You don't have to love it, you have to drink it!

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Recently, we have been hearing more and more about the beneficial effects of vinegar .

Let's now briefly review what these are and, despite their unpleasant taste and smell, are they worth incorporating into our daily nutritional routine?

The acidic nature of vinegar temporarily inactivates the digestive enzyme alpha-amylase, thus slowing down the breakdown of carbohydrates into glucose and instructing our muscles to absorb glucose more quickly and produce glycogen.

This reduces the glucose spike of what we eat, and thus the amount of insulin released , which helps us return to fat-burning 'mode' more quickly.

Acetic acid instructs our DNA to reprogram itself a bit so that our mitochondria burn more fat .

The best time to consume vinegar is 10 minutes before starting a meal .

If you forget to drink it, you can drink it up to 20 minutes after eating.

1 tablespoon of vinegar, in 2 dl of water, + 1 teaspoon of allulose; can reduce the glucose curve by 30-40%, and the insulin curve by 30% !

Allulose mixed into vinegar water not only makes our drink taste more pleasant, but also enhances its glucose/insulin spike-reducing effect!

It reduces insulin resistance by stimulating cells to take up glucose .

Increases the feeling of fullness

Vinegar consumed with meals doubles the feeling of fullness after eating, thereby reducing food cravings .

Slows down stomach emptying ,

so we'll be hungry again later.

Vinegars made through biological fermentation retain the flavor and aroma of their raw materials.

It speeds up metabolism, aids digestion, has a diuretic, detoxifying and appetite-suppressing effect, and inhibits fat deposition.

It has a long-term beneficial effect, so excess weight can be lost gradually .

Vinegar in small amounts may have a prebiotic effect on the intestinal flora .

This means that it can promote the growth and activity of beneficial bacteria in the colon.

Apple cider vinegar is produced biologically, during which fermented apple juice (cider) is fermented in wooden barrels to produce vinegar.

We can be sure of good quality if we can smell the smell and aroma of apples in the vinegar, and if the apple cider vinegar is slightly cloudy, less clear and transparent.

Unfiltered apple cider vinegar is best.

Excellent source of vitamins, minerals and fiber

It contains vitamins A, B and C, and minerals: phosphorus, calcium, potassium, sodium, iron and magnesium.

They contain small amounts of amino acids, enzymes, pectin, as well as polyphenols with antioxidant effects and organic acid (malic acid), but the biologically effective content is affected by the production method.

Anti-inflammatory effect

Apple cider vinegar contains antioxidants , such as beta-carotene, which neutralize free radicals and reduce inflammation in the joints .

Detoxification

It can help remove toxins that have built up in the body, which can contribute to joint pain and inflammation.

Mineral supplementation

The minerals (calcium, magnesium, potassium) found in apple cider vinegar help strengthen bones and improve joint health .

Alkalizing effect

Although acidic, apple cider vinegar has an alkalizing effect on the body after processing, which can help reduce inflammatory conditions.

What happens if we add allulose to vinegar?

By adding allulose to vinegar, no significant chemical reaction occurs, meaning no new, toxic, or unique by-products are formed, because both are stable food ingredients.

What can we expect from the combination of vinegar and allulose?

Vinegar (and especially its acetic acid content) alone can reduce postprandial (after-meal) blood sugar spikes by inhibiting sugar-breaking enzymes and slowing the absorption of carbohydrates.

Allulose is a low-calorie sugar substitute that has proven positive effects on lowering blood sugar levels and reducing glucose absorption.

When used together, they are expected to potentiate each other: the combined consumption of vinegar and allulose may further reduce the magnitude of the glycemic response, as vinegar slows down sugar absorption and allulose inhibits the entry of glucose from the intestine, both supporting the “thrifty” optimization of insulin levels.

Taste and application

Allulose dissolves easily in vinegar water. Even a small amount of allulose can turn this sour-tasting liquid into a pleasant drink.

In the case of sweet and sour dressings, sauces, pickles, and soft drinks, it may be beneficial to add allulose to vinegar - it can provide a pleasant flavor balance while not causing a glycemic load.

Summary

Allulose added to vinegar is a stable, safe combination, the consumption of which can be particularly beneficial for those who want to reduce their blood sugar fluctuations, and moreover, the two substances together do not burden blood sugar levels, so it can be used consciously even in cases of diabetes or insulin resistance.

The vinegar trick

Before a meal containing carbohydrates, a tablespoon of vinegar in a glass of water reduces the glucose spike of the meal by 30%.

It's a little effort on your part, you just have to get used to the taste of vinegar... :)

This is an easy way to start tricking, but I would also like to mention that it is not the only one.

I know this sounds like the easiest trick because it's like a magic potion, but it's also very important to use the other tricks that are related to food because they will change how and what you eat!