Balsamic vinegar stabilizes cholesterol
Another study, this time published in a 2010 edition of the Journal of Nutritional Science and Vitaminology, found that the polyphenols contained in balsamic vinegar limited the ability of LDL cholesterol (the “bad” kind of cholesterol) to oxidize. Oxidative damage to your cells is something you don’t want. It speeds up the process of aging and sets the scene for disease and illness. Reducing the oxidation rate of LDL cholesterol is definitely a good thing. All hail balsamic vinegar!
Again, this was taken from an article in The Alternative Daily.
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