Anyone got info on what's wrong with vinegar, aside from it ain't paleo?

Most of us eat small amounts anyway. It is likely to naturally occur as
the secondary fermentation of rotton fruit, and our bodies have a
metabolic pathway for dealing with it. As I recall, that pathway is
shared by ethanol. It's very hazy, but I seem to recall sorta

ethanol --> acetaldahyde --> CO2 + H20 + ?

and acetic acid can be right there in the middle.

So is anything _wrong_ with small quantities?

--Richard