Most of the dishes in our fast foods restaurants are often accompanied with containers of vinegar. For a long time I never considered putting it into my plate of fries. After all, why would I, if I had all the spicy Hot and Sweet tomato-chili sauce right there with me? Why would I spoil my otherwise tasty meal with what I consider a predominantly female preference-the acidic stuff: Vinegar? This attitude has since changed!
I have come to appreciate the taste of vinegar. Truly some of our sensual responses depend on the attitudes we have previously formed about them. And if you are among the folks who still share my initial attitude toward vinegar then you need to understand what it brings with regard to diabetic conditions.
What studies have found
Recent studies carried out to assess the effects of vinegar have established that taking a given amount of vinegar dosage before meals have great positive results pertaining to the levels of blood sugar. 2 tablespoon portions which amount to about 30 ml dose of vinegar before taking two meals in a day over a period of four weeks was found to help Type 2 diabetic patients to lose weight while at the same time have their blood sugar levels dropped.
The vinegar portions do this by slowing down the dumping of sugar into the bloodstream after a meal. If you have either diabetes type 1 or type 2 therefore, and you take insulin, a shot of vinegar will thus slow down the absorption of sugar from the carbohydrates long enough to give your insulin time to work. Vinegar generally delays the need of body for insulin. It does not however eliminate that need. It only helps to change the glycemic index of the foods you take. This is to say that the vinegar is not a cute for diabetes, it is just a way of dealing with the sugar levels as a control mechanism. This should help clear the air for the rumors that vinegar is a cure for diabetics.
The substance contains a rich amount of organic acids, soluble fiber which is also referred to as pectin, and acetic acid. All these components aid the slow-down of the emptying of the stomach. They delay the digestion of the carbohydrates. With this delayed process of absorbing food from the large intestines, you are assured of a delayed sugar intake by the bloodstream.
Actual vinegar has not been deprived of any of the above compounds. Though vinegar supplements usually have been pasteurized and contain less compounds in them. The substance is known to stop the digestion of carbohydrates in the stomach to a given percentage.
This makes vinegar very useful to people with type 2 diabetes, whose pancreases apparently cannot release insulin fast enough, though they do release the hormone, to take care of all the carbohydrates digested from the food after you have eaten. This involves a case of higher amounts of sugar than the insulin can handle. Vinegar therefore works side by side with the ‘weak’ insulin to ensure the hormone can take its time in dealing with the blood sugars. The message here is: your body still needs insulin whether or not you are using vinegar.
The previous studies have aided the researchers in hypothesizing that the carbohydrates might eventually ferment in the individual’s small intestines. This in effect will create by-products that send a signal to the liver to initiate a negative response by not making as much cholesterol.
It is based on this ground that a number of practitioners have always thought of vinegar as being able to reduce cholesterol from the body. These researches confirm otherwise though. The vinegar only initiates a process that in turn produces a negative response toward the secretion of cholesterol. As such, the vinegar indirectly discourages the production of cholesterol but does not affect the amounts already in circulation in the body of the individual.
Using two groups of volunteers in a study have indicated no effect of vinegar on the levels of cholesterol in the body. The volunteers subjected to a dosage of vinegar however record no increase in their weight with significant weight losses without additional exercises or dieting though. This helps shade empirical light to the above discussion.
from a vinaigrette on a salad. The Arizona State researchers are considering creating a vinegar supplement, but caution that the vinegar supplements currently on the market do not contain acetic acid, which makes the treatment work to help with weight loss and lower blood sugar levels.
The way to describe how acidic foods affect or alter the glycemic index… is to say it is unexpected. The way vinegar lowers blood sugars is by slowing the absorption of digested sugars from the large intestine. The acid in vinegar is neutralized by bicarbonate in the intestines, and without the bicarbonate, glucose does not pass into the bloodstream quickly. Eating a vinegary pickle, or even taking a little shot glass of vinegar before a meal will reduce post-prandial blood sugar increases.
All that said, this is the summary of how acidic foods work: what happens is acidic foods significantly lower the glycemic index of a carbohydrate food, or a meal, by one-third. The reason lies in how your stomach and digestive system work (see above). Acidic foods slow down the emptying of your stomach. The food slows down your digestion, which slows down how quickly your blood sugar levels rise.