Balsamic Vinegar Walmart .203 Ppm/203 Ppb ND No Italy 2

Total Page：16

File Type：pdf, Size：1020Kb

Balsamic Vinegar Walmart .203 Ppm/203 Ppb ND No Italy 2

Red Wine Vinegar Testing Empire State Consumer Project vinegars or vinegar reductions and glazes (Balsamics) 1sr Test, February 2021 – heavy metals Store Arsenic Lead Reduction or Glaze? Origin 1. Terre Verde Organic Balsamic Vinegar Walmart .203 ppm/203 ppb ND no Italy 2. Great Value (Walmart) Balsamic Vinegar Walmart .128 ppm/128 ppb .106 ppm/106 ppb no Italy 3. Holland House Red Cooking Vinegar Walmart not detected (ND) ND no Italy 4. Pompeian Balsamic Vinegar Walmart ND ND no Italy 5. Trader Giotto’s (Trader Joe’s) Balsamic 16.9 oz Trader Joe’s ND ND no Italy 6. Wegmans Red Wine Vinegar Wegmans ND ND no Italy 7. Alessi Balsamic Vinegar Walmart ND ND no Italy 8. Trader’s Balsamic Glaze Trader Joe’s ND ND Glaze Italy 9. Rachel Ray Balsamic Reduction Walmart .0745 ppm/74.5 ppb .0686 ppm/68.6 ppb Reduction Italy 10. Trader’s Balsamic Vinegar 8.5 oz Trader Joe’s .117 ppm/117 ppb ND no Italy 2nd Test, March 2021 – heavy metals 1. Colavita Balsamic Vinegar Wegmans .229 ppm/229 ppb .0893 ppm/89.3 ppb no Italy 2. Wegmans Aged Balsamic Vinegar of Modena Wegmans 1.04 ppm/1040 ppb .0888 ppm/88.8 ppb no Italy 3. Monari Federonzi Balsamic Vinegar of Modena Wegmans .314 ppm/314 ppb .0777 ppm/77.7 ppb no Italy 4. Alessi Balsamic Reduction, plastic bottle Target .405 ppm/405 ppb .127 ppm/127 ppb Reduction Italy 3rd Test, April 2021 – heavy metals 1. VRISI 36 Balsamic Vinegar, Greece Wegmans .298 ppm/298 ppb .0905 ppm/90.5 ppb no Greece 2. Columela Sherry Vinegar, Spain Wegmans ND .0942 ppm/94.2 ppb no Spain 3. Wegmans Organic Balsamic Wegmans .0706 ppm/70.6 ppb ND no Italy 4. Wegmans Organic Balsamic Wegmans ND ND no Italy 5. Wegmans Balsamic Glaze Wegmans ND ND Glaze Italy 6. Wegmans Balsamic Glaze Wegmans ND ND Glaze Italy 7. Ariston Traditional Balsamic Wegmans ND ND no Italy 8. Cento Balsamic Glaze, plastic bottle Wegmans ND ND Glaze Italy 9. Stonewall Kitchen Balsamic Vinegar Amazon ND ND no Italy (bottled in US) 10. Napa Valley Naturals Balsamic Vinegar Amazon ND ND no Italy by Stonewall Kitchen (bottled in US) .

Copy Link

Recommended publications

Salad Dressing Ratios
Salad Dressing Ratios L E T ' S E X P L O R E H O W T O M A K E S A L A D D R E S S I N G ! Recipes are a wonderful way to teach yourself how to cook, but sometimes you might be missing an ingredient or you might want to try making up your own recipe. The best way to improvise and create your own recipe is by understanding how different factors can change how food works together. For example fat, salt, acid and heat can all drastically change how our food combines and tastes. Fat Salt Acid Heat Remember the TWK@Home activity (Becoming a Sensory Sleuth) where we learned about “sweet”, “salty”, “sour”, and “bitter” and how each of those elements of taste work together in all sorts of things we eat. Chocolate pretzels are a classic example of salty and sweet, and the combination is what makes them taste so good! The best recipes combine the perfect amount of these flavors to create the food we love. Sweet Salty Sour Bitter When making your own salad dressing you want to find a similar balance. But how do you know how much of each ingredient to use without a recipe? Find more TWK@Home activities at tastewisekids.org Written by Kiah Gibian That's where understanding ratios comes in! A ratio is a way to explain how much of one thing there is compared to another thing. For example a good dressing ratio is: 3 parts Oil and 1 part Vinegar or 3 to 1 or Oil 3:1 Vinegar "Parts can be cups, tablespoons or even liters.
