Posted on: July 14, 2016 at 2:44 pm
Last updated: September 13, 2017 at 1:51 pm

Did you know that in French vinegar actually translates to sour wine? Well, if not, there’s a fun fact to tell all your friends. The name makes a lot of sense. I’m pretty sure we all know the potent flavor and smell that comes along with using or smelling vinegar, not matter the kind.

Vinegar has been used for more than 2000 years, to flavor and preserve foods as well as heal wounds, fight infections, clean surfaces, and manage diabetes. 18th century medicinal writings associate the use of vinegar to treat a variety of common ailments like stomach aches, poison ivy, and dropsy.

In today’s society one of the most popular and healthful version of this is apple cider vinegar. Recent studies show that this powerhouse liquid could absorb the starch from our carb loaded meals. Isn’t that what your dreams have been made of?


First let’s decipher what exactly vinegar is.

What is Vinegar:

Vinegar is made from fermentable carbohydrate like; apples, pears, berries, wine, molasses, dates, honey, beer, beets, potatoes, malts, grains and whey. During the fermentation process, the natural carbohydrates and sugars are transformed into alcohol, giving the vinegar its potent and sour effect.

Apple Cider Vinegar Health Benefits:

  • Kills bacteria: Vinegar has been used as a food preservative and studies show that it inhibits bacteria from growing in the foods and spoiling it.
  • Lowers blood sugar: Improves insulin sensitivity during a high-carb meal by 19-34% and significantly lowers blood glucose and insulin responses.
  • Helps you lose weight: Several human studies suggest that vinegar can increase satisfaction and help you to eat few calories and even lead to actual pounds lost on the scale.
  • Lowers cholesterol: Several risk factors of high cholesterol have improved through vinegar consumption.
  • Protects against cancer: studies show that vinegar can kill cancer cells and shrink tumors.

Vinegar and Carbohydrates:

A study published in a 2004 issue of “Diabetes Care” linked the consumption of vinegar with improved insulin sensitivity during the digestion of a high-carbohydrate meal.

What does that mean? It means that vinegar may slightly improve your body’s ability to process carbohydrates into glucose. So it stops your body from digesting the carbohydrates by immediately breaking them down into another form. Your body starts this process as soon as it identifies the carbohdyrates.


This is good for your health because it helps the pancreas secrete insulin which helps trigger glucose absorption in the blood. Basically, it allows your blood sugar levels to remain stable. Of course, if you have an insulin resistance: you require higher levels of insulin to maintain a steady trickle of blood sugar, and you may be at risk for developing type 2 diabetes.

Nutrition Research, published a study in 2009 which found that vinegar prompts a number of anti-glycemic effects that affect the absorption of carbohydrates. The study involved regular consumption of vinegar and mashed potatoes and found a slight rise of glucose in the blood of patients who consumed vinegar instead of a placebo. As a result, it is highly unlikely that vinegar would play a destructive role on the carbohydrates themselves, as opposed to affecting the body’s ability to digest them.

Basically, vinegar stops your body from digesting carbs in a positive way that helps balance your blood sugar and add in weight loss. Try downing a tablespoon of the tangy substance before your next heavy carb meal.



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