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New research confirms that vinegar can reduce blood glucose. It may also help us lose weight. Diabetes Care just published the results of a study, “Vinegar Improves Insulin Sensitivity to a High-Carbohydrate Meal in Subjects With Insulin Resistance or Type 2 Diabetes,” by Dr. Carol Johnston and two associates in the department of nutrition at Arizona State University in Mesa, Arizona.
About one-third of the 29 volunteers in the study had been diagnosed with type 2 diabetes, another third had signs that they could become diabetic, and the rest were healthy. Dr. Johnston and her associates gave each participant 20 grams of apple cider vinegar in water and sweetener or a placebo to drink immediately before they ate a high-carbohydrate breakfast consisting of orange juice, a bagel, and butter. A week later, each volunteer came back for the opposite premeal treatment and then the same breakfast. After both meals, the researchers sampled blood from the participants.

Although all three groups in the study had better blood readings after meals begun with vinegar cocktails, those with prediabetes had the best results. Vinegar cut their blood-glucose rise in the first hour after a meal by about half, compared with readings after a placebo premeal drink. But those with diabetes were about 25 percent better.

Dr. Johnson writes me that the vinegar group in her testing lost an average of 2 pounds. “This was an unexpected finding — and is unpublished. We need to conduct a trial to examine this more closely. The purpose of the 4 week trial where we noted weight loss was to explore the effect of vinegar on blood cholesterol — we measured weight to control for this variable. There was no change in the placebo group and an average of 2 pounds weight loss in the vinegar group. It’s all so interesting.”