Many people are willing to swear the wonderful properties of apple cider vinegar, especially its magical influence on the shape and dimensions. Many there anyone who believes that the regular intake of apple cider vinegar for a long time will not only lose weight but also improve your health.

In our time of information overload, we want to make sure that we choose the right, scientifically sound method of weight loss. Constituting the nutrition program, choose only proven, well-researched techniques to your time, money and efforts are not in vain. It is from this position should approach the theory of weight loss with the help of apple cider vinegar.

The composition of apple cider vinegar

Apple cider vinegar contains many vitamins Vitamins for everyone , Minerals and other nutrients, including potassium, pectin, malic acid, calcium, vitamins C, E, A, B1, B2 and B6, selenium Selenium in food - in small doses is useful , Manganese, copper, zinc, sodium, potassium, phosphorus, magnesium, iron and calcium. The sour taste and pungent smell of apple cider vinegar is explained by the content of acetic acid.

What you need to know about apple cider vinegar

Apple cider vinegar is produced by fermentation (fermentation) apple cider (fermented drink made from apple juice) or apple must (fresh juice, containing not only the flesh, but also the skin and seeds of fruits). Apple cider vinegar is characterized by cloudy pale color and a pungent odor.

The fermentation process involves several steps. Finely chopped ripe apples are put in an enamel pan and pour hot water (but not boiling) water to completely covered apples. Then add the sugar and leave the pot for two weeks in a warm place, protected from sunlight. Be sure to stir a few apples a day to avoid the formation of crust on the surface. This is the first stage when the bacteria during fermentation convert sugar into alcohol.

After two weeks, the liquid is filtered through cheesecloth, poured into a glass dish, without adding to the edge of the container, and allowed to ferment for two weeks. In the second step the alcohol is transformed into vinegar. Ready vinegar bottled, cork stoppers (if you do not plan to use vinegar in the near future, the neck can be filled with wax) and store in a cool dark place.

Unpasteurized apple cider vinegar contains acetic uterus - foamy mucous film of yeast fungus that occurs on the surface of fermenting cider or apple. Mother of vinegar has active medicinal properties, three times superior therapeutic properties of vinegar.

How does

In weight loss with the help of apple cider vinegar a lot of fans, but most of them do not rely on scientific facts, and reviews from other people. Slimming take two to three teaspoons of apple cider vinegar with water or juice before each meal for several months, then make a break, and after a couple of months, resumes reception of vinegar. To understand how effective weight loss with the help of apple cider vinegar, and whether it is safe for health, we suggest to familiarize with the results of several studies on the subject.

To understand the principle of operation of apple cider vinegar should be aware of such a thing as insulin resistance. That insulin resistance is a major cause of excess weight and obesity. Losing weight is not possible as long as insulin levels are not normalized. The main function of insulin - to regulate blood sugar levels. Insulin protects the brain from excess amounts of sugar, damaging cells. The cells have insulin receptors which provide sugar penetration through the cell membrane (under the action of insulin) and supply them with energy.

For normal operation of this mechanism must be balanced diet, that is, the presence in the diet of the required number of proteins, fats and carbohydrates. With age, the metabolic processes are slowed down, and the person is no longer required as carbohydrates (energy source), as in youth, but its eating habits remain the same, which leads to an excess of carbohydrate, ie the excess calories.

Improper diet after a while sugar is so crowded cells that are no longer able to accept any of the molecule. To protect against overload, the cells reduce the amount of insulin receptors, thus developing insulin resistance. Trying to overcome it, the pancreas begins to produce extra insulin. As a result, blood insulin level higher than normal. This condition is called hyperinsulinemia. In excess insulin sugar crowded cells react further reduction of insulin receptors. At this stage, any sugar enters the bloodstream, turns into fat reserves, deposited in the fat cells. When fat cells are filled with fat, sugar becomes nowhere to go, and it stays in the blood. So there is a type II diabetes.

Studies have shown that apple cider vinegar suppresses the peak increase in insulin levels in the blood. In one study, participants took breakfast cider vinegar in different concentrations with a slice of white bread. The researchers found that higher concentrations of vinegar stimulated less dramatic metabolic reactions. Thus, the higher the concentration of vinegar, lower insulin levels as vinegar neutralizes the effect of the blood glucose output. Participants who received the greatest amount of vinegar, recorded the highest level of satiety. Researchers concluded that fermented and pickled products containing acetic acid, capable of neutralizing the insulin peak, as well as increase the rate of increase of satiety after eating.

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