The acid tends to be the flavor counterpoint look at our salad dressings. Vinegar, in its different types and presentations, is the flagship product for this purpose. In the composition of vinegar highlights the acetic acid which reduces the pH (acidity level) of food to which it is added, which prevents the growth of certain pathogenic microbes and limits the loss of nutrients in food processing.
However, to use it as a condiment, vinegar is very acidic for those with a weak stomach. This is because the acetic acid has the capacity to irritate the digestive mucosa, the lining of the digestive tract. If damaged, increases the acidity of the stomach, which can worsen the pain and irritation.
Lemon juice, for the different type of acid, it is more advisable in such cases. Unlike vinegar contains acetic acid. Lemon acidity derives from its rich in organic acids such as citric, malic and tartaric acids.
Lemon also contains a remarkable amount of vitamin C, B vitamins and antioxidant flavonoids, although the amount used as a dressing can not stand for their special nutritional contribution to the diet. Because of its composition, lemon juice lacks as irritating as the common vinegar effect on digestive mucosa.