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New Member

Date Joined Feb 2006
Total Posts : 19
   Posted 7/10/2006 7:14 AM (GMT -6)   
Good morning, everyone!  My husband shared an article from a men's health magazine with me, and I thought I would share this tidbit with you.  The article focused on the benefits of pairing certain types of foods to provide positive health effects.  It stated that one to two tablespoons of vinegar can dramatically reduce the spike in blood sugar which comes after a high-carb meal, so it suggests eating a salad with vinaigrette dressing before having pasta. 

Regular Member

Date Joined Nov 2005
Total Posts : 68
   Posted 7/11/2006 9:02 PM (GMT -6)   
You know....the only time I ever lost significant wt 60-80#(no meds!!)...380 to 300# /a1c 8.9 to 5.5!! I was on a restictive volume diet with Apple Cider Vinegar 2 x per day for 1 year. I got nervous about the vinegar, BUT CONTINUED THE DIET....NEVER LOST ANOTHER POUND....!!....2-3 YEARS AGO. Maybe its time to add ACV back and see what happens!! (here we go!!)

Veteran Member

Date Joined Apr 2004
Total Posts : 6056
   Posted 7/12/2006 12:49 PM (GMT -6)   
Thank you so much for bringing this to our attention! I did some further research and found that it not only can lower post meal spikes, it can lower the body's cholesterol manufacturing as well. It seems to work best in combination with olive oil so I guess my salad dressing of choice will be oil and vinegar from now on.

One of the studies also researched cold food with vinegar (German potato salad, YUMMMM!) and found that cold food + vinegar worked even better. I'm also going to start using vinegar in my Asian cooking to keep the spikes down. Now if I could only come up with a recipe using cinammon, vinegar and olive oil... maybe my koussa recipe could be adapted... hmmmm.
~ Jeannie

"People are like stained glass windows: They sparkle and shine when the sun's out, but when the darkness sets in, their true beauty is revealed only if there is light within."

- Elizabeth Kubler-Ross

Regular Member

Date Joined Mar 2006
Total Posts : 486
   Posted 7/12/2006 4:17 PM (GMT -6)   
I've been trying this for the weeks now (aside from my awful bout with DiFlucan causing a huge raise. I use Asian vinaigrette with ginger and extra virgin olive oil on a salad. It not only tastes good, is lower in calories but appears to help curb my hunger before I get to the main meal. The result has been that I eat less, thus my sugars are lower and do not spike.


Regular Member

Date Joined Jan 2006
Total Posts : 101
   Posted 7/12/2006 8:01 PM (GMT -6)   
Hi there,

I beg the pardon of the moderators if my quote is too long.

2004 by the American Diabetes Association
Diabetes Care 27:281-282, 2004
© 2004 by the American Diabetes Association, Inc.
Letters: Observations
Vinegar Improves Insulin Sensitivity to a High-Carbohydrate Meal in Subjects With Insulin Resistance or Type 2 Diabetes

Carol S. Johnston, PHD, Cindy M. Kim, MS and Amanda J. Buller, MS

From the Department of Nutrition, Arizona State University, Mesa, Arizona

The number of Americans with type 2 diabetes is expected to increase by 50% in the next 25 years; hence, the prevention of type 2 diabetes is an important objective. Recent large-scale trials (the Diabetes Prevention Program and STOP-NIDDM) have demonstrated that therapeutic agents used to improve insulin sensitivity in diabetes, metformin and acarbose, may also delay or prevent the onset of type 2 diabetes in high-risk populations. Interestingly, an early report showed that vinegar attenuated the glucose and insulin responses to a sucrose or starch load (1). In the present report, we assessed the effectiveness of vinegar in reducing postprandial glycemia and insulinemia in subjects with varying degrees of insulin sensitivity.

Our study included nondiabetic subjects who were either insulin sensitive or insulin resistant and 10 subjects with type 2 diabetes. Subjects provided written informed consent and were not taking diabetes medications. Fasting subjects were randomly assigned to consume the vinegar (20 g apple cider vinegar, 40 g water, and 1 tsp saccharine) or placebo drink and, after a 2-min delay, the test meal, which was composed of a white bagel, butter, and orange juice (87 g total carbohydrates). The cross-over trial was conducted 1 week later. Blood samples were collected at fasting and 30 and 60 min postmeal for glucose and insulin analyses. Whole-body insulin sensitivity during the 60-min postmeal interval was estimated using a composite score (2).

Fasting glucose concentrations were elevated in subjects with diabetes compared with the other subject groups … and fasting insulin concentrations were elevated 95–115% in subjects with insulin resistance or type 2 diabetes compared with control subjects. Compared with placebo, vinegar ingestion raised whole-body insulin sensitivity during the 60-min postmeal interval in insulin-resistant subjects and slightly improved this parameter in subjects with type 2 diabetes. Postprandial fluxes in insulin were significantly reduced by vinegar in control subjects, and postprandial fluxes in both glucose and insulin were significantly reduced in insulin-resistant subjects…

These data indicate that vinegar can significantly improve postprandial insulin sensitivity in insulin-resistant subjects. Acetic acid has been shown to suppress disaccharidase activity (3) and to raise glucose-6-phosphate concentrations in skeletal muscle (4); thus, vinegar may possess physiological effects similar to acarbose or metformin. Further investigations to examine the efficacy of vinegar as an antidiabetic therapy are warranted.
I took out some of the extra stuff to shorten it.. Next time simply post a link, ok? Then we can all go and read it.

Post Edited By Moderator (Jeannie143) : 7/12/2006 7:18:00 PM (GMT-6)

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