The vinegar used as a seasoning is not diluted industrial acetic acid, but rather is produced from fermented grains or fruits. The medicinal use of vinegar can be traced back to the time of Hippocrates, the medical pioneer who used it to treat wounds. While the fundamental effect of this practice has not changed over thousands of years, it is now used with more caution, as it has been discovered that acetic acid can damage skin fibroblasts and keratinocytes. By the late 18th century, the uses of vinegar had expanded, being used as a food preservative, a cleaning agent, and for treating ailments such as indigestion and diabetes. The British Pharmacopoeia of 1898, the German Pharmacopoeia of 1872, and the French Pharmacopoeia of 1898 all included a formulation for treating coughs, which was a mixture of four parts honey and one part white vinegar. Modern medicine has also conducted extensive research on the health benefits of vinegar.
Fruit vinegar has antioxidant effects
Acetic acid itself does not have antioxidant properties; the antioxidant components are mainly polyphenolic compounds and their derivatives. These are found in many fruits, grains, legumes, and nuts. Polyphenolic compounds are the most abundant antioxidants that people ingest daily from their diet. For example, apples contain a large amount of apple polyphenols, mulberries are rich in flavonoid polyphenols, and grapes are abundant in grape polyphenols. Since fruit vinegar is made by fermenting these fruits, it also contains a relatively high concentration of polyphenolic compounds. Numerous studies have shown that polyphenolic compounds have beneficial effects in areas such as anti-mutagenesis, anti-tumor, anti-viral, anti-microbial, and anti-aging activities.
Vinegar beverages can lower blood sugar
Vinegar can alter the concentration of insulin in the serum, and its blood sugar-lowering effect has been the subject of numerous studies. A study conducted at the University of Arizona involved 29 individuals with insulin resistance or type 2 diabetes. Researchers had the patients consume a beverage composed of vinegar, sugar, and saccharin, followed by a meal containing 87 grams of carbohydrates. Compared to the placebo group, the insulin-resistant patients who consumed vinegar had a 64% lower postprandial blood sugar level, while the type 2 diabetic patients had a 19% lower level. In another study, researchers gave healthy women a cup of vinegar or a placebo before breakfast. After one hour, the blood sugar of the test group was 54% lower than that of the control group. Furthermore, women who drank the vinegar beverage consumed 11% to 16% fewer calories for the rest of the day. These results seem to indicate that vinegar, by suppressing postprandial blood sugar and increasing insulin, can produce a significant feeling of satiety for several hours after a meal, thereby reducing the desire for food.
A study in Japan found that in a 6-week trial, hypertensive rats that ingested acetic acid daily had a 20 mmHg reduction in systolic blood pressure compared to rats fed distilled water. This result is related to acetic acid's ability to reduce plasma renin activity and plasma aldosterone. However, to date, there have been no human trials to verify these results, so the safety and efficacy of vinegar in preventing cardiovascular diseases cannot be determined.
Safety must also be considered when "taking vinegar"
There are many ways to consume more vinegar, such as drinking vinegar beverages, taking vinegar capsules, or using vinegar-containing salad dressings. However, it is important to be careful when selecting vinegar products, as some apple vinegars are "unprocessed" or unpasteurized and may be contaminated with bacteria. There have also been reports of people suffering from esophageal burns after taking vinegar capsules.
In addition, vinegar may interact with medications. Drugs such as digoxin, insulin, and potassium-sparing diuretics are sensitive to pH levels. Individuals taking these medications or those with kidney dysfunction should consult a doctor about the amount of vinegar to consume. Vinegar can also affect the pH level of gastric acid, so some patients with stomach conditions should be cautious.
Furthermore, vinegar therapy is not suitable for pregnant or breastfeeding women, nor for children.