is also quite different at 7g carbs per tbsp so nearly 50g carbs per 100ml
    http://www.myfitnesspal.com/food/calories/b-r-cohn-balsamic-vinegar-25-year-aged-569640199?v2=false
    As I sad tho, you only need a v small amount ( 1-2 tsp on salad)
    Balsamic glazes are also higher carb as they are a) reductions and b) often have sweetness added via conc fruit juice
     
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    #4 badcat, Sep 24, 2017 at 1:04 PM
    Last edited by a moderator: Sep 24, 2017
  5. CherryAA

    CherryAA Type 2 · Well-Known Member

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    I have the most amazing tasting balsamic vinegar ever - its called Belazu from Waitrose. it transforms salads. I use a splash of it on most foods and I have not noticed it doing anything much, its 82.5 g carbs per 100 and therefore should be a total no no. However I rarely use more than about 2-3 g in a dish .

    Following Dr Jason Fung I am a great believer in drinking vinegar. To the extent that I maintain a jar of chilli flavoured pickled onions in my fridge, I top it up as 10 parts malt vinegar and 1 part belazu. i take a big swig before each meal - its reasonably moreish - which is I assume the carb content, - overall however I think its additive to my health.

    In the end vinegar is good for you - it you like the low carb ones best clearly that's better, if the balsamic ones help you consume more vinegar overall then that's good too as long as its a splash and not a sea! .
     
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  6. Geordie_P

    Geordie_P Type 2 · Well-Known Member

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    Thanks friends,
    that should be enough to go on: I'll give white wine vinegar a try, and when I use balsamic, I'll go for the minimal splash. As you say, a little does go a long way with the black stuff.
     
  7. MikeTurin

    MikeTurin Type 2 · Well-Known Member

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    If its named "Aceto balsamico tradizionale di Modena DOP" aged 25 years is a pretty different product and way more costly rather than "Aceto balsamico di Modena IGP"
    https://www.parmashop.com/italiano/...zionale-di-modena-dop-invecchiato-anni-1.html

    https://www.parmashop.com/italiano/aceto-balsamico/aceto-balsamico-biologico-di-modena-igp.html

    https://www.amazon.it/balsamico-modena-confezione-millilitri-1000061991/dp/B01A8UZTDE/

    And the "things" marked "Balsamic vinegar" without the IGP mark, could be of worse quality, like the so called "parmesan" vs. Parmigiano Reggiano
     
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