If you're asking if it will kill, or at the very least sicken, you, no. Vinegar, whether it's white, red wine, white wine, balsamic or that fancy tarragon stuff, is by nature self-preserving. Nothing can live in something that acidic.
Vinegar does not expire. Consuming "old" vinegar will not harm you, the way other old food items might, but the flavor and quality will certainly change over extended periods of time. Though there's no expiration, there is a sort of "sweet spot" for vinegar storage, and it varies by the type.
Vinegar is not intended to be ingested in significant amounts and can cause stomach distress resulting in nausea and vomiting. If ingested by someone who has stomach ulcers, vinegar can worsen the symptoms instead of helping.
If you're noticing a general cloudiness in your vinegar, that's your signal to buy a new bottle. “When the vinegar starts getting cloudy, or the flavor is off, then oxidation has significantly changed the quality of the product,” explains Regusci.
Because it is very acidic, it may cause stomach discomfort or digestive problems. However, this is unlikely to happen unless a person drinks a significant amount of the undiluted vinegar.
How do you neutralize vinegar in your stomach? You can neutralize vinegar in your stomach by drinking milk or eating ice cream. The calcium in the milk or ice cream will react with the acetic acid in the vinegar and create a salt and water molecule.
According to The Vinegar Institute, “vinegar's shelf life is almost indefinite” and due to the high acidity of the product, it is also “self-preserving and does not need refrigeration.” Phew. This infinite shelf life applies to unopened and opened bottles of vinegar of all kinds.
And if you get my drift, acetaldehyde in concentration smells a lot like acetone. So the acetone smell is what happens when the reaction to make vinegar isn't completely finished. Many bacteria just make acetaldehyde and then start creating the pungent odor.
Almost Indefinite Shelf Life
Vinegar is a fermented product and has an “almost indefinite” shelf life according to the Vinegar Institute [1]. “Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time.
The combined use of vinegar and sodium chloride, with use of an appropriate treatment temperature, was found to be markedly effective for the prevention of bacterial food poisoning.
Overall, vinegar can be a great addition to your hair wash and care routine. If used occasionally in lieu of (or alongside) traditional hair products, it can add volume to your curls, exfoliate your scalp, fight off bacteria, and even stimulate hair growth.
Apple Cider Vinegar (ACV) is a sure shot natural remedy to heal the fatty liver. Incredible detoxification actions of ACV work to flush out the harmful toxins from the liver that hinders its normal functions.
When you find a bit of stringy sediment, large or small, in a bottle of vinegar don't fret. In fact — congratulations — you have a mother. A mother of vinegar, that is. Yes, it looks rather grungy and scary, floating on the top of the vinegar like that, but this spongy mass of bacteria is completely harmless.
Once opened and exposed to air, however, harmless “vinegar bacteria” may start to grow. This bacteria causes the formation of a cloudy sediment that is nothing more than harmless cellulose, a complex carbohydrate that does not affect the quality of the vinegar or its flavor.
In fact, the only thing vinegar can't seem to do is smell good. Blame the stink on acetic acid, the all-important component that makes vinegar a powerful cleaner. It's indiscriminately aggressive, as quick to attack our nostrils as it is to eliminate dirt and grime.
"Typically, vinegar is best from one to three years after opening or two to five years prior to opening it. In general, the expiration date will be listed as being about two to three years past the estimated purchasing date of the product," says Schapiro.
When the body burns fat, it produces ketones, which make the blood more acidic. Metabolites such as acetone are also released into the sweat, which can smell like vinegar.
Bacteria that are most common in a wine vinegar fermentation are among the following: Acetobacter Pasteurianus. Acetobacter Aceti. Acetobacter Cervisiae.
If you do end up with a bottle of cloudy, dull, or less acidic vinegar, there is no need to throw it out. Even vinegar past its prime can still be used for cleaning, weed control, a fruit and veggie wash, as a fabric softener, and for egg dying!
Common causes, such as gas and indigestion, menstrual cramps, or even food poisoning and the flu may be instantly recognizable. Other causes may be more mysterious. And sometimes abdominal pain is a sign of an unsuspected or serious condition.
For some people, apple cider vinegar makes heartburn worse. Those who have a very irritated food pipe may experience further burning and irritation after drinking vinegar. People who wish to try apple cider vinegar for mild reflux can mix between a teaspoon and a tablespoon of the vinegar into a glass of water.