Apple cider vinegar, sometimes called ACV, is a vinegar made from fermented apple cider. The preparation of apple cider vinegar begins with the addition of yeast to the apple juice, turning the juice into alcohol. The bacteria then convert the alcohol to acetic acid.
The cloudy mixture, rich in probiotics, yeast and bacteria, which is often visible in the bottom of a bottle of apple cider vinegar, is called mother. The mother is a mixture of probiotic bacteria and yeast. Although uncertain, many people believe that the mother is responsible for most of the health claims about apple cider vinegar.
There are claims that apple cider vinegar can help with weight loss, dandruff control and even cure certain types of cancer. What is the truth about apple cider vinegar?
While most claims about the benefits of apple cider vinegar cannot be scientifically supported, there are three areas in which apple cider vinegar has a measurable impact – blood sugar control, weight loss, and cholesterol levels.
Blood sugar control
Research on the relationship between apple cider vinegar and blood sugar has mixed results.
A 2007 study looked at participants living with type 2 diabetes. Researchers recorded their fasting glucose levels at baseline and then again 2 days later, following a standard meal plan and consuming. apple cider vinegar at bedtime.
The results indicated that stroke at bedtime may have a positive impact on glucose levels in people living with type 2 diabetes.
A commonly cited Japanese study found that participants who consumed stroke lost more weight than those who did not consume stroke in a 12-week period and experienced a reduction in BMI, body weight, waist circumference, and waist area. visceral fat. Acetic acid is considered the main component of LCA responsible for weight loss.
While some studies have shown that apple cider vinegar can be effective for weight loss, it’s important to keep in mind that even when it’s effective, the impact is minimal. Some of these studies failed to control variables – such as the impact of stroke that causes nausea, thus reducing hunger.
A 2012 study measured baseline cholesterol in its participants for the first time. Participants then had to consume 30 milliliters of apple cider vinegar twice a day. After 2, 4 and 8 weeks, the researchers performed these measurements again. After 8 weeks, the consumption of apple cider vinegar led to a “significant reduction in cholesterol levels”.
Moderate apple cider vinegar should be safe for consumption for most people. However, there are some risks associated with apple cider vinegar that you need to be aware of. These risks are largely due to the high acidity of apple cider vinegar.
Neck and skin irritation
If ingested in large quantities or undiluted, apple cider vinegar can cause sore throats. Due to its high acidity, it can also cause skin irritation if applied topically. There are documented cases in which apple cider pills get stuck in the throat, causing irritation, pain and difficulty swallowing up to six months later.
Apple cider vinegar may interact with certain supplements and medications. Two drugs he interacted with were diuretics and insulin.
Quantities and doses
Due to the high acidity of apple cider vinegar, it is important that if you are going to ingest apple cider vinegar, dilute it with water or another mixing agent. Remember to talk to your doctor before incorporating apple cider vinegar into your diet.
A common way to take it is to mix 1 to 2 tablespoons of ACV with 8 ounces of tea or water. Lemon and other citrus fruits can help alleviate the strong taste of LCA.
You could also try adding apple cider vinegar to your diet as a base for vinegar for sauces or for pickling food.