<<Disclaimer: Verify this information before applying it to your situation.>>

For those that have problems with any type of vinegar, you can always
substitute the vinegar in homemade salad dressings with powdered vitamin C
and water.

Here's what to do.

1) Hunt down *Unbuffered* Powdered Vitamin-C. (For those allergic to corn it
does come in a corn free version.) The one I use is by Whole Foods. It has
to be unbuffered in order to dissolve nicely in water.

2) Start off with one teaspoon of unbuffered powdered Vitamin-C to 1/4 cup
of water and stir.

3) Taste. (I don't advise tasting too often as the tongue has a difficult
time recovering from the tartness.)

4) Add more powder or more water depending on how strong of a vinegary
"taste" you want in your dressing. The dressing may come out milder than you
expected. You can always add more Vitamin-C powder the next time you make
it.

One of the odd things I've discovered about using the Vitamin-C is dressing
consistancy. For some reason the oil doesn't separate from the vitamin-C
"vinegar" as it does with normal vinegar.

Hope this helps someone!

angie
(los angeles)