<<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)