Apple Cider Vinegar Research Proves Health Benefits

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Apple cider vinegar research conducted by a couple of doctors in simple yet revealing tests to determine the obvious health results of this wonder acid.

Apple cider vinegar research shows compelling results

It may have been a simple research conducted by two doctors but it definitely had the impact of filtering the obvious truth in the many health claims about apple cider vinegar.

BBC medical correspondent Michael Mosley teamed up with Dr. James Brown from Aston University to test the veracity of popular health claims afforded to the quintessential apple cider vinegar.

Can it help drop blood sugar levels?

Dr. Brown and Mosley tested the claim by asking volunteers to participate in a simple experiment where they were asked to eat two bagels then go on fasting overnight without taking in any food or water after it.

All participants’ blood sugar levels were measured before and after eating the bagels and as expected, blood sugar levels went up significantly.

The following day, they were then asked to eat two bagels together with a few milliliters of water-diluted apple cider vinegar before consuming the pastry. After a few days, they did the same tests but this time replaced the apple cider vinegar with malt vinegar.

The verdict – apple cider vinegar had a significant effect in reducing the blood sugar levels by as much as 36 percent within a period of 90 minutes. Malt vinegar did not fare as much, not even by a mile.

They surmised that it may have been the acetic acid in the apple cider vinegar that suppressed the breakdown of starches which means that if apple cider vinegar is taken just before eating a meal rich in carbohydrates, it would reduce absorption of sugar.

How about weight loss, inflammation and such?

With a team of 30 volunteers and formed into three groups. One group was asked to take in two tablespoons of cider vinegar diluted with 200 ml of water twice daily before meals. The second with malt vinegar and the third group given a placebo of food-coloured water without them knowing it.

After two months, no changes occurred in weight. It was the same with results of a blood test taken to measure a protein called the C-reactive protein (CRP) which is an indicator for inflammation. There was a negligible reduction in CRP levels but not much to impact inflammation in the system.

Promising results for cholesterol reduction

Another test, however, showed that there was an average 13% reduction in the amount of total cholesterol, highlighted by a stark reduction in the fatty triglycerides – enough to keep harmful cholesterol levels down and reduce the risk of heart attacks and strokes.

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