[Show full text]
Drizzle Some Vincotto Published on Iitaly.Org (
Do as the Romans Do: Drizzle Some Vincotto Published on iItaly.org (http://www.iitaly.org) Do as the Romans Do: Drizzle Some Vincotto N. L. (July 14, 2015) If you ask any Italian chef what Vincotto is, they will answer that it is an elixir, a sweet and velvety concoction similar to balsamic vinegar with the subtle overtones of spices, grapes and plums. Italy always has some new and exciting culinary surprises... but what is special about this one is that it is not really that new... it has been around for ages... the fact is it is not sold in any grocery store, you may only find it in specialty shops and markets or online. Vincotto, literally “cooked wine,” is really something unique. If you ask any Italian chef what Vincotto is, they will answer that it is an elixir, a sweet and velvety concoction similar to balsamic vinegar with the subtle overtones of spices, grapes and plums. Its history definitely goes back in time: the Romans used to cook grape must to produce wines that, because of their relatively high alcohol levels, could be aged at great length. It was with the same objective in mind that they pressed partly dried grapes and fermented the juice to produce raisin wines. Page 1 of 2 Do as the Romans Do: Drizzle Some Vincotto Published on iItaly.org (http://www.iitaly.org) They called them defructum passum or caroleum, depending on their manner of production and degree of reduction. It is not certain that they made vinegars with the same process, but it appears highly probable that they did.
[Show full text]
Product Specification
PRODUCT SPECIFICATION Page 1 of 2 Prepared for TENDENCIA GASTRONOMICA Product #: 70600 - ROLAND PREMIUM MODENA BALSAMIC VNGR Generated: December 30, 2010 Updated August 10, 2010 Manufacturer ID: 41224 AMERICAN ROLAND FOOD CORP. WOODCLIFF LAKE NJ 07675 Phone: +1 (212) 741-8295 Fax: +1 (212) 206-0589 PRODUCT INFORMATION Product Category: 00050-11610 UPC - Shipping: 10041224706009 UPC - Unit: 041224706002 Unit Pack: 2 / 5 L Carton Kosher: Gross Weight: 27 lbs. Drained Weight: N/A Net Volume: 10 L Case Dimensions: H: 11" W: 7.5" L: 12" Cubic Feet: 0.573 Unit Dimensions: H: 10" W: 6" L: 6.5" Gross Unit Weight: 0 oz. Unit Color: Other: Pallet: Tie 18 High 4 Extra 0 Pallet Quantity: 72 Shelf Life Unopened: 36 MONTHS Storage Temp (F): 70 Opened: 12 MONTHS NUTRITIONAL INFORMATION Serving Size: 1.00 TBSP (15mL) DR Servings per Case: 0 per Unit: 0 %Daily %Daily Value* Value* Calories 20kcal Sugar 4g Calories from Fat 0kcal Protein 0g Total Fat 0g 0% Vitamin A 0% Saturated Fat 0g 0% Vitamin C 0% Trans Fat 0g Calcium 0% Cholesterol 0mg 0% Iron 0% Sodium 0mg 0% Moisture N/A Total Carbohydrates 5g 2% Ash N/A Dietary Fiber 0g 0% *Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. All information contained herein is the property of American Roland Food Corp. and may not be copied without permission. Above information is based on a compilation of data and is formatted in compliance with FDA. PRODUCT SPECIFICATION Page 2 of 2 Prepared for TENDENCIA GASTRONOMICA Product #: 70600 - ROLAND PREMIUM MODENA BALSAMIC VNGR Generated: December 30, 2010 Updated August 10, 2010 Manufacturer ID: 41224 AMERICAN ROLAND FOOD CORP.
