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If you just take the plain acidic vinegar, well, you are right. If you overdose it in your food, well, you are right, too.
But have you ever tried a nice Aceto Balsamico? Or other Crema Vinegar variants? I've got a blueberry vinegar I sometimes consume as an Apéritif. Yes, it is no soda, but it has a nice, light acidity.
For people used to drinks laced with 20% HFPC, vinegar might be an issue, though.
And regarding Salt&Vinegar chips: I was very sceptical when I tried my first S&V chips in the UK, and I think they are wonderful. To the point that we bring loads of English S&V crisps back from our trips to the UK.