White vinegar vs stomach inflammation

Do you tend to retain liquids very often? Forget about this problem with a solution at your fingertips: vinegar. That's right, this liquid is a powerful diuretic that helps you eliminate toxins from the body, which prevents the inflammation stomach

In accordance with Vitonic , acetic acid, the main ingredient of vinegar, gives all its properties that help to maintain stable human health, as well as its power as an antiseptic.

In addition, white vinegar has a lot of antioxidants , which prevent free radicals from attacking cells and generate a aging premature.

The main benefit is its ability to promote digestion by activating the secretion of gastric juices. Also, it helps to balance the levels of glucose in the blood; however, it is contraindicated for people suffering from gastritis , ulcers Y colitis .

Do not forget that the vinegar should be part of a dish to avoid irritation of the stomach, so enjoy all the benefits with these delicious poblano peppers stuffed with citrus shrimp, by chef Margarita Lascurain.


Chile poblano stuffed with citrus shrimp

Ingredients for six servings


  1. Six medium poblano peppers
  2. 36 shrimp clean and without tail

For shrimp marinade:

  1. Six cups of water
  2. A spoonful of salt
  3. A small slice of onion
  4. Half lemon
  5. Half a cup of purple onion, sliced ​​in half moons
  6. A bunch of chives, finely chopped
  7. Half a cup of orange juice
  8. Half a cup of grapefruit juice
  9. Half a cup of sour orange
  10. Half a cup of white vinegar
  11. A spoonful of sugar substitute (Splenda)
  12. Salt to taste
  13. Three tablespoons of oregano
  14. Olive oil to taste (not too much, about 1/3 cup).

For the filling

  1. Half a cup of purple onion, sliced ​​as thin as possible in half moons
  2. Half a cup of white vinegar
  3. Half a cup of orange juice
  4. A quarter cup of sugar substitute (Splenda)
  5. Half a teaspoon of salt
  6. A spoonful of oregano
  7. A quarter cup of olive oil (or to taste, not too much)



Grill the chiles over high heat so that the peels break up, but not cooked inside. Reservation.

For shrimp marinade

Open the shrimp in a butterfly cut. Heat the water with salt, onion and a lemon cut in half. Cook the shrimp. Mix all the marinade ingredients and let soak for at least two hours and preferably until the next day.

For the filling

Place the onion in a casserole with the remaining ingredients and let stand for two hours. Refrigerate

Finally, fill a chili with four shrimp and place it on a plate over a marinade mirror. Cover completely with a spoonful of marinade and one of purple onions. Garnish with two shrimp and enjoy the mixture of flavors. You'll love it!

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