Does vinegar increase the iron we can digest from Spinach? I heard tale of people using vinegar to break down or concentrate the digestible iron in spinach. Is this true?

If it's true, the key things to know would be:


What vinegar do you use?
How do you prepare it?
Does it impair the flavour?
Is the benefit measurable and significant?


My thoughts are there is something in it in a similar manner to this question.
You know, I have always liked to eat spinach with vinegar.  Just steamed and with a splash of plain white vinegar.  It is a very common way to eat spinach around here.

Anyway, I suppose it could have some affect on iron absorption.  Large amounts of vitamin C can increase non-heme iron absorption by as much as 200%.  This article, http://pubs.acs.org/doi/abs/10.1021/jf0203040, seems to indicate that acetic acid, the main component in vinegar, may also increase iron absorption.