[Show full text]
Try These Olive Oil & Balsamic Vinegar Combinations
Try these Olive Oil & Balsamic Vinegar Combinations Olive Oil + Balsamic (Swirl to mix) Lemon + Honey - Ginger , Oregano or Raspberry Lemon + Comice Pear, Lavender or Passion Fruit Baklouti Green Chili + Grapefruit, Peach or Honey Ginger Lemon + Cascadian Wild Raspberry or Cranberry-Pear Baklouti Green Chili + Pineapple or Pomegranate-Quince Milanese Gremolata + Grapefruit or Neapolitan Herb Basil + Strawberry, Comice Pear or Black Mission Fig Milanese Gremolata + Lemongrass-Mint or Oregano Basil + Blackberry-Ginger, Vanilla, Lavender or Blueberry Milanese Gremolata + Sicilian Lemon or Black Mission Fig Blood Orange + Cinnamon-Pear or Dark Chocolate Wild Mushroom/Sage + Sicilian Lemon or Blenheim Apricot Blood Orange + Espresso, Maple, Blueberry or Tangerine Wild Mushroom/Sage + Cranberry-Pear or Black Cherry Blood Orange + Lavender, Peach or Black Mission Fig Persian Lime + Blackberry-Ginger or Cinnamon-Pear Butter + Maple, Lemon, Coconut or Dark Chocolate Persian Lime + Honey-Ginger, Key Lime, Lavender or Vanilla Cayenne Chili + Mango, Peach or Cara-Cara Orange/Vanilla Persian Lime + Red Apple, Coconut or Gravenstein Apple Cayenne Chili + Coconut, Cascadian Wild Rasp. or Pineapple Rosemary + Sicilian Lemon, Comice Pear or Pomegranate Chaabani Chili + Neapolitan Herb or Sicilian Lemon Rosemary + Neapolitan Herb, Cranberry-Pear or Blenheim Apricot Chaabani Chili + Comice Pear or Gravenstein Apple Rosemary + Blackberry-Ginger, Mango or Black Cherry Chipotle + Dark Chocolate, Jalapeño or Strawberry Rosemary + Cascadian Wild Raspberry Chipotle
[Show full text]
New OVPRE Officials Designated the Designation of a New Set of Officials for the Year 2019 Meanwhile, Dr
ISSN 2651-8023 The official monthly newsletter of the Office of the Vice President for Research and Extension VOL. 2 No. 1 January 2019 New OVPRE officials designated The designation of a new set of officials for the year 2019 Meanwhile, Dr. Yolanda A. Ilagan, former director of the was recently released by the Office of the President thru an Knowledge Management Center (KMC), has been designated as office memorandum. Most of the officials retained their posts the new Director for Research replacing Dr. Ma. Cynthia R. dela while others were either transferred to another office/campus or Cruz who is now the campus administrator of CvSU Imus. On replaced. the other hand, Dr. Ma. Fatima I. Cruzada replaced Dr. Ilagan as the new Director of KMC. She is a faculty researcher and Research and Extension as a major unit of the University welcomes the newly appointed directors. Dr. Ruel M. Mojica instructor at the Department of Biological SciencesCollege of retained his post as Vice President for Research and Extension Arts and Sciences. and Dr. Lilibeth P. Novicio as Director for Extension. Engr. Gerry M. Castillo, former staff of the Office of the Vice President for Research and Extension (OVPRE) and instructor at the College of Engineering and Information GMA News TV features kaong Technology (CEIT), was assigned as director of the National GMA News TV, thru its program Pinas Sarap aired on Coffee Research, Development and Extension Center January 17, 2019 and hosted by Ms. Kara David, featured kaong (NCRDEC) whose previous director was Dr. Miriam D. Baltazar. vinegar and the projects and activities of the CvSU Sugar Palm The new assignments will take effect on February 1, 2019.
