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Vinegar reduces the hyperglycemia

By Spiros P. Katsifis, PhD, FACFE
On January 15, 2012

A recent study by   C. S. Johnston  et  al., (nutrition program, Arizona State University, Mesa),  published in Diabetes, reports that vinegar can control the glycemic response (the rate of carbohydrate absorption from the gastrointestinal tract  into the blood circulation). More specifically the authors report that by adding vinegar to a meal the rate of sugar absorption by the blood is reduced by 20 percent.


Adding into your sandwich onions and sliced tomatoes  marinated in  red wine vinegar,  malt vinegar to the thick-cut oven fries or two tablespoons of  a mixture of two parts of red wine vinegar with one part of olive oil  on your green salad is recommended.


It is believed that acetic acid,  the active ingredient  in vinegar, is able to slow gastric emptying. This slow rate of movement of  the partially digested food,  from the stomach into the small intestine,  where most food digestion and absorption is taking place, results in the reduction of hyperglycemia (high blood sugar) and therefore, helps people with type two diabetes.


 Hyperglycemia is a risk factor for cardiovascular and other chronic diseases. However, in addition to the dietary recommendations, closed monitoring of your blood glucose concentration as well as, consultation by a qualified professional is advised.

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