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Health Benefits of Braggs Apple Cider Vinegar

Braggs Apple Cider Vinegar

Apple Cider Vinegar

Stabilizes Blood Glucose Bragg apple cider vinegar may benefit diabetics. According to Dr. Carol Johnson, researcher at Arizona State University, vinegar consumption slows the rise of blood glucose. This is based on the results of a study by Johnson, et al., at Arizona State University, published on the Diabetes Care website, January, 2010. In the study, type 2 diabetics, prediabetics and healthy individuals consumed 2 tablespoons of apple cider vinegar in a glass of water sweetened with saccharine or a placebo prior to taking a breakfast with 87 grams of carbohydrate. The rise of carbohydrate was reduced by 34 percent in all three groups. Prevents Fat Build Up Bragg apple cider vinegar may be beneficial in the reduction of fat build up. Tomoo Kondo, lead Japanese researcher, et al., at the Central Research Institute of the Mizkan Group Corporation, conducted a study on mice published on Med Guru website (June 19, 2009). In the study, a high dose, a low dose and a control group of mice were fed a high fat diet. With the diet, the high control group had 1.5 percent vinegar, the low dose group had 0.3 percent of vinegar and the control group was given water. The results showed a 10 percent fat reduction in both groups that had vinegar in comparison to the control group. Further studies to reconfirm these results will be conducted with the hope that vinegar can be used successfully in the future to reduce and control weight gain Lowers Cholesterol Low density level (LDL) cholesterol, also know as "bad cholesterol," is the culprit that builds up in the arteries, causing increased risks of hypertension, heart disease and strokes. Bragg apple cider vinegar may be beneficial in lowering cholesterol and reducing these risks. A study in Tokyo by Mizkan, a Japanese food manufacturer popular for its vinegar products, announced on May 15, 2005, that trials on humans show that taking 15 ml or more of vinegar daily can lower the level of cholesterol in the blood. Acetic acid, a component of vinegar, is the active ingredient that produces this effect.  Reference Reference

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