Apple Cider Vinegar and Your Heart

Apple Cider Vinegar and Your Heart

Reference: BBC News Sept 2016, Published Sept 5th, 2016

It’s September, the apples are ripe. The farmers’ market is overflowing. We are all in a fall festive mood. The vendor at the farmers’ market hands you some apple cider samples. Delicious. She tells you about making vinegar and how it’s good for your heart and your digestion. Is it?

Well, along comes a new show on BBC in Britain with a whole segment on just that topic. What does Apple Cider Vinegar actually do for you? On the show, “Trust Me, I’m a Doctor”, the following experiments were done. First, they recruited healthy volunteers to eat a bagel after an all night fast. Sure enough, their sugar shoots up. The next night, instead of just a bagel, they preceeded it with two tablespoons of apple cider vinegar, diluted in water. Sure, enough, 36% reduction in blood sugar. The third night, malt vinegar before the bagel. No reduction in blood sugar. Wow, it’s something to do with the apples.

This got them excited. Off they went with a bunch of other tests, notably blood. They increased the group size to 10 in each group and made a placebo group with colored water. They checked for inflammation, weight change and cholesterol. To distill what they found, the apple cider vinegar continued to have a beneficial effect on blood lipids with a dramatic drop in bad cholesterol. But not the malt vinegar.

Now, here’s the catch. Can you, a reader of this column explain to yourself why a high sugar response turns into high cholesterol? This should be simple, but utterly profound and far reaching. Start with the mechanism by which we make blood lipids.

It’s simple. Our blood fats are manufactured in our liver in response to insulin. Apple cider vinegar lowers the blood glucose, that lowers the insulin response to a glucose load. That makes for less push to make blood fats that have to be transported from the liver to the fat cell. That transport happens in the blood. We know now that you elevate blood lipids by eating carbs, not by eating eggs and butter. In fact, the more purified carbs you eat, white wheat flour and sugar being the most egregious, the more small dense LDLs you make.

Imprint that in your brain. Eating free carbs raise your blood sugar, and that in turn raises your small dense, dangerous LDLs. That is what drives heart disease. The ancient Egyptians were eating wheat, and we now know that they too had heart disease. They too had elevated LDLs. If only they had been able to drink apple cider vinegar.

How does apple cider vinegar work compared to malt vinegar that doesn’t?  I hope to live long enough to find out that mystery. Is it the mineral/alkaline effect?  It happens with a bitof wine too. Is that why those Mediterraneans do so well?

WWW.What will work for me. I enjoy finding out old cures for modern maladies, and understanding the mechanisms. The same goes for apple cider vinegar and reflux and heart burn. But that’s for another day. Can I drink apple cider vinegar every day? That’s a stretch. I would rather have my breakfast without the bagel, just the eggs.

 

Pop Quiz

‪1. Eating a whole wheat bagel will lower my blood sugar more than apple cider vinegar(ACV). T or F

False. Whole wheat flour is still flour and has the precise, exact same glycemic response as white four. A tiny bit of fiber will help your bowels move better but will have no impact on your weight or cholesterol.

‪2. Apple cider vinegar before a glycemic load will lower your blood sugar response to that load. T or F

True. That’s this news.

‪3. It’s smart to plan on eating ACV before all carbs. T or F

Probably smarter to eat less simple carbs and go for more vegetables.

‪4. When I go to a restaurant, I can lower my cholesterol response with some wine also. T or F

Wine appears to also lower glycemic index response.   T   True

‪5. The beneficial effects of ACV may be from the minerals that alkalize your body? T or F

True. Despite being acidic, the actual metabolic effect on your body is slightly alkaline because of the magnesium and potassium in it. They may be the secret sauce.

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