Phillip Sbizzirri wrote:

I have balsamic vinegar on my tomato salad with nearly every evening meal. It is my favourite food and I have had it for about the last five years. I decided to read the label today and was shocked to find that it contained 6.2gms of sugar per 15ml serving. I usually have more than 15ml on my tomato salad. Whats the verdict on this?  Regards Phillip

Balsamic vinegar is not really vinegar at all and is quite high in sugar and about half the sugar is fructose.  It is not actually a vinegar in the traditional sense, rather it is a reduction of the syrup of sweet wine grapes.  True (fermented) vinegar is made by further fermenting wine (The word "vinegar" derives from the Old French vin aigre, meaning "sour wine".) 

With Balsamic, all the grape sugar is still there so its like drinking concentrated grape juice really.  In traditional vinegar its all been fermented (initially to ethanol in the wine and then ultimately to acetic acid). 

Unfortunately, I think you're going to have to find something else to put on the salad Phillip :-(

Cheers David.

Phillip Sbizzirri wrote:

Thanks David

I thought as much. I have started using lemon juice and Italian herbs on my tomato salad. Not quite the same but I think I will get used to it.

Regards Phillip

have a look at the ceasar salad dressings. I think the brand is cassar or something like that. it has nearly no sugar