U.S. News & World Report quotes Camire in article on vinegar’s health benefits

Mary Ellen Camire, a professor of food science and human nutrition at the University of Maine, spoke with the U.S. News & World Report for an article about the health benefits of vinegar. Grain and fruit vinegars, both of which are fermented, possess beneficial physiological effects, including antibacterial and antioxidant properties and even some anti-cancer activities, according to a 2016 review in the journal Comprehensive Reviews in Food Science and Food Safety. “There are a lot of health benefits associated with vinegar but some of them — such as the weight-loss benefits — have been hyped up,” said Camire, who serves as associate editor of the journal. On the positive side, Camire added, “the acetic acid can interact with starch-digesting enzymes, which will help keep blood sugar down [after a meal] in the short term.” The article states that while it’s a mistake to view vinegar as a miracle elixir, it can be good for your health in a number of ways, as well as a tasty addition to meals. “Mix it with water or tea if you’re going to drink it,” Camire advised. “Otherwise, it can harm your tooth enamel” or burn your esophagus. Yahoo News also carried the report.