Vinegar (خل, khall) is made when yeasts turn the sugar in fruit or grain into alcohol, and acetic acid bacteria then turn that alcohol into acetic acid. Date, grape and apple vinegars are all traditional. Today apple cider vinegar is sold as a liquid, in "with the mother" bottles, as capsules and as gummies.
This guide covers the physical product: its place in the Sunnah, its chemistry, what research does and does not show, how to buy it, and the warnings that matter. It does not recommend a brand or a medicinal dose.
Medical disclaimer. This article is educational, not medical advice, and is not independently medically reviewed. Vinegar is a food. Never drink it undiluted, and talk to your doctor before taking it regularly if you have diabetes, kidney disease, low potassium, reflux or take insulin, diuretics or digoxin. Never replace prescribed treatment with vinegar.
Vinegar in the Sunnah and Islamic History
Vinegar is not named in the Quran, but it is praised in hadith.
"What an excellent condiment"
Sayyiduna Jabir (may Allah be pleased with him) reported that the Prophet ﷺ asked his family for something to eat with bread. They said they had only vinegar, so he ate with it and said, "What an excellent condiment vinegar is" (Sahih Muslim 2052). Imam al-Nawawi explains this as praise of contentment and simple food. It is not a medical prescription and sets no dose.
Vinegar made from wine
In Sahih Muslim 1983, the Prophet ﷺ was asked whether wine could be made into vinegar and answered no. The schools read this differently:
- Hanafi: wine that becomes vinegar, whether naturally or by treatment, is pure and lawful, though deliberately converting it is disliked by some.
- Shafi'i and Hanbali: vinegar that forms from wine by itself is lawful; deliberately converting wine into vinegar is not permitted and the result is not lawful.
- Maliki: the main position permits vinegar that forms from wine, with differences over whether deliberate conversion is disliked or forbidden.
All four schools agree that vinegar made from apples, dates or grapes in the normal way is lawful. If wine vinegar concerns you, choose apple, date or grain vinegar.
What Modern Research Shows
The chemistry
Most table vinegar is 4–6% acetic acid. Unfiltered apple cider vinegar also contains small amounts of polyphenols and the cloudy "mother": a mat of cellulose and bacteria from fermentation. There is no good evidence that the mother itself has health effects in people.
Blood sugar
- A small 2004 study found that vinegar taken before a high-carbohydrate meal reduced the rise in blood sugar and insulin in people with insulin resistance (Johnston et al., Diabetes Care).
- A 2025 meta-analysis of trials in type 2 diabetes found modest improvements in fasting blood sugar and HbA1c, while noting conflicting results and limited trial quality (Arjmandfard et al., Frontiers in Nutrition).
- A 2026 umbrella review of 10 meta-analyses reported small drops in fasting glucose, post-meal glucose, HbA1c, total cholesterol, body weight (about 1 kg) and systolic blood pressure, but no clear effect on LDL, HDL, triglycerides or waist size (Shahmohammadi et al., Food Science & Nutrition).
These effects are small. Vinegar is not a substitute for diabetes medicine.
Weight
In a Japanese trial, adults drinking 15–30 ml of vinegar a day for 12 weeks lost about 1–2 kg more than the placebo group (Kondo et al., 2009). The Mayo Clinic notes that evidence for weight loss is limited.
What it does not show
There is no reliable evidence that vinegar "detoxes" the body, alkalises the blood, cures infections, dissolves kidney stones or treats cancer. Claims like these are a warning sign.
How to Buy Vinegar
- Acidity on the label. Look for a stated acidity, usually 5%. Stronger "cleaning" or "industrial" vinegar is not for drinking.
- Raw material. Choose a product that names its source, such as apples or dates. "Spirit vinegar" or "distilled" vinegar is made from grain alcohol; it is lawful by consensus but has no fruit polyphenols.
- Unfiltered and unpasteurised, if you want the mother. These are cloudy and may form sediment. That is normal.
- Glass bottle. Acid is better stored in glass than in thin plastic.
- No added sugar. Flavoured "tonics" and drinks often add sugar, which works against the reason most people buy it.
- Be wary of gummies and capsules. Many contain very little acetic acid and lots of sugar. Lab tests have found big differences between label and contents. If you choose one, look for independent testing (for example a USP or Informed Choice mark).
- Halal certification, if wine vinegar concerns you. Choose apple or date vinegar, or a certified product.
- No cure claims. Sellers promising weight loss, detox or diabetes cures are breaking food-labelling rules.
Strict Medical Warnings
- Never drink it neat. Undiluted vinegar can burn the mouth, throat and oesophagus. Vinegar tablets stuck in the throat have caused injuries too.
- Teeth. In an 8-week trial, two tablespoons of vinegar twice a day increased tooth erosion (Anderson et al., 2020). Dilute it well, drink with a meal, rinse with water afterwards and wait 30 minutes before brushing.
- Diabetes medicines. Vinegar can add to the effect of insulin and other glucose-lowering drugs and may cause low blood sugar. Check with your doctor first.
- Low potassium. Large amounts over a long time have been linked with low potassium and bone loss in case reports. This matters more if you take diuretics ("water tablets"), laxatives or digoxin.
- Kidney disease. Your kidneys may not handle the extra acid well; ask your kidney team.
- Reflux and ulcers. Vinegar can make heartburn, gastritis and ulcers worse.
- Gastroparesis. Vinegar slows stomach emptying, which can worsen symptoms, especially in type 1 diabetes.
- Skin and ears. Do not put vinegar on moles, warts, wounds or burns, or in ears with a damaged eardrum. Chemical burns have been reported.
- Children. Keep strong vinegar out of reach, and do not give vinegar drinks to young children.
How People Use It
- As the Sunnah describes: a condiment with bread, salad or cooked food.
- In dressings, marinades and pickles.
- Some people add one to two teaspoons to a large glass of water with a meal. Stop if it causes heartburn or sore teeth.