Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
Fermentation is the chemical process creating some of our favorite adult beverages, from crisp white wines to hearty ales.
But fermentation is also a friend when it comes to flavor.
It’s how many tart, zingy condiments are created.
We usually think of vinegar as a partner to oil in salad dressings.
But this pantry staple can lend its tart flavor to many dishes, from soups to desserts.
While distilled white vinegar is the most common variety, it’s also the least flavorful.
Try experimenting with the following vinegars to add more flavor to your dishes.
Made from Italian white wine grapes, this dark vinegar is often sweet enough to enjoy on salads without adding oil
Reducing it to a syrup is a quick and easy way to create a sauce that’s delicious with fruit.
This mild vinegar is best known with fish and chips, but can add zip to vegetable sautes and other dishes as well.
A staple in Asian cooking, this extremely mild vinegar adds sweet notes to salad dressings.
It’s available in seasoned and unseasoned varieties.
Apple cider vinegar
This sweet, fruity vinegar can be used to flavor meat marinades and salads.
Vinegar is also the base for another popular condiment – hot pepper sauce, best known by the brand name Tabasco.
Made from vinegar, hot peppers, and salt, hot sauce is commonly used in Latin dishes, and a few shakes can change scrambled eggs from ordinary to special.
While vinegars tend to add sharpness and bite to a dish, other fermented condiments contribute rich umami flavors.
Because they make foods taste rich without added fat, these condiments are very useful.
Just be sure to check the labels because they tend to contain lots of salt.
Choose low-sodium versions when available.
This nutty liquid is made from fermented soybeans and barley or wheat, and is a main flavoring in Asian dishes.
Most supermarkets carry dark soy sauce from Japan, but lighter, milder varieties are also available – look in your local ethnic foods market or online for different kinds.
The amino acids in soy change with fermentation into the slick, salty umami taste.
Like soy sauce, tamari is made from soybeans, but it has a milder flavor and slightly thicker texture.
True tamari is fermented without wheat, making it a gluten-free alternative to soy sauce.
But, because the term tamari is sometimes used to market different types of soy sauce, read the label if you have a gluten allergy.
Another source of umami, fish sauce is made from the liquid collected from fermented fish.
This sauce has the tang of seaweed and a strong fishy taste.
Originally a type of fish sauce, Worcestershire is made from a vinegar base.
Current versions can still contain anchovies, along with soy sauce, garlic, and other spices.
Worcestershire sauce is used to flavor meats, gravies, and soups – and your Bloody Mary.
If you have questions about vinegars, send us an email.
Come join us on our natural weight loss journey! We’d love to have you along!
Have an awesome day!
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from Flavor First by Cheryl Forberg, RD