Apple Cider Vinegar

“Vinegar has been shown to increase insulin sensitivity, allowing the body to respond more quickly to ingested carbohydrates, facilitating their movement from the blood into the cells where they can provide energy, leading to a reduction in “post-prandial glycaemia” or the amount of sugar in the blood after a meal.”

“Vinegar appears to interfere with carbohydrate metabolism, slowing down the rate at which starchy foods are broken down in the intestines and reducing the total amount of carbohydrate that is digested by inhibiting certain enzymes such as disaccharidase, sucrase, lactase and maltase.”

Including vinegar with a meal:

  • reduces the amount of carbohydrate absorbed from starchy foods,
  • slows down the absorption of the carbohydrate you do absorb,
  • lowers the glycaemic index of those foods and
  • makes your cells more sensitive to insulin so that the sugar which results from the metabolism of carbohydrates
  • is transported into your cells quickly to be utilised as energy

This prevents the sugar from hanging around in your bloodstream for hours, before being converted to fat and triggering the release of an abnormal amount of testosterone from the ovaries – neither of which are things that women with PCOS want to happen.

Please note that adding salt or baking soda to vinegar neutralises it and has been demonstrated to NOT show these benefits.  Sugar and sweeteners do not appear to impair the action of vinegar on blood sugar levels and insulin sensitivity.

More Information on ACV

The History of Vinegar Use

What Researach Has Been Done?

How Safe Is it?

Myths

Links to Information on Apple Cider Vinegar Resources

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