Vinegar Unfit for Food

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Aug 13, 1908

Vinegar Unfit for Food

VINEGAR was never intended to be eaten. It is a product of putrefaction and decay. It is made by setting a great number of fungi to work upon sweet water until acetic acid is produced. This acid, the juice of the fungi, is used upon food as a sauce. The most curious fact about it is that people ever acquired a taste for it. It is not wholesome, it is not food, it is poisonous.

Voix, the great French investigator, demonstrated some years ago by experiments upon guinea-pigs, dogs, and rabbits, that vinegar has twice the power that alcohol possesses of producing gin-liver. Gin-liver is a liver covered with

great knobs; and it is this same diseased organ that vinegar produces with such ease.

Only a few years ago a young lady died of vinegar poisoning. Examination showed that a hole had been eaten into the stomach by the large quantities of vinegar that she had eaten — three or four ounces a day had been her accustomed ration — for the purpose of becoming thin.

The system does not need vinegar. The lemon gives us a wholesome and much more palatable acid; and if one prefers the vinegar to the citric acid of the lemon, it is because his taste is vitiated.

Moreover, vinegar contains worms, little eels wriggling about. In fact, the eel is always found in good vinegar. — Selected.