The claim: Doubtless a tasty condiment, but has been anecdotally linked with an eye-wateringly long list of potential health benefits in areas including: digestive disorders, sore throats, high cholesterol, indigestion, preventing cancer, dandruff, acne, energy boosting, cramps, and helping with blood sugar control. The EFSA, however, hasn’t approved any of these claims. Many of the studies have been on animals or in laboratories using human cells.
Mellor’s verdict: Vinegar is probably best kept as a condiment. Use it on salads instead of high calorie oils and mayonnaise and to add flavour to sauces to help reduce salt intake – it might help, not because of anything it contains, but because it would be replacing less-healthy foods.
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