[Show full text]
Antioxidant Activities of Different Types of Vinegars
Antioxidant Activities of Different Types of Vinegars OBJECTIVE: To study the free radical scavenging activity and ferric reducing power of aqueous extracts of different types of Farjana Yasmin1*, Khairul Niza Abdul Razak2, Nor Adlin Yusoff1 vinegar at different concentrations. 1 Advanced Medical and Dental Institute (AMDI), Universiti Sains RESULTS AND DISCUSSION Malaysia, Penang, Malaysia.2 School of Pharmaceutical Sciences, DPPH Universiti Sains Malaysia, Penang, Malaysia. 150 Apple cider *Corresponding author: [email protected] balsamic 100 brown rice INTRODUCTION: Vinegars are functional foods that are distilled white malt 50 widely consumed. Preclinical animal studies have also reported nipah the effects of different vinegars on metabolic parameters (Yusoff red wine 0 et al., 2015). In addition, high blood sugar was also reported to 0.0 0.5 1.0 1.5 2.0 2.5 mg/ml cause increased free radicals and reduced antioxidant markers. Figure 1 showed that Balsamic Vinegar is the strongest effect Polyphenols and melanoidins, respectively, also have the among of the total DPPH activity of different vinegars. The antioxidant properties of vinegars derived from raw materials different types of vinegar showed a trend of free radical and fermentation processes (Chen et al. 2016). So, this study scavenging activity as follows: BV > NPV > RV > MV > ACV > was designed to evaluate the antioxidant effects of different BRV > DWV. types of vinegars that may help to control postprandial glucose 90 level. 80 MATERIALS AND METHODS 70 Vinegar samples and sample preparation 60 Seven vinegars were obtained from local retailers as follows: 50 Apple cider vinegar (ACV), balsamic vinegar (BV), brown rice 40 30 vinegar (BR), distilled white vinegar (DW), malt vinegar (MV), Concentration mg/ml 20 nipa palm vinegar (NPV) and red wine vinegar (RWV).
[Show full text]
Homemade Vinaigrettes & Dressings
Homemade Vinaigrettes & Dressings DRESS IT UP! 9 Homemade Vinaigrettes & Dressings Vinaigrettes and dressings (we use the terms interchangeably) are a wonderful and simple way to add flavor and nourishment to the meals you make. Beyond their traditional role in salads, ratio is perfect and packs a nice vinegar you can use them to marinade proteins, punch. You can also thin out the vinaigrette as a flavor component for stir fries, a with water if you wish. light enhancement to steamed or roasted vegetables and even as a light dipping Ingredient Choice sauce for raw vegetables. There are many different oils to use from and substitutions can be made in every The beauty of making your own dressing recipe. Extra-virgin olive oil is a top choice is having the choice to use the freshest for homemade dressing, but you can also ingredients and mixing them up in choose avocado oil as a change. Walnut or interesting ways. Dressings also provide hazelnut oil and beautiful pungency to salad an easy way to add health supporting dressings as does toasted sesame oil which (and gene talking) herbs and spices, giving adds those delightful nuances to Asian your body more good food “information” inspired dishes. to work with. Once you make your own dressings, it’s hard to think of reaching for Vinegars vary in acidity and flavor, and store-bought versions which frequently there are many fantastic choices like contain additives and stabilizers. champagne, balsamic, red wine, sherry, apple cider, rice wine and white vinegar. Citrus such A classic vinaigrette is a basic type of as fresh lemons, oranges or limes, can be a dressing that combines oil and vinegar, great addition or substitution for a vinegar.
