APPLE CIDER VINEGAR USES AND HEALTH BENEFITS
Apple cider vinegar is very well known in health circles right now and many people are discussing the health benefits of apple cider vinegar.
Let’s take a look at how apple cider vinegar is made. ACV is made from a simple two step process:
1. Crush up the apples or take the cider itself and introduce yeast, which ferments it into an alcohol
2. Then you introduce bacteria that further ferments it into acetic acid, which is vinegar.
Braggs apple cider vinegar keeps the ‘mother’ in it, which contains enzymes and bacteria that have other health benefits. One thing people notice about ACV is how badly it stinks.
One of the main benefits of apple cider vinegar is that it helps to kill bad bacteria.
You can actually use it as a disinfectant, a cleaning solution.
Another benefit is that apple cider vinegar helps in blood sugar regulation. Blood sugar can be an issue for people who even don’t have diabetes, when blood sugar swings all over the place people tend to get drowsy.
By taking ACV during a high carb meal, it improved insulin sensitivity by between 19-34%. Another study saw that it lowered blood sugar by 30% after eating white bread.
Another study saw a 4% reduction in fasting blood sugar. ACV is very good at improving insulin function.
Another benefit: apple cider vinegar for weight loss.
People taking ACV along with a high carb meal ate an avg of 275 calories fewer per day, which amounts to an additional 1/2 pound of fat loss per week.
Another study looked at apple cider vinegar in reducing belly fat, with significant increase in the ACV group.
ACV also helps heart health.
Apple cider vinegar has been shown to kill cancer cells and tumors shrinkage.
I mentioned that having between 1-2 tbsp of apple cider vinegar per day is good to have these effects.
We’ve made a new supplement formula at UMZU called ACV + Prebiotics –
Studies for ACV –
Vinegar Improves Insulin Sensitivity to a High-Carbohydrate Meal in Subjects With Insulin Resistance or Type 2 Diabetes
The number of Americans with type 2 diabetes is expected to increase by 50% in the next 25 years; hence, the prevention of type 2 diabetes is an important objective. Recent large-scale trials (the Diabetes Prevention Program and STOP-NIDDM) have demonstrated that therapeutic agents used to improve insulin sensitivity in diabetes, metformin and acarbose, may also delay or prevent the onset of type 2 diabetes in high-risk populations.
Vinegar consumption can attenuate postprandial glucose and insulin responses; a systematic review and meta-analysis of clinical trials.
Vinegar as a functional ingredient to improve postprandial glycemic control-human intervention findings and molecular mechanisms. – PubMed – NCBI
Mol Nutr Food Res. 2016 Aug;60(8):1837-49. doi: 10.1002/mnfr.201600121. Epub 2016 Jun 27. Review; Research Support, Non-U.S. Gov’t
Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects. – PubMed – NCBI
Eur J Clin Nutr. 2005 Sep;59(9):983-8. Randomized Controlled Trial; Research Support, Non-U.S. Gov’t
Vinegar intake reduces body weight, body fat mass, and serum triglyceride levels in obese Japanese subjects. – PubMed – NCBI
Biosci Biotechnol Biochem. 2009 Aug;73(8):1837-43. Epub 2009 Aug 7. Randomized Controlled Trial
Dietary acetic acid reduces serum cholesterol and triacylglycerols in rats fed a cholesterol-rich diet. – PubMed – NCBI
Br J Nutr. 2006 May;95(5):916-24.
Induction of apoptosis in human leukemia cells by naturally fermented sugar cane vinegar (kibizu) of Amami Ohshima Island. – PubMed – NCBI
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