RThe ises and dips in blood glucose levels influence our energy throughout the day – the peaks give us help, as the drops leave us. We take a spike and then a drop after eating. The sharpening the spike, the more likely we are to experience energy crashing. Over time, frequent spikes can contribute to insulin resistance, a precursor to type 2 diabetes.
A widely suggested remedy is a shot of apple cider vinegar every morning. Dr Christine Bosch, associate professor of nutrition at the University of Leeds, said studies in the last decade suggest that vinegar may have a positive long-term effect on our blood glucose levels.
Analyzing intervention studies, a type of clinical trial, suggests that consuming 15-30 milliliters a day for several weeks can lower glucose in the blood of fasting (the level of your baseline when you have not consumed), which potentially reduce the risk of diabetes and cardiovascular disease, and improvement of blood lipids, and klesterol levels.
But what about reducing blood sugar spikes at the moment? “There is no strong evidence that taking vinegar before eating will reduce the spike,” he said. However, acidity can influence digestion carbohydrates. A recent study found that drinking lemon juice next to the bread reduced blood sugar spikes.
“We know that acidic foods can affect the enzyme amylase, which falls on the sugar carbohydrates in our mouths. This enzyme depends on PH-when you consume something acidic, it becomes less active,” Bosch said. As a result, amylase acid -affected amylase is less effective in making sugar for your body to absorb.
There is no damage to the addition of acidic dressings or sides, such as salsa or sauerkraut, to foods, but Bosch’s careful care: “Emphasize acidic foods can often be bad for dental health.”
