Alternative Health Author Dr. Van Loan
Animal studies on rats demonstrated the effect of vinegar on fat reduction. Vinegar supports weight loss. Dr. Victor Machione, MD, reports in his July 2011 newsletter on the power of vinegar to reduce fat. An original article was reported in the British Journal of Nutrition.
A recent study by Japanese researchers found the acetic acid of vinegar was associated with a 10% reduction of body fat in rat cells. It also found reduced triglycerides and cholesterol. Water with 1.5% acetic acid (active ingredient of vinegar) was given to a group of lab rats and their fat cell accumulation was reduced by 10%.
Another study conducted in Sweden found pickles given to human subjects significantly reduced glucose levels in the blood. Reduction of high levels of glucose in the blood results in reduced triglyceride fatty acids. When the triglyceride fatty acids are not metabolized for energy they go into fat beds of your body.
The researchers concluded there was probably a slower rate of absorption of glucose (when acetic acid was present) which explained the lower blood levels of glucose and less triglyceride fatty acids…which go into fat beds.
Whether it is inhibition of fat cell accumulation of fat, or the suppression of triglyceride fat accumulation, body fat is reduced.
The acetic acid contained in both pickles and vinegar can be associated with at a 10% fat loss in rats and a significant reduction of fat in humans.
In the case of the Swedish study the research suggests vinegar is beneficial in fat control. It is considered helpful in the diet to ultimately reduce fat accumulation by your body.
This can be a dietary benefit, especially for diabetics, who are conscious of excess glucose and the generation of triglycerides, fat and extra cholesterol. Meals that add vinegar or preserved foods like pickles surely would benefit most people.
This study suggests vinegar from salad dressing or pickled foods at mealtime would benefit weight watchers and diabetics at mealtime….Denis Van Loan D.D.S.
