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Remember to throw it in every salad / The secret to strong and trouble-free cardiovascular immunity lies in this simple but incredibly important trick
Written by SOT.COM.AL 26 Shkurt 2021
Balsamic vinegar is rich in antioxidants that reduce the likelihood of developing cardiovascular disease.
According to experts, it has few calories and helps lower blood sugar.
AgroWeb.org data show that pure balsamic vinegar is prepared from grape varieties and matures for at least 12 years in wooden barrels.
After this period, the balsamic vinegar is dark, thick, with a sweet tinge, but salty in price.
Balsamic vinegar prepared for the mass market is fermented for a short time and usually contains additional ingredients that do not offer the same complex and rich taste.
AgroWeb.org invites you to read the following facts about the benefits that balsamic vinegar offers.
Studies show that balsamic vinegar is a source of calcium, iron, manganese and potassium.
These ingredients improve metabolism and increase the body's ability to burn fat.
This vinegar suppresses appetite and prevents overeating by leaving more time for the stomach to empty.
The antioxidants in balsamic vinegar repair the damage caused to the body by free radicals.
Vinegar contains polyphenols that improve blood circulation and protect heart health.
The antioxidants in balsamic vinegar repair damaged cells and improve the body's defense system.
Human immunity becomes stronger after consuming balsamic vinegar.
Balsamic vinegar improves insulin sensitivity in diabetics.
It facilitates the regulation of blood sugar levels and alleviates the symptoms of diabetes.
Balsamic vinegar is excellent for digestion.
It facilitates the absorption of amino acids by the body and improves the processing capabilities of metabolism.
For double values, balsamic vinegar can be combined with olive oil.
This combination contains twice the amount of antioxidants needed for the body to function properly.
Both together fight inflammation and lower blood pressure.
You can use this combination in salads, vegetables, meats and soups./AgroWeb.org