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Vinegar has been used as a condiment or food ingredient for thousands of years, and the hypoglycemic effects of vinegar began in 1988.
At that time, foreign scholars reported that after healthy people simultaneously consumed 50 grams of sucrose and 60 ml of strawberry vinegar, the hypoglycemic effect of insulin was significantly improved.
Since then, studies have confirmed that vinegar has the effect of improving cardiovascular risk factors such as hyperglycemia, hyperinsulinemia, hyperlipidemia and obesity, and these effects are more prominent in non-diabetic individuals.
However, a careful analysis of these studies reveals that most of the current evidence on vinegar hypoglycemics comes from animal experiments, single or short-term acute human experiments, and the number of participants in the study is very small, and the conclusions of the study have certain limitations.
Whether vinegar can be used as an effective adjunct to prevent the occurrence of diabetes and treat diabetes needs to be conducted in large-scale, long-term, randomized, placebo-controlled clinical trials to obtain more conclusive evidence to draw reliable conclusions.
Animal experiments and cell culture experiments have revealed the mechanism of action of vinegar to improve glycolipid metabolism.
These mechanisms include:
▶1. Activate intestinal endocrine L cells, promote the secretion of glucagon-like peptide 1, delay gastric emptying, increase satiety, and reduce food intake.
▶2. Inhibit the activity of sucrase, lactase and maltase in small intestinal mucosal cells, and delay the digestion and absorption of starchy foods.
▶3. Reduce the level of free fatty acids in the blood, improve the sensitivity of insulin, promote lipolysis, enhance the oxidation of fatty acids, and inhibit the production of glucose in the liver.
▶4. Increase the blood flow of peripheral tissues and increase the utilization rate of glucose.
It is necessary to remind the majority of sugar friends that these hypoglycemic and lipid-lowering effects of vinegar should be rationally viewed, and it cannot be used as a panacea to control diabetes and abused in daily life.
In particular, it is important to note that long-term excessive intake of vinegar can cause serious health problems.
Like what:
▶ A 28-year-old young man who consumed about 250 ml of apple cider vinegar per day for 6 consecutive years was hospitalized for inducing hypokalemia and muscle cramps;
▶ A 39-year-old female patient, in order to soften the crab shell stuck in the throat, drank a tablespoon of white vinegar and caused burns to the oropharynx and esophagus.
▶ A 72-year-old elderly man with gastroesophageal reflux disease added two tablespoons of household vinegar to his diet to reduce food intake and lower cholesterol, and after 9 days developed anorexia, epigastric pain and intractable hiccups.
In addition, it is not uncommon for vinegar to cause chemical burns to the skin and aggravation of pre-existing skin ulcers.
How to eat vinegar for sugar friends?
▶ Currently, apple cider vinegar is used in most studies of vinegar to improve glycolipid metabolism, and apple cider vinegar typically has an acetic acid content of 5%-6%.
▶ These studies also suggest that a daily intake of 15 ml of apple cider vinegar may be the best effective dose to improve glycolipid metabolism. These vinegar intake data can be used as a reference for sugar friends.
In everyday life, the correct approach is that the type, acidity and daily consumption of vinegar, as well as the method of use, should be based on personal preferences, especially taste and tolerance.
In the process of use, care should be taken to avoid the adverse effects of vinegar on the oropharynx, esophagus and gastric mucosa. At the same time, it should be remembered that vinegar only helps improve the function of glycolipid metabolism, and cannot replace the commonly used hypoglycemic and lipid-lowering drugs.
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