Instead of treating plastic purely as waste, new research shows that it can be transformed into something useful — acetic acid, a key component of vinegar and an important industrial chemical.
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Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Does it seem like everyone you know drinks apple cider vinegar, mainly in hopes of losing weight? Vinegar has a long history of high hopes attached to it. A doctor who loves vinegar explains.
