Here is an article I found during a recent health search... I use to have a book here by Bragg that someone gave me about the wonders of vinegar!!! Well, this is trully wonderful news!!! But hopefully not to hard to stomach? The book I had mentioned a honey, vinegar, and water drink. I only tried it a couple times....but hmm...
A kitchen staple that's probably sitting in your pantry—vinegar—may help control blood sugar fluctuations in people with insulin resistance. That's important, because chronic blood sugar spikes can damage the pancreas and other organs. In the small study from Arizona State University in Mesa, three groups of participants—healthy people, people with insulin-resistance (prediabetic) and people with type 2 diabetes—drank either four teaspoons of vinegar in a watersaccharin solution or a similar-tasting placebo beverage before eating a highcarb meal of a bagel and orange juice. Then blood sugar was tested. One week later, the groups switched. After drinking the vinegar solution, the group with prediabetes reduced their blood sugar levels by 34%, while the group with diabetes saw their blood sugar levels drop 20% compared to the placebo group. In an extension of the study, participants drank the vinegar solution twice daily for four weeks and lost an average of about two pounds compared to controls. The researchers speculate that vinegar may interfere with enzymes that break down carbohydrtes for absorption.
"Her studies indicate that 2 tablespoons of vinegar before a meal—perhaps, as part of a vinaigrette salad dressing—will dramatically reduce the spike in blood concentrations of insulin and glucose that come after a meal. In people with type 2 diabetes, these spikes can be excessive and can foster complications, including heart disease."
and
"In these tests, vinegar had an effect on volunteers' blood comparable to what might be expected from antidiabetes drugs, such as metformin, the researchers reported last January in Diabetes Care. A follow-up study has now turned up an added—and totally unexpected—benefit from vinegar: moderate weight loss."
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I just did!! My little guy asked me for some bread and butter, but then didn't eat it. What did I do? I ate it without thinking about it....eek!!! Then I thought why not try the vinegar thing I have Apple Cider Vinegar in the fridge!!! I added two tablespoons to a glass of water... It's not wine, but it's not too terrible either.... I might be able to do this...
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Funnily enough, when I had my endo appointment last week, he recommended using vinegar with meals as a way of helping control blood sugar naturally and helping to lower the GI impact of a meal. I have been using more vinegar in my salad dressing and making home made mint sauce to put on my main meals. I love it anyway and have it on things like cheese omelettes, sausages, any sort of roast or grilled meat, not just lamb. Sounds a bit weird I know, but I love it.
I love vinager! My grandmother makes her own dressing and for years as a kid i couldnt figure out what it was. Well its extra virgin olive oil and vinager. Doesnt matter what kind. Any kind you want. And then salt and pepper. And YUM!!! I love it. I drink the extra stuff outta the bowl
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dellwood, what is the mint sauce? Sounds interesting!
I've been doing the vinegar thing for 4 days now and it's easy enough. I take 2 tablespoons of Apple Cider Vineger before two meals a day and that's it....
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Johnston used three types of subjects for her study. Some were diabetic, some were insulin-resistant (pre-diabetic), and some were healthy non-diabetics. She found that drinking vinegar helped reduce the usual blood sugar spikes in the insulin-resistant subjects. It helped the diabetics to a lesser extent.
In fact, drinking vinegar had the same effect as the leading diabetes medicines, which can cost $800 to $1,800 per year. In comparison, a year’s supply of vinegar would cost about $20.
If saving money doesn’t grab people’s attention, perhaps another result will. Johnston discovered that her subjects were losing weight.
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Kitty, you chop up some fresh mint leaves really finely ( use a few spoons of dried if you don't have fresh) and mix with vinegar. It's used over here mostly to go with roast lamb, but I love it with everything.
Kitty, you chop up some fresh mint leaves really finely ( use a few spoons of dried if you don't have fresh) and mix with vinegar. It's used over here mostly to go with roast lamb, but I love it with everything.
Thank you!!! I'm going to try it out!
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In fact, drinking vinegar had the same effect as the leading diabetes medicines, which can cost $800 to $1,800 per year. In comparison, a year’s supply of vinegar would cost about $20.++++++++++++++++++++++++++++++++++++++++++++++ ++++++
Hah! Love that!!
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Hey, SoulCysters! Need to eat more veggies, but can't find recipes??
