Supports healthy levels of blood, healthy insulin levels. May suppress appetite. Supports metabolism and may support reduced fat storage.‡
Currently, there are a number of health benefits associated with Apple Cider Vinegar primarily due to the acetic acid content:
- Supports healthy levels of blood sugar by supporting the transition of sugar (glycogen) in the blood to the liver and muscles‡
- Supports healthy insulin levels by reducing the ratio of insulin to glucagon, which may also support fat burning‡
- May suppress appetite‡
- Supports metabolism through the increase of enzyme AMPK.‡
AMPK improves fat burning and decreases the production of sugar and fat in the liver‡
- May support reduced fat storage in the body.‡
Warning: If you are pregnant or lactating woman, have any health conditions, or are taking any medication, make sure to consult your healthcare provider prior to use.
‡ These statements have not been evaluated by the Food and Drug Administration.
These products are not intended to diagnose, treat, cure or prevent any disease.
Three vegetable capsules daily.
Carol S. Johnston, Cindy M. Kim, Amanda J. Buller; Vinegar Improves Insulin Sensitivity to a High-Carbohydrate Meal in Subjects With Insulin Resistance or Type 2 Diabetes. Diabetes Care 1 January 2004; 27 (1): 281–282. https://doi.org/10.2337/diacare.27.1.281
Brighenti F, Castellani G, Benini L, Casiraghi MC, Leopardi E, Crovetti R, Testolin G. Effect of neutralized and native vinegar on blood glucose and acetate responses to a mixed meal in healthy subjects. Eur J Clin Nutr. 1995 Apr;49(4):242-7. PMID: 7796781.
Andrea M. White, Carol S. Johnston; Vinegar Ingestion at Bedtime Moderates Waking Glucose Concentrations in Adults With Well-Controlled Type 2 Diabetes. Diabetes Care 1 November 2007; 30 (11): 2814–2815. https://doi.org/10.2337/dc07-1062
Östman, E., Granfeldt, Y., Persson, L. et al. Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects. Eur J Clin Nutr 59, 983–988 (2005). https://doi.org/10.1038/sj.ejcn.1602197
Johnston CS, Buller AJ. Vinegar and peanut products as complementary foods to reduce postprandial glycemia. J Am Diet Assoc. 2005 Dec;105(12):1939-42. doi: 10.1016/j.jada.2005.07.012. PMID: 16321601.
Fushimi T, Suruga K, Oshima Y, Fukiharu M, Tsukamoto Y, Goda T. Dietary acetic acid reduces serum cholesterol and triacylglycerols in rats fed a cholesterol-rich diet. Br J Nutr. 2006 May;95(5):916-24. doi: 10.1079/bjn20061740. PMID: 16611381.
Setorki M, Asgary S, Eidi A, Rohani AH, Khazaei M. Acute effects of vinegar intake on some biochemical risk factors of atherosclerosis in hypercholesterolemic rabbits. Lipids Health Dis. 2010 Jan 28;9:10. doi: 10.1186/1476-511X-9-10. PMID: 20109192; PMCID: PMC2837006.
Na L, Chu X, Jiang S, Li C, Li G, He Y, Liu Y, Li Y, Sun C. Vinegar decreases blood pressure by down-regulating AT1R expression via the AMPK/PGC-1α/PPARγ pathway in spontaneously hypertensive rats. Eur J Nutr. 2016 Apr;55(3):1245-53. doi: 10.1007/s00394-015-0937-7. Epub 2015 Oct 18. PMID: 26476634.
Kondo S, Tayama K, Tsukamoto Y, Ikeda K, Yamori Y. Antihypertensive effects of acetic acid and vinegar on spontaneously hypertensive rats. Biosci Biotechnol Biochem. 2001 Dec;65(12):2690-4. doi: 10.1271/bbb.65.2690. PMID: 11826965.