(image of an apple here) The main function of acetic acid is to inhibit harmful bacteria and it is used as a preservative because of this action. Acetic acid is not vinegar, as often thought, but is the component that gives vinegar its strong smell and taste.
Exposure to industrial compounds that contain acetic acid, such as paint, pesticides, plastics and textiles is hazardous to health. However, acetic acid is generally recognised as safe for use in foods and has been a staple of folk medicine for centuries all over the world. Whether acetic acid acts harmfully depends upon the process of manufacture, the other chemicals involved in making up the compound and the degree of dilution.
Acetic acid is often used to treat infections of the outer ear canal, bacterial vaginitis, head lice, ear wax impaction, ear infections and as diluted vinegar for thrush, plantar warts, nail fungus and impetigo. Vinegar is often used to heal wounds due to the properties of acetic acid. White vinegar makes an ideal household cleaner as it contains no toxic chemicals.
Natural sources of acetic acid
- Apples
- Bell peppers
- Blackberries
- Carrots
- Grapes
- Oranges
- Spinach
- Tomatoes
Extracting acetic acid from fruit and vegetables involves fermentation by converting the fruit sugars into alcohol through yeast fermentation, followed by the oxidation of alcohol into acetic acid by acetic acid bacteria.
Associated conditions
- Bacterial infections
- Ear infections
- Fungal infections
- Head lice
- Impetigo
- Nail infections
- Thrush
- Warts
- Wound healing