Two Tablespoons of Vinegar to Slow Sugar Spikes

A couple of tablespoons of sugar before meals has been found to reduce sugar spikes in diabetics and pre-diabetics.

Carol Johnson a professor of nutrition at Arizona State University discovered the vinegar remedy while reading through some older studies on diabetes. she was able to replicate the study and reach similar results. She found that with the vinegar intake before a meal cut diabetic's blood glucose increases about 25%, and pre-diabetics about 50%. The pre-diabetics were able to lower their blood glucose levels lower than otherwise healthy people.

Johnson found a surprising plus to the vinegar intake - moderate weight loss. There was an average 2 pound weight loss in the vinegar group over the four- week period with some losing up to four pounds during this period. (by my calculations that could add up to 26 to 52 pounds a year alone).

Since you may dislike the taste of vinegar, you can simply add it to your salad before your main course. I personally have gotten use to the taste. I add a couple of tablespoons of apple cider vinegar in a glass of water and sip slowly. Personally,I prefer Bragg's Apple Cider Vinegar, plus you can get F.R.E.E. samples at their site.

To learn more about vinegar visit Vinegar Uses

More information on diabetes management and sugar control at Diabetes and Sugar Management

Diabetesincontrol.com was a sourc for this entry.

Blood Glucose Control and Diabetic Management

Small amounts of vinegar (approx. 20 mls or two tablespoons of domestic vinegar) added to food, or taken along with a meal, have been shown by a number of medical trials to reduce the glycemic index of carbohydrate food for people with and without diabetes. This has also been expressed as lower glycemic index ratings in the region of 30%

Sources: Liljeberg H, Bjorck I. Delayed gastric emptying rate may explain improved glycemia in healthy subjects to a starchy meal with added vinegar. Eur J Clin Nutr. 1998;64:886-893,
Leeman M, Ostman E, Bjorck I. Vinegar dressing and cold storage of potatoes lowers postprandial glycemic and insulinaemic responses in healthy subjects. Eur J Clin Nutr. 2005;59:1266-1271,
Johnston CS, Kim CM, Buller AJ. Vinegar improves insulin sensitivity to a high carbohydrate meal in subjects with insulin resistance or type 2 diabetes mellitus. Diabetes Care. 2004;27:281-282

Go Here to Check the Glycemic Index of Your Foods

If you have diabetes or at risk of becoming diabetic you should definitely be aware of and plan your meals with the glycemic index of foods in mind.

Glycemic index (also glycaemic index, GI) is a ranking system for carbohydrates based on their effect on blood glucose levels. It compares available carbohydrates gram for gram in individual foods, providing a numerical, evidence-based index of postprandial (post-meal) glycemia. The concept was invented by Dr. David J. Jenkins and colleagues in 1981 at the University of Toronto.

On of the most informative sites about your glycemic load of foods is found at http://www.montignac.com/en/ig_pionnier.php. The site is published by a former "big pharma" executive, so you know its credible.

You should check out the glycemic index for management of other health conditions such as weight management, lowering the acidity of your body and other related health conditions
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Also check out our Lens at: http://www.squidoo.com/gymnemasylvestregum/ for more tips on managing your dietary sugar intake.