Should You Drink Apple Cider Vinegar During Intermittent Fasting? The Discussion Goes On.

A common dietary practice called intermittent fasting (IF) alternates between periods of fasting and eating. Many people include apple cider vinegar (ACV) in their IF regimens in addition to weight loss and better health indicators. But is consuming ACV during IF both healthy and safe?

First, it’s critical to comprehend the potential advantages of ACV. It is an apple-based fermented drink with a high acetic acid content that has been shown to offer a number of health advantages, including weight loss, increased insulin sensitivity, and reduced blood sugar levels. Additionally, it has been discovered to possess antibacterial qualities, which could aid digestion.

Drinking ACV before or during a fasting period could have a number of advantages when it comes to IF. As an illustration, the acetic acid in ACV might assist in appetite suppression and minimize cravings, making it simpler to maintain a fasting period. Additionally, persons who have diabetes or other metabolic diseases may benefit from improving insulin sensitivity due to the acetic acid in ACV.

It’s crucial to remember, though, that not everyone should consume ACV during IF. Since it has an acidic nature, some people may experience acid reflux, heartburn, and other digestive issues as a result. ACV consumption on an empty stomach may also result in nausea and other stomach problems.

It’s also crucial to remember that consuming ACV before various blood tests could impact the findings, which is why it should be avoided during IF.

Finally, consuming ACV during IF may have advantages like possible weight loss, enhanced insulin sensitivity, and decreased blood sugar levels. However, it’s crucial to use it moderately, begin with tiny dosages, and then gradually increase them. You should also speak with a healthcare provider before beginning. It’s also critical to pay attention to how your body reacts to ACV intake and to cease if any unfavorable side effects occur.

References:

  1. Kondo, T., Kishi, M., Fushimi, T., & Kaga, T. (2009). Vinegar intake reduces body weight, body fat mass, and serum triglyceride levels in obese Japanese subjects. Bioscience, biotechnology, and biochemistry, 73(8), 1837-1843.
  2. Johnston, C. S., Kim, C. M., Buller, A. J., & Gross, K. L. (2004). Vinegar improves insulin sensitivity to a high-carbohydrate meal in subjects with insulin resistance or type 2 diabetes. Diabetes care, 27(1), 281-282.
  3. Hlebowicz, J., Darwiche, G., Björgell, O., & Almer, L. O. (2009). Effects of vinegar on glucose metabolism, appetite, and satiety. Journal of diabetes science and technology, 3(4), 1201-1208.
  4. Johnston, C. S., & Buller, A. J. (2005). Vinegar and peanut products as complementary foods to reduce postprandial glycemia. Journal of the American Dietetic Association, 105(3), 191-193.
  5. Kato, Y., & Mizuno, S. (2018). Antimicrobial activity of vinegar against food-related bacteria. Journal of food science, 83(9), 2269-2274.

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