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Apple cider vinegar?
- Thread starter Cannucks
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BarbsC
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I have read it dose, but not tried it myself
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My neighbour tried it for weight loss - inconclusive result apart from that he now hates the taste of ACV.
The theory is that, like lemon juice, ACV is supposed to reduce your appetite.
Lemon juice didn't have that effect for me, but eating low carb including (at first) a zero carb breakfast, did make a difference to both my BG and weight. I now only eat 1 meal per day on weekends and holidays, otherwise 2 meals, no breakfast purely because I'm not hungry then.
The theory is that, like lemon juice, ACV is supposed to reduce your appetite.
Lemon juice didn't have that effect for me, but eating low carb including (at first) a zero carb breakfast, did make a difference to both my BG and weight. I now only eat 1 meal per day on weekends and holidays, otherwise 2 meals, no breakfast purely because I'm not hungry then.
Resurgam
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I suspect that if you add it to salad, then you are likely to be lowering your blood glucose, not so much if you are putting it on fish and chips.
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Depends what you mean. I am not aware of any foods that lower blood glucose - by which I mean that if you eat them something in the food will actively remove glucose from your system.
There are plenty of foods that will not digest to glucose and therefore raise blood glucose levels, so replacing carb/sugars in your diet with those should, overall, if nothing else changes, result in a lower glucose intake and levels.
Chris24Main
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The pros and cons of ACV are many and complex. I haven`t found many neutral opinions, it seems to be quite a marmite thing.
Nobody is advocating taking lots of it, so the effect is of small amounts, but there are cultures that have done this for many hundreds of years, so for me this falls into the "it's probably a good thing because people have done it for a long time and continue to do so"
Why, is a different story - on the most basic level, you know how the taste of a potato becomes sweet on the tip of your tongue? so this is one of the biggest indicators that we can turn starch into sugar very effectively. ACV inhibits that somewhat, and this is the biggest reason for advocating it's use, particularly as a drink before a meal.
If you already do not eat starches, then of course that will have less direct effect.
Then - it's fermented, so all the benefits of eating fermented products apply - feed and nourish your gut biome etc.. but again, very small amounts, so little effect.
For me, I actually really like the taste - was something of a shock. I read Jesse Inchaupé, who recommends it as one of her food "hacks" - but immediately did not like it. However, switching to a "raw" ACV from Aspall - think scrumpie compared to cider - gave it a much more rounded flavour, and then adding to carbonated water (sodastream) - and bizarrely adding a touch of salt - turned it into something I now really like... and having given up drinking actual cider etc, I find this to be a real tonic ...
Nobody is advocating taking lots of it, so the effect is of small amounts, but there are cultures that have done this for many hundreds of years, so for me this falls into the "it's probably a good thing because people have done it for a long time and continue to do so"
Why, is a different story - on the most basic level, you know how the taste of a potato becomes sweet on the tip of your tongue? so this is one of the biggest indicators that we can turn starch into sugar very effectively. ACV inhibits that somewhat, and this is the biggest reason for advocating it's use, particularly as a drink before a meal.
If you already do not eat starches, then of course that will have less direct effect.
Then - it's fermented, so all the benefits of eating fermented products apply - feed and nourish your gut biome etc.. but again, very small amounts, so little effect.
For me, I actually really like the taste - was something of a shock. I read Jesse Inchaupé, who recommends it as one of her food "hacks" - but immediately did not like it. However, switching to a "raw" ACV from Aspall - think scrumpie compared to cider - gave it a much more rounded flavour, and then adding to carbonated water (sodastream) - and bizarrely adding a touch of salt - turned it into something I now really like... and having given up drinking actual cider etc, I find this to be a real tonic ...
Lainie71
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I use ACV in salads just a bit with lemon but I also drink copious amounts of green tea which I think helps. I drink lots of water with a slice of lemon but with a straw as it can be quite corrosive to teeth aswell as the ACV.
