Throughout the ages, vinegar has had medicinal uses. Beginning as early as the 1950s, doctors began to acknowledge that there was some truth to some of the medical claims for vinegar, such as its use as a weight-loss aid, Continued testing has yielded some surprising results about the benefits of vinegar, which might include controlling cholesterol.
History
Vinegar's use as a medicine dates back 5,000 years to ancient Babylon, Egypt and India. Egyptians used vinegar for blood illnesses such as excessive bleeding and increasing circulation. The father of modern medicine, Hippocrates, used vinegar for relieving joint pain and skin abrasions. The book "Folk Medicine," published by Dr. D. C. Jarvis in 1958, was important in modern research into medical uses for vinegar.
Cholesterol
Cholesterol comes in two different types: low-density lipoprotein, LDL, known as bad cholesterol, and high-density lipoprotein, HDL, known as good cholesterol. LDL and HDL are vital to your health because they transport hormones, enzymes, nutrients and calories to all areas of the body. However, LDL tends to clog your arteries, making it a major risk factor for heart disease. In studies, acetic acid in vinegar has shown the ability to lower blood LDL as part of a healthy diet.
Cholesterol Absorption
A 2009 study at the Isfahan University of Medical Sciences concluded that adding vinegar to a rabbit's high-fat meal resulted in a decrease in the rabbit's LDL. Vinegar seems to block the absorption of cholesterol into the bloodstream, and it seems to decrease pre-existing LDL levels without causing a notable drop in HDL levels. While the researchers agree that the study does not prove that the acetic acid in vinegar is responsible for blocking cholesterol absorption, it does show cause for further research into vinegar's health properties.
Associated Components
Undistilled, unpasteurized and raw vinegar such as apple cider vinegar might contain additional enzymes, minerals, microbials and nutrients that have added anti-cholestoremic qualities. A water-soluble fiber called pectin, found in apple cider vinegar, might bind and absorb cholesterol in the digestive tract. Once pectin has absorbed the cholesterol, it prevents the cholesterol from entering the blood stream, and it eventually is expelled from the body. Pectin has also shown promise in emulsifying cholesterol that has already collected on arterial walls.
Decreased Appetite
According to a 2005 study published in the European Journal of Clinical Nutrition, vinegar may enhance satiation or a "full" feeling, during and after meals. In the study, 12 volunteers were fed either 1 or 2 tablespoons of vinegar mixed in with a beverage, while other volunteers took only a placebo beverage. Test subjects that received the 2- tablespoon dosage reported feeling fuller after eating one piece of bread than the rest of the test subjects. Eating less can help you reduce your cholesterol intake.
References
- Buzzle: Apple Cider Vinegar and Cholesterol
- Lipid World: Acute Effects of Vinegar Intake on Some Biochemical Risk Factors of Atherosclerosis in Hypercholesterolemic Rabbits
- Health Hubs: Pectin Found in Grapefruits and Apples Lowers Cholesterol Levels
- Apple Cider Vinegar Benefits: Apple Cider Vinegar Weight Loss Theories
- Enzyme Facts: Vinegar, the History
- "Folk Medicine"; D.C. Jarvis, MD; 1958