[Show full text]
Cheese Making Sources: One-Hour Cheese by Claudia Lucero; Edgewood Creamery Website; Science.Howstuffworks.Com;
The Basic Science (It’s Magic!) Behind Cheese Making Sources: One-Hour Cheese by Claudia Lucero; Edgewood Creamery website; Science.HowStuffWorks.Com; Instructional video available on Driftwood Public Library’s new YouTube Channel: https://www.youtube.com/watch?v=OY39X-eSLLI&t=144s “Cheesemaking is the controlled process of removing water from milk. This process concentrates the milk’s protein, fat and other nutrients and increases its shelf life. Cheesemaking is one of the earliest examples of biotechnology.” – Edgewood Creamery Like sourdough bread, making cheese is one of the earliest forms of microbiology. The transformation of milk into cheese is one of the most extraordinary of all human discoveries. No one knows exactly when, but it is believed to have happened at about the same time as the domestication of animals such as goats in the fertile crescent region of the Middle East, around 6,000-7,000BC. It is unknown when the first cheese was made, but the legend goes that a nomad was carrying milk in a pouch made of a calf’s stomach lining. Over time (and at the right temperature) the milk fermented. Not wanting to waste the chunky milk, the nomad tried it and liked it. This legend about the first cheese is not unlike that of the first sourdough leavened bread. The components of Cheese: Milk: Made up of water, fats, proteins, bacteria, lactose (a sugar), minerals and more. Unpasteurized milk also contains the enzyme lactase, which helps you digest milk. Salt: Besides adding flavor, “salt is also a great preservative and, under the right conditions, can help turn a previously highly perishable substance (milk) into a stable cheese that doesn’t require regular refrigeration.” Note: When making one-hour cheese, we only use salt for flavor and to control the amount of whey we leave in the curds for texture.
[Show full text]
Marianello Cask 25-Year Balsamic Vinegar Recipes
Marianello Cask 25-Year Balsamic Vinegar Recipes BALSAMIC ROASTED PORK LOIN Marianello Cask 25-Year Balsamic Vinegar 2 tablespoons steak seasoning rub 1/2 cup Marianello 25-Year Cask Balsamic Vinegar 1/2 cup Marianello Lucca Extra Virgin Olive Oil 2 pounds boneless pork loin roast Dissolve steak seasoning in Marianello 25 Year Cask Balsamic Vinegar, then stir in Marianello Lucca Extra Virgin Olive Oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving. BRUSSEL SPROUTS WITH PECANS AND BALSAMIC Marianello Cask 25-Year Balsamic Vinegar 5 tablespoons Marianello 25-Year Cask Balsamic Vinegar 2 teaspoons butter 1 cup chopped onion 4 garlic cloves, thinly sliced 8 cups halved and thinly sliced Brussels sprouts (about 1 1/2 pounds) 1/2 cup fat-free, less-sodium chicken broth 1/2 teaspoon salt 8 teaspoons coarsely chopped pecans Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes or until lightly browned. Stir in Brussels sprouts; sauté 2 minutes. Add broth, Marianello 25-Year Cask Balsamic Vinegar cook 5 minutes or until liquid almost evaporates, stirring frequently. Stir in salt. Sprinkle with pecans. Marianello Cask 25-Year Balsamic Vinegar Recipes GRILLED SALMON MARINATED IN BALSAMIC VINEGAR Marianello Cask 25-Year Balsamic Vinegar 4 six oz.
[Show full text]
This Deliciously Quick-To-The-Table Dish Is Sure to Be a New Family Favorite
20 This deliciously quick-to-the-table dish is sure to be a new family favorite. With 10 organic chicken breast, fresh mozzarella, sweet grape tomatoes and a balsamic 1 Whisk glaze, it's the perfect partner for whole-grain penne pasta. NOM NOM! EQUIPMENT We think this pasta is just as good cold as it is warm, so we like it as a make-ahead lunch or Saucepan dinner. Deep Skillet or Large Our cage-free chickens thrive on an all-natural diet. They are never fed growth hormones and Saucepan with Lid receive no antibiotics in their feed, their water, through intramuscular injection, or even the egg…ever. FROM YOUR PANTRY Olive Oil Salt & Pepper Be sure to generously season your chicken with salt and pepper before cooking. Chef Max recommends using ¼ tsp of each. 6 MEEZ CONTAINERS Chicken Breast If you’re making the gluten-free version, we’ve given you gluten-free penne. Whole Grain Penne Health snapshot per serving – 615 Calories, 23g Fat, 40g Carbs, 64g Protein, 15 Smart Points Fresh Mozzarella Pesto Grape Tomatoes Balsamic Glaze Have questions? The dinner hotline is standing by from 5 to 8 pm at 773.916.6339. INGREDIENTS: Cage-Free Chicken Breast, Grape Tomatoes, Whole Grain Penne Pasta, Fresh Mozzarella Cheese, Balsamic Vinegar, Brown Sugar, Olive Oil, Basil, Almonds, Parmesan, Lemon Juice, Garlic, Spices 1. Getting Organized Put a saucepan of water on to boil. 2. Cook the Pasta Add the Whole Grain Penne to the boiling water. Cook until al dente, about 7 to 9 minutes, and then drain and return to the now-empty saucepan.
