Apple Cider Vinegar Improves Blood Sugar Regulation And Speeds up Weight Loss

The vinegar, also known as a “sour vine” has been used by ancient Babylonians (5,000 B.C). The apple cider vinegar has been used by Hippocrates (the Father of Medicine) for many medicine problems like treating wounds and like a tonic for durable cough. According to many studies the apple cider vinegar has been proved efficient in bettering the blood sugar regulation and enhancing the weight loss.

The fermentation process progresses in two parts. In the first part the yeast and bacteria are degrading the sugar into alcohol. In the second part acetobacterium cause the oxidation of alcohol into acetic acid, over a slow and lengthy process.

The acetic acid differentiates apple acid vinegar by giving it a sour and bitter taste and by leaving a cloudy substance (the mother) on the bottom of the glass. As a mother of fact the fermenting section of the apple is the mother and it includes a large amount of enzymes. Crude, unpasteurized apple cider vinegar with the mother untouched is the best for using.

Blood sugar control

Using it as a salad dressing is the most usual way of adding the apple cider vinegar. If you are about to use a food that needs longer time for digestion, such as beef or pork you should drink one small glass of the tonic. According to a Japanese study from 2003, with the substitution of pickled cucumber with a fresh one, the glycemix index will be diminished for 30%.

Researchers are claiming that the cider vinegar Is vital in controlling sugar levels in type 2 diabetics because of its antiglycemic properties. Probably, the main ingredient of the vinegar is functioning as an antiglycemic factor, obstructs the track of the metformin, which is the drug consumed by the diabetic patients. The side effects of metformin are sickness, slumber, diarrhea, etc.

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