Does Vinegar Lower Blood Sugar Level?

For centuries, "folk medicine" has hailed the healing properties of vinegar. While science does not support all its claims, recent research suggests that acetic acid, the active ingredient in all vinegars, does have some health benefits. Among these benefits is a positive effect on blood sugar levels.

History

• Vinegar has been around for thousands of years, and was commercialized as early as 2000 B.C. It is a product of the fermentation of the sugar contained in a food.

Types

• Distilled vinegar is probably the most familiar type of vinegar, but there are many fruits, vegetables and grains that lend themselves to the production of vinegar.

Effects

• Controlled studies, such as the one reported in a 2005 edition of the European Journal of Clinical Nutrition, indicate that vinegar can lower fasting blood sugar and insulin levels, and that it also can diminish appetite and help with weight loss.

Mechanism

• The acetic acid in vinegar lowers blood sugar by blocking some digestive enzymes, which enables some carbohydrates to pass through your gastrointestinal tract without being digested and absorbed in your blood.

Theories

• Animal studies indicate that vinegar induces glycogenesis, thus decreasing blood sugar. Blood sugar is glucose in the blood, and during glycogenesis, glucose is taken up from the blood and converted to its storage form (glycogen).

Potential

• The possible long-term health benefits---or dangers---of including pickled products or fermented products containing acetic acid in the average diet still need further study.