Vinegar And Fat Loss
Eating for fat loss can become quite boring if you don’t season your food. You have to make some sacrifices, adopt a fitness lifestyle and stay consistent with it to see results, however, you want to enjoy food at the same time. I use a lot of seasonings when preparing chicken, beef, fish etc., and when it comes to vegetables, a dash of vinegar can do wonders for your taste buds.
Vinegar may live up to its age-old reputation in folk medicine as a health promoter. People have used it for a wide range of ills. Modern scientific research suggests that acetic acid, the main component of vinegar, may help control blood pressure, blood sugar levels, and fat accumulation.
Researchers in Japan showed that laboratory mice fed a high-fat diet and given vinegar developed up to 10% less body fat than other mice. Not quite sure how you can get a mouse to season their meals with vinegar, but there you go. Importantly, this research adds evidence to the belief that acetic acid fights fat by turning on genes for fatty acid oxidation enzymes. The genes produce proteins involved in breaking down fats, thus suppressing body fat accumulation in the body.
Vinegar aids the body in storing carbohydrates as muscle glycogen to make sure they don’t get stored as fat. In addition, studies show that seasoning your meals with vinegar can improve pancreatic function, and lower the insulin response to carbs. Just adding vinegar to your salad or vegetables can lower the insulin response to your whole meal and stabilize your blood sugar levels.
I prefer organic, unfiltered, naturally fermented apple cider vinegar, also balsamic and white wine vinegar are great, but you can use any kind daily, especially with your meals that contain carbohydrates to get the fat loss benefits.
comments powered by Disqus