Surprising Health Benefits of Balsamic Vinegar

By Refadoc, Posted on : Monday, 29 June 2015 - 3:04 pm IST

Surprising Health Benefits of Balsamic Vinegar

Balsamic Vinegar was used for the first time in Italy and is known all over the world due to it’s rich flavor and it’s velvety black color. It is made by fermenting the grapes in large wooden barrels and its taste gets better with the passing of time. The thicker and more intense it’s flavor becomes, the less it is required to add a taste boost to it. It is made by pressing the grapes, and then aging the juice for about three to twelve years. It is popular all over the world and is used in salad dressings. It also has an array of health benefits. Here are some:

Major Health Benefits of Balsamic Vinegar:

1) Promotes Healthy Weight Loss:

As per the research studies, it has been proved that Balsamic Vinegar is known to be a great source of Calcium, Iron, Manganese and Potassium which is known to improve the functioning of the body and helps in the weight loss regimen as well. It is also known to be quite low in calories which help to cut down the appetite of a person and therefore, prevents over eating.

2) Helps in the Blood Circulation:

The antioxidants present in Balsamic Vinegar are well known to help the repair which is caused by the free radicals. It is also known to contain a high amount of Polyphenols – which are the antioxidants known to protect the body from heart disease and cancer.

3) Improves the Immunity of the Body:

The Grapes which are known to make it are known to contain major antioxidants which fight against the cell damage in the body and therefore improve the immune system of the body to make the blood platelets even more flexible.

4) Regulates the Amount of Blood Sugar:

Balsamic Vinegar is well known to improve the insulin sensitivity in case of people suffering from Diabetes. It also allows for an easy regulation of the blood sugar and tends to reduce the side effects caused due to Diabetes.

5) Helps in the Digestion:

It is known to be great for the digestive system. It boosts the activity of Pepsin; an enzyme known to break the proteins down into smaller amino acids which helps to boost the metabolism of the body.

6) Low in Calories:

Balsamic Vinegar can be used to add flavor to any dish and provides only a minimal amount of 5 calories per teaspoon. This is way too less than olive oil which is known to contain 45 calories per teaspoon. It can be switched and can be used instead of Olive oil, making it a better alternative.

7) Effects on Blood Cholesterol:

Balsamic Vinegar is well known to stabilize the levels of blood cholesterol. LDL Cholesterol is often deposited in the body which leads to blocked arteries, causes hardening and clogging. In a recent research study it has been found that it is well known to decrease the chances of oxidation of the LDL Cholesterol. It also cuts down the risk of the damage which is caused to the cells by the cholesterol.

8) The amount of Blood Glucose:

Balsamic Vinegar is known to be very low on the glycemic index. A low Glycemic Level indicates that the foods cause the glucose to rise slightly and then goes back slowly over a defined period of time. Once the level spikes, the glucose tends to drop down which can make you feel full for a longer period of time. Even thoughit is known to be a low glycemic food, it does contain sugar and should be taken in moderation if you are a diabetic.

9) Maintains Bone Health:

Acetic and Pepsin is known to improve the absorption of the minerals in the body such as Magnesium and Calcium. These minerals are known to be important in forming strong bones.

10) Is a source of Antioxidant:

Due to oxidation in the body, energy is produced. The energy leads to a hampering in the formation of free radicals. These free radicals are well known when it comes to the destruction of the cell membranes. The antioxidants found in it are known to destroy the formation of the free radicals and therefore, protects your cells from destruction due to oxidation.

How to make Balsamic Vinegar

Balsamic Vinegar is known to originate in Modena, Italy and since then it has been used all over the world. It is a sweet and thick type of Vinegar which is often used as a salad dressing, a marinade or as a way to season food. So, here are some steps to make your very own Balsamic Vinegar:

  • You need to buy some wine barrels of decreasing size. 5 barrels will do just fine. These barrels can be consumed in any store to cater to wine making business. Make sure that the wood used in making these barrels is mulberry, chestnut, oak or cherry. Mulberry Barrel is used to give the vinegar a spicy aroma and a bolder taste. A chestnut barrel is used for a rich brownish red color. A cherry wood barrel is used for a sweeter final taste and an oak barrel is used in order to make the vinegar thicker as oak cuts down the rate of evaporation.
  • Clean the barrel properly. Use a mixture of vinegar, salt and water to get rid of the bacteria and the impurities.
  • Buy some ripe Trebbiano or Lambrusco grapes. These are the white grapes which are grown and can be harvested off during fall. Buy enough grapes that can make up for about 80% of the barrel.
  • Crush the grapes and pour them through a sieve to get rid of the impurities.
  • Allow the juice of the grapes to settle down for about 5 minutes.
  • Transfer the juice carefully to a large kettle.
  • Boil the juice carefully. Let it simmer at around 190 degrees for about 24 hours. This stage of simmering is going to reduce the contents of the juice to about half of its original content and makes it a sweet syrup.
  • Let the juice settle down and cool for several hours.
  • Pour the juice into a non reactive container such as glass, stainless or an open barrel and allow it to ferment. Once it has stopped fermenting, move the juice into an individual barrel.
  • Cover the opening of each barrel with a mesh cloth. This allows the juice to be evaporated and reduces the liquid.
  • Wait for around six months.
  • After 6 months, fill the smallest barrel with the liquid from the next largest. Keep on repeating this process until you have reached the largest barrel.
  • Pour the juice into the largest barrel.
  • Continue the transfer of the liquid from the largest to the smallest barrels after every year for the next five years.
  • Take out around 1 liter of the vinegar from the smallest barrel.
  • Continue to move and transfer the liquid from the largest barrels to the smallest one for every year for the next seven years.

Nutritional Profile of Balsamic Vinegar: 

Take a quick look as to which nutrients you are adding onto your diet by consuming the vinegar.

Per Serving

% Daily Value





Calories from Fat


Total Fat

0 grams


0 mg


4 mg


17.92 mg


2.7 grams

Dietary Fiber

0 grams


2.4 grams


0.1 grams

Vitamin A


Vitamin C








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