What do lemons and vinegar have in common? They both are sour due to the acetic acid in them, and they both keeps the effects of other foods eaten with them from affecting blood sugar levels...as much as 50%!
Scientists are not sure why this happens, but they do know that they interfere with the enzymes that break apart chemical bonds in starches and the kinds of sugars found in table sugar and milk. They, in fact, keep foods in general longer in the stomach so they aren't digested as quickly. Acetic acid may also speed up the rate at which glucose is moved out of the bloodstream and into the muscle cells for storage.
I have written about many of the health benefits of lemons and limes before, but vinegar has similar effects. Just 3-4 teaspoons of vinegar can not only lower blood sugar, but it can make you feel more satisfied after a meal and it also fights bacteria and fungi.
So, have a pickle with your lunch, or squeeze some lemon into your tea or salad and enjoy the magic of lemons and vinegar!
At my doctor's check-up today, she let me know that I had lost 20 pounds since my last visit, which makes a nearly 30 pound loss total.