What science says
Antibacterial, fungicide and antioxidant: these are some of the many properties of vinegar that have always been known: but is it true that vinegar also has benefits for our health? It’s a tricky question and we felt we needed some clarification, so we asked one of the top firms in the sector, the Nutrition Foundation of Italy (NFI), an authoritative non-profit association that monitors and evaluates nutritional research at international level, to collect and analyse the scientific evidence on the topic published in the past 20 years.
What emerged was that numerous studies indicate that the consumption of vinegar, particularly during meals, can have a positive influence on metabolism, specifically by reducing the increases of glycemia levels after the meal.
Other studies point to a connection between the consumption of vinegar and weight control (with reduction of fat and body weight index) and the lipid profile. According to several studies, apple cider vinegar can contribute to reducing total cholesterol (and especially LDL, the so-called “bad” cholesterol), while at the same time increasing levels of HDL (“good” cholesterol). Although these are preliminary results, together with other available evidence they allow us to claim that vinegar can potentially have a beneficial effect on our health.