Vinegar is used over 5,000 B.C. by the ancient Babylonians and it is also called sour vine. The father of the medicine, Hippocrates has been using ACV (apple cider vinegar) for numerous medicine issues like treating coughing and wounds. It is proved by some studies that ACV is effective in stimulating the weight loss and regulating the blood sugar. There are two parts of the fermentation process. The 1st is when the bacteria and yeast are transforming the sugar into alcohol. The 2nd is when the acetobacterium cause the alcohol oxidation into acetic acid through lengthy and slow process. The acetic acid gives the ACV a vitriolic and acidic flavor. Unpasteurized and raw apple cider vinegar with the mother intact is mostly recommended to use.
*Blood sugar control* The apple cider vinegar is usually used as a salad dressing. When you want to eat foods that are hard to be digested like pork or beef, you should consume a little bit of ACV. It was proved in a Japanese research that with the replacing of the pickled cucumber with fresh cucumbers, the index of the glycemix with be reduced by 30 percent. Because of the ACV’s antiglycemic characteristics, the cider vinegar is important in monitoring the levels of blood sugar in type-2 diabetics. It blocks the way of metformin, the medicine that is consumed by the diabetic patients. The metformin’s side effects are diarrhea, nausea and slumber and it is often linked with liver disease and heart issues. Bigger amount of blood glucose after the meals is known as prandial glycemia. ACV combined with meals will improve the blood glucose sensitivity. If we consume two tbs. of ACV before meals, the fasting glucose amounts will be decreased by 4 to 6 percent. Women who combined ACV and their meal had 55 percent diminishing in the blood glucose.
*Weight loss* There are numerous factors that boost the weight loss in people that are consuming one to two ACV per day. The inhibiting enzymes that inhibit the carbohydrate synthesis is what the antiglycemic effect is related to. The enzymes improve the blood concentration that monitors the satiety or the appetite. The level of cholesterol is improved because of the fatty acid synthesis and lipogenesis. The acetic acid with bigger tolerance of the 2 acids protects the liver. The ACV benefits in the weight loss process are proved in 155 people from Japan.
The results proved enhanced serum trygliceride, visceral fat and BMI. The weight loss can be associated to the fecal gall acid stimulation after the consumption of cider vinegar.