RE: Request to the chefs on this panel :o)

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Subject: RE: Request to the chefs on this panel :o)
From: Chris Burke (cburke@fgm.com)
Date: Fri Jan 17 2003 - 15:41:25 EST 

Carole Beth,

I can only find a little 
information on vinegar and BGs:
http://www.usaweekend.com/food/eatsmart/
http://www.lef.org/protocols/prtcl-042c.shtml

But I am confused, too. If vinegar can lower
the GI of food you're eating by 30%, doesn't it
depend on how *much* vinegar? A cup? A sprinkle?
Does lemon juice have the same properties? Again,
how much?

While it may be good for flavor, I'd have to
do (or see) some testing before I start
to rely on vinegar for BG help.

-- Chris


-----Original Message-----
From: owner-diabetic@Lehigh.EDU [mailto:owner-diabetic@Lehigh.EDU]On
Behalf Of Carole Beth Arnette
Sent: Friday, January 17, 2003 12:19 PM
To: Diabetes Discussion List
Subject: Re: Request to the chefs on this panel :o)


Chris, someone clue me in, please.  Does one drink the vinegar, take the
tabs, etc.

re:  The liquid form-  My mil is a great believe in rinsing your hands with
it.  Supposedly it makes her hands soft.  Is it an antibacterial, too?
Carole Beth
----- Original Message -----
From: "Chris Burke" <cburke@fgm.com>
To: "Diabetes Discussion List" <diabetic@Lehigh.EDU>
Sent: Friday, January 17, 2003 9:00 AM
Subject: RE: Request to the chefs on this panel :o)


> OK, that makes more sense.
>
> The acid in vinegar does not "lower blood sugar,"
> but it can reduce the glycemic index of some foods.
> It causes food to be digested more slowly (or
> somehow differently).
>
> Ms. Carper suggests adding vinegar or lemon juice
> to higher-carb foods, so I'm assuming the type of
> vinegar does not matter.
>
> -- Chris
>
> -----Original Message-----
> From: owner-diabetic@Lehigh.EDU [mailto:owner-diabetic@Lehigh.EDU]On
> Behalf Of Helen Mueller
> Sent: Thursday, January 16, 2003 9:33 PM
> To: Diabetes Discussion List
> Subject: Re: Request to the chefs on this panel :o)
>
>
> According to Jean Carper vinegar lowers the glycemic index/load of a carb
> food;
> thereby moderating the usual bg response.  Up to 30%.
>
> Helen
>
>

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