Vinegar-Cheapest Supplement Ever?

In a few studies now vinegar has been shown to:

-reduce insulin response of a meal
-increase fullness
-may act as a partioning agent, forcing carbs towards glycogen replenishment

Anyways, just another study to throw on the ole’ nutritoinal fire:

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.

1Applied 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

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:Supplementatio?n 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.

Sponsorships:Dr 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;

PMID: 16015276 [PubMed - as supplied by publisher]

Or I could just lick my feet after I get home from work.

That way I get the vinegar my body needs, and I don’t need to use up any of my food stamps.

There have been several thradas on this. Not sure anything has really panned out from it.

I myself have been using it ( apple cider Vinegar) for a bit a shiot befor Carb meals for a ferw months now cant say I have noticed to much. I dont mind vinegar however and the Apple cider variety is supposed to have other health benefits so for the cost cant hurt i suppose. Just make sure you are eating your fruits and veggies, maybe even supplementing wiht baking soda or your PH could be all out of whack.

Let us know if you see results,

Hey not to sound all smarty pants, but it seems to me that the simple idea of taking a fiber supp with a carb meal has yet to occur to most people. I hear people yammering on about the GI and how we can negate the effects of certain HI GI foods but never hear fiber mentioned.

In fact there was an article right on this site mentioning that for every gram of fiber it reduces the GI by ~4 for a 50g carb meal. Mind you I’m sure the actual numbers vary from one food to the next but hell it even halved the GI of sugar in one of the case studies.

And we all know that the low fiber content of many of our processed carbs is one of the biggest factors affecting the insulin response to carbs and a big part of our problem today…easily accessible carbs with little or no fiber…i.e. soft drinks etc.

Grab some psyillium fiber and down a tablespoon or less with a glass of water and bingo…lower GI/insulin response.

Just my 6.5 cents…later!

All apple cider vinegar is an acidifying agent. In an acidic environment blood sugar goes down and vice versa. Those with low blood sugar problems would be apt to supplement with sodium bicarbonate as an alkalizing agent.

I usually mix raw organic apple cider with water before breakfast every morning when cutting.
I think it helps a bit.