Posted on 07/07/2009 12:50:38 PM PDT by MyTwoCopperCoins
The vinegar used to garnish salad dressings, pickles and other foods, may live up to its folk reputation as a fat buster and health promoter.
Japanese researchers Tomoo Kondo and colleagues noted that vinegar has also been used as a folk medicine since ancient times, for a range of illnesses.
Modern research suggests that acetic acid, the main component of vinegar, may help control blood pressure, blood sugar levels, and fat accumulation.
Their new study showed that lab mice fed a high-fat diet and given acetic acid developed significantly less body fat (up to 10 percent less) than other mice, said an American Chemical Society (ACS) release.
Importantly, the new research bolsters evidence that acetic acid fights fat by turning on genes for fatty acid oxidation enzymes.
The genes churn out proteins involved in breaking down fats, thus suppressing body fat accumulation in the body.
These findings were published in the Journal of Agricultural and Food Chemistry.
Does the 2c mean 2 cups? Thats a lot of honey if so.
Vinegar foot-soak — read on the web that it works for toenail fungus. It did for my wife. It arrests the fungus while the nail grows out.
Downed with a beer - it is!
ping for home
Hey! Where you been?
This is true, but I don’t use the Bragg’s for BBQ ... the regular brand at the store is good for that. Bragg’s contains the Mother, and we use it for salads and daily dosing. BTW, I have three racks of pork baby backs in the smoker as we speak.
Time to start guzzling the vinegar then!
Red Velvet Cake has vinegar as an ingredient.
Interesting, but a high-fat diet also has a reducing effect on blood sugar so its hard to say if it was the acid or the fat that helped.
Anyone who’s done the Atkins diet has seen the same result.
Mix it with olive oil.
They don’t specify what type of vinegar to use. White vinegar or apple cider vinegar?
Apple Cider Vinegar...but not the commercial crap....get the natural kind with the “mother” in it.
Reader’s Digest mentioned apple cider vinegar, but it also stated that the acetic acid was the component in it that was doing the trick. This acid is what white vinegar is, too.
I have been in the yard, garden, corn field and cotton fields, up to my neck in work and fun in the kitchen as well. Canning is a time-and-a-half job this time of year, and we have been so busy trying to keep the fields irrigated in this drought. We have 3 new wells are are learning how to blow-out poly pipe by the roll! Who said farming was boring? On top of all that, I’m still battling Lyme for all I’m worth. I do read your weekly gardening thread every week though ... it is always a pleasure to hear how everything is going with everyone.
That is what I was thinking. No wonder you put vinegar in the water pan; it melts the cholesterol in the delicious smoked pork shoulder.
Reading about drinking pickle juice reminds me of the first joke I learned to tell while in grade school:
A little boy brought a box to his teacher and asked her to guess what his gift might be. She didn’t have a clue, but just then a little bit of fluid came out of the corner. So she dragged her finger through it and guessed: “Pickles?” The little boy responded: “No, a puppy!”
True. Touche.
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