[Show full text]
Caprese Pasta the Following Recipe Was Provided Courtesy of Julia of a Cedar Spoon
Caprese Pasta The following recipe was provided courtesy of Julia of A Cedar Spoon. Serves: 6-8 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients 8 oz. of Ancient Grains Red Lentil Rotini Pasta 8 oz. of pearl style mozzarella balls (or any fresh mozzarella), chopped into small pieces 10 oz. of Tomz Cherry Tomatoes, halved 4 garlic cloves, minced 1/4 cup of extra virgin olive oil 2 Tbsp. balsamic vinegar (optional) 1 tsp. of oregano 1 tsp. crushed red pepper (optional) 1/4 tsp. salt 1/8 tsp. black pepper 1/2 cup of fresh basil, chopped 1/4 cup freshly grated Parmesan cheese Instructions Cold Version 1. Cook the pasta according to the package instructions until al dente. Drain and run under cold water. Set aside. 2. In a large mixing bowl, place the tomatoes, mozzarella and pasta. 3. In a small mason jar or salad dressing container, mix together the garlic, olive oil, balsamic vinegar, oregano, crushed red pepper (optional), salt and pepper. Mix well. 4. Pour the dressing over the pasta and gently toss. Add the basil, Parmesan cheese and stir everything together. 5. Serve immediately or store in an airtight container in the fridge. If you are storing in the fridge, you may need to add a bit more olive oil and balsamic vinegar because the pasta will soak some of that up. Warm Version 1. Cook the pasta according to the package instructions. Drain and set aside. 2. In a large skillet heat 2 Tbsp. of extra virgin olive oil over medium heat.
[Show full text]
Continued Consumption of Beverage Containing Black Vinegar Reduces Fatigue After Exercise Confirmed in a Human Clinical Study
NEWS RELEASE September 6, 2018 Continued Consumption of Beverage Containing Black Vinegar Reduces Fatigue after Exercise Confirmed in a human clinical study ITO EN, LTD. (president: Daisuke Honjo; head office: Shibuya-ku, Tokyo) has confirmed that the continued consumption of black-vinegar-based beverages alleviates fatigue after exercise in a human clinical study. Details of the study results will be presented at the 73rd Annual Meeting of the Japanese Society of Physical Fitness and Sports Medicine in Fukui City on Friday, September 7. Scientific verification of black vinegar’s effect of reducing fatigue Vinegar, including black vinegar, is a traditional fermented food that is used as seasoning in a wide variety of food. Recently, consumers have become more interested in the health effects of vinegar, enjoying diluted vinegar as a beverage to lessen fatigue in daily life or after exercise. However, it has not been sufficiently scientifically verified whether vinegar can decrease tiredness. ITO EN performed a clinical study using a beverage containing black vinegar to scientifically verify whether the acetic acid in the test beverage (beverage containing black vinegar) effectively alleviated fatigue after exercise. Confirmed reduction of fatigue after exercise following seven continuous days of consumption of a beverage containing black vinegar Results of the clinical study showed that seven continuous days of consumption of the test beverage significantly reduced fatigue for 30 minutes after exercise and before bedtime compared to the control* beverage (see the figure below). Interestingly, stiff shoulders, one of the endpoints, also decreased before sleep and after waking up on the following day, suggesting a connection to the test beverage.
[Show full text]