Used in the kitchen since time immemorial, thanks to acetic acid, its main active component, it represents a marvelous ally of health
Apple cider vinegar, used in cooking since time immemorial, can prove to be a precious ally of health. Among the benefits worthy of mention, it is possible to mention its ability to promote fat burning, not to mention keeping blood sugar levels under control.
Produced through a fermentation process divided into two phases – the one most adhering to the traditional guidelines has a duration of about a month – it is characterized by the presence of different active components. The main one is acetic acid.
Short chain fatty acid, has been the focus of scientific attention for some time. Among the studies that have seen him 'protagonist', it is possible to mention a research work dating back to 2005 and conducted by an active team at the Central Research Institute of the Mizkan Group Corporation of Handa (Japan).
The experts in question, monitoring the conditions of a group of rats, found that the administration of acetic acid is able to reduce the ratio between insulin and glucagon, an aspect that can promote fat burning. Again thanks to this study, it was possible to discover that acetic acid can have positive effects regarding the reduction of blood sugar levels.
Going back for a moment to the effects of acetic acid on lipid combustion, it is useful to mention another study. Always carried out at the Japanese facility mentioned above, it was started with the aim of evaluating the influence of acetic acid on the prevention of obesity in mice fed high-fat diets.
At a 6-week follow-up, an ability of the aforementioned short-chain fatty acid to inhibit the accumulation of body fat and liver lipids was found, all this without affecting the skeletal muscles.
Useful to optimize the feeling of satiety – a small study conducted in the late 90s in Switzerland that involved 10 volunteers of both sexes has shown it – apple cider vinegar has interesting effects regarding blood sugar fasting and, on the basis of data obtained through studies on animal models, it is able to favor the increase of HDL cholesterol levels.
Appreciated above all as a dressing for green leafy vegetables and tomatoes, it should be introduced into the diet only after asking your doctor for advice.