Would you like to have your cake and eat it too? By adding an authentic "traditional balsamic vinegar" to any meal you get to eat healthy and decadently delicious at the same time.
Balsamic Vinegar was a well-kept secret in the Mediterranean until recent years. Unlike the typical balsamic vinegars found in America that are made from wine, true Traditional Balsamic Vinegar begins as the juice of the Trebbiano grape. In small towns in the Modena and Reggio Emilia areas of the Emilia Romagna region of Italy, families have been perfecting the production process of traditional balsamic vinegar for over 1000 years.
Ask The Expert! Olive Oil and Balsamic VinegarsOlive Oil and Balsamic Vinegars: History, Health Benefits and Sampling
Wednesday, June 1, 2011
6:30 to 8 pm
Seton Diabetes Education Center
5555 N. Lamar
Bldg. D, Ste 125
Austin, TX 78705
The grapes are typically harvested late in the season, and the juice is simmered to concentrate the juice before it is poured into vented kegs, where airborne yeast ferment the natural sugars in the grape juice to alcohol. Bacteria then convert the alcohol to acetic acid (vinegar). The complex flavors change as the product is aged for at least twelve years, though some traditional balsamic vinegars are aged for over 100 years
Balsamic vinegar retains all the minerals, antioxidants and flavor components of the grape juice. Because grapes are low sodium and low fat, the balsamic vinegar is also low in sodium and fat content, with typically only 2-4 Calories per tablespoon--carbohydrate is the calorie source. Balsamic vinegar contains calcium, iron, magnesium, phosphorus, potassium and manganese, because these minerals are present in the grapes and concentrated by the production process. Balsamic vinegar also retains the polyphenols (known for cancer fighting health benefits) and quercetin, an antioxidant that strengthens the immune system. The complex flavors of different balsamic vinegars result from the interaction of the wood containers with the juice, alcohol, flavor components of the grapes, and acetic acid over time. Families guard their balsamic vinegar production secrets closely…..cherry wood or oak wood can significantly change the taste of the final product. Aging also plays an important role in developing a desired flavor complexion--vinegars are bitter in the early years but the flavor is smoother with aging.
Balsamic vinegar adds a unique and complex flavor to salad greens when paired with a complementary oil, to marinades for meats and seafood. Balsamic vinegar can be infused during the aging process with other fruits or flavor components. These products can be reduced to further concentrate flavors for sauces.
Balsamic vinegar can be a flavor powerhouse. For persons with diabetes, the low pH helps slow the absorption of carbohydrates eaten at the same meal. One small study demonstrated that 2 Tbsp vinegar did lower the post-meal blood glucose in 10 subjects Balsamic vinegar is a healthy addition to the diet for persons with diabetes or heart disease, as well as persons trying to lose weight.
If you would like to learn more about balsamic vinegar and olive oil as part of a healthy diet, please join Seton Diabetes Education Center on June 1 to hear Jeff Conarko speak on the fine art of incorporating balsamic vinegar and olive oil into a healthy diet. Product sampling will be part of the presentation. Jeff Conarko imports balsamic vinegars and olive oils to his store here in Austin. Registration for this exciting event is open online, or call (512) 324-1891 for more information.
Ingredients
• 2 pounds pork chops
• 1/2 cup Con' Olio Manzanillo EVOO
• 1/4 cup Con' Olio Cinnamon Pear Balsamic Vinegar
• Sea salt and ground black pepper to taste
Directions
Mix balsamic, olive oil & salt and pepper in a glass bowl and pour in over chops, seal in a Ziploc and refrigerate for two hours. Grill over medium heat for five minutes a side.
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