Replied by Karen (Corunna, In) on 02/27/2012
I have a similar question. Can it be used in cooking and still have the same benefits? For example, I add basalmic vinegar to my spaghetti sauce and then cook the suace for hours; can I use ACV instead and still get some of its benefits (accepting that it would be difficult to know exactly how much you would be ingesting when the sauce is eaten)?