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Thank so much for this thread! I am definitely going to try it! I love salad and vinagrette dressing, so it should be pretty easy to stick to!
Thanks again! I'd be interested to find out results of those trying it too!
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Can't believe I just saw this thread and just posted the question on the diet/exercise board!
Someone just told me about vinegar today! I'm going to try to see how it works. Would love for it to be that easy, two tablespoons!!!!
Thanks for the info!
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Can't believe I just saw this thread and just posted the question on the diet/exercise board!
Someone just told me about vinegar today! I'm going to try to see how it works. Would love for it to be that easy, two tablespoons!!!!
Thanks for the info!
Keep us posted on how it works for you!
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Hey, SoulCysters! Need to eat more veggies, but can't find recipes??
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Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects.
Ostman E, Granfeldt Y, Persson L, Bjorck I.
Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden.
Objective:To investigate the potential of acetic acid supplementation as a means of lowering the glycaemic index (GI) of a bread meal, and to evaluate the possible dose-response effect on postprandial glycaemia, insulinaemia and satiety.Subjects and setting:In all, 12 healthy volunteers participated and the tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden.Intervention:Three levels of vinegar (18, 23 and 28 mmol acetic acid) were served with a portion of white wheat bread containing 50 g available carbohydrates as breakfast in randomized order after an overnight fast. Bread served without vinegar was used as a reference meal. Blood samples were taken during 120 min for analysis of glucose and insulin. Satiety was measured with a subjective rating scale.Results:A significant dose-response relation was seen at 30 min for blood glucose and serum insulin responses; the higher the acetic acid level, the lower the metabolic responses. Furthermore, the rating of satiety was directly related to the acetic acid level. Compared with the reference meal, the highest level of vinegar significantly lowered the blood glucose response at 30 and 45 min, the insulin response at 15 and 30 min as well as increased the satiety score at 30, 90 and 120 min postprandially. The low and intermediate levels of vinegar also lowered the 30 min glucose and the 15 min insulin responses significantly compared with the reference meal. When GI and II (insulinaemic indices) were calculated using the 90 min incremental area, a significant lowering was found for the highest amount of acetic acid, although the corresponding values calculated at 120 min did not differ from the reference meal.Conclusion:Supplementation of a meal based on white wheat bread with vinegar reduced postprandial responses of blood glucose and insulin, and increased the subjective rating of satiety. There was an inverse dose-response relation between the level of acetic acid and glucose and insulin responses and a linear dose-response relation between acetic acid and satiety rating. The results indicate an interesting potential of fermented and pickled products containing acetic acid.Sponsorshipsr P Hakansson's foundation and Direktor Albert Pahlsson's foundation for research and charity.European Journal of Clinical Nutrition advance online publication, 29 June 2005; doi:10.1038/sj.ejcn.1602197.
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Three levels of vinegar (18, 23 and 28 mmol acetic acid) were served
Results:A significant dose-response relation was seen at 30 min for blood glucose and serum insulin responses; the higher the acetic acid level, the lower the metabolic responses. Furthermore, the rating of satiety was directly related to the acetic acid level. Compared with the reference meal, the highest level of vinegar significantly lowered the blood glucose response at 30 and 45 min, the insulin response at 15 and 30 min as well as increased the satiety score at 30, 90 and 120 min postprandially. The low and intermediate levels of vinegar also lowered the 30 min glucose and the 15 min insulin responses significantly compared with the reference meal.
How is one to know what the acetic acid level is of the vinegar they buy?
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Hey, SoulCysters! Need to eat more veggies, but can't find recipes??
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I don't know how this compares to the amounts used in the study, but here's something I found:
Acetic acid is the chemical compound responsible for the characteristic odor and sour taste of vinegar. Typically, vinegar is about 4 to 8% acetic acid. As the defining ingredient of vinegar, acetic acid has been produced and used by humans since before the dawn of recorded history. In fact, its name comes from the Latin for vinegar, acetum. Vinegar is formed from dilute solutions of alcohol, such as wine, by the action of certain bacteria in the presence of oxygen. These bacteria require oxygen, and the overall chemical change is the reaction of ethanol with oxygen to form acetic acid and water. http://scifun.chem.wisc.edu/chemweek/AceticAcid/AceticAcid.html
Vinegar, Insulin Resistance, Diabetes 
