Quote:
Originally Posted by mizski  I was looking around in my cupboard today and found a bottle of very good quality, expensive balsamic vinegar. It's less than a year old yet there is no nutritional info label on it. So I looked for some info on balsamic vinegar.
3g carbs for 1 TBS is a lot...1g carb for 1 tsp is easier to fit in. I'm not thinking about having it now but is it ever allowed? Seeing as my bottle is just made from grapes (no sugar or caramel coloring), is it considered to be in the wine rung? Or is it in the fruit rung because the grapes aren't fermented? I wasn't able to find anything in the book other than it isn't allowed. But is that forever? |
Unless you go to Italy and purchase the authentic Balsamic vinegar for like $50-$100 per ounce, what you buy in the supermarkets are essentially faked balsamic vinegars.
Real balsamic vinegar, traditionally, takes decades to make. That mellows the acidity and "sweetens" the vinegar. To cut the process time, manufacturers add fruit juices to young balsamic vinegar (about 6 months of aging is the legal minimum of time to call it balsamic, I think) to give it a more authentic flavor.
So the stuff you buy off the shelf at the supermarket, is stuffed with added sugars. the better quality ones use fruit juices the lower quality ones use high fructose corn